I often describe Tijuana cuisine as going through a culinary renaissance. So many restaurants keep…read moregetting better and fancier with each passing year, it's quite remarkable. Even Anthony Bourdain thought so... and come on, if Anthony Bourdain makes a statement about food, it must be truth. The funny thing is, as much as the culinary arts have grown in town there really aren't that many culinary schools in town that aren't crazy expensive private art schools. It's a bummer that people have to go across the border to get this sort of training and education. That's why I'm a fan of this Culinary Art School. The quality of chefs that come out of here is amazing, some of them work at the finest restaurants in town. Aside from the usual culinary school programs and degrees they also offer small workshops where anyone can sign up (last one I heard of was a beer appreciation course) if this is something that might interest you go ahead and sign up on their website so you can get the newsletter!

I don't have enough good things to say about Chef Teri! I contacted her to inquire about doing a…read moreteam event with my direct reports, and she came to my house to do a cooking lesson with 7 of us. Everyone had the best time, and the food was incredible. Chef Teri was super responsive from my first email, and she made the booking process easy. I had my team peruse sample menus on the Eatsies site, and we landed on grilled flatbreads with homemade ricotta and strawberry napoleon. The grilled flatbreads can be done with figs, but they weren't in season, so Chef Teri instead showed us how to make the delicious Piatti's garlic dip. Chef arrived with everything we needed (all ingredients as well as equipment). She started off the class by showing us some basic knife skills, and she shared good stories, tips, and tricks throughout the entire lesson. She was great about ensuring each of us got to try out every step so that we would really learn how to make each recipe. The combo of the grilled flatbread with the homemade ricotta (SO good!) and the garlic dip (almost like a chimichurri) was scrumptious! The strawberry napoleon was fun to assemble, beautiful, and delicious. That vanilla lemon whipped cream was *chef's kiss! We all got to enjoy the fruits of our labor right then, and we had some leftovers to send home with people. I think each of us have already made at least one of the recipes again already. The garlic dip is also an excellent marinade on any kind of meat. The entire experience was just perfect. Teri is incredibly fun and engaging, she makes recipes and techniques easy to understand and execute on, and the final product was so good. We will absolutely do more with Chef Teri in the future, and I would recommend Eatsies to everyone!

We bought my parents cooking classes for their 50th anniversary and couldn't be happier with this…read moredecision! What a unique and memorable experience this was! Teri was incredibly accommodating with the scheduling and menu options. We learned new tricks, and also things we had been doing wrong forever! What an eye opener when you think you know how to cook. Teri is warm, intelligent and funny - and provided a great experience that we will forever cherish. Highly recommend.

Chef Marty was amazing. So personable and welcoming. She shared her family history and Italy's…read morehistory while teaching us to make pasta made it enjoyable and educational. She was a lot of fun and easy to talk with. She was very hospitable and genuinely enjoyed teaching us how to make pasta, tiramisu and bruschetta. I definitely recommend this class to anyone for any occasion.

Chef Stacy was incredible! We had an amazing lesson on vegan sushi. Stacy was easy going and…read moreprovided excellent instruction, and made the most of our small kitchen space (don't feel like you can't do this if you have a small kitchen- ours is tiny and she made it work effortlessly!). My fiance bought this as a birthday present and it was by far my favorite gift! Now we have the skills we need to make vegan sushi at home any time. Stacy is a delight. Thank you!!!

Came here as a guest for a birthday party being held here. We had the dinner table set up in their…read morepatio area and enjoyed appetizers and drinks. The chef asked for volunteers in the kitchen and half our group of about 20 were pulled away. The dinner was ready in about 1 hour. The food itself was okay but nothing spectacularEvery staff member I interacted with was kind and personable.

I'm only in my second week of culinary school with Chef Sohrab, and I'm amazed at how much I've…read morealready learned. His teaching style is so hands-on and thorough. He doesn't just show us how to make a dish, he breaks down every single detail that goes into it, from knife skills to flavor balance to presentation. What really stands out to me is how much he cares about his students' growth; he makes sure we not only follow instructions but also truly understand the techniques and the 'why' behind them. It's inspiring to be in an environment where excellence and passion for food are taught with such dedication.

Cucina Migrante hosted a cooking experience for 60 executives at my company. It received RAVE…read morereviews. I had one Zoom call with Francesco prior to the event, and he assured me that it would be a unique, dynamic experience and that everything would go well. He is such a warm and welcoming person and I completely trusted him-- which I'm glad I did. The event was chaotic due to the number of people, but they handled it with grace and made everything fun. We had applause break out a few times-- when does that happen with adults? Not often. But they really liked making pasta and I was here for it. Because we had the event outside at Coastal Roots Farm in January, it was a bit chilly. But both Julia at the farm and the whole Cucina Migrante team pivoted well and made the best of the whole experience. I really liked that this felt like an experience and not a class. It felt fun and not forced. AND it was delicious. I think that's what you can expect from this company, so I highly recommend them.

We had a group of 17 coworkers getting together and thought this would be a good team bonding…read moreexperience. Cucina Migrante did just that! Their team was so fun to work with, and they had many hands on deck to make sure everyone was catered to and engaged in the process and that the food was served in a timely manner. We had a great evening of learning about making pasta and eating a delicious meal. Great value for a memorable night!

This museum is huuuuuge. It's a bit confusing for a tourist who doesn't speak the language. I first…read moreentered the building, which I thought was the main building and started wondering around trying to find the ticketing area, but there was none. I found myself in a gallery until a security guard told me that this is a ticketed area and told me to get a ticket from the gift shop. I went to the gift shop and bought my ticket and then they directed to a separate building where the museum actually was. While I walked there, I passed by an aquarium and walked in and it turned out that you need a separate ticket for it! I left the aquarium and continued my quest to find the museum. I passed by a garden with various statues, pretty cool and the museum and right behind that. Went into the museum building and walked in to what I thought was part of the exhibit and it turned out to be the back part of it and I was directed to go to the other end. Yes! I finally found it! They took my ticket and I entered the museum exhibit area. It's a gallery of the history of Mexico from ancient times to almost current day. I love that for most of the articles, there's an English translation below it as well. Definitely recommend checking out this museum. Don't get lost!

Though I've been to this plaza a dozen times I never actually went in to enjoy the museum. It was a…read morenice place to get respite from the sun and heat after enjoying the outside event. The museum is very well thought out, interesting and well designed. It gives a history focusing on the Baja California region of Mexico. It was very informative and helped to learn a lot about the area, its indigenous people and how it came to be the Baja we know today. I enjoyed it immensely though do wish there was more emphasis on the indigenous communities and their contributions to the culture and not so heavy on the impact of the Spanish especially the priests and monks. They do history a disservice by not mentioning the atrocities that transpired against the native people by the conquerers both religious and otherwise in the name of religion and "gentrification". We need to be honest, so that these crimes against humanity are not soon repeated.