Los Cabos is a familiar name to travel advisors who are well aware of its unique setting at the southern tip of Mexico’s Baja California Peninsula. It is a stunning coastal destination renowned for its dramatic desert landscapes, pristine beaches and promontory mountains. And, while travelers may have been aware of the wealth of fine restaurants in Los Cabos, now the destination has emerged as a foodie hotspot. This was highlighted recently when the inaugural Michelin Guide Mexico 2024 appeared with the inclusion of 18 restaurants in Los Cabos. It should be no surprise. Word is out about Los Cabos’ status as a serious gastronomic mecca.
The region has 100 percent of its organic produce grown locally and in fact is the country’s largest producer of organic produce. In addition, an emphasis on sustainable agricultural and fishing practices preserves and regenerates the environment.
When travelers think about Los Cabos, said Rodrigo Esponda, managing director of the Los Cabos Tourism Board, told TravelPulse, “they often picture the beautiful landscapes that we have in the destination, but the culinary scene has become just as essential to the experience.” But it is not about the food, said Esponda, “it is about the connection the food creates.” Each dish, he said, “represents a piece of our culture, our traditions, and the incredible fresh ingredients that make it all possible. Our goal is that our travelers leave with a deeper understanding of Los Cabos, simply by tasting it.”
For travel advisors, said Esponda, “understanding a destination’s food scene is essential.” Food is no longer a side note; he said, it’s a core part of the travel experience, immersing clients in the local culture. “Recommending a trip without considering the culinary landscape,” said Esponda, “means missing a vital piece of the destination.”
The tourism board recently held a media event touting Los Cabos as a foodie hotspot, featuring a seven-course meal paired with seven cocktails prepared respectively by one of the destination’s most prominent chefs and one of its most respected mixologists. It featured dishes like abalone, bluefin tuna, seaweed salad and black sesame paired with a Generaltini, comprised of tequila, lime, infused jalapeno and sesame oil.
Yvan Mucharraz, culinary experiences director, Chileno Bay Resort & Residences, Auberge Resorts Collection, who prepared the meal, said that in Los Cabos, every dish “is a reflection of the land and sea, rooted in the traditions of Mexican cuisine but elevated by the region’s unique flavors and global influence.”
“For me,” said Mucharraz, “it’s about creating an experience where every bite tells the story of this place, its culture, its people, and its natural beauty. The fresh ingredients we source locally are the soul of our dishes, and through them, we invite travelers to discover Los Cabos in a deeply personal way.”
Osvaldo Vazquez, a beverage consultant who prepared the cocktails, said, “Here in Los Cabos, every cocktail tells a story. My creations are crafted to capture the unique and rich heritage of the destination using native ingredients that tell the story of the region. It’s not just about flavor, but the entire experience that looks to connects our guests with the land, the sea, and the heart of Los Cabos.”
Beyond its budding reputation as a foodie hotspot, Los Cabos presents visitors with a vacation playground spanning the southern tip of the 1,000-mile-long Baja Peninsula, offering dramatic landscapes and marine sanctuaries. Nestled at the southern tip of the peninsula, Cabo San Lucas, one of the towns that make up Los Cabos, rests at “Land’s End” where the Sea of Cortez and the Pacific Ocean meet. For visitors, there are many five-star resorts.
For the active, Cabo San Lucas is the epicenter of activities, with the sprawling and bustling Medano Beach as the hub for just about any type of watersport including kayaking, fishing, scuba and riding jet skis. Myriad local museums show off Indigenous artifacts, and there are lively shopping districts as well.
This article originally appeared in TravelPulse.
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As the winter holiday season approaches, foodies will find plenty to savor in the Baja California cities of Tijuana and Rosarito. From traditional tacos to gourmet regional cuisine, these border towns offer a diverse culinary experience.
Taco lovers won’t be disappointed. Tijuana is renowned for its wide variety of taco styles, from the classic carne asada to the heavily spiced adobada and flavorful suadero, lengua and cabeza. Top taco spots include Taqueria El Franc, Los Poblanos and Tijuanazo.
Food trucks also shine in these cities, with Tijuana considered the mecca. Rosarito has its own thriving food truck scene, including collectives where you can sample multiple gourmet offerings.
Beyond tacos, both cities boast acclaimed restaurants serving modern, regionally-inspired cuisine. In Tijuana, standouts include Casa Plascencia, Café Riocha 7 and Gulisano Cucina Siciliana. Rosarito’s top tables include Roble de Raíz, Pasta y Basta and Betuccini’s Pizzeria & Trattoria.
Two local specialties that have put Baja California on the culinary map are the Caesar’s salad, created in Tijuana, and Puerto Nuevo-style lobster, a regional favorite found just outside Rosarito.
Whether you indulge in classic Mexican street food or elevated regional dishes, Tijuana and Rosarito promise an unforgettable gastronomic adventure this winter season. Start planning your foodie getaway today!
This article also appeared in TravelPulse, titled “Plan Your Baja California Foodie Adventure This Winter.”