¡Lupe! by Javier Plascencia has officially opened in Valle de Guadalupe. A 1960’s Airstream, turned into a torta dispensary, with house made telera and bolillo rolls serving as the perfect vehicle to an array of sandwich fillings.
In 2012, the Kokopelli team set out on a new venture serving up grilled seafood tacos and tostadas from their street side cart in Tijuana. Four years later, the Kokopelli concept has evolved into a bigger picture.
Chef Drew Deckman’s most recent project, Conchas de Piedra, which collaborates with Hugo D’Acosta’s Casa de Piedra winery and his Mexican méthode champenoise wines, has officially graced Baja's Wine Country.
The quintessential and Baja California ingredient-driven eatery, Corazón de Tierra is turning five this month. Led by chef Diego Hernández and his team, Corazón de Tierra has become a destination in Mexico for international food travelers.