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!
Pre Day: Please arrive one day early. (Friday), to Tijuana or San Diego. Overnight Tijuana, Hotel Lucerna. We will transfer you to your hotel.
Day One, 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!
Day Two, 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!
Day Three, 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!
Day Four, 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.
Day Five, 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.
Day Six, Ojos Negros, Cheese, Transfer to Ensenada: Today we explore artisan cheese making in Ojos Negros.
Day Seven, 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!)
Day Eight, 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.