This year’s edition of the Mexican gastronomic guide (Guía México Gastronómico) recognized 120 restaurants in its sixth issue. Of the restaurants listed, 12 are situated in Baja California, a state that is globally considered among the most important emerging culinary regions in recent years. The 2021 guide was published by Larousse Cocina and sponsored by the S. Pellegrino and Nespresso corporations, who announced those recognized in a virtually attended event.

The guide factored in many elements that define superior Mexican cuisine such as service, quality of preparation, participation in communities, facility, presentation and continuity.

The winning restaurants from Tijuana are Caesar's, Casa Tijuana, Georgina and Misión 19; while Animalón, Deckman's en el Mogor, Fauna, Finca Altozano, Villa Torél, Madre, Manzanilla and Sabina Restaurante por la Guerrerense were Valle de Guadalupe and Ensenada’s awarded eateries. Moreover, Ensenada-based chefs Benito Molina and Solange Muris received a special shared recognition as dignitaries of the year.

Chefs Benito and Solange aren’t the only ones elevating the gastronomy in Baja California. Chefs Javier Plascencia, David Castro Hussong, Maribel Aldaco, Adria Montaño, Juan Cabrera, Miguel Bahena, Carolina Verdugo, Drew Deckman, Alfredo Villanueva and Sabina Bandera have also been hailed as standouts for raising the region’s culinary reputation.

Consequently, the culinary setting of Baja California has proved to be an important and interesting contributor in the character of Mexican cuisine. Not only due to its regional abundance of natural resources (both land and sea), but also thanks to the creativity and preparation of the chefs that reside there.

Baja California’s Secretary of Sustainable Economy and Tourism celebrates these 12 recognitions provided by Mexico’s gastronomic experts and invites you to discover the flavors of the region.