Baja Fresh or the Missionary


Check out Dana Goodyear’s essay in the latest issue of the New Yorker.  She calls it, “The Missionary” and it explores one chef’s attempt to create a culinary tradition in Tijuana.

Here’s the key line, at least for us.  Goodyear writes, “Unlike other Mexican states, whose food traditions go back hundreds of years and are rigidly codified — to change a mole recipe in Puebla would cause a culinary and academic scandal — Baja has no established regional cuisine.  [Javier] Plascenia’s mission is define one and, in the process, turn Tijuana into a site of gourmet pilgrimage.  “I’m trying to make Baja and Tijuana a food destination, like San Francisco,” he says.  “I want to make an example, like.  We can really do this.”

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