Traveller, Sydney Morning Herald, Australia – Dec 3, 2019
Ask a San Diego local where to find the best Mexican food, and they’ll probably say “Mexico”. The border is only a 45-minute tram ride away and, contrary to public perception, is easy to navigate. After passing through an uninviting prison-style gate labelled “TO MEXICO”, I fill in a simple immigration form, show my passport to an official and, hey presto, I’m in Tijuana.
I’m here to check out the local food scene with Derrik Chinn from Turista Libre, a company he started in 2009 to show visitors there’s more to this much-maligned city than the headlines about drug cartels and refugees suggest.
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