Food

Talking Taste and Tradition: The Brains Behind Cocina La Baja 2025 Sit Down with Gringo Gazette North
 Articles, Ensenada, Events, Food, Sabor Patrol

Baja’s Big Bite: Cocina La Baja 2025 Serves Up Flavor, Heart and a Little Bit of Sea Spray

Get ready to loosen your belts and sharpen your forks—Cocina La Baja 2025 is almost here, and it’s not just another food festival. It’s a full-on flavor storm with a side of community pride. Taking place July 12 at Estero Beach in Ensenada, this isn’t your average “eat, snap, repeat” event. It’s where the sea, land, and kitchen come together in one giant, delicious hug.

We got the inside scoop straight from the salty crew themselves—Chef Oliver Seki (a.k.a. Heart & Flavor Ambassador), Oceanographer Rogelio Cano Cetina (General Coordinator and Sea Whisperer), Chef Hugo Lara (Gastronomic Soul), and media mouthpiece Enrique Montiel, who invited us to dive in. Literally.

From left to right: Oceanographer Rogelio Cano Cetina (General Coordinator of Cocina La Baja), Chef Hugo Lara (Gastronomic Ambassador), Chef Oliver Seki (Heart & Flavor Ambassador), PhD. Luisa Rosas (Managing Editor and writer at Gringo Gazette North), and Oliver Quintero (Publisher, Gringo Gazette North).
Interview held at Seki Japanese Baja Cuisine.

It’s Not Just Food—It’s a Love Letter to Baja

What makes Cocina La Baja so special? Simple. It’s all about product, producers, chefs, and the people. You won’t find pretentious menus or imported fluff. Just fresh Baja seafood, local legends in the kitchen, and zero room for ego. Every bite tells the story of a fisherman, a family, a tide that turned.

This year’s star ingredients? Golden sea bream, oysters, abalone, sea urchin, and even edible algae. If it lives in the Pacific and pairs well with a Sauvignon Blanc (and it does), you’ll probably taste it.

45 Chefs. 45 Producers. One Giant Culinary Fiesta

That’s right—this year features 45 restaurant-producer dream teams. No one pays for a spot, but everyone earns it. Participants commit to fair trade, sustainability, and promoting Baja’s sea treasures.

There’s even a “People’s Choice” competition, so yes, your opinion—and appetite—matter.

Speaking of seafood drama, rumor has it the tuna gets a full ronqueo (butchering show) courtesy of Baja Aqua Farms, and sushi legend Cesar Martínez might be slicing up some nigiris. Add a virtual reality station, cornhole, DJ beats, and a performance by Ensenada’s own Rondalla, and you’ve got a perfect Saturday.

What About the Environment?

Glad you asked. Cocina La Baja isn’t just chewing—it’s thinking. Expect biodegradable materials, zero-waste commitments, and speakers from Pronatura Noroeste and COMEPESCA talking real sustainability. There’s even a marine workshop for university students with protein raffles, because yes, science can be tasty.

And because this is Baja, it’s pet-friendly. You can bring your dog, just don’t expect a seafood bowl or water dispensers.

More Than a Festival—It’s a Movement

Born in 2016 as a non-profit government project (originally called Baja Seafood Export), Cocina La Baja has grown from 200 attendees to an expected crowd of 3,000 this year. Tickets are limited to 1,500 but trust us, it’ll feel like the whole peninsula showed up.

This is the second year the event honors the late Minerva Pérez Castro, a fierce voice in the local fishing community. Her legacy lives on in the Premio Minerva, celebrating innovation and commitment to Baja’s maritime identity.

And yes—we’ll be there too, proudly counted in that 3,000-strong crowd. Find us near the oyster stand or the wine bar.

Don’t Miss It

So, if you’ve got 950 pesos, an empty stomach, and a love for food that tells a story—Cocina La Baja is where you need to be. No VIP lounges, no fluff. Just Baja being Baja.

We’ll see you at Estero Beach. Come hungry, leave a believer.

