(Decanter) Drive from Southern California to Baja for a Mexican adventure, with recommendations on where to drink or dine from Sorrel Moseley-Williams…
‘Baja’s abundant larder is also drawing in innovative chefs who’ve turned the region into Mexico’s most exciting foodie hub,’ said Sorrel Moseley-Williams.
‘Rich Pacific pickings include bluefin tuna and oysters from Bahía
Falsa, and farm-to-table concepts are normal practice.’
Head to Ensenada, the margarita’s birthplace, and sample this classic cocktail at Bar Andaluz — the legendary Mexican watering-hole where tequila, triple sec, salt and lemons first met.
For the rest of this please visit Decanter, February 2018.