Baja Window to the South is a show that shows what several gastronomy entrepreneurs and major figures are currently working on. On this occasion, Guillermo Campos, also known as Chef Oso, was present. He is the owner of Tacos Kokopelli, one of the first taquerias of its style in Tijuana.

Campos is a Tijuana Culinary Art School graduate and spoke about how the pandemic, quarantine, and the new normality helped him think of new ways to improve his cooking and innovate with his dishes without betraying his roots.

Hosts Olga Sánchez de la Vega and Scott Koenig described Tacos Kokopelli as a different experience with each bite and visit, as Campos’ plan is that each dish involves all senses. One of his bestsellers is the Kraken: a quesadilla with avocado and grilled octopus mixed with herbs and pesto style pepper. He also has six different special sauces, one of them being “Lágrimas de Lucifer” (Lucifer’s Tears) which is mainly made out of grilled habanero chili peppers with beets, giving it a hue similar to Mexican pink.

This restaurant mixes multicultural Tijuana native and Native American influences since Kokopelli is a word that represents Hopi, a god associated with fertility, music, dance, and abundance, all elements that Guillermo wishes that his business reflects.

Something that characterizes Campos is both his enthusiasm and his constant look changes, which he relates to his growth in a multicultural city like Tijuana. Kokopelli not only serves tacos but also other dishes such as ceviche and barbacoa. It should be noted that the names of these dishes have a reason and history behind their names, which means that the restaurant offers not only a culinary experience that involves taste, touch, sight, and smell but one can learn new things about their origins and inspiration.

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