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Baja California has once again solidified its reputation as a rising global culinary destination, earning nine MICHELIN Stars and securing over 35 entries in the MICHELIN Guide Mexico 2025, the most influential publication in the world of gastronomy. This is the second consecutive year the region has been included, reaffirming the excellence, creativity, and unique cultural identity of its cuisine.
The MICHELIN Guide’s latest edition recognizes the exceptional talent and sustainability efforts of chefs across the region, with awards spanning from the highly coveted One Star designation to the environmentally focused Green Stars, along with Bib Gourmand and Recommended restaurant recognitions. The Valle de Guadalupe — Baja California’s iconic wine country — dominated the list, standing out as the epicenter of the state’s culinary innovation.
Five restaurants in Baja California were awarded One MICHELIN Star for delivering high-quality cuisine worth a stop. Among them are Animalón (Javier Plascencia and Oscar Torres), Lunario (Sheyla Alvarado), Damiana (Esteban Lluis), and Conchas de Piedra and Olivea Farm to Table, both led by chefs Drew Deckman and Eduardo Zaragoza, respectively. These establishments blend world-class techniques with fresh, local ingredients, many of which are sourced directly from the region’s farms and coasts.
In addition to fine dining excellence, four restaurants in Valle de Guadalupe, Olivea, Lunario, Conchas de Piedra, and Deckman’s en el Mogor, received the MICHELIN Green Star for their commitment to sustainable gastronomy. The Green Star is awarded to chefs and restaurants that demonstrate environmental consciousness through sourcing practices, waste reduction, and ecosystem stewardship.
Seven Baja California eateries were awarded the Bib Gourmand distinction, highlighting outstanding food at moderate prices. Local favorites like La Cocina de Doña Esthela, Sabina, Merak, and Casa Marcelo were celebrated for offering authentic, high-quality meals that balance culinary value with affordability. These establishments reflect the region’s rich culinary traditions, from seafood to ranch-style Mexican cooking.
The Guide also featured over 20 Baja California restaurants in its recommended list, including iconic taquerías such as Tacos El Franc in Tijuana, Tacos Mi Ranchito El Fénix in Ensenada, and gourmet destinations like Misión 19, Ophelia, and Manzanilla. This diverse recognition spans across cities and styles — from rustic roadside spots to sophisticated dining rooms — showcasing the dynamic range of Baja California’s culinary scene.
“The recognition by MICHELIN confirms that Baja California’s cuisine is not only a vital part of our culture but also a key force in our regional economic development,” said Miguel Aguíñiga Rodríguez, Secretary of Tourism for Baja California. “This is a tribute to the chefs whose dedication and talent continue to elevate our culinary identity.”
The MICHELIN Guide’s international prestige is expected to further boost the region’s tourism economy. As one of the most trusted resources for travelers worldwide, the guide influences dining decisions and travel itineraries, often putting destinations on the global map through their restaurants.
Baja California has positioned itself as a powerhouse in modern Mexican gastronomy — a place where wine, beer, seafood, and indigenous flavors intersect to create a culinary identity both rooted and revolutionary. The state’s continued investment in its food culture, paired with the creativity of its chefs, has placed it among the top food destinations in Latin America.
For the complete list of MICHELIN selections in Mexico, visit: guide.michelin.com/mx/es.