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46 ways to relax, dine, drink, and play the Mexico way
With topography, culture, and cuisine so rich and varied, the Baja Peninsula could be its own country. There’s the newly pulsating urban center of Tijuana, the devout seafood following in Ensenada, a vibrant and polished wine scene in Valle de Guadalupe, natural wonders along the Sea of Cortez, and Cabo’s mix of lavish hotels and impeccable beaches. But best of all, the region is just a hop, skip, or short flight away. Try on our 46 tips for the top ways to relax, dine, drink, and play—the Baja way.
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Best of Baja 2016
You have to walk through the fish market to get to this easy-to-miss spot, but once you arrive at Muelle 3, you’ll feast on super-fresh, five-star seafood in a cozy, few-frills space by the wharf. Must-tries include the shrimp and octopus quesadilla and house ceviche, made with fish, shrimp, clams, and mussels.
Ensenada, Bulevar Teniente Azueta 187
It’s been in business since 2008, but every visit to Cabo should include a meal at this alfresco restaurant, where most of the organic ingredients are plucked right from the adjacent farm. Opened by two Northern California natives, the agricultural compound also includes cool shops like Santo Cabo bath products and is a popular stomping ground for celebs like George Clooney.
San José del Cabo, Las Ánimas Bajas, flora-farms.com
Best of Baja 2016
Michelin-starred chef Drew Deckman will open his first San Diego restaurant next year in Bankers Hill, but his open-air Valle eatery still commands the spotlight. He cooks dishes over fire with hyper-local ingredients like lamb raised on the property. Haystacks and picnic tables make it feel like a gourmet campsite.
Valle de Guadalupe, Carretera Ensenada-Tecate km 85.5, San Antonio de Las Minas
Co-working spaces, apartments, and trendy food shops converge at Estación Federal, just a 10-minute walk from the San Ysidro border. The mixed-use space breathes new life into one of Tijuana’s oldest neighborhoods. With the renovation, there’s now a coffee shop (Nativo Coffee Community), Vietnamese food (Banh Mi Deli), craft beer events, and artwork by local talent.
Tijuana, Larroque 271, Empleados Federales
They serve quesadillas, burritos, and “chocomilk,” but if you’re at the woodshed-like food cart that is Vieko Cocina, you had better order their wildly delicious chilaquiles. The kiosk whips up versions with carne, pollo, chicarrón, or eggs and serves them in Chinese-takeout-style cartons on a petite patio.
Tijuana, Avenida Gral Ferreira 2271, Colonia Juárez
TJ isn’t just about tacos and craft beer—there’s a burgeoning craft cocktail movement, too. Inside the gastropub Oryx Capital, Nórtico offers a Prohibition-style drinking experience, with cocktails curated by San Diego’s Snake Oil Cocktail Co. and George’s at the Cove mixologist Stephen Kurpinsky. Drinks include creative ingredients like coffee bitters and praline syrup.
Tijuana, Bulevar Agua Caliente 10750, Colonia Aviación
It may be housed in a shipping container on the grounds of Relieve Vinícola winery, but the year-old Mixtura is every bit elegant—like a cool, middle-of-nowhere art installation. The menu blends flavors from Baja, Peru, and the Mediterranean into dishes like organic greens dressed in lavender-infused vinaigrette, chocolate clams with Parmesan, and Peruvian-style ceviche.
Valle de Guadalupe, Calle Granate, San Antonio de Las Minas
Best of Baja 2016
Photo by Luis Garcia
An oldie but a goodie, this unassuming food truck has been slinging fresh, made-to-order tortas since 1964. Carne asada is the iconic choice, but they also offer a vegetarian version as well as horchatas to wash it all down. Make sure to get there early, as food often runs out by lunchtime.
Tijuana, Avenida Jalisco 2424, Zona Centro
Now boasting five locations—four in Tijuana and one at Finca Altozano restaurant—these coffee pros specialize in espresso pours. Their Tijuana locations have minimalist decor and marble countertops, while the Valle outpost sits by one of the highly Instagrammed giant wine barrels at Finca Altozano.
Tijuana; Avenida Brasil 8920, Colonia Cacho; Avenida Sonora 3330, Colonia Chapultepec; Avenida Tapachula 7-H, Colonia Hipódromo; Calle Juan Sarabia 8351, Zona Centro
Valle de Guadalupe, Carretera Tecate, km 83
The buzzy Decantos made a splash when it opened last year, thanks to its practice of old-fashioned decanting (as opposed to mechanical filtering), which is said to preserve more flavor and aroma. The patio features panoramic valley views and makes for the perfect setting to sip deep reds and crisp whites, and snack on their house-made pizzas. They also sell bath and body products from local spa Viníphera.
Valle de Guadalupe, Rancho San Miguel Fraccion A, Ejido El Porvenir
The former food truck now stands stationary in downtown Ensenada and doles out game-focused plates, like venison or pheasant tacos, as well as a killer smoked tuna tostada. There’s also craft beer and wine to enjoy on the patio, which is splashed with colorful paintings of Frida Kahlo, Albert Einstein, and other notable figures by local artist Raul Carrillo, aka Vango.
Ensenada, Álvaro Obregón 480
Best of Baja 2016
Sustainability is paramount to Finca La Carrodilla owner Fernando Pérez Castro, who opened Hacienda La Lomita with his family in 2009 before launching Carrodilla, the region’s first certified organic winery. They also compost, use solar panels, and employ an impressive water recycling system. Try their excellent cabernet sauvignon or the Bordeaux-style “Estrella” blend on their succulent-filled rooftop.
Valle de Guadalupe, Parcela 99 Z1 P14, Ejido El Porvenir
The Zona Centro food collective serves smoked sausage at Humo, noodles at Javier Plascencia’s Don Ramen, and octopus hamburgers at Máquina 65, and hosts movie nights in their lot. This July, Telefonica also launched weekend service in Valle de Guadalupe, offering a more fast-casual option in the region of sit-and-stay-awhile dining.
Tijuana + Valle de Guadalupe, Avenida Ocampo 2036, Zona Centro; instagram.com/telefonicagastropark
Peripatetic chef Anthony Bourdain proclaimed Sabina Bandera’s tostadas “Le Bernardin–quality seafood in the street,” and in August the chef-owner opened a restaurant a few steps from her La Guerrerense food cart, which has been in the street food game since 1960. Her signature seafood tostadas are on the menu, as are pozoles, house-made salsas, and wines by famed Valle de Guadalupe vintner Hugo D’Acosta.
Ensenada, Avenida Adolfo López Mateos and Alvarado
Yes, you can get Monte Xanic wines at select Costco stores, but you’d be missing out on a swanky bacchanalian experience at their winery. Stroll down to the tasting terrace by the lake and try the 2015 Sauvignon Blanc Viña Kristel, which has earned gold and silver medals in various competitions.
Valle de Guadalupe, Francisco Zarco; montexanic.com.mx
Best of Baja 2016
Photo by Jaime Fritsch
Wendlandt, which boasts a former Stone Brewing Co. brewer, recently doubled production, firmly planting itself as a top Baja brewer. Their seaside El Sauzal brewpub feels familiarly American with a Mexican twist—think pizza and sliders served alongside tostadas. Try a pour of their famed Perro del Mar IPA. Not feeling hoppy? They also have a great selection of wine, tequila, and mezcal.
Ensenada, Bulevar Costero 248
A neon pink sign welcomes diners to chef Jair Tellez’s hip eatery that honors all things local with ingredients sourced from nearby farms and murals painted by Mexican artists. Don’t miss the Korean beef tacos, octopus tostada, and large selection of craft beers.
Tijuana, Calle Orizaba 3034, Colonia Neidhart
The colorful, family-owned establishment starts with homemade tortillas and then adds nouveau fillings like braised pork with cilantro and mint and an al pastor variety with a cheese crust. They also serve mezcal flights and tamarind martinis. If your liver feels up to the challenge, head next door to Baja Brewing Company for another round.
San José del Cabo, Calle José María Morelos, Zona Centro
Best of Baja 2016
Started by married couple Alma Perez and Leonardo Valencia, the eatery that began with just four tables has undergone two expansions and just opened a second location. The menu includes a few meat options but skews vegetarian, with French toast, mole chilaquiles, vegan burgers, and vegan desserts like a silky pistachio pie. They also blend fresh juices and can customize juice cleanses for a fraction of the price you’d pay in the U.S.
Tijuana; Avenida Brasil 8930, Colonia Cacho; Avenida Hipódromo 19, Hipódromo
When you need a break from the tacos and tostadas, dine on chef Angelo Dal Bon’s northern Italian menu. The restaurant operates in the summer and fall in a Valle hillside that shares a space with Villa Montefiori winery, and throughout the year in the historic district in Todos Santos. Plates include an excellent carpaccio, as well as fig with prosciutto, delicate tortellini, and fried squash blossoms.
Todos Santos, Calle Centenario 33, Todos Santos
Valle de Guadalupe, Carretera El Porvenir km 9.8
A hidden gem compared to the usual restaurant suspects in Valle, the stylish Malva has perks like lower prices, fewer crowds, and food that’s equally delicious. The multicourse tasting menus—served in seven- and 10-plate options—offer a comprehensive look at chef Roberto Alcocer’s talent. Dishes range from duck carnitas sope to grilled octopus with chile de árbol, but save room for the popcorn ice cream.
Valle de Guadalupe, Carretera Ensenada-Tecate km 96, San Antonio de Las Minasâ
Best of Baja 2016
Art curator Illya Haro and boutique owner Verónica Hernández run this pop-up, which takes place twice a year. Vendors include rows of Mexican jewelry, art, fashion, books, and more. Nero48 also includes musical and gastronomic components; Javier Plascencia cooked at the last event. The next pop-up takes place December 3–4; check their website for details.
Tijuana, facebook.com/nero48
Best of Baja 2016
Spouses Alexis and Seth Sullivan recently opened the doors to their chic showroom, which displays their modern, handmade furniture. Their work spans midcentury-style reading chairs, wooden bar stools, coffee tables, and pottery. They’ve also worked on commercial projects, like Catania in La Jolla, the funky sombrero tables at downtown’s Taco Stand, and new Tijuana café Bresca in Zona Centro.
