The temperatures are rising, and so is Animalón’s outdoor kitchen -- underneath the 100+ year old oak tree at Finca Altozano, in Valle de Guadalupe. Proprietor/Chef Javier Plascencia and Executive Chef Oscar Torres have composed travel-worthy dishes featuring local ingredients honoring the region for the restaurant's 2018 Spring season.
Read MoreMexico City is a destination that you truly need to experience for yourself, whether it be a quick getaway, or a meticulously planned out week.
Read MoreThere are a few spots in Chula Vista that we have deemed as our top mariscos food trucks, and El Cacho one most definitely makes the list.
Read MoreWhen planning our family trips, food and drink stops are always at the top of the list. We map out the city we are visiting, and mark each and every spot we are dying to try. If you plan to visit our sunny San Diego with the little ones, a must-have food item here is tacos.
Read MoreAn oasis for lovers of food, travel and design in the heart of San Diego’s Gaslamp Quarter
Read MoreValle de Guadalupe is graced with another gem, chocked full of stunning interiors, and dishes that pay homage to the land.
Read MoreAnimalón, the Baja summer pop up series by Chef Javier Plascencia, in partnership with photographer Jaime Fritsch, has officially kicked off
Read MoreChef Oswaldo Flores Lagunas and the creators of Telefonica Gastopark's Creta elevate their game at the new 52 Kool Restaurant in Tijuana.
Read MoreIt’s the times when we drive ‘off the beaten path’, with only a sign or two leading us toward the direction of a new restaurant or winery, that can end in such a rewarding experience.
Read MoreLa Revu, known as one of the most legendary streets in Tijuana has seen a lot of cultural changes over the last couple of weeks.
Read More¡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.
Read MoreIn 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.
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