Baja California’s Hospitality Scene Honored at Food & Travel México Awards

Food and Travel México unveils its first Hospitality Selection, highlighting Baja's top destinations for dining, wine, lodging, and travel.

Por Eric Sanchez el October 11, 2026 at 11:56 AM PDT

A table in vibrant Tijuana, a vineyard tour through the sun-drenched Valle de Guadalupe, and a tranquil wellness retreat in Tecate. These are just a few of the premier experiences highlighted in the first Hospitality Selection by Food and Travel México.

In its first edition, the publication recognized 52 outstanding projects across Baja California, offering travelers a curated roadmap to explore the state through its gastronomy, wines, and distinctive accommodations.

Unveiled during an exclusive gala at the historic L.A. Cetto facilities in Valle de Guadalupe, the list honors a blend of restaurants, wineries, hotels, and immersive tourism concepts. Baja California was chosen as the debut state for this initiative, which awards recipient establishments an official seal of distinction valid for one year.

According to Arturo Torres Landa, Editorial Director of Food and Travel México, the project was designed to give both domestic and international travelers a trusted guide for dining and lodging.

“For the first time in the 15-year history of our publication in Mexico, we have set out to formally recognize the culinary and hotel establishments that truly merit a spot on every traveler’s itinerary,” he said.

The curated selection offers travelers several varied itineraries across the state. Standout dining spots include Caesar’s Restaurante, Misión 19, Casa Tijuana Project, and Oryx; honored wineries feature Hacienda Montero, L.A. Cetto, Relieve Vinícola, and Santos Brujos; and premium accommodations include Hotel Lucerna Mexicali, Grand Hotel Tijuana, and Santuario Diegueño.

Torres Landa noted that Baja California was selected for its remarkable diversity and the key role that food and wine play in driving tourism to the region.

“Every municipality in Baja California boasts anchor destinations that draw diverse travelers whether they are coming for wine,l fishing, or regional gastronomy,” he explained, adding that natural marvels like Sierra de San Pedro Mártir and San Quintín further enrich the state’s visitor experience.

Behind the Selection Process

The list was compiled following an extensive evaluation by Food and Travel’s editorial team, alongside recommendations from tourism experts across Mexico. According to Torres Landa, the rigorous selection process involved mystery visits, on-site inspections, and detailed review analysis.

Evaluators measured factors including hotel service standards, guest relations, overall hospitality, culinary innovation, and executive chef vision. The publication then used a comparative evaluation matrix to benchmark recommendations and determine the final honorees.

The Baja California Secretariat of Tourism (SECTURE) partnered on the initiative to connect the editorial team with local hidden gems, that might not otherwise have been on their radar as Mexico City-based publication.

“Partnering with allies like SECTURE gave us unprecedented visibility into local concepts,” Torres Landa said.

Honored establishments will display the distinction plaque at their venue entrances, allowing diners and guests to easily identify magazine-approved locations.

The publication plans to make the selection an annual tradition in Baja California while expanding the model to other Mexican states.

Hospitality in the Travel Experience

Miguel Ángel Badiola Montaño, Secretary of Tourism for Baja California, highlighted that bringing the event to fruition was the culmination of nine months of coordination.

He linked the recognition directly to statewide service training and certification programs launched by SECTURE.

“We have exceptional product quality, fantastic hotels, and world-class restaurants. Our focus now is perfecting the art of hospitality service,” Badiola stated.

To attract visitors during autumn and winter, Badiola emphasized the state’s newly championed Health & Wellness Route in Valle de Guadalupe.

Featuring eight registered properties at launch, the route promotes activities such as guided meditation, stargazing, hiking, massage therapy, and holistic retreats, backed by fresh investments in the region.

A Culinary Celebration of Baja Californian Talent

The award gala showcased regional flavors prepared by prominent local chefs Alfredo Villanueva (Villa Torél), Ruffo Ibarra (Oryx), Esteban Lluis (Damiana), and Carolina Verdugo (Madre).

Guests enjoyed a multi-course menu featuring fresh swordfish, smoked trout, braised short rib, and a tiramisu-inspired dessert.

Courses were paired with local vintages, including Valle de los Tintos Chenin Blanc, L.A. Cetto Viognier Don Luis 2025, Monte Xanic Calixa Blend 2025, and Madera 5 Espumoso 2024. The event featured a live performance by Baja California singer Frank Di.

In addition to the 52 general selections, the magazine presented three special honors:

Sustainability Award: Chef Sheyla Alvarado (Lunario), recognized for eco-conscious practices and team wellbeing.

One to Watch: Chef Tomás Gastélum (Fireside), awarded as an emerging culinary talent.

Lifetime Achievement Award: Héctor Kabande, president of Grupo Lucerna, honored for his longstanding contributions to regional hospitality development.