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The U.S./Mexico border is a political border separating two nation-states, but it does not separate the flow of ideas, language, culture, and food. Cali-Baja Foodways is an emerging transborder cuisine that spans from Ensenada in the south to Santa Barbara in the north and embraces Mediterranean, Indigenous, Asian, Mexican, and California ingredients and cooking traditions. Think California burritos, beer-battered fish tacos, and wild duck carnitas – dishes distinct to culture and geography. The Cali-Baja Foodways Project is a research project of Professor Gabriel Valle, who seeks to explore the social, cultural, ecological, and political implications of cooking, eating, and growing in our region.