The Flavors and Landscapes of Baja California: Anytime

The Flavors & Landscapes of Baja California

Wine Country, Baja Cuisine, Craft Beers and More! Sept. 30-Oct. 8, 2017 (8 Nights)

Trip Summary

Baja California is a singular physical landscape, that has equally singular expressions in food and a burgeoning micro-wine industry. Given its climate and soil, the cuisine is akin to a Mediterranean one, and has been coined, “Baja Med” by Chef Miguel Angel Guerrero, one of its early and foremost protagonists. Vintners Camilo Magoni and Hugo d’Acosta are among the early pioneers. We’ll explore the early settlers of this region by visiting the Museo de las Californias and the Kumiai Community Museum, in Tijana and Tecate. We’ll visit four Valleys in the region: Valle de Guadalupe, Ojos Negros, Santo Tomas and San Vicente to learn about wine, olive oil and cheese production. We’ll explore the most creative food truck scene in Tijuana and enjoy an intimate experience in the orchard of Miguel Angel Guerrero, where we will enjoy our meal, “campestre” style, in his fields. Join us!

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Highlights

Learn of the roots and origins of a singular expression in food and cuisine, known as Baja Cuisine.
Visit the epicenter of the gourmet “Food Truck” culture in Tijuana. From sashimi, to Korean tacos, octopus hamburgers, you will be transformed!
Explore Craft Beers in Tijuana!
Visit the Museum of the Californias to learn of the early history and settlement of Baja California, from prehispanic cultures to the establishment of missions in the region.
Visit the Kumiai people in Tecate, the early settlers of Baja California.
Explore the Valle de Guadalupe wineries that dot this region. We have selected some of our favorites!.
Travel to Ojos Negros Valley to explore the world of artisan cheeses!
In the Valley of San Vicente, learn of the olive oil production there!
Explore the seaside communities of Rosarito and Ensenada. We’ll visit the seafood and fish purveyors and enjoy some of the freshest seafood
in the region!
Culminate our journey with an al fresco meal with Chef Miguel Angel Guerrero, in his private orchard!

wine

craft beers

Itinerary Overview

Pre Day: Sept. 29, Please arrive one day early. (Friday), to Tijuana or San Diego. Overnight Tijuana, Hotel Lucerna. We will transfer you to your hotel.

Day One, Sept. 30, Tijuana City Tour: Today we will explore classic and innovative Tijuana. We’ll begin at one of our favorite Gastro Parks, visit the extraordinary Centro Cultural and the Museum of the Californias, as well as some other iconic places in this colorful cross cultural city. Welcome Dinner at La Querencia, home of “Baja Med” Cuisine!

Breakfast: Food Garden Rio
CECUT and Museo de las Californias to learn about the region
Telefonica Gastro Park, choose your favorite Food Trucks!
Playas Division Mexico/U.S., see our border
Ave. Revolucion/Caesars Restaurant, home of the Caesar salad!
Dinner La Querencia, Miguel Angel Guerrero’s signature “Baja Med” Cuisine

Day Two, Oct. 1, Tijuana transfer to Tecate: Today we explore Tecate, the northern gate to the Wine Country. It is also the home of the first settlers of the región, the Kumiai people. We’ll visit their community museum to learn of their history and their crafts. We will explore other important aspects of this región!

Breakfast Mercado Hidalgo
Craft Beer Tour (Insurgentes and Psycho Boarder w/food pairing)
Transfer to Tecate, Doorway to the Wine Country
Kumiai Museum, the earliest people in this land
Hotel, Sanctuario Diegueno, our home
Cena en Lugar de Nos, lovely dinner!

Day Three, Oct. 2, Rumerosa, Rupestre, etc, Cooking Class at La Cocina que Canta, Transfer Valle de Guadalupe: Today we visit the ancient cave paintings in Rumerosa. Following, we will enjoy a wonderful cooking class. At the end of the day, we transfer to the Valley of Guadalupe, the epicenter of wine production in Mexico. We’ll enjoy wine tasting and an outdoor dinner prepared by one of Baja’s local chefs!

Rumerosa and Cave Paintings, of the ancient people
Cooking Class Surprise
Transfer to Valle de Guadalupe
Wine Tasting and dinner with Oswaldo of Cretas

Day Four, Oct. 3, Valle de Guadalupe: Today we explore the wineries and Wine Museum in the famed Valley of Guadalupe! We enjoy an outdoor meal at Finca Altozano, by Javier Placencia.

Breakfast at Dona Esthelas!
Vena Cava Winery
Finca la Carodilla (with Osvaldo)
Monte Xanik Winery
Museo de Vino, Wine Museum!
Finca Altosano “Campestre Style (Open Air) Dining” (Javier Placencia)
Return to Hotel

Day Five, Oct. 4, Santo Tomas transfer to Ensenada: Today we visit two other Valleys, Santo Tomas and San Vicente to have incredible experiences learning about the wine, olive oil and foods in these two Valleys.

Transfer to Santo Tomas: Wine Tasting,
Olive Oil Tasting, Tractor Tour
San Vicente: Rincon Guadalupe, outdoor
Lunch in the fields
Cuatro Cuatro: Canape with wines

Day Six, Oct. 5, Ojos Negros, Cheese, Transfer to Ensenada: Today we explore artisan cheese making in Ojos Negros.

Breakfast at Cuatro Cuatro
Ojos Negros, Bodega San Rafael, Cava de Quesos, Cava Marcelo Lunch
Transfer to Ensenada, check into hotel, El Morro

Day Seven, Oct. 6, Ensenada: Today we explore this seaside resort and port town. We’ll visit the Cultural Center there, and explore the fishing and seafood culture by visiting the famed fish market, Mercado Negro, and we’ll savor some of the best fish tacos and tostadas in the region! We will also see the home of the first margarita (and taste!)

Breakfast at Hotel
La Bufadora landmark
Centro Cultural Riviera, the History of Ensendada
Margarita tasting at its best!
Fish Tacos at El Fenix!
Hussogn’s, Famed Cantina
La Guerrerense, a must stop for the legendary “marisco” (seafood) tostadas
Mercado Negro, this is where the fish is bought and sold!
Return to Hotel

Day Eight, Oct. 7, Rosarito: On our last day, we will explore another iconic beach resort town, popular in the 1920’s! We will have free time to enjoy the beach, pool, take a surf lesson, explore Popotla, before we enjoy a unique experience and opportunity to enjoy a meal in the orchard of Chef Miguel Angel Guerrero. He will surprise us with what is fresh and picked or caught at the time. Returning to Tijuana we rest up at our hotel before our final farewell at Mission 19, known for their innovative mixology and small bites.