Michael A. Gardiner

There s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border. Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the fruits and vegetables of the region. There s a line between Northern Baja and Southern California nature knows no such borders and, neither does food nor the people. Baja s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego s signature dish but it comes from Baja. The Caesar salad does too. The streets of Tijuana, a city famous for its street food, sport nearly as many takes on the hot dog as on the taco. Cali-Baja cuisine built on the natural bounty of the region and the flavors the people who live there love. It s the fish of Popotla and San Diego s sea urchins. It s the wine of the Valle de Guadalupe and perhaps the greatest craft beer scene anywhere just across the border. It s Los Angeles pocho cuisine and Tijuana street food. It s the asparagus of Mexicali, California artichokes and the ubiquitous avocados on both sides of the border. It s the multi-cultural and cross-cultural palate of all who live there influenced by everywhere they may have come from. The Baja region has a wealth of distinctive ingredients from the ocean and the land. Its chefs, street stand vendors and home cooks use those ingredients and flavors to create dishes from old homes elsewhere. They can be restaurant dishes from Tijuana s Zona Gastronomica or an adaptation of Nayarit-style Zarandeado, a variation of LA street food or a dish from whatever happens to be on hand that becomes the next big thing on Avenida Revolucion. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Braised Oxtail and Guajillo Guisada Tacos; Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo and Microwave 'Fried' Cilantro.