Mexican Wines Win Big
So far this year, Mexican wines have taken home 115 international awards, including 41 that were awarded at the recent Decanter World Wine Awards, which is considered to be the world’s largest and most influential wine competition. Many of the awards were won by wines from Baja California specifically. ¡Salud!
* * *
Recipe: Rancho La Puerta Ceviche Tostadas with Avocado & Salsa Macha
Another great recipe from Executive Chef Reyna Venegas of Rancho La Puerta! These savory tostadas can be made vegetarian/vegan and the salsa macha is a delicious topping that can be used for so many different dishes. Get the recipe.
* * *
Valle de Guadalupe Openings
The property of Cuatro Cuatros recently welcomed the new Tahona Baja (sister restaurant of the mezcal and Oaxacan food establishment in Old Town, San Diego). Tahona Baja will be offering boutique mezcal tastings and classic Baja food with a Oaxacan flair. They are having a grand opening on October 3rd. For more information, visit the Tahona Baja website. La Justina, the hip Tijuana eatery on Ave. Revolución, has also recently opened a Valle de Guadalupe location—La Justina Valle. For more information, see the La Justina Valle Facebook page. Please keep in mind that restaurants are operating on limited capacity and many are only taking reservations, so be sure to call in advance if you plan to visit.
* * *
Tijuana’s Caesar Salad
By now you know that the Caesar salad originated in Tijuana. But have you been to Caesar’s to have it made tableside for you? We’re bringing you the original recipe from Caesar’s so that you can make it at home until you can make it to experience the real deal in person. If you want to learn more about the history of TJ’s famous salad (and its close cousin, the Victor salad), and get some notes about the recipe current recipe to make at home, see this Union Tribune article by Baja food writer Michael Gardiner. The recipe on the card above reads as follows:
- 1 head romaine lettuce
- 3/4 cup extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 tablespoon dijon mustard
- 1 clove garlic, crushed
- 1 coddled egg
- 1 lime, juiced
- Fresh ground black pepper
- 1/4 grated parmesan cheese
- 4 sliced baguette oven baked croutons
- 6 anchovy filets
Clean lettuce thoroughly and refrigerate until crisp, at least 1 hour or more. In a wooden bowl combine olive oil, mustard, anchovies, garlic, and part of grated parmesan, whisk with a wooden paddle until it forms a paste. Once cooled, crack the egg and whisk yolk into dressing until thoroughly blended. Add whole romaine lettuce leaves and gently roll them into the dressing. Serve on a platter and add the rest of the grated cheese, croutons, fresh ground pepper and salt to taste.
* * *
Mexico’s “Safe Table” Program for Restaurants
Canirac, Mexico’s national restaurant association has introduced a “safe table” program to put protocol in place to create a safe dining environment for customers. 75% of Tijuana’s restaurants have reopened after meeting the criteria.