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Mexico features 18 gastronomic routes which cover 155 destinations in 32 states offering 1,500 dishes and drinks that contain, in their scents and flavors, culture and traditions that distinguish the country. Since March 2012 Baja California and Baja California Sur have integrated their routes and within this range there is the route called "The kitchen between vineyards and the aromas of the sea". In the northern part of the peninsula, the trip includes the municipalities of Mexicali, Tijuana, Tecate, Rosarito and Ensenada, offering genuine experiences based on culture and the natural resources that make up the region. 

In Mexicali, the state capital, Chinese food has been part of the main cuisine for decades and is due to the strong oriental influence that dominates much of the town. Tijuana, on the other hand, is famous for the "Caesar Salad" produced from romaine lettuce, hardboiled egg, bread crumbs fried in oil, dried cheese, vinegar, sugar, olive oil, Worcestershire sauce and lemon juice. Rosarito beach has taken advantage of the local marine resources to create one of the most famous dishes of the route "Puerto Nuevo style Lobster" served with rice, beans and flour tortillas.

Drinks and desserts are also abundant along the Route and the popular drink is Tecate.  The Tecate brewery is famous and shares the same name of the region where it was born.  In Baja California they have been baking sweet bread for decades and offer consumers white and wheat bread, crackers, fine pastries, sandwiches and traditional donuts.  Bakeries and mini marts are abundant in every community and are virtually on every street corner in town.

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Ensenada is the largest city in Baja California and offers dishes and drinks distinguished by their unique seasonings and local resources that are used to create them. The gastronomy tour is from the Guadalupe valley to Cedros Island and features traditional drinking options as well as innovative novel styles of cooking.