1 530
Precision and Fire: Where Nigiri Meets the Flame
 Articles, Cuisine, Ensenada, Food, Sabor Patrol

Sabor Patrol Finds Love at Yatai

Expect a Tent. Get an Experience.

When someone recommended “Yatai” to us, I expected a fancy restaurant tucked away in Ensenada’s downtown. Maybe soft jazz. Maybe a waitlist. Instead, I found a carreta—yes, a literal street cart. But don’t let that fool you. This cart packs more fire (sometimes literally) than many fine-dining kitchens.

Yatai, which in Japanese means “mobile food stall,” is led by chef David Lara and Marco Antonio Salinas. Although it may appear modest, what’s happening behind the counter is far from ordinary. Chef David trained in Mexico, but his culinary compass points straight to Japan. In fact, he’s even performed ronqueos—the knife skills required to break down a whole bluefin tuna. It’s not just impressive; it’s sacred in Japanese seafood culture.

Chef David Lara shows off his yanagiba—Japan’s blade of choice for slicing sashimi with surgical precision and serious style
Chef David Lara shows off his yanagiba—Japan’s blade of choice for slicing sashimi with surgical precision and serious style

One Meal, Many Surprises

My husband Oliver and I chose Yatai to celebrate our wedding anniversary. At first, we weren’t even sure we’d found the right place. After all, you don’t expect high-end omakase under a tarp. But there it was—and as soon as we sat down, the team welcomed us with a complimentary sake. A small detail, but a thoughtful one. And yes, it was real Japanese sake (they even showed us the bottle).

We ordered the omakase—a Japanese tradition where the chef decides what you’ll eat. It translates to “I leave it up to you,” and when you leave it to Chef David, you’re in expert hands. He watched us as we tasted, quietly noting our reactions to guide the next course. That night, I discovered I like sea urchin more than I ever thought possible.

For our third experience, we brought Chef David and Marco to our home for a larger family gathering. Since Yatai only has six seats and we were a group of ten, this setup made more sense. That time, we had tuna from Bluefina. Every dish felt intentional, fresh, and beautifully executed. Here’s what we enjoyed during that experience:

  1. Seaweed salad
  2. Oyster with negitoro (minced tuna belly + green onion)
  3. Kampachi nigiri
  4. Akami nigiri (lean tuna)
  5. Chutoro nigiri (medium fatty tuna)
  6. Truffled tuna tartare
  7. Seared salmon nigiri
  8. Toro nigiri with truffle paste
  9. Spicy onion hand roll
  10. Truffle hand roll
  11. Miso soup
  12. Eel with foie gras
Seaweed salad
Oyster with negitoro (that’s minced tuna belly with green onion)
Golden Uni, Perfectly Plated
Precision and Fire: Where Nigiri Meets the Flame
Crafted with Fire, Served with Heart

Yes, you read that last one right. Eel. With foie gras. It sounds insane—but it tastes like silk and smoke with a hint of “this is your new favorite dish.”

The Secret Is in the Ingredients

While the presentation wows, it’s the ingredients that make Yatai unforgettable. Every element is fresh, often local, and carefully selected. Take the oyster, for example. It came from Bahía Falsa in San Quintín—a great origin on its own. But the way it was prepared? That turned it into the best oyster I’ve ever eaten. The tiny flower on top wasn’t just decoration. It was flavor. It was purpose.

Then there’s the value. In a town where food prices keep climbing “Valle-style,” Yatai remains grounded. Chef David delivers top-tier ingredients without the high-end ego. And when you’re feeding a family of six like mine, that matters.

A Gringo Gazette North special ops unit (armed with chopsticks, forks, and questionable self-control).

Chef David isn’t just slicing fish—he’s crafting memories, quietly building something special under that awning. So if you find yourself lucky enough to land a seat at Yatai, don’t ask for the menu. Just let go. Trust the chef. Let the food speak.

After all, not every treasure sparkles on the outside. Some smell like seared toro… and taste like love.


Welcome to Sabor Patrol—the section where we hunt down everything worth tasting in Baja and beyond. No five-star rating scales. No white tablecloth snobbery. Just real stories, unexpected finds, and flavor with zero filter.

Whether it’s sushi served under a tarp or ribeye that makes grown men cry, we’re chasing the unforgettable—one bite at a time. Sometimes it’s sizzling. Other times it’s hidden behind a handwritten menu taped to a cooler. Either way, we’ll find it.

Of course, not everything lives up to the hype. If it’s overrated, we’ll let you know—gently. (Maybe.)

So grab your appetite, some napkins, and a sense of adventure.
Stay hungry, amigos.
Your taste buds have been officially warned..Sabor Patrol: Sabor Patrol Finds Love at Yatai
0 611
 Events, Food, Wine

2025: A Very Grape Year for Provino (Calendar of Wine Events)

Loosen your belt, wine lovers—because 2025 is about to get delicious.—scratch that, walk steadily and hydrate, wine lovers—because Provino Baja California is rolling out the cork carpet in 2025, and the lineup is juicier than a sun-ripened grape in Valle de Guadalupe. Under the charmingly serious theme of “Terruño, Identidad y Vocación” (which basically means “This land was made for wine and we’ve got the talent to prove it”), this year’s events promise to be a delicious mix of vino, seafood, culture, and just enough fancy to remind you to iron your linen shirt.

Let’s take a tipsy stroll through the year, shall we?

IX Salón del Vino

  • 📍 Hotel Coral & Marina
  • 📅 April 11
  • 🎟️ Invitation only (aka, bring your wine biz card)

This is Provino’s version of a job fair—but for wine. No crowds, no “try this and smile awkwardly,” just serious sniffing, swirling, and schmoozing between 70 Baja wineries and buyers from Mexico and SoCal. You can’t buy your way in, so unless you’re a distributor or food & beverage exec, you might have to settle for sipping in the parking lot. (Kidding. Sort of.)

V Mesas Marinas

  • 📍 Andador Cultural UABC, Sauzal
  • 📅 April 12 | 2:00 PM
  • 🎟️ 3,500 pesos (but it’s a steal, really)

Imagine this: 15 tables, 20 lucky guests per table, and a dream team of chef + winemaker + shellfish whisperer serving you a four-course feast by the sea. We’re talking abalone, oysters, mussels, and other seafood you can’t pronounce but will gladly eat. Pair that with Baja’s finest whites and bubbly, and you’ve got yourself an unforgettable afternoon—just try not to lick the plate.

XXV Festival de las Conchas y el Vino Nuevo

  • 📍 Hotel Coral & Marina
  • 📅 April 13 | 12:00 PM–7:00 PM
  • 🎟️ 1,400 pesos
  • 🚫 No kids, no pets. Just grown-up fun.

This is the big one, folks. The Conchas Festival is turning 25, and like any quarter-life celebration, it’s going all out. 80 wineries, 50+ restaurants, and over 160 new wine labels await you, from fresh whites to effervescent Pét-Nats. There’s also a shellfish pavilion (try saying that after a few tastings), live cooking demos, a mollusk cook-off, and the now-iconic “marina island” with seafood rice and noodles flying off the burners. Wear stretchy pants. Trust us.

VIII Conferencias en Flor

  • 📍 Auditorio CEVIT, CETYS Universidad
  • 📅 June 13 | 10:00 AM–2:00 PM
  • 🎟️ Free (just register and pretend you’re a responsible adult)

For those who like to learn while they sip, this one’s for you. Experts will dive into sustainable farming, water conservation, and vineyard science. It’s like TED Talks for people who know the difference between Tempranillo and Nebbiolo.

XIX Fiesta de los Viñedos en Flor

  • 📍 Somewhere green and magical
  • 📅 June 14 | 12:00 PM–7:00 PM
  • 🎟️ 950 pesos | Kids under 18 get in free (finally!)

