Flour tortillas, beans, salsas, and coastal clams

Baja leans heavily on flour tortillas—especially with carne asada and lobster platters—plus pots of beans, rice, escabeches, and chile-forward salsas that define the table. Coastal specialties include Baja California Sur’s famed “almejas chocolatas,” prepared multiple ways, and Loreto’s “almejas tatemadas,” a technique with deep local roots. These sides and staples round out tacos, stews, and grills.