The culinary tradition of Baja California goes hand in hand with its history and development; its tourism-driven nature required it to draw from diverse sources until it found what would become its unique identity. The state’s gastronomic hallmark is primarily based on the culinary habits of the peninsular people, who found their main ally in the sea. This explains why numerous dishes are based on the fish and seafood provided by the cold and warm waters of the region.

It can be said that the culinary art of the region is in constant evolution, with experimentation being part of an interesting process capable of surprising anyone. Ninety percent of Mexico’s renowned wines are cultivated and produced in a region near Ensenada, famous for the quality of its production and the beauty of its landscapes.

One of Tijuana’s iconic spots is the Caesar’s restaurant, where the internationally famous Caesar Salad originated. There are also Tijuana-style tacos, characterized by corn tortillas shaped into cones, in which the meat is served accompanied by avocado and spicy salsa.

Programme outline:

Thursday, October 24
8pm: Cocktail reception in the Tower Bar in the Grand Hotel Tijuana

Friday, October 25
12pm: Lunch La Esperanza Baja Med Restaurant
1.30pm: Visit to Casa Pedro Domecq
3pm: Visit to Monte Xanic Winery
6.30pm: Dinner at Animalón in Ensenada

Saturday, October 26
11am: Brunch at Barón Balché Winery
6pm: Reception at El Cielo Winery & Resort
7pm: Induction Ceremony
8.30pm: Gala Dinner at Latitud 32 Restaurante

Sunday, October 27
12pm: Polo exhibition match in honour of the Chaîne des Rôtisseurs
1pm: Cocktails, food and wine at Bakuss Oyster Bar

For full details (nb. available in Spanish only), please click this link: Programme

For further information:
Please e-mail: [email protected] or phone: +52 646 187 4081

Looking forward to you joining us for what promises to be four exceptional days in Baja California!

Thierry Blouet
Bailli Délégué
Member of the Conseil Magistral