Note: The date has been changed from June 23rd to June 30th
It’s pretty much confirmed that the Caesar Salad was created in Tijuana. For several years now, the city of Tijuana has held a celebration on Avenida Revolución to commemorate it. I never knew about it until now, but there’s a good chance you’ll see me there this year.
Here’s a brief history:
It was 1992, and I was travelling aimlessly in South America in the full grasp of a mid-life crisis. In Santiago, Chile, one evening, I turned on the TV and watched with my mouth open as this little woman brought down the house at a large concert venue. I had never heard of Ana Gabriel, but the audience certainly knew her songs by heart. It turned out she was performing at the annual festival in Viña Del Mar, a short bus ride from Santiago. I arrived in time for the final evening of the festival, where I saw some great acts, but none was as exciting as Ana Gabriel had been, even though I only saw her on TV.
She is coming to Tijuana this weekend, and I may take advantage of the chance to finally see her live in concert.
My rating: 4 1/2 stars
About 10 years ago, a friend told me to try La Espadaña, a lovely restaurant in an upscale neighborhood of Tijuana. “Try the Tampiqueña” he said. I eventually tried the Tampiqueña, a tasty steak covered in onions and peppers, but this time, I went for the leg of lamb.
It was a generous piece of beautifully braised lamb, served in its own juices, complexly flavored with cinnamon and spices that wouldn’t have surprised me in a Greek restaurant… except for the obvious presence of some smoky peppers. The presentation was delightful, especially when I was presented with a large dish of dried oregano, parsley, chopped onions and crushed peppers. This great meal and a diet Coke cost me $17.50 plus tip. Maybe I’ll have the Tampiqueña next time… or something entirely different.
Tacos al pastor -Tacos El Gordo. Tijuana
Tacos al pastor at Tacos El Gordo in Tijuana. Still one of the most delicious things I’ve ever put in my mouth. He dips the tortillas in the pork drippings, and heats them up on the grill. He then carves perfectly caramelized slivers of meat directly onto the tortillas, tosses on a handful of chopped cilantro and onion, and ladles on a splash of liquefied guacamole… Served so hot they hurt your fingers!