Tijuana, facebook.com/mexicanmodern
All things edgy and design forward come together at Object. Owner Verónica Hernández stocks the high-end shop with graphic ponchos, leather bags by Robin Archives, and earthy kitchenware. Her flagship location, which recently opened in Colonia Aviación, offers a larger space to host events. The boutique also creates customized holiday gift boxes with jams and sweets from Mexico-based Villa de Patos.
Tijuana; Calle Amado Paniagua 3017, Colonia Aviación; Avenida Revolución 716, Zona Centro (inside One Bunk Tijuana hotel); object.mx
Three Tijuana natives are behind this bespoke leather brand, which expertly cuts, sews, and crafts shoes and bags out of the city’s Plaza del Zapato. Thanks to the made-to-order ethos, pieces can be translated into different colors and specifications, making for a one-of-a-kind experience. The prices are surprisingly low without losing any of the fine craftsmanship.
Tijuana, milesandlouie.com
Best of Baja 2016
Photo by Israel Torres
They’ve opened outposts in Guadalajara and Ensenada, but La Caja first launched in Tijuana in 2005 to celebrate local and international artists, and provide a platform for emerging talent. Now housed in an abandoned storage facility renovated with recycled materials, the gallery has launched a graduate program and workshop series for people with visual impairments. On display are artists like Tijuana’s Jaime Ruiz Otis.
Tijuana, Callejón de Las Moras 118-B, Colonia 20 de Noviembre
Best of Baja 2016
Once known as a hotbed for spring breakers, the laid-back seaside town of San Felipe—a little over four hours by car from San Diego—has shifted its focus to family-friendly outdoor pursuits. Beyond kayaking, swimming, and fishing tours in the Sea of Cortez, the region is also home to the Valle de los Gigantes, a 200-acre park just nine miles from town that’s filled with enormous cacti, some of which are 2,000 years old.
Best of Baja 2016
Take a quick nonstop flight from Tijuana to La Paz, and you’ll be rewarded with clear waters and awe-inspiring aquatic adventures along the Sea of Cortez. The highly reputable Baja Expeditions has been a pioneer in La Paz’s ecotourism industry, with a long history of conservation efforts. Their activities range from swimming with whale sharks and whale watching excursions to 10-day kayaking trips.
La Paz, bajaex.com
Wine tasting isn’t the only way to get a buzz in Baja. The new Desert Nest Zip Line, established by luxe glamping resort CuatroCuatros, takes thrill-seekers soaring above Ensenada on five consecutive lines—including the longest one in Baja California at 3,280 feet—with speeds up to 40 miles per hour. Feeling extra adventurous? Take flight on their monthly full-moon zips.
Ensenada, desertnest.net
The 50-mile fun ride, which debuted in 1979, takes cyclists along the Pacific coast at Rosarito Beach through the countryside in Ensenada. Many participants don costumes—the wackier the better—and most any type of wheel is kosher, from beach cruisers to tandems and in-line skates. Riders should bring pesos to buy fruit or water along the way, but the finish line at the Ensenada waterfront promises food, drinks, and live music.
Rosarito to Ensenada, rosaritoensenada.com
Best of Baja 2016
Best of Baja 2016
Recently deemed a Pueblo Mágico—cities with added historical, folkloric, or ecological significance as determined by Mexico’s federal secretary of tourism—Tecate is home to this spa resort, which unveiled three super-private villas last month. Each includes a master suite and a patio with mountain views and an outdoor shower, as well as a warm saltwater pool. When you’re not living la vida villa, try their wellness classes, which range from cooking to crystal bowl sound healing and reiki energy sessions.
Tecate, rancholapuerta.com
The Thompson brand brings a dose of urbanity to Cabo with The Cape, whose sleek exterior, open-air lobby, and infinity pool right on the beach feel like a playground for adults (though families with kids are welcome, too). They also have a restaurant helmed by famed Mexico City chef Enrique Olvera, a beer garden pergola, and an ocean view with every room. It’s also just a 10-minute drive to the more party-party downtown area.
Cabo San Lucas, thompsonhotels.com
As if Javier Plascencia needed more to do—he’s the chef-owner behind Bracero and Misión 19 among other eateries—he opened his first B&B last winter. The four-room La Divina, which is more home than hotel, is just a few miles from his Finca Altozano restaurant and includes splashes of color in each room, a pool, a huge common space, and the now-famous hand-emblazoned plates seen at Bracero. They’ll add six rooms by the end of 2017.
Valle de Guadalupe, fincaladivina.com
A slightly more rustic option that’s just a one-hour drive from Cabo, each of the five affordable beachfront casitas have a palm-thatched roof, local artwork, mosquito nets, and a mix of private and shared bathrooms. What Surf Casitas may lack in luxury it more than makes up for with a secluded tropical location. Plus, there are hammocks, and the waves are suited for intermediate to advanced surfers.
Todos Santos, surfcasitas.com
The monastery-inspired property, which is decked out in stone, glass, and wood structures made of recycled materials, added two guest rooms this summer. With a glass of their tempranillo–petite sirah blend called Nada in hand, check out the underground cellar, illuminated by colorful wine bottles and outfitted with a secret wall.
Valle de Guadalupe, Carretera Ensenada-Tecate km 81, Rancho Santa Lucia, San Antonio de Las Minas
Talk about a one-stop shop. The Tuscan-style inn, founded by Brits Eileen and Phil Gregory, includes six rooms overlooking lavender fields, a bocce court, fruit orchards, yoga classes, a library, and more. There’s also Vena Cava Winery, with its unique architecture made of recycled fishing boat hulls; Troika food truck for a quick gourmet lunch; and the award-winning Corazón de Tierra restaurant, which earned a spot on San Pellegrino’s prestigious World’s Best Restaurants list in 2014.
Valle de Guadalupe, lavilladelvalle.com
Best of Baja 2016
Photo by Luis Garcia
No one does Valle edge quite like Encuentro. The hotel is made up of 20 metal and steel bungalows set on a rocky hillside that make minimalism feel grand. A new restaurant and a second bar will open in the space now occupied by their art gallery by the end of the year.
Valle de Guadalupe, grupoencuentro.com.mx
A surfing-centric hotel doesn’t have to feel shabby. Located on acclaimed Acapulquito Beach, the low-key, well-appointed Cabo Surf boasts 36 rooms, a surf school, complimentary yoga, and the excellent 7 Seas restaurant. Peak surf season runs from March through November, but the region has good conditions year-round, with smaller, more forgiving winter waves that are ideal for beginners.
Cabo San Lucas, cabosurf.com
Opened just over a year ago by eight childhood friends, this stylish 75-acre property includes a B&B (Casa Ocho) with five bedrooms, a pool, and an event space. The space is decked out in rustic woodwork and minimalist tiles—the vision of lauded local architect Alejandro D’Acosta, whose brother, Hugo, oversees Bruma’s winery program. Next up, a restaurant on property.
Valle de Guadalupe, bruma.mx
Best of Baja 2016
Suites at this architectural opus are individual “cubes,” which come with private pools and a personalized pillow menu (yes, that’s a thing!). There are three restaurants, two of which will debut in January; the currently open Nido is a Japanese fusion eatery set in a nest-like pod. And though it might not scream “family vacation,” the resort has a kids club and theater, too.
San José del Cabo, maradentrocabos.com
Binge on coolness at El Ganzo, which is outfitted with a recording studio, an artist-in-residence program, outdoor movies, comfortable beds, and a quiet location. The hallmark feature, though, is the rooftop infinity pool, whose whopping 2,000 square feet line the edge of the hotel roof. It’s also accented with an adjacent all-glass hot tub.
San José del Cabo, elganzo.com
Tucked in the less-frequented Loreto, an area Jacques Cousteau called “the aquarium of the world,” this hotel is a nature-lover’s paradise. There are five swimming pools, glass-bottomed kayaks, sportfishing, and scenic hiking trails—and that’s just scratching the surface. Nonstop flights are available at LAX, and for water that clear and land that untouched, it’s worth the extra miles.
Loreto, villagroupresorts.com
The quality of Tijuana’s art, culture, and cuisine has been on the rise, but its hotel scene has been lacking. That’s changing this fall when One Bunk Tijuana opens in the historic Hotel Lafayette space in Zona Centro. Launched by LWP Group—the same team behind San Diego’s The Pearl Hotel, Tacos Perla, and the One Bunk studio rental in Barrio Logan—the Airbnb-style property has nine rooms, a single-chair barbershop, and a rooftop mezcal bar.
Tijuana, Avenida Revolución 716, Zona Centro; onebunk.com
Slated to publicly launch this month, these villas in the Puerto Los Cabos area will have all of the signature Ritz-Carlton bells and whistles, including concierge service and gated access. There will also be two golf courses, a botanical park, and a hotel component. Ritzy, indeed.
Puerto Los Cabos, rcrr-loscabos.com
The resort known for its luxe glamping accommodations will unveil a collection of 15 upscale rental homes called Rio15 by late 2017. You can work with CuatroCuatros architects to put your own stamp on it, or nab a move-in-ready property. Homeowners will also have access to CuatroCuatros facilities, including the hotel, equestrian center, nature park, and winery. They’re also building a gym, spa, and a restaurant with ocean views.
Ensenada, cabanascuatrocuatros.com.mx
Chileno Bay (formerly known as Vie Vage) will open next month and include a resort with cool amenities like an “H2O sports activity cave,” three-tiered infinity pool, and open-air marketplace, plus supervised activities for kids and teens. They’ll also have beachfront villas to own, with housekeeping, fitness classes, and a range of concierge services.
San José Del Cabo, chilenobay.aubergeresorts.com
Best of Baja 2016
Jeff Russell traded dreams of SNL for bee rescues, building a social media following of more than 4 million people along the way
The Groundlings improv theater has churned out world-famous comedic talents like Will Ferrell and Maya Rudolph. And in San Diego, a former Groundling has used that training to campaign for a higher power. The power to protect bees.
“The goal was to try and get on SNL,” says Jeff Russell of his time in the improv troupe. “[But now], I have an audience, and I get to crack jokes and be silly and entertain and educate.”
That audience? The over 4 million people who follow Mr. and Mrs. Bee Rescue in the socialmediaverse. Jeff and his wife, Julie, operate the business, which means they remove unwelcome bees without harming them and rehome them to apiaries throughout the county. Their social media is a hub of videos of Jeff peeling open car trunks, flooring, barbecues—any cozy spot for a bee to set up shop—and using smoke to coax them out of the hive (sometimes working sans gloves or protective gear).
Bees in a hive will follow their queen, so finding and moving her helps speed along the relocation process. It’s “a really hard game of Where’s Waldo,” Julie says. But there’s a secret to it: “If the bees start running completely in some random opposite direction in a hurry, then we know that the queen is probably that direction,” says Jeff. Their social videos document this process in a way that turns a reasonable nightmare (being swarmed by bees) into a form of entertainment and advocacy. The Russells spread the apian gospel, sharing why relocating bees is the only option to consider.
Since the 1960s, bee populations across the US have shrunk drastically for a slew of reasons—habitat loss (postwar industrialization led to fewer farms and crops), climate change (petulant temps affect blooming schedules), and pesticides (when used improperly, they can be toxic for bees).
Bees are also responsible for up to 75 percent of all flowering plants; 35 percent of food crops rely on animal pollinators to reproduce. So, basically, we’d be living in a flowerless world fueled by a diet of wind-pollinated oats and Red Dye 40 without them.
Jeff and Julie met on Tinder in 2016. “It would have been more appropriate if we met on Bumble,” Julie says. A photographer and graphic designer, she had no experience in a swarm of stingers before 2018. When Jeff broke his back surfing, she had no choice but to step in. Later, when she was laid off from her job in 2020, she focused on growing Mr. and Mrs. Bee Removal’s social media accounts. That’s when their business took off. These videos work. People are learning.
“Quite a lot of my customers were [initially] like, ‘Why don’t we just kill?’” Jeff says. “Now, the vast majority are like, ‘You take them alive, don’t you?’”
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
Jordan Glazier's Wildfire Systems is reinventing loyalty rewards for some of the world's biggest brands
You visit your favorite ancient Egyptian merchant, and as you’re buying some papyrus to hieroglyph your way to the 3000 B.C. version of a Pulitzer, he slips you a special token as a thank you for being so loyal. It’s the least he can do for keeping him in business, and you can use that reward to barter for anything you want—like beer.
A few thousand years later, those tokens would evolve to copper coins that American retailers handed out so you could spend. The Sperry & Hutchinson company introduced its groundbreaking “Green Stamps” program in the late 1800s. Today, your sandwich shop’s loyalty card is one hole punch away from giving you a free sub. And you’ve surely justified some extravagant purchases in the name of airline miles.
Point is: Free stuff has always been a compelling way to earn human loyalty. And with his Solana Beach–based company Wildfire Systems, Jordan Glazier has built one of the city’s biggest tech companies by modernizing that simple, ancient idea.
“Being able to save money when you shop is nice to have when times are good,” Glazier says. “When you have periods of inflation or financial stress, that nice-to-have becomes a must-have.”
He launched Wildfire in 2017. It’s essentially a white-label platform that builds and operates programs for enterprise brands across most industries—from banking (Visa, Citi) to travel (TravelArrow) to fintech (Sezzle, Acorns), to rewards (Shop Your Way, KashKick), you name it. Customers of, say, RBC (also a client), can install a browser extension or enable a feature on a mobile app that activates savings and cashback offers. Wildfire has now spent three straight years on Inc. 5000’s list of the fastest-growing private companies.
Glazier’s no stranger to scaling new ideas. As one of the early executives at eBay, he built and ran the consumer electronics, computer, and industrial equipment verticals. Later he turned San Diego tech company Eventful into the world’s largest online calendar and events discovery platform (CBS acquired it in 2014).
“Part of being an entrepreneur is building things and solving for things that haven’t been solved before,” he says.
It’s a lesson he learned early on. His grandparents started a women’s clothing manufacturing company in Chicago in the 1910s, and it remained a family business for over seven decades. Preteen Glazier would punch in as a stock boy and sit with the sales team making phone calls.
“That was my very first paycheck,” he says with a smile.
Now he and his own team of 70 have grown Wildfire’s revenue 721 percent over the past three years.
“I want to make sure we are building a business that’s built to last,” he says. “We are eight years in, and I feel like we’re just getting started.”
Glazier named the company because of how people recommend products and services to each other. Great shirt, where’d you get it? Anyone know of a good sushi spot? “Word of mouth,” he says, “spreads like wildfire.”
San Diego’s tech industry seems to come and go. There were predictions that the post-pandemic, remote work world would see all luminous brains migrating south to our famous clime, but that has been only partially the case. As tides turn, big names like Glazier’s hold anchor.
