The National Chamber of the Restaurant and Seasoned Food Industry (Canirac) Baja California presented the book “The Taste of Baja California” in Ensenada. This work captures the state’s gastronomic identity through 50 active restaurants, integrating recipes, history, and offerings that reflect the region’s culinary diversity.
Iván Nolasco Cruz, president of Canirac Baja California, indicated that the publishing project, directed by Federico Hidalgo and developed by CAAS Gastronomía, stood out for its innovative format that combines a printed edition with an extended audiovisual experience.
“This book is a showcase of our gastronomic identity, as it is a tribute to the chefs, cooks, and teams who, with their talent, have put Baja California on the map in Mexico and around the world,” he stated.
He explained that each recipe included a QR code that provided access to exclusive videos where the chefs demonstrated the preparation process and shared the inspiration behind their dishes and culinary concepts.
He mentioned that the presentation took place at a special event in Ensenada, where chefs like Ernesto Zamora and Ruffo Ibarra, tourism officials, publishing executives, and members of Canirac Baja California shared details of the creative and production process that brought this work to life.
During the event, he said, the elements that distinguished this publication were presented, the result of months of research, recipe selection, interviews, and the recording of more than one hundred audiovisual materials that documented the evolution and spirit of Baja Californian cuisine.
“‘The Taste of Baja California’ is just the beginning of a collection that will celebrate the gastronomic greatness of each state in the country, because from here we contribute a work that preserves our history and, at the same time, inspires new generations,” he stated.
Finally, the restaurant leader noted that with this type of project, Canirac Baja California reaffirms its commitment to promoting the quality, innovation, and hospitality that distinguish the region.
Source: ensenada
