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Eating in Ensenada

Innovative, organic, fresh and sustainable:  These are the gastronomic buzz words in northern Baja.  In fact, besides cultivating the oysters, abalone and mussels for which the region is becoming famous, Ensenada is actively cultivating Gastronomic Tourism.

This is driven by the fact that food in this region is influenced by several key elements: the Pacific Ocean at its doorstep; Mexico’s wine country as its backyard, and the fertile fields of Maneadero just south of town, home to acres of abundant, fresh produce.  This abundance has nurtured the culinary industry, and the culinary industry has, in turn, nurtured an explosion of gastronomic offshoots:  The UABC (Universidad Autonoma of Baja California) has started a culinary school; there is a wine school in the Valle de Guadalupe, not to mention a university wine program; chefs from throughout Mexico and the world are arriving in Ensenada weekly to work with their Ensenada counterparts.  Eating well has become big business in Ensenada – and travelers are the beneficiaries!

 

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