This is the rare Provino event that lets you bring the whole family—and for a good cause, too. All the proceeds support local vulnerable communities, and everyone donates their time and products. Expect wine (of course), a country market, kid-friendly zones, an art auction with paintings made on-site, and even traditional Kumiai cuisine. Bonus: your kids might finally understand why you love Baja wine so much.

Inauguración XXXV Fiestas de la Vendimia

  • 📍 Hotel Coral & Marina
  • 📅 July 30
  • 🎟️ Invitation only—again with the exclusivity!

This is where the wine party season officially begins. If you know someone, now’s the time to cash in that favor.

XXXV Muestra del Vino

  • 📍 Centro Cultural Riviera del Pacífico
  • 📅 August 1 | 7:00 PM
  • 🎟 1,200 pesos

The OG wine tasting event that launched the Fiestas de la Vendimia decades ago is still going strong. With 84 wineries, 160+ wines, and the people who made them pouring directly into your glass, it’s like Baja’s answer to Comic-Con—but instead of capes and comics, it’s corks and canapés.

XXXV Concurso de Paellas

  • 📍 Viña de Liceaga
  • 📅 August 17 | 12:00 PM–7:00 PM
  • 🎟️ 1,450 pesos | Kids under 12 get in free (but keep Fido at home)

We’re closing out Vendimia season with a bang—and a whole lot of saffron. This beloved event is peak Ensenada summer tradition, where 80+ teams battle it out to cook the ultimate paella while 84 wineries pour over 160 wine labels. It’s rustic elegance under 120-year-old oak trees with a whole lot of rice and rhythm. Come hungry, leave happy (and probably a little sun-kissed).

IV Festival Vino Sin Fronteras

  • 📍 Tijuana, B.C.
  • 📅 October 11
  • 🎟️ 1,500 pesos | Adults only, sorry fur babies

This cross-border celebration brings together 40 wineries and 100+ wines, plus restaurants from all over Baja. Expect a musical lineup that spotlights local talent and a guest wine region that keeps things fresh. It’s all about wine, unity, and a little international flair—because why limit your palate to one side of the border?

III Velada Cultural del Día de Muertos: Noche de Ofrendas

  • 📍 Sala de Tintos, Bodegas de Santo Tomás
  • 📅 November 1 | 7:00 PM–12:00 AM
  • 🎟️ 1,200 pesos | Adults only

This isn’t your average Day of the Dead gig. It’s a cultural deep dive into the afterlife with wine—100+ Baja labels, traditional Mexican food, mariachi, ballet folklórico, and live music. Come dressed to impress your ancestors (think catrina chic) and dance the night away surrounded by altars and ofrendas.

Tarde de Ofrendas

  • 📍 Plaza Santo Tomás, Ensenada
  • 📅 November 2 | 2:00 PM–7:00 PM
  • 🎟️ Free | Family-friendly

A lighter, more casual follow-up to the previous night’s festivities. Expect a kermés-style afternoon with altar contests, food stalls, live performances, and of course—more wine. It’s the perfect setting to bring the whole family and honor tradition with a Baja twist.

Wanna go? Check out provinobc.mx/eventos for tickets and details.

3 2411
 Ensenada, Food, Wine

A Shell of a Good Time: The Conchas & Wine Festival Turns 25!

If you ever needed an excuse to sip world-class wine while slurping fresh oysters by the sea, here it is: The XXV Festival de las Conchas y el Vino Nuevo is back from April 10–13 in Ensenada, and this year, it’s bigger, bolder, and brinier than ever. 

For 25 years, this festival has been the place where Baja California’s wine, seafood, and culinary magic come together in one glorious weekend of indulgence. Hosted by Provino Baja California, it brings together top-tier winemakers, chefs, and seafood producers, showcasing the best local shellfish and the freshest new wines from the region. This is not your average “grab a glass and a snack” kind of affair—this is four days of seafood feasting and wine swirling at its finest. 

