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You could be forgiven for thinking Tijuana is a low-budget Las Vegas. But beyond its seedy strip is Mexico’s fastest-growing gastronomic hub
The hedonistic border town known to locals as ‘TJ’ is worth a stop en-route to Baja’s beaches. At food truck collective Telefonica Gastropark, head straight to Ta’costeño for crispy clam tostadas with prickly pear cactus. Next door, find modern takes on traditional dishes such as chiles en nogada topped with a walnut-based cream sauce at La Carmelita, named after the grandmother of chef José Rodrigo Figueroa, who trained at Michelin-starred L’Enclume in the UK’s Lake District.
Meanwhile, American chef Chad White’s bar-restaurant La Justina keeps it cool on the main strip with tempura oysters and refreshing cocktails served in jam jars and glass tea cups.
Read the full article in National Geographic Traveller (January/February 2016)