In 2017 Chris Mason officially left the group. Founding Member Lucas Goetz left the group in late 2014, after which the band went on hiatus. Founding member Burke Barlow played guitar until 2012 when he left the group and was replaced by Clayton Linthicum. Pianist and organist Geoff Hilhorst joined the group in 2009 after the release of their breakout album Winter Hours. His cevicheria, Erizo, is an upscale fish house offering fresh raw bar fare, Tijuana-style tacos, and ceviche that combines Peruvian and Mexican traditions.First established in 2005, the band consisted of singer and guitarist Ryan Boldt, bass guitarist Chris Mason, guitarist Burke Barlow and drummer Lucas Goetz. Chef Javier Plascencia is the most famous chef in Baja Med and perhaps the most famous chef in Tijuana. Anchovies, parmesan, and garlic all power the pungent creamy dressing while a subtle Mexican touch - limes instead of Italy’s lemons - ties everything together.īaja Med cuisine was also developed in Tijuana by elevating Baja ingredients with simple Mediterranean preparations: fried fish tacos with an airy tempura batter, for example, or octopus tacos laced with olive oil. The dish is still made tableside as the ingredients to the famous dressing are listed off to diners throughout the emulsification process. It’s where the namesake Caesar salad was invented by an Italian immigrant named Caesar Cardini, who improvised the salad when vegetables weren’t being delivered in 1924. One of the oldest restaurants in Tijuana is Caesar’s.
Mexicali, the next town east, has the largest Chinatown in Mexico (as well as over 300 Chinese-owned restaurants). In Mexico, the old chop suey style of Chinese is still popular. In general, the food here is reminiscent of the older Chinese restaurants in California in general. Meals at Chinese restaurants in Tijuana start with colorful shrimp chips, a tradition that has since vanished north of the border. People with Chinese heritage are the largest group after Mexicans and Americans, and there’s a vibrant Mexican-Chinese hybrid cuisine popular around Baja. There are notable Chinese, Southeast Asian, Arab, and West African populations. Tijuana is an international city - and not just because it hugs an international border. Photo: Caesar’s Restaurant-Bar Tijuana/Facebook A confluence of cuisines beyond the border In that spirit, flour tortillas and beef, Northern Mexico’s favorite ingredients, are common here. Regional specialties from Sonora, Sinaloa, Chihuahua, and Durango are all easy to find around town, making Tijuana perfect for travelers seeking a crash course in the Norteño style of cuisine. These Sonoran-style beauties are a favorite after-hours snack in Tijuana. The all-night burrito stand, Bol Corona, is older than most taco spots. It wasn’t always tacos first and foremost, though. It will be an acquired taste for most but a memorable bite for all. The fin of tuna has a flabby texture and tastes much fishier than the tuna’s meatier parts. If you want to try something that you can’t get in San Diego, adventure to one of the Sonoran seafood spots, like Cahua del Yayo where they specialize in tuna fin tacos. They’re served up Baja style or Sonoran style. The tacos here are done in what has become known as the classic Tijuana style: slightly larger tortillas than what much of Mexico uses, wood-grilled meats for filling, and heaps of very lightly seasoned guacamole on top.įried fish tacos and spicy cóctel de mariscos (seafood cocktails) are ubiquitous as well. Six vendors are lined up, competing for the attention of hungry night owls. Las Ahumaderas is Tijuana’s “taco alley” where carne adobada vendors stay open 24/7. After dark, the city turns to carne adobada (known as al pastor in Southern Mexico) to get them through the night. Steak tacos grilled over mesquite are popular mid-day options.
Birria de res (stewed beef) is the most popular morning taco, and most vendors sell out of meat by lunch. Tijuana taco vendors set up stands from their trucks and operate out of small shops all over the city. Modern Tijuana is more than just tacos, but it’s impossible to talk about the city’s food without also talking about tacos.
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