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.
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.