The festival opens with the XVI Taller de Conchas (April 10-11), a deep dive into all things seafood. If you’ve ever wanted to hear marine biologists, aquaculture pros, and chefs discuss oyster farming, mollusk sustainability, and the future of Baja’s seafood industry—this is your jam. Even if you don’t understand half of what’s being said, it’s still a great way to appreciate where your fancy seafood dinner comes from. 

Next up is the IX Salón del Vino (April 11), where 70 wineries will be showing off their latest and greatest. This exclusive business-to-business event is where winemakers and distributors strike deals and introduce their newest creations to the world. It’s like speed dating, but for wine. 

Then, things get serious on April 12 with Mesas Marinas, an ultra-exclusive seafood and wine experience. Picture this: 15 oceanfront tables, each seating 20 guests, with a personal chef, winemaker, and shellfish producer catering to your every need. You’ll get a four-course meal featuring Baja’s finest oysters, clams, mussels, and abalone, paired with the best white and sparkling wines in the region. Chefs from as far as Peru, the U.S., Mexico City, and beyond will be on hand to create unforgettable seafood dishes—and trust us, this is the kind of meal you’ll be talking about for years. 

And then, the main event: The XXV Festival de las Conchas y el Vino Nuevo on April 13 at the Hotel Coral & Marina. This grand celebration brings together 80 wineries, over 50 restaurants, and thousands of seafood lovers for a day of pure indulgence. Expect an all-you-can-taste experience featuring fresh oysters, mussels, clams, and more, alongside over 160 labels of wine, most of them crisp whites, delicate rosés, and elegant sparkling wines. 

Oh, and let’s not forget the oyster-shucking contest, the chef-led “marina island” where you’ll get to taste seafood rice and pasta dishes, and a cooking demonstration zone for those who like their food with a side of education. 

Don’t Miss It! The Festival de las Conchas y el Vino Nuevo isn’t just a food and wine festival—it’s a celebration of Baja’s rich culinary culture, a place where the region’s best flavors, traditions, and talent shine. And if you’re wondering whether it’s worth the ticket price, just remember: 3.5 tons of shellfish, 4,182 bottles of wine, and 25,000 gourmet tastings don’t lie. 

Get your tickets before they’re gone: tienda.clubprovino.mx

0 554
 Baja Norte, Breaking News, Food, Tijuana, Wine

Join Us for Wine Without Borders 2024!🍷

Mark your calendars for October 5th, 2024, when Tijuana’s Club Campestre will host the 3rd annual Wine Without Borders festival! This year, over 40 wineries from Baja California will offer tastings from more than 100 wine labels, and 25 regional restaurants will present a delicious gastronomic experience. Expect live music, guided tastings, and cooking demonstrations to elevate the festivities. Plus, Temecula, California, will be featured as the guest wine region!

Tickets are priced at $1,500 pesos, which includes access to all the fun and flavors this exciting festival has to offer. Whether you’re a wine enthusiast or a foodie, this event promises to be an unforgettable celebration of cross-border culture and cuisine.

Don’t miss out on this incredible opportunity to savor the best of Baja and beyond!

0 321
 Articles, Cuisine, Food

Indulge in International Chocolate Day: A Celebration of Flavor and Heritage

Every year, September 13th marks a sweet occasion that resonates with chocolate lovers worldwide—International Chocolate Day! This delightful day pays homage to one of the world’s most beloved treats, celebrating not just its irresistible flavor but also its rich history and cultural significance. Whether you’re a fan of dark, milk, or white chocolate, this day is all about indulging in the magic of cocoa and appreciating the countless ways it brings joy to our lives. 

Chocolate has a fascinating history that dates back over 4,000 years to the ancient civilizations of Mesoamerica, including the Olmecs, Mayans, and Aztecs. In these cultures, cocoa beans were revered as a gift from the gods, used both as currency and in ceremonial drinks. The word “chocolate” itself is believed to have originated from the Aztec word “xocolatl,” which referred to a bitter, spiced drink made from roasted and ground cacao beans. 

When Spanish explorers arrived in the New World, they were introduced to this exotic beverage and brought it back to Europe, where it quickly became a sensation. Over the centuries, chocolate evolved from a luxury reserved for the elite to a treat enjoyed by people of all walks of life, thanks to innovations in production and the addition of sugar and milk to sweeten its bitter flavor. 

Mexico has played a pivotal role in the history and production of chocolate. Today, the country produces around 28,000 tons of cocoa annually, making it a significant player in the global chocolate industry. The states of Tabasco, Chiapas, and Oaxaca are among the top producers, where traditional farming practices are still used to cultivate high-quality cacao beans. These regions are known for their unique flavors, which reflect the rich biodiversity of the Mexican landscape. 

Mexican chocolate is often characterized by its deep, robust flavor, which comes from a blend of cacao, cinnamon, and other spices. This distinctive taste has influenced chocolate recipes around the world and remains a beloved staple in Mexican cuisine, where it’s used in everything from mole sauces to sweet hot chocolate drinks. 

While chocolate is undoubtedly delicious, it also comes with a surprising array of health benefits, especially when it comes to dark chocolate. Dark chocolate is rich in flavonoids, a type of antioxidant that helps protect your body from damage caused by free radicals. These antioxidants can also improve heart health by lowering blood pressure, reducing cholesterol levels, and improving blood flow to the heart. 

Moreover, chocolate contains compounds that can boost your mood by increasing the production of endorphins, the “feel-good” hormones in your brain. So, enjoying a piece of dark chocolate not only satisfies your sweet tooth but also contributes to your overall well-being. 

Celebrating International Chocolate Day: Share Your Sweet Moments 

International Chocolate Day is the perfect excuse to indulge in your favorite chocolate treats. Whether you prefer a classic dark chocolate bar, a creamy milk chocolate truffle, or a decadent slice of chocolate cake, today is all about celebrating the joy that chocolate brings. 

We’d love to see how you’re marking this delicious day! Share a photo of your favorite chocolate indulgence and tag us on our post in our social media. Let’s create a virtual celebration filled with everyone’s go-to chocolate delights. 

Fun Chocolate Facts to Sweeten Your Day 

– Chocolate as Currency: In ancient Aztec society, cacao beans were so valuable that they were used as currency. For example, you could trade 10 beans for a rabbit or 100 beans for a turkey. 

– A Chocolate Lover’s Holiday: September 13th was chosen as International Chocolate Day because it’s the birthday of Milton S. Hershey, the founder of the Hershey Chocolate Company. His contributions to the chocolate industry have made him a household name. 

– Chocolate’s Role in World Wars: During World War II, chocolate bars were included in soldiers’ rations as a quick source of energy. It was also used as a morale booster, reminding soldiers of home. 

As we celebrate the sweet side of chocolate, it’s also important to consider its impact on the environment and communities involved in its production. Supporting fair trade chocolate ensures that the farmers who grow the cacao beans are paid fairly and work under safe conditions. Additionally, choosing chocolate from sustainable sources helps protect the environment and supports biodiversity. 

So, as you enjoy your favorite chocolate treat today, take a moment to think about the journey it took from cacao bean to delicious delight—and the people who made it possible. 

Happy International Chocolate Day from all of us at Gringo Gazette North! 🍫 

0 232
 Articles, Breaking News, Food, Wine

No Paella Left Behind in the 2024 Paella Contest

BY LUISA ROSAS

If you’ve ever wondered what happens when you mix a competitive spirit with delicious food and fine wine, look no further than the Dr. Ramón García Ocejo Paella Contest. Held on August 18, 2024, at Viña de Liceaga as part of the XXXIV Fiestas de la Vendimia, this event is where paella meets pageantry—Ensenada style. With over 2,500 attendees, it was the talk of the town, or should we say, the taste of the town?

Picture this: a balmy summer afternoon, surrounded by the rolling vineyards of Baja California, shaded by ancient oak trees. Now add 160 different wines from 84 wineries, live music, and 90 teams determined to create the perfect paella. If that doesn’t scream “perfect day,” we don’t know what does.

