Cali-Baja Cuisine

Culinary Historians of San Diego will present “Cali-Baja,” featuring author Michael Gardiner, at 10:30 a.m., Saturday, March 16, in the Neil Morgan Auditorium of the San Diego Central Library.

There’s a line between Northern Baja and Southern California. From the northern side, it’s called “the border.” From the southern side, some call it “la linea,” or “la frontera.” But fish don’t care about that line. Neither does the climate. And the soil types do not suddenly change. Nature knows no such borders and, it seems, neither does food. Join us as we explore the connections between our neighbors about our culture and cuisine.

After more than 3 decades of law practice, Michael Gardiner retired to become a full-time award winning food writer. In addition to his two published cookbooks: Cali-Baja Cuisine: Ensenada Aguachiles, Tijuana Taco Stands and San Diego Cali Burritos; and Modern Kosher: Global Flavors, New Traditions, both published by Rizzoli, Michael is a regular food feature writer for the San Diego Union-Tribune and has freelanced for Local Magazine, Edible San Diego, Tasting Table, Thrillist, and the Cook’s Cook. He was also the restaurant reviewer for the late San Diego City Beat. Michael won San Diego Press Club awards every year since 2018 for his contributions. He also won a National Championship at Australian Rules Football!

The presentation is free and open to the public. A tasting and book signing will follow.

Stay Connected on Social Media!
Facebook | Instagram | X