“San Diego is such a great place to live and to build a business,” he says. “I always feel sorry for people who don’t live here.”
Matt Eisenberg is an award-winning writer and photographer based in San Diego. A former ESPN editor, his work has also been published by CNN, Bleacher Report and the New York Daily News.
We ask the city's best food photographers to choose their favorite pics and share their secrets to capturing a drool-worthy pic
Food is a notorious diva to photograph. The wrong lighting can make José Andrés’ paella look like a jaundiced grain bowl. You could be staring at the best sandwich of your life, but shoot it from above and—hey, congrats on that abandoned piece of lettuce bread. A cottage meme industry has been built around the hilariously bad photos on review sites that make Michelin-star food look like Michelin tires.
Especially in a visual modern media world, food culture depends on great photographers capturing the painstaking work in equally deserving ways. We asked four of San Diego’s top food photographers for their favorite shot from another year of documenting what we eat.

Getting this kind of shot takes a bit of yoga. Asana yourself into the corner, hold your breath, pray that a chef on the move doesn’t back into your light stand.
“You’re stepping into someone’s workspace during their busiest moments, so it’s a balance of being present to get the shot and being invisible to not slow anything down,” Kimberly Motos says.
The subject here is the Birdman sandwich from Chick & Hawk—hot fried chicken thigh, tangy slaw, kimchi comeback sauce, sweet and spicy pickles, potato brioche bun—getting a hearty dousing of its difference-maker seasoning. Motos captures the parts of the process that diners don’t usually see: the chaos behind something that looks so simple.

“I love this image because it feels like a moment you want to step into,” says Lucianna McIntosh. A warm, sunny day at The Fishery in PB with oysters, caviar, and martinis. Yes, please.
The little details—the glass sweating a little, the direct afternoon light creating stark shadows, the oyster glistening on the tray—are the main characters. Instead of trying to overly control the setup, McIntosh “followed the light and lines that draw you in more,” she says. “This was one of those moments where everything lined up on its own for a second. I love it when the shadows end up being just as important as the food itself.”

La Jolla native Eric Wolfinger—who won a James Beard Award for Tartine Bread, one of the most stunning bread books of all time—says he doesn’t have a signature style. His style is a conduit.
“I see my job is to translate the chef’s point of view into something you can feel,” he says.
For this shot, Fleurette chef Travis Swikard had one directive: cuisine du soleil (“cuisine of the sun”). With a spread of leeks vinaigrette, herb-roasted golden chicken, and beets, Wolfinger wanted to create a scene that felt straight out of the French Riviera, relaying the light, bright style of Swikard’s new spot.
Some bonus additions here: Extra lights—to add lots of warmth—and a clipping from an olive tree.

Timing and light are everything in food photography. In Lucien—La Jolla’s tasting-menu-only restaurant with moody ambiance—a single strobe flash creates the ideal spotlight.
Dee Sandoval says she uses the “natural, just-plated energy” of the dish to “create a portrait of moment and craft.” That’s why this Mostra Ghost Bear espresso ice cream—with San José dark chocolate mousse, soy-miso caramel, and koji shoyu chocolate sauce—looks like it might dissolve halfway to your mouth.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
Stake Chophouse & Bar brings contemporary classics and old-school service to the heart of Coronado
Stake Chophouse & Bar isn’t your average steakhouse. Blue Bridge Hospitality’s Coronado outpost is a modern interpretation of a big-city steakhouse nestled in the heart of the small coastal community. The team at Stake has reimagined the whole steakhouse experience. By prioritizing a seasonal farm-to-table sourcing philosophy, a personalized guest experience, and unique service touches, like a formal steak presentation and a bespoke knife selection process, Stake distinguishes itself in a sea of steakhouses.
Exceptional steaks, including Wagyu from Japan, Australia, and the U.S., and fresh seafood flown in daily form the core of Stake’s culinary identity. The menu features a five-course omakase-style steak experience highlighting house favorites, plus an array of cuts, and classic steakhouse staples—think a wedge salad, baked potato, or pasta carbonara—refined for a contemporary palate without losing their traditional appeal. Stake focuses on seasonal sourcing from the region’s best family farms and specialty purveyors, and incorporates intentionally unexpected touches to create something truly unique.
“I challenge our chefs and myself to take it a step further in sourcing,” says Chef Ronnie Schwandt. “It’s important to us to highlight different farms, unique one-off farms—whether it’s cattle, strawberries, a local fisherman or from anywhere in the United States, we’re always trying to find that niche.”
Beyond the menu, Stake emphasizes outstanding service, says Vinny Spatafore, Director of Hospitality Operations. Staff maintains detailed notes, allowing them to remember guests by name, recall previous orders such as a favorite martini (also memorable for the customer since it’s served in an extra tall, distinctly-shaped glass), and celebrate special occasions like birthdays and anniversaries.
“When you have those points of topic that you remember about a guest, they appreciate that,” he says. “Our servers are really good with that—we have a couple servers who have been here since the beginning and they’ll remember somebody from years ago, their name, their kids’ names, where they live. I’m really thankful to have a great front of house staff.”
