Learn about the delicious gastronomic offer of Baja California Sur ...
During a long period that goes back thousands of years, the first settlers of what is today the state of Baja California Sur practiced hunting, fishing and gathering fruits as a means of subsistence. Then they settled near the oases, like the ones we can see today in San Ignacio and Mulegé, where they surely enjoyed microclimates favored by the presence of springs and splendid vegetation.
Once the expeditions of Hernán Cortés opened the way for the colonizers, the arrival of the missionaries took place, led by Father Juan María Salvatierra, founder of the Loreto mission. From that moment on, the horizon of the gastronomic culture of the region was modified, since crops such as vines, olive trees, wheat and corn were introduced, in addition to the breeding of pigs, cattle and goats. Thus, in the production units that were created around the missions, little by little new dishes appeared as a result of the contact between the Jesuits and the original inhabitants of the region. However, unlike other places in Mexico, this process did not have continuity, the Jesuits were expelled from New Spain and most of the indigenous cities disappeared. However, Baja California Sur currently has an extensive menu that takes advantage of the natural wealth of products that come from the sea.
Thus, the most demanding visitor will be surprised to taste dishes that include clams, snails, marlin, tuna, etc. Many of these dishes recover the memory of a long process in which northern gastronomic traditions are incorporated, such as dried meat and salted fish.
As in all places in our country, popular imagery sooner or later creates its own dishes, so that in La Paz you can savor the famous chocolata clams roasted in their shells, the tasty wrapped tamales, the lobster stuffed potatoes and the Seafood tacos that are a real treat.
It makes your mouth water just thinking of stews made with lobster, shrimp or abalone, and seasoned with the most exquisite sauces. Both in La Paz and Los Cabos it is possible to enjoy an international menu that is favored by marine products. By the way, the possibility of finding French-made dishes in Santa Rosalía is not ruled out.
Regional development and the growth of tourism will surely contribute to the introduction of new crops, as is already the case in El Vizcaíno, where exquisite figs are harvested, and in Todos Santos, where a great variety of lettuces and regal tomatoes grown organically are grown. , which are already being exported to the United States.
We are convinced that the visitor will find in the cities and towns of Baja California Sur, as a sign of hospitality that distinguishes its inhabitants, everything that is needed for a good table.
Source: Tips from Aeroméxico No. 24 Baja California Sur / summer 2002
