As a native Californian, there was no question for me on the food and style that I wanted to present to my guests for their enjoyment at my restaurant. Leading up to my restaurant’s opening, I found the term “California Cuisine” was confusing to many whereas Mexican, Chinese or French gave them an illusionary reference to a menu. California style is welcoming and it’s food and wine follow that distinction with simplicity and freshness.

California's History and Geography shows us the vast Spanish and Mexican influence in the south, Chinese and Asian influence from the north and in more recent decades, a Middle Eastern presence in the middle of the state. It is no surprise that California is the most populous and ethnically diverse state in the nation today. The Popular new cooking term “fusion” really originated in California when the various ethnic cooking styles blended together.

During the early years when settlers migrated west to California, they brought with them food traditions from their native homelands. More importantly, they brought the seeds to grow favored fruits and vegetables from all over the world. These gifted seeds were in large part the new state of California's great fortune.

Since California's perfect climate extends a longer growing season than any other region of North America, it is no surprise that California is the nation's largest agricultural producer claiming more than 95% of the production for such crops as Artichokes, Garlic, Almonds, Avocados, Dates, Figs, Olives, Pistachios, Persimmons, Kiwi Fruit, Raisins and Walnuts as well as dairy and livestock commodities.

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Rosarito Beach, Baja California, Mexico