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.
First, we’ll head to chef Guillermo "Oso" Campos’ Trashorizonte (a.k.a. Kokopelli). The stop will feature two of Chef Oso's famed dishes + 1 beer.
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.
Afterward, we’ll drop by 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.
Our evening will end at Cereus at Estación Federal for a round of specialty cocktails to wash it all down.
October 12, 2019
Start time: 11:45 AM > 4 stops
Meeting spot: 727 E San Ysidro Blvd., San Ysidro, CA 92173
$135 dlls p/person
2 dishes + 1 beer at Trashorizonte (Kokopelli)
2 dishes + 1 specialty cocktail at Los Compas
2 dishes + 1 dessert + 1 glass of Valle de Guadalupe wine at Misión 19
1 cocktail at Cereus @ Estación Federal
Round-trip transportation around the city