If you haven’t been down to Avenida Revolucion in Tijuana recently, you might not recognize it. In between the phamacy shops and margarita bars is a spattering of new, urban, food-forward eateries that highlight local produce and craft beer. We were blown away by the hibiscus flower and goat cheese taco at El Colegio Baja Med. Chef Miguel Angel Guerrero (known for prioneering the region’s farm-to-table movement) stews the flowers until they are sweet-tart and tender, then dollops on creamy fresh goat cheese. With the crunch of the corn tortilla, it’s a near-perfect bite. El Colegio Baja Med, Calle 5ta. Avenida Revolucion
Very Important Taco: Hibiscus and Goat Cheese
