Mechanic shop turned industrial chic Baja Med restaurant El Taller elevates Tijuana’s pizza game to new heights. Using the restaurant’s wood-burning pizza oven, Chef Miguel Angel Guerrero turns out pies adorned with fresh regional fixings, including a duck machaca pizza. A twist on the Northern Mexico staple—machaca is a jerky-like dehydrated meat shredded into thinner pieces—the pizza shows off Chef Guerrero’s commitment to high-quality ingredients. An avid hunter and wild game enthusiast, he even grows the produce for his restaurants in his nearby garden. How’s that for fresh Mex?
Avenida Rio Yaqui #2969-B and Boulevard Agua Caliente, Tijuana
Photo by Antonio Díaz de Sandi