The Fiestas de la Vendimia aren’t just about drinking wine and eating paella (though, honestly, that’s reason enough to go). It’s also about celebrating Ensenada’s rich culture and deep-rooted traditions. The Paella Contest, organized by Provino Baja California, brings together locals and tourists alike to enjoy the fruits of the region’s labor—literally.

The Competition Heats Up

You might think that making paella is just about tossing some rice and seafood in a pan, but you’d be wrong. Very wrong. These 90 teams took their craft seriously, preparing their paellas with the same intensity as a chef on a cooking show—minus the dramatic background music. The rules were simple: cook the paella in the same-sized pans, with the same amount of rice, and over an open flame. The catch? Impress a panel of judges from the Asociación Gastronómica y de Paelleros de Baja California, A.C. (AGAPE) with the best color, appearance, flavor, and texture. No pressure, right?

The judges used a color-coded system to keep everything anonymous and fair. The paellas were graded not only on taste but also on presentation. After all, you eat with your eyes first, and nothing says “delicious” like a perfectly golden paella, glistening in the sun.

And the Winners Are…

Let’s get to the good stuff: the winners. In the “Quality” category, first place went to San Sebastián, followed by Martes de Ricos and Pacífica at Ensenada Bay in second and third, respectively. For “Presentation,” Los Jacaleros took the top spot, with Vivencias and Tía Margarita rounding out the top three.

What did the winners take home besides bragging rights? Trophies, wine, and, of course, paella pans—because you can never have too many. They also got some stylish aprons, t-shirts, and hats, so everyone knows who the real paella masters are. Thanks to sponsors like Banco Afirme and Distribuidora La Canasta, the lucky teams also received promotional goodies and vouchers totaling 14,000 pesos. That’s a lot of paella ingredients.

Music, Fun, and Family

But the Paella Contest wasn’t just about food and competition. It was a full-blown fiesta, complete with live music on two stages. DJ Robbie Solis kept the energy high with his electronic beats, while Ovejas Negras took us back with some classic rock in both English and Spanish. And let’s not forget La Gran Familia, who had everyone dancing for five hours straight—burning off all that paella, no doubt.

For the younger crowd (and those young at heart), the event featured workshops in arts and mural painting by the Prisma Academy, along with a pétanque game hosted by the Mexican Pétanque Federation. It’s not every day you get to throw metal balls around while your parents sip wine and munch on gourmet rice dishes.

The Grand Finale

Just when you thought the day couldn’t get any better, there was a raffle. Courtesy of the Baja California Sur Tourism Promotion Trust, one lucky attendee won a package for two, including round-trip tickets from Tijuana to Loreto, four nights at La Misión Hotel, dinner at Raíz Restaurant, and a tour of Bahía Loreto National Park. Now that’s what we call a grand finale!

As the 34th edition of the Paella Contest wrapped up, it was clear that the event had once again brought together the best of Ensenada’s food, wine, and culture. The only downside? Waiting another year to do it all over again.

In the meantime, don’t worry—there’s no bad news here, only good times and great food. Cheers to that!

0 291
 Articles, Breaking News, Food

Happy Birthday, Caesar’s Salad!

The overall, all-time favorite Caesar’s Salad turns 100 years old this year, having been created in Tijuana by Italian chef Caesar Cardini at his Alhambra Cafe. That’s an incredible feat for a dish that uses only a few ingredients: Romaine lettuce, egg yolk, garlic, anchovies, olive oil, Worcestershire, apple vinegar, Mexican lime (limón), croutons and parmesan cheese.

Cardini was an Italian immigrant who moved to Mexico during the prohibition era in the early 1900s. He founded the Alhambra Cafe in Tijuana, which later turned into Caesar’s Restaurant, which still exists to date. There are several versions of how he created the world-famous salad, which is considered a delicacy throughout the world.

One version says that some patrons arrived late at his cafe and he had to come up with something from the leftovers in his fridge. 

Another version states that he was given the recipe by the mother of one of his also Italian cooks. 

