Cross-border cuisine in San Diego and Tijuana

Billboard at Telefonica in Tijuana, Mexico - photo by Rob McFarland

Billboard at Telefonica in Tijuana, Mexico – photo by Rob McFarland

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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In Situ restaurant, San Francisco

 

The Forest dish at In Situ, SF Moma - photo by Rob McFarland

The Forest dish at In Situ, SF Moma – photo by Rob McFarland

Traveller, Sydney Morning Herald, Australia – Feb 24, 2018

Like most great ideas, the concept behind In Situ is so devilishly simple you wonder why someone hasn’t done it before. Invite a selection of the world’s top chefs to contribute a dish then create a restaurant to showcase them.

Headed up by three Michelin-starred chef Corey Lee, In Situ features recipes by more than 80 gastronomic greats – including Rene Redzepi, from Noma, David Chang, from Momofuku, and Peter Gilmore, from Quay.

The inspiration for the restaurant came from its setting inside the San Francisco Museum of Modern Art. The museum presents a curated selection of the world’s finest art; In Situ does the same for food.

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