Cali Baja Cuisine by Michael A. Gardiner – Hardback Cookbook

Cali Baja Cuisine is Michael A. Gardiner's hardback cookbook of the food that crosses the border between Baja California and San Diego, from Tijuana tacos and Ensenada aguachiles to San Diego's Cali burrito. It mixes traditional and modern takes on dishes built from the region's seafood and produce.

Where the fish taco was born

The line between Northern Baja and Southern California doesn't stop food from crossing it. San Diego food writer Michael A. Gardiner traces how the two sides shaped each other, from the fish taco (San Diego's signature, born in Baja) to Tijuana's street food. It's bright, coastal cooking with plenty of fire.

What's inside

The book celebrates the region's ingredients from ocean and land: the fish of Popotla, San Diego sea urchins, Valle de Guadalupe wine, California artichokes and avocados everywhere. It draws on the cooking of Baja chefs, street vendors and home cooks, mixing traditional dishes with modern ones.

Signature recipes include Crab with Pickled Asparagus in Guajillo-Pork Broth, Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas and Golden Beet Pozole. For the smoker there's Smoked Pulled Lamb Shoulder with Seared Tomatillo.

Who it's for

Anyone who loves Mexican food beyond the supermarket kit, especially seafood cooks and taco-night regulars. Australians with access to great seafood will find it a natural fit for summer cooking.

About Michael A. Gardiner

Michael A. Gardiner is a San Diego food writer and the author of Modern Kosher. He writes food features for The San Diego Union-Tribune and Edible San Diego, has reviewed restaurants for San Diego CityBeat, and won San Diego Press Club awards for his food writing from 2018 to 2021.

The Rub Smuggler's Verdict

Word from the docks: this is the border-crossing cookbook, and the cargo is tacos. Gardiner tracks the food that slips between Tijuana and San Diego, and the Smoked Pulled Lamb Shoulder with Seared Tomatillo is the one Darryl would cook first. Buy it and taco night grows up overnight. Read it alongside Comida Mexicana for home-style Mexican cooking and Salsa Daddy for the salsas to go on top. Spoon a little Nomad Salsa Macha over grilled fish. Lamb shoulder rule: low and slow until it pulls without a fight.

Questions answered

Who wrote Cali Baja Cuisine?

Cali Baja Cuisine was written by Michael A. Gardiner, an award-winning San Diego food writer and author of Modern Kosher.

What recipes are in Cali Baja Cuisine?

It features traditional and modern Baja dishes such as Cantaloupe Aguachile, Puerto Nuevo-style Lobster Tortas, Golden Beet Pozole and Smoked Pulled Lamb Shoulder with Seared Tomatillo.

Is Cali Baja Cuisine good for beginners?

Yes for keen home cooks. Some dishes are restaurant-style, but many are simple tacos, salsas and grilled seafood.

Is Cali Baja Cuisine a hardback, and how many pages?

Yes. It's a 272-page hardback published by Rizzoli in 2023.

Is Cali Baja Cuisine good for seafood?

Yes. Baja's coastal cooking is at its heart, with aguachiles, crab, lobster and fish dishes throughout.