Caesar Cardini was immortalized early this month with a statue outside his restaurant, currently owned by celebrity Chef Javier Plascencia, who also owns the Jazamango restaurant in Todos Santos and Animalón in San Jose del Cabo.

0 235
 Baja Norte, Cuisine, Food

Baja California Gets its First Michelin Stars

Baja California has always been a hotspot for sun, surf, and, let’s be honest, some of the most drool-worthy tacos on the planet. But now, the culinary scene here is getting some serious global recognition. That’s right, folks—Michelin stars have landed in Baja, and it’s time to dish out the details!

Recognized as having “the most revolutionary gastronomy in Mexico,” the region secured 16 awards and 22 restaurant recommendations, showcasing its diverse and innovative culinary landscape.

The Star-Studded Lineup

One Michelin Star Winners:

  • Damiana (Valle de Guadalupe) – Esteban Lluis
  • Conchas de Piedra (Valle de Guadalupe) – Drew Deckman
  • Animalón (Valle de Guadalupe) – Javier Plascencia and Oscar Torres

Bib Gourmand Recognitions

These spots are celebrated for offering excellent food at reasonable prices:

Green Stars for Sustainability

Restaurants committed to sustainable practices include:

Special Awards

  • Sommelier Award: Animalón (Valle de Guadalupe) – Lauren Plascencia
  • Service Award: Restaurante Amores (Tecate) – Marcelo Hisaki and Reyna Venegas

Honorable Mentions

Michelin also highlighted several outstanding eateries:

Baja California’s culinary scene is not just about delicious food but also about innovation, sustainability, and a deep respect for local ingredients. Whether you’re a die-hard foodie or just love a good meal, these Michelin-recognized spots are a must-visit.

So, next time you’re here, make sure to indulge in these top-notch dining experiences. Bon appétit!

1 319
 Breaking News, Events, Food, Wine

We Bring You All the Details About Viñedos en Flor 2024!

Get ready for the vibrant XVIII Fiesta de los Viñedos en Flor, happening this June 8th at the scenic Jardín Decantos in Valle de Guadalupe. Wenceslao Martínez Payán, president of the Comité Provino Baja California, has announced that this charming family-friendly festivity will open its doors free to youngsters under 18, promising an unforgettable day for everyone. This annual gathering, rooted deep in the community for 17 years, primarily aims to fundraise through the sale of wine, food, and art.

Highlighting the event’s charitable spirit, last year’s proceeds went to substantial improvements at the local CBTA number 323 high school, benefiting 150 students. This enhancement included upgraded sports facilities, classroom furnishings, computer equipment, and a nearly completed civic plaza. Despite the fundraising not covering all the costs, Provino members generously filled the financial gap, ensuring the school remained a crucial stepping stone for local youth aiming for higher education.

As for the event itself, adults can enjoy wine tastings for a ticket price of 750 pesos, while children participate for free, without any limit per family. This year expects a turnout of about 200 kids, engaging in various artistic and recreational activities. They’ll get to contribute to a collective mural, fly kites, interact with farm animals, and even try their hand at large-scale painting, with the finished artworks auctioned off at the end of the day.

Foodies are in for a treat as well, with 84 wineries offering over 160 different wine labels to sample. The culinary section, led by chef Miguel Bahena, will feature a Mercadito Campestre showcasing local honey and cheeses, and multiple food stations manned by renowned chefs highlighting local ingredients. The event will also celebrate local cultures with traditional cooks and artisans.

For those interested in diving deeper into sustainable agriculture, don’t miss the Conferencias en Flor on June 7th at CETYS University’s Cevit Auditorium. This free event will feature expert talks on sustainable agriculture, aligning with Provino’s strategic themes.

Tickets are available at the Comité Provino offices, Decantos Vinícola, La Contra, at the door, or online at provinobc.mx. Don’t miss out on this beautiful blend of community, culture, and cuisine at Fiesta de los Viñedos en Flor!

0 302
Send this to a friend