Club Tengo Hambre
 
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In recent years, Tijuana’s culinary scene has become renowned for the cadre of chefs finding inspiration in—then elevating—Baja California’s vibrant street food scene.

For our Best of Tijuana in Seven Courses, we’re heading to Kokopelli, Los Compas + Misión 19, three Tijuana restaurants whose respective chefs—Guillermo "Oso" Campos, Mario Peralta, Juan Cabrera, and Javier Plascencia—have been responsible for putting Mexico’s northwesternmost city on the world culinary map.

 
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First, we’ll head to chef Guillermo "Oso" Campos’ Kokopelli. The vibrant space at Estación Federal will welcome us with open arms, and feature two of Chef Oso's famed dishes. Bites will include two signature dishes + 1 cocktail by next door bar Cereus.

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Next, we’ll visit one of Tijuana’s newest restaurants lead by Baja’s chef Mario Peralta + Mexico City’s chef Juan Cabrera— Los Compas. The kitchen is inspired by traditional Mexican corn-based dishes and combines ingredients sourced in Baja California and the Mexico City region.

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Our evening will end at chef Javier Plascencia's Misión 19, internationally known as one of Tijuana's top culinary establishments. The seasonal menu prides itself on the use of local producers and ingredients that are sourced within 125 miles of the restaurant. The menu will feature three of Mision 19's signature dishes paired with a glass of the region's wine.

 
 
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Saturday,
April 20th, 2019

Start time: 11:45 AM
Meeting spot: 727 E San Ysidro Blvd., San Ysidro, CA 92173

$126 dlls p/person

Includes:

  • 2 dishes at Kokopelli + 1 specialty cocktail at Cereus @ Estación Federal

  • 2 dishes + 1 specialty cocktail at Los Compas

  • 2 dishes + 1 dessert + 1 glass of Valle de Guadalupe wine at Misión 19

  • Round-trip transportation around the city

  • CTH Host

 
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