Tijuana beyond tacos – Lechon in Adobada Paste with an avocado serrano purée, corn emulsion, and fried beans. Chef Diego Hernandez

Dried Stuffed Ancho Chiles with Plantains and Cream. A delicious twist on classic Chiles Rellenos.

Crunchy Tempura Baja Oysters with serrano based salsa and lime, Sublime!

Nothing quite like spit-roasted, juicy, marinated pork shaved off into a handmade tortilla.

Sweet meets Heat. Fresh light local scallops cooked to perfection with a smoky sweet strawberry chile morita purée, what a great marriage.

Fresh Baja Shrimp Cocktail

Long considered a Mexican delicacy Flor de Calabaza (Squash Blossoms) are delicious prepared with epazote, and stuffed in a corn tortilla.

Camaron Enchilado – Spicy Shrimp Tacos Succulent, plump, spicy shrimp placed on top melted cheese folded in two crisp light tortillas.

Pastel Tres Leches (Three-Milk Cake) is a wonderful dense, moist cake topped with vanilla whipped cream.

A delicious recipe with step by step photo directions for the traditional Mexican dish of Birria De Chivo (Goat Stew).

Shrimp, clams, baby octopus, mussels and calamari in a tomato and saffron sauce, drizzled with local extra virgin olive oil.

Stuffed Cactus In Batter – Nopales Rellenos y Rebozados.

Buche (Pork Esophagus) Taco – Mouthwatering deep golden brown carnitas.

Cascada de chocolate – Chocolate souffle with fanned strawberries. Chef Benito Molina Restaurante Manzanilla BC Mexico

Crisp thin bacon wrapped around a sizzling Hot Dog