The Cali-Baja Flavor Revolution
There's Something Cooking in San Diego
There has been a flavor revolution in San Diego, and it has a name: Cali-Baja. The cuisine came to life with collaboration of chefs from both sides of the border, combining Mexic's Baja-Med scene with Californi's emphasis on fresh and local ingredients. Don't be surprised if you see locally caught uni on a taco or grilled octopus on a tostada. Cali-Baja is all about blowing your taste buds away with the unexpected. Grab a fork and dig in!
Food Critic & TV Personality
Troy is an award-winning humorist, restaurant critic and TV host. The San Diego native was a successful rock journalist before switching his focus to a far more delicious path - food. He's written and starred in Food Network shows, and writes about the awesome bites of his hometown in San Diego Magazine.
Executvie Chef of Galaxy Taco
Trey is an avid surfer who has always drawn inspiration from the ocean. San Diego fell in love with Trey thanks to his culinary magic at the hugely popular George's at the Cove, and now people are flocking to his second adventure: Galaxy Taco. This is his Cali-Baja flavor-fest that's helping establish the Cali-Baja as San Diego's distinct food culture.
Executive Chef of Bracero Cocina de Raiz
Javier grew up in both Tijuana and Mexico, and that cross-border collaboration comes through deliciously in his cooking. His signature Cali-Baja cuisine is an elevated and innovative approach that have people coming back for more. His Little Italy project, Bracero Cocina de Raiz, continues to turn heads with unexpected and mouthwatering creativity.