(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.