Eight newly certified sommeliers have completed their rigorous professional training, marking another milestone in the evolution of Tijuana’s winemaking and culinary scene.
The graduates were recognized during a ceremony hosted by the Mexican School of Sommeliers (EMS), officially joining its 27th national graduating class. This group also represents only the second cohort to complete the program in Tijuana, reflecting a growing regional enthusiasm for wine culture and professional service.
Their certification is expected to directly benefit the border region’s thriving food and beverage industry, a cornerstone of both the local economy and Tijuana’s cultural identity.
Led nationally by Ricardo Espíndola and locally by Joaquín Fernández Rizo, the EMS is renowned for its comprehensive curriculum, which combines technical training, sensory development, and an in-depth appreciation of global wine traditions.
The institution’s mission is to dignify, professionalize, and educate within the field of sommeliers in Mexico, preparing experts capable of identifying and valuing the world’s most distinguished wines and spirits.
As Tijuana’s reputation as a culinary destination continues to expand, the addition of these highly trained professionals is seen as a key step toward strengthening service standards, elevating hospitality, and enhancing the city’s competitive edge in the gastronomic sector.
