Wednesday, June 10, 2009

Baja Food & Wine

Few cuisines better represent an everchanging trend, classic meets modern or rather local, than the excitingly new yet barley emerging Baja Cuisine. Chefs like Jair Tellez, Benito Molina, Diego Hernandez and Guillermo Barreto have been slaving away in their kitchens in Tijuana, Ensenada and even Mexicali trying to come up with new and exciting ways to use the vast array of fresh and locally grown ingredients from Baja´s fertile lands and rich limitless seas.

Baja is quickly turning into one of the most important culinary hotspots in Mexico and maybe even Latin America with its complex yet luscious wines from winemakers Hugo D´acosta, Jose Luis Durand, Reynaldo Rodriguez and newcomers like Adrian Garcia, Bruno Madrazo and boutique winemaker/brewer Alvaro Alvarez as well as many others.

Baja is now producing not only great wine but exquisite artesanal cheeses, exceptional beef, delicious lamb, sustainable farmed tuna fish, kumamoto oysters and abulone as well as olives, olive oil, honey, and organic produce to name a few.

No comments: