When I visited Mexico’s Baja California peninsula in my youth, the most notable “cuisine” consisted of fish tacos and cerveza. No more. Baja Mediterranean is now a hot culinary trend that’s gaining worldwide recognition.
The explosion in popularity of Baja’s Valle de Guadalupe wine country has undoubtedly helped put “Baja Med” on the map. Besides wines that are racking up international medals, visitors will find world-class olive oils and farm-to-table fare all the way from casual to haute cuisine.
Three elements define the Baja Med diet:
• Mexican influences such as cheeses, chicharrones, chilies and masa
• Mediterranean influences such as olives and olive oil, and herbs and spices.
• Parts of Baja have large Asian populations, so their ingredients and culinary styles have been assimilated into the local cooking.
Jamaica Orange Agua Fresca
Tart hibiscus flowers (called jamaica, pronounced ha-my-ka, in Spanish)
... read more at: https://www.freedomleaf.com/mexican-fusion-baja-recipes/