Baja cuisine is a regional Mexican culinary style native to the Baja California peninsula (this entry covers the food tradition itself; see that entry for the region's geography). It is a coastal cuisine shaped by proximity to the Pacific Ocean and a blend of indigenous Mexican, Spanish, and Asian influences.
The peninsula's abundant seafood, including fish, shrimp, lobster, and abalone, is central to the cuisine. Popular preparations include fish tacos, ceviche, and aguachile, a raw shrimp dish marinated in a spicy lime-based sauce. Baja-style fish tacos feature lightly battered and fried white fish on small corn tortillas with shredded cabbage, pico de gallo, and a creamy white sauce.
Local produce, such as tomatoes, chili peppers, avocados, and citrus fruits, goes into the salsas, marinades, and sauces that accompany the seafood, alongside grilled meats like carne asada and al pastor. Proximity to the US border has also brought in flour tortillas and Tex-Mex dishes like quesadillas and nachos, though the cuisine keeps a distinct identity built on fresh, high-quality ingredients.
The coastal cities of Ensenada and Tijuana have become known for innovative takes on Baja dishes, and the Baja Med movement, which combines Baja's coastal cuisine with Mediterranean influences, has further raised the region's culinary profile.