In this Sept. 27, 2012 photo, a chef prepares a reinterpretation of a dish served 50 years ago in Tijuana made of shrimp, marlin, tomato, onion, salicornia, cheese sauce and olive oil at the restaurant Mission 19 in Tijuana, Mexico. A group of chefs are working to create a unique cuisine largely based on fresh seafood caught in the seas flanking Baja and the produce from its fertile valley. Mission 19 is part of this new culinary craze, known as Baja Med, which is a fusion of Mexican food with influences from the Mediterranean and Asia. (AP Photo/Alex Cossio)

Associated Press
In this Sept. 27, 2012 photo, a chef prepares a reinterpretation of a dish served 50 years ago in Tijuana made of shrimp, marlin, tomato, onion, salicornia, cheese sauce and olive oil at the restaurant Mission 19 in Tijuana, Mexico. A group of chefs are working to create a unique cuisine largely based on fresh seafood caught in the seas flanking Baja and the produce from its fertile valley. Mission 19 is part of this new culinary craze, known as Baja Med, which is a fusion of Mexican food with influences from the Mediterranean and Asia. (AP Photo/Alex Cossio)
In this Sept. 27, 2012 photo, a chef prepares a reinterpretation of a dish served 50 years ago in Tijuana made of shrimp, marlin, tomato, onion, salicornia, cheese sauce and olive oil at the restaurant Mission 19 in Tijuana, Mexico. A group of chefs are working to create a unique cuisine largely based on fresh seafood caught in the seas flanking Baja and the produce from its fertile valley. Mission 19 is part of this new culinary craze, known as Baja Med, which is a fusion of Mexican food with influences from the Mediterranean and Asia. (AP Photo/Alex Cossio)
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