Award-winning wines, rare whiskeys, special events, and a complementary black car service that provides transportation for guests throughout Coronado add to Stake’s appeal.
Schwandt stresses that Stake offers more than a meal; they aim to give patrons something unforgettable.
“It starts when you walk up the stairs and are greeted by the hostess—that sets the tone for the night. Then you’re greeted by a server, who may know you by name, and can guide you through the menu and curate as they get to know you,” says Schwandt. “Most people leave kind of blown away; they leave feeling like they just had an experience. That’s the goal, right? Whether you’re serving smash burgers or high-end steak, you want somebody to leave thinking, Wow, that was awesome.”
As NASCAR lands in San Diego this weekend, a recently burgled dad is irregularly excited
My 15-year-old daughter tried to steal our car this week, so I’m ready to become a NASCAR dad. It would be appropriate discipline. We just relocated to a nice suburb within walking distance of her high school. The suburbs are like living in a Tesla commercial. I am pretty far from the wealthiest dad in this neighborhood (I am the least wealthy dad in this neighborhood), more than a few engineering degrees short of being in the running.
I’m fairly certain watching NASCAR is a violation of our HOA and a violation of my daughter’s emotional HOA. But NASCAR hits San Diego this weekend and I have a fever I’ve never felt before. I want to watch 111 drivers do dangerous things in cars and trucks on an active military base in the ocean. Since my lifelong exposure to NASCAR is limited to Talladega Nights and every single iteration of the movie Cars, I can only base my plan of attack on oafish stereotypes.
So while other neighbor dads are sizing bubble jackets for their golf simulators, I’m gonna grow a Ricky Bobby, run the extension cord for the TV out into the carport we share with six other condos, fill a cooler with a proper 80-20 split of Hamm’s and Mountain Dew, treat a lawn chair like an ADU, and spend a few hours yelling ohsheeeit as if it’s a single, nine-syllable word.
The quality parents in our neighborhood seem highly attuned to the sound of any vehicle breaching the 6 MPH threshold, so I should gather a crowd pretty fast. They may come over with strongly worded emails in their hearts, but one glimpse of Shane van Gisbergen and hometown hero Jimmy Johnson guzzling the last remaining drops of gasoline on the planet in a dazzling display of carmanship—they’ll join my NASCAR pop-up party.
By the time my daughter brings her friends over, we’ll have a real welcoming committee.
Because, like I said, my daughter tried to steal my car.
She wasn’t going to Mexico. But while Claire and I were off doing businessy stuff to afford my teen’s skincare rituals, she and a friend decided to teach themselves stick shift. She’s never driven a stick before. I’m not saying she has, but if she has driven a vehicle at all—it would have been done in a remote, abandoned parking lot where the only possible thing she could destroy was the concept of driving itself.
But a couple TikTok videos later, she and her friend felt a certain level of mastery had been achieved, and they gave it a go. They backed our VW Bug out of the garage with a series of stalls and transmission seizures, and managed to get it into the carport, attempting to do “donuts.” That’s when I got a call from a resident, who had taken an active interest in this experiment.
Which got me wondering about the power and might of vehicles. Turns out, even at carport speeds there exists a bit of potential fireworks. A garage door could become not a garage door anymore. At 145 MPH on Naval Base Coronado this weekend (don’t worry, they slow down to 100 MPH for turns), NASCAR drivers are essentially doorbell ditching gods. I didn’t register the temperature after my daughter’s trial run, but the track at NASCAR races usually hits a cool 130-150 degrees, enough to lightly sear some Nikes (the tires themselves hover in the 200 degree range).
And that is at least part of our fascination with NASCAR (the other fascination is the legendary pit parties, which either set humanity back a few evolutionary links, or advance it by the same amount of links). These drivers do something all of us do every day in a very efficient, boring way—drive a car—and take it to its extreme impulse. Grace and precision at the thunderous edge of shit going terribly wrong. Most of us have looked at San Diego home prices and felt a burning desire to see how fast our Honda Pilot could make it to our new home in Vegas. So NASCAR drivers are acting on our own wildest impulse.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
In a sport obsessed with prestige, a San Diego–born golf brand is betting on something more fun and less fussy
Music drifts across the fairway. Someone’s in flip flops. The Pacific flashes in the distance. Sun peeks onto shoulders through the palm trees. It’s spring, technically, but the air reads suspiciously like summer. At the par-3 course at Liberty Station, the longest hole barely stretches past 120 yards, and no one looks particularly interested in becoming the next PGA legend.
This is where Sunday Golf was born.
“I got dragged to a par-3 course in 2019 —The Loma Club—and it was way more my jam,” says Ronan Galvin, CEO and co-founder of Sunday Golf, a company that makes lightweight golf bags for players who’d rather carry less and laugh more. “It was a lot different than the stereotypical ideas you have about golf where it’s kind of long, uptight, and exclusive.”
