Baja Med
This includes fresh seafood from the port of Ensenada such as mussels, oysters, clams and shrimp, and blue tuna; miniature vegetables from the fields south of Ensenada, olives from the winemaking region of the Guadalupe Valley just northeast of Ensenada, dates from San Ignacio and tomatoes and strawberries from the San Quintin Valley.Additional ingredients include red lobster, manta rays, sea cucumbers and salicornia, a succulent that grows in sand dunes.Examples of Baja Med dishes include: Baja Med cuisine is a feature of the various restaurants of La Querencia and La Esperanza from Miguel Ángel Guerrero,[4] other Tijuana restaurants such as Food Garden,[5] and Manzanilla in the city of Ensenada.[6] In Bonita, California, between San Diego and Tijuana, Plascencia's Romesco features the cuisine.[8][9] Diego Hernández heads up Corazón de Tierra in the Valle de Guadalupe, rated by William Reed Business Media (the "San Pellegrino survey") as one of Latin America's 50 best restaurants, also Rick Bayless and his trendy Leña Brava in Chicago.