Sea-to-table freshness and border creativity

Baja’s cooking bridges Pacific seafood with vineyard agriculture and border influence. Iconic fish tacos—beer-battered or grilled—come with cabbage, crema, and bright salsas. Seafood tostadas (tuna, octopus, scallop) and aguachiles lean crisp, raw, and lime-forward. Valle de Guadalupe wines pair with olive oil, herbs, and farm produce, fueling “Baja Med” cuisine that blends Mexican, Mediterranean, and Asian techniques. You’ll see octopus a la parrilla, shellfish with miso-chile glazes, and garden vegetables roasted over wood. Street foods reflect cross-border life: Caesar salad’s Tijuana origin, bacon-wrapped hot dogs, and creative salsas. The throughline is freshness, acidity, and charcoal—clean flavors that spotlight the Pacific.