Tijuana is a city where diverse cultures, trends, and traditions from all over the world converge, which gives way to one of the most diverse and interesting cuisines globally.
The nationally and internationally renowned Baja Californian culinary trend is the result of the fusion of ingredients and culinary techniques from different origins. Here, the stars are local products such as lobster, shellfish, and tuna that are complemented by wines from Valle de Guadalupe, artisanal cheeses, fresh vegetables, and the region’s olive oil.
To celebrate and explore this rich culinary tradition, 45-year-old Hotel Lucerna Tijuana presents “El Sabor de la Cocina Bajacaliforniana en Palabras: Orígenes e Innovación” (The Flavor of Baja Californian Cuisine in Words: Origins and Innovation). This free event will take place over four Saturdays, starting on March 15th, and offers a unique opportunity to explore the history, traditions, and evolution of Baja California’s gastronomy.
What to Expect from “El Sabor de la Cocina Bajacaliforniana en Palabras”?
This series of talks will feature key figures from the region’s gastronomy and oenology industries who will share their knowledge to the public at large. Attendees will enjoy a comprehensive and highly engaging program led by chefs, academics, producers, and food enthusiasts. Each session includes a 25-minute talk with the speakers, followed by a Q&A session.
Full Program
Saturday, March 15 – 11:00 am: Dialogue on Tijuana’s Cuisine
Abraham Uribe, a professor at Universidad Autónoma de Baja California (UABC), and Chef José Figueroa, from restaurant La Carmelita Molino y Cocina, will lead an enriching dialogue exploring the roots of Tijuana’s cuisine. Their conversation will focus on the migratory influences that have shaped the region’s gastronomy.
Together, they will analyze how culinary traditions from different parts of the world have left their mark on Tijuana’s food scene. From restaurants to food carts, stands, and food trucks, all these establishments offer a wide variety of dishes and snacks.
Chef José Figueroa will speak about his journey as he began his career with a food truck, bringing his creations to the streets of Tijuana. The chef found inspiration in weekend cooking sessions with his father and the recipes he learned from his grandmother, Carmen. Over time, his talent and passion for cooking led him to open his restaurant named Carmelita in her honor. This restaurant has become a gastronomic benchmark and recently earned the Big Gourmand Award in the Michelin Guide Mexico 2024.
Saturday, March 22 – 11:00 am: The Importance of Gastronomic and Oenological Education
Laura Zamora, Mexico’s first female oenologist, will guide the audience through the wineries that have given identity, flavor, and pairings to Baja California’s cuisine.
With over 45 years of experience, she began as a Lab Assistant at Bodegas Santo Tomás in 1977 and was appointed Head Oenologist of Bodegas Santo Tomás in 2005. 12 years later, she launched the family project “Casa Zamora,” where she is an advisor for several wineries. She is also the director and teacher at her own oenology school.
As such, her wine knowledge and experience will allow attendees to understand the importance of this drink for local gastronomy.
The talk will also feature Javier González, who will discuss the rise of the Gastronomy degree in public and private universities in the state. His experience as the founder of Culinary Art School gives him a privileged perspective on the professionalization of cooking in Mexico and, in his presentation, he will explore potential trends in gastronomic education.
Based in Tijuana and holding a master’s degree in hotel business administration, González launched Culinary Art School in 2008, the first specialized culinary arts school in northwestern Mexico, marking a turning point in the careers of some of the region’s most prominent chefs.
Saturday, March 29 – 11:00 am: The Evolution of Baja California’s Cuisine
On Saturday, March 29, the event will feature Chef Juan Cabrera Barrón who will share his experience in internationally renowned kitchens such as Pujol, under Enrique Olvera, and El Bulli, led by Ferrán Adriá. His career is a testament to the pursuit of excellence and innovation in gastronomy.
He has had prominent roles as a chef and director in renowned hotel chains in Mexico, as well as the creation of Casa Tijuana Project, a restaurant that has become a benchmark for the region’s contemporary gastronomy. Cabrera Barrón is also a co-owner of the acclaimed Fonda Fina in Mexico City.
He will be joined by journalist Omar Millán, author of “El Marciano y la Langosta” (The Martian and the Lobster), who will take the audience on a historical journey through the evolution of the state’s culinary roots, from the first indigenous settlers and Spanish missionaries to the migratory influences from Asia.
The Tijuana native reporter has collaborated with news agencies like AP and publications such as Frontera, Gatopardo, Los Angeles Times, The Washington Post, and The Guardian. Much of his investigative work focuses on the fishing situation in Baja California.
Saturday, April 5 – 11:00 am: Exploring the Authentic Flavors of Baja California
Finally, on Saturday, April 5, the event will feature Alan Bautista Plascencia, an expert in fisheries and gastronomic development, who will explore the abundance of seafood offered by the Rosarito and Ensenada coasts.
Currently, he is councilor in the Playas de Rosarito government, president of the Commission for Tourism, Economic Development, Fisheries, Aquaculture, and Agricultural Development, and owner of restaurant “La Casa de la Langosta.” His experience allows him to offer deep insight into the importance of sustainable fishing and the quality of seafood products.
In his presentation, he will discuss the iconic Puerto Nuevo-style lobster dish, served with rice, beans, and handmade flour tortillas. Today, this dish is considered a hallmark of Baja California’s gastronomy.
To close on a high note, this event will feature Chef Miguel Ángel Guerrero, creator of the BajaMed concept, which fuses the flavors of local ingredients with Mediterranean techniques and Eastern influences. This cuisine highlights regional products such as lobster, tuna, lamb, olive oil, and wine, among others.
Chef Miguel Ángel’s dream began at 35. After studying law, he ventured into gastronomy in Mexico City and later returned to Baja California to create his own restaurant, “La Querencia”. With years of experience, he will reflect on how Baja California’s cuisine has conquered international stages.
Hotel Lucerna invites the entire community to participate in this unique and free event. Culinary students, industry professionals, and food enthusiasts will have the opportunity to learn from experts and discover the wealth of Baja California’s gastronomy.
This event is part of Hotel Lucerna Tijuana’s 45th-anniversary calendar, which will honor culinary versatility with 3 specialty restaurants: Mexican, Mediterranean, and Japanese. As part of this celebration, the hotel will continue to open its doors to local talent with upcoming events, including collaborations with renowned chefs, bar takeovers featuring iconic city cocktails, and gastronomic festivals at Rivoli, reaffirming its commitment to the community and Tijuana’s culinary innovation.
Location: Paseo de los Héroes 10902, Zona Urbana Rio Tijuana, 22010 Tijuana.
For more information about this and other events, check out Hotel Lucerna’s social media pages:
- Facebook: HotelLucernaTijuanaBC
- Instagram: @lucerna_tijuana
