Baja California Tasting Menu

Available for dinner Monday - Saturday from February 20 to March 29

Caracol's menus are culinary tours along the Mexican coasts, shared by 16 of the country's coastal states. To further spotlight the wide variety of dishes between states, we are introducing a tasting menu series. Each optional tasting menu is featured for a month, showcasing a specific coastal state. Join us for this month's tasting menu based on Baja California!

History & Background

The Baja California peninsula is in northwestern Mexico and stretches 760 miles from the United States to Cabo San Lucas. Between 1683 and 1834, the Spanish established many religious outposts along the coast of Baja, known as the Spanish Missions. They planted vines to grow grapes for religious purposes, which set the foundation for Baja California to be the largest wine-producing area in Mexico. The cuisine has an abundance of seafood from along the coast, together with grilled and slow-cooked meats from the prominent ranchero culture. There are Mediterranean and Asian influences in the food, and popular dishes and ingredients include Baja fish tacos, langosta puerto nuevo, chocolata clams, sea urchin, quail, rabbit, aguachile, flour tortillas and Caesar salad. Popular fruits, nuts and seeds include guava, mandarin, dates, macadamia, papaya, pecans and black sesame. We hope you enjoy this menu and our interpretation of this state’s unique cuisine!

Entremes

Ensalada Caesar

whole romaine leaves, anchovies, Dijon, Worcestershire, egg, olive oil, lime juice, Parmigiano Reggiano, cracked pepper, baguette croutons, prepared tableside

Invented in the 1920s at Caesar’s restaurant in Tijuana by Italian immigrant, Caesar Cardini

La Misión - Las Californias nativo gin, Huana guanábana liqueur, hibiscus ginger beer, lemon juice, hibiscus syrup, hibiscus ice cube