Galvin spent over a decade in the golf industry working in product development, sourcing and manufacturing. But he didn’t grow up swinging clubs. Basketball and football were more his speed. What clicked for him was a simpler, more relaxed kind of play: shorter rounds and weekend games built for fun rather than formality. The kind of golf that resonated for him felt accessible, effortless, and surprisingly his lifestyle.

He noticed something else, too.
On a course where five clubs do the job, players were still lugging 14. So Galvin built something smaller. Lighter. A bag designed specifically for par-3 rounds, the Loma Bag is sleek, functional, and refreshingly unfussy. It’s practical minimalism in a sport known for excess.
Sunday Golf was slated to launch in January 2020. Then, COVID hit. Shipments stalled; lost at sea. The future felt shaky. But the series of catastrophes for the young company turned out to be anything but: By the time inventory arrived that August, golf had become one of the few activities people could safely do.
“It introduced and brought so many people back to the game,” Galvin says. “It created a habit for a lot of people, which is a big reason golf is on its growth trajectory.”
It turns out Americans can’t get enough of golf. Forty-eight million of them swung clubs last year, a 41 percent jump since 2019, and the National Golf Foundation says the total could top 50 million by the end of 2026.
The brand rode this unlikely momentum. Since 2021, Sunday Golf has expanded into larger lightweight bags and continues evolving from there. A major reason for the company’s success is its approachability, a value so central that it’s literally written on the office walls in the form of the company’s guiding mission: “Get 500,000 golfers having more fun by 2027.” This goal is measured, fittingly, by golf bags sold.
Sunday Golf has already passed 300,000 bags sold.
But the numbers aren’t the point.

“To remind the world that life is meant to be enjoyed,” Galvin says of the brand’s why. In an era dominated by screens, golf offers something analog. “People are outside, touching grass with their friends. A golf bag is a golf bag, but our products are vehicles to help support that.”
Unlike legacy golf giants promising proximity to Rory McIlroy-level greatness, Sunday Golf leans into what Galvin jokingly calls “diet golf” or “golf light”—weekend rounds, driving range sessions, company scrambles. The bags are built for the casual golfer, and the fit feels obvious.
That philosophy resonates across Southern California, where year-round sunshine means golf courses never really hibernate for winter. As Galvin puts it, “the laid-back lifestyle of San Diego kind of seeps into everyone’s veins.”
Sometimes the validation arrives via email: a 76-year-old customer is able to walk the course again because their golf bag is lighter. Parents are able to take their children out with Sunday Golf’s kids line.
For Galvin, that’s the real win. Not perfection. Not prestige. Just more people outside, enjoying themselves. In San Diego, that might be the most natural mission of all.
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
SeaWorld dazzles with a drone show, big-name entertainers, new animal adventures and more
Nights are heating up at SeaWorld San Diego. The quintessential summertime staple on Mission Bay is transforming into a destination for unforgettable day-to-night adventures, bringing back some of its most popular Summer Nights programming and introducing exciting new experiences sure to delight both kids and adults alike.

The 2026 Summer Day to Night at SeaWorld San Diego is the park’s most ambitious season yet. SeaWorld has planned a highly anticipated entertainment lineup that features nine weeks of throwback concerts featuring R&B and hip‑hop favorites from the ‘90s and early 2000s, including Jordin Sparks, Too $hort and Warren G, Ashanti, and an array of boy band heartthrobs performing together as part of the Pop 2000 Tour.
New this season is perhaps the park’s most visible update: a nightly drone show, Ocean of Dreams, which illuminates the sky with hundreds of synchronized sparklers. Drones form sea otters, sharks, dolphins, and a majestic orca that tell a breathtaking 12-minute story of marine life and underwater ecosystems. The show culminates with a spectacular electric neon finale celebrating hope, wonder, and ocean stewardship.
Nighttime visitors are also in store for animal adventures that fuse education with high-energy fun and the dreamy ambiance of nighttime. The park has launched two all-new animal presentations: Shamu’s Celebration: Light Up the Night and Dolphins: Touch the Sky. Shamu’s Celebration: Light Up the Night features vibrant lighting, music, and dynamic choreography that celebrates the power and beauty of killer whales. Dolphins: Touch the Sky showcases playful bottlenose dolphins and the special connection between humans and the natural world. And back by popular demand is fan-favorite Sea Lions Tonite. See the charming pinnipeds splash, play, and parody pop culture in this refreshed crowd-pleaser.

More must-sees: a newly reimagined Shark Encounter, one of the country’s more immersive exhibits highlighting 11 different species up close, SeaWorld’s beloved BMX Blast! stunt show, and high-seas escapade, Pirates Ahoy! The Battle for Mermaid Cove. And don’t miss the park’s all-new Deep Sea Disco, which encourages guests to dance the night away under the glow of the SkyTower, and vibrant closing time laser light display Laser Reef Summer Spectacular.
Amp up the nighttime vibe with local craft beers, curated cocktails, and nostalgic theme park treats with $1 beer all summer long. SeaWorld is the place for day to night summer fun. When the sun goes down, SeaWorld lights up, and inspires guests of all ages to embrace their inner whimsy and see why generations of San Diegans head to SeaWorld to make memories they’ll never forget.