Diego finds its roots in the mesmerizing region of Northern Baja, Mexico, where breathtaking landscapes and the vibrant Mexicali flavors come together. Chef Sandoval, a native of San Diego, grew up immersed in the lively street food scene found in coastal towns like Ensenada, Tijuana, Puerto Nuevo, and Rosarito. These bustling Baja essence captivated his imagination, leaving an indelible mark on his pans.
Baja, although initially overshadowed by other parts of mainland Mexico, experienced a culinary transformation driven by visionary creatives and daring chefs. While it lacked the deep indigenous culinary heritage of places like Oaxaca and Yucatan, Baja became a hub of innovation due to its Spanish colonial and Japanese influence and the influx of tourists during Prohibition.