![]() ![]() ![]() In the late 1980s and 90s, on the eve of Mexico’s modern cuisine revolution, Tijuana’s newest commercial center, Zona Rio, added fine dining restaurants like Villa Saverios, Tour de France, Cien Años, and La Diferencia, and Tijuana-based chefs like Javier Plascencia and Miguel Angel Guerrero, following contemporary chefs in Mexico City, Monterrey, and Ensenada, joined a budding Baja movement begun in Ensenada and the Valle de Guadalupe, with Baja California tourism touting the rise of “Baja-Med” cuisine, a term copyrighted by Guerrero. Its unparalleled street food culture, spanning seafood carts and shacks selling other delicious antojitos, is just one aspect that thrills locals and draws day trippers to the bustling border town. But in the post-WWII era, Tijuana became even more of a hub, attracting Mexicans from around the country, including taqueros from Izúcar de Matamoros in the state of Puebla, who would help lay the foundation for Tijuana’s exceptional tacos, which range from carne asada and al pastor tacos to tacos de mariscos and Tijuana-style birria de res, which has become a certifiable cross-border sensation. The world’s busiest land border crossing has long been a gateway to storied Mexican culinary delights, even before Tijuana’s golden age during Prohibition when Hollywood notables, and mobsters, traveled across to indulge in legal booze and gambling along with showy Caesar’s salads tossed tableside.
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