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The Food Of The Baja California Peninsula In Mexico

The food of the Baja California Peninsula in Mexico



The Baja California Peninsula in north west Mexico separates the narrow Gulf of California on the east from the Pacific Ocean. The peninsula comprises Baja California in the north and Baja California Sur in the south and at its narrowest is just 40 kilometres wide. With such an extensive coastline, the peninsula is known for its great seafood while the arid central areas also produce excellent beef cattle. Here is some of the food of the Baja California Peninsula that you might come across.


Fish Tacos

Fish Tacos originated in Baja California. They consist of grilled or fried fish, lettuce or cabbage, pico de gallo, a sour cream or citrus mayonnaise sauce served on top of a tortilla for eating with your hands. Trying stopping at one!


Caesar Salad

Legend has it that Italian-American restaurateur Caesar Cardini invented the salad in 1924 in Tijuana in Baja California. Cardini apparently owned a restaurant in the tourist destination to attract Americans across the border frustrated by prohibition General consensus is that on the 4th of July that year, Cardini threw together a bunch of ingredients he had on hand and served them as a salad to his friends. The rest is history!



Considered a delicacy in Asian countries, abalone is commercially fished off the Baja California Peninsula. Most of it is canned for domestic and export consumption however locals enjoy eating it fresh, ceviche style when they can.


Gallo Pinto

Originating from Nicaragua, this dish became popular in many countries close to the Caribbean including Mexico. It includes minced beef with rice, potato and other vegetables served as a hot stew.



Machaca is a type of stew where spiced beef or donkey is dried like a jerky as a method of preservation. The jerky is later pounded and cooked in spices and liquid to rehydrate it until tender. Machaca is widely used across north Mexican cuisine It is served with flour tortillas which are common than the corn variety in northern Mexico due to the proximity to the United States and availability of wheat flour.  In the northern Baja there is a machaca dish made with eggs called Machaca con Huevo.



These are fried wheat-flour fritters that are similar to donuts. They are best eaten warm with cinnamon sugar and honey.


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