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.”

Advertisements
Previous Post
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: