Ensenada, one of Mexico’s largest docking ports is also known as the Mexican wine capital.Specifically the Guadalupe Valley, because the large wine producing area that surrounds it produces ninety percent of the country’s wine. The city is known for spearheading sea-life scientific research and is both a commercial port and port-of-call for cruise ships.

Walk along the waterfront promenade to the square and admire the dancing fountains and local shows. Enjoy the popular Black Market, which offers fresh fish and seafood and is home to various restaurants and shops.

Tour the traditional Riviera Civic and Cultural Center. See its beautiful architecture and enjoy the temporary exhibitions by both local national artists that present their works in a natural and relaxed environment.

Calle Primera (first street) is where shops, restaurants, and bars are found. Stop by the traditional Hussong’s cantina, which is famous for being the birthplace of the margarita. To whet your appetite, ask for a traditional fish or shrimp taco at any food stand. Plan to travel inland and tour some of the over 50 wine cellars that offer tastings of their products.

Easy access and new signage give convenient access to the wine region of Ensenada, which covers over twenty-five thousand acres of vineyards, and has more than ninety wineries in its valleys.

Here you will be able to learn about the history of Mexican wine. Beginning with the arrival of the first European missionaries, the types of crops, the kinds of grapes, and the different forms of production.

Enter the extensive and undulating vineyards to familiarize yourself with both small family farms using artisanal processes and large-scale producers. Enjoy the landscape as it alternates between grape vines and olive trees. Experience a wine tasting accompanied by sophisticated dishes prepared with regional artisanal and organic products of the highest quality, including jams and jellies with exotic flavors.

Tecate

A scenic toll backcountry highway connects Tijuana to neighbor city Tecate and onwards to Mexicali the state capital.

Under a wide blue sky, surrounded by beautiful mountains and stone cliffs. Here is Cerro Cuchumá, the sacred mountain for the Kumiai. The soil of this magical town is covered with pine and oak forests, vines and olive trees. Rich soil for citrus and vineyards.

Visit “La Mejor” bakery, simple or plush mexican restaurants, people stroll around Miguel Hidalgo Park andtrain tours from Tijuana run in summer, come in search of calm, of those ranches as hotels, relax in spas where the body rests. Now, here you can do some hiking, observe the incredible moonlike landscapes of La Rumorosa with its giant rocks, at its highest point you can view Mexicali Valley and Laguna Salada about 30 minutes by car east of the city.

Mexicali

About 110 miles east of Tijuana via 4 lane toll road.
Plenty of backcountry scenery changes as shrubs give way to pine and oak in higher elevations (4,000 ft). During the second part of the journey, you will reach Laguna Salada the scenery will change again now to cactus and desert vegetation, a straight highway will bring you to Mexicali.

Many travel for medical services as your dollars goes farther, modern hotels, music festivals and cultural fairs, air-conditioned shopping malls but above all else, it’s the food.

The selection of cuisine in Mexicali is very diverse. The Chinese contributed greatly to Mexicali cuisine with a very ample variety of dishes. Their food is as traditional to Mexicali as carne asada and its Chinese food is labeled as the best in the country, on par with that of San Francisco, many tourists come to enjoy it.

Good beer is another Mexicali tradition. World-class beers have been produced in Mexicali since its early history. Today, there are small breweries that offer great varieties in terms of taste and characteristics.

However, Mexicali is not just about Chinese food, carne asada tacos, and beer. There is a wide selection of specialty restaurants, both Mexican and international. Sample the finest wines that are produced in the Mediterranean climate within Baja California.