Jackie Bryant

“What are you doing in this lane?” a Customs and Border Patrol agent in at the crossing into Douglas, Arizona, yelled at us from outside the car. This border crossing was not like the others. Won 1st place in the Online Domestic Travel category in the San Diego Press Club 2017 Excellence in Journalism Awards

We know you’ve heard of Tijuana, a city that, up until recently, hasn’t needed an introduction—or, maybe we should say, a reintroduction. 

It’s hard to think of a time before burrata. The ultra-creamy Italian cheese made of mozzarella and stracciatella is near-ubiquitous on menus these days: in a caprese salad, on Neapolitan-style pizzas or with peaches or pistachios, to give a few examples.

Just as the world is starting to take tequila seriously and opening its eyes to mezcal, another agave spirit has burst onto the scene. Raicilla, the newest drink on the block, is an herbal distillate from the Mexican state of Jalisco, an area best known for the tourist hot spot of Puerto Vallarta, and the country’s second-largest city, Guadalajara. 

Things move at a different pace here in San Diego. National trends take a long time to reach us, but sometimes, we’re lucky enough to find ourselves at the cutting edge of one -- not because we’re on top of our game per se, but because we’re still enjoying it from its first incarnation. Featured in "Rum: Sailors, Pirates and Prohibition," a 2017 exhibit at the Maritime Museum of San Diego

Ask those in the know about global food trends and, undoubtedly, one of their answers will be “Modern Mexican.” Paying tribute to the complex and, in many cases, ancient food traditions of Mexican cooking, chefs are upping standards and price tags by taking classic ingredients and time-tested recipes and giving them a fresh, fine dining-oriented spin. Won 2nd place in the Food-Online and Daily Newspapers category in the San Diego Press Club 2017 Excellence in Journalism Awards

Landing at Portland International Airport, seeing the familiar geometric teal carpet and jumping in the car only to head straight out of the dynamic city felt, truthfully, a little rebellious, but I had other things in mind.

When a building is designed by a legend, but the public-facing interiors have become a hindrance to attracting and retaining high-quality commercial tenants, changes may need to be made.

With cannabis popping up in water, coffee and food, it was only a matter of time before it found its way onto your happy hour menu.

Rather than head the half mile to the Mediterranean Sea, I drove inland to a town called Siurana, near where my mother-in-law lives, to check out what I was told is some of the best cheese in all of Spain.

With the lifting of marijuana prohibition in California, San Diegans are facing a lot of firsts. But whether it’s someone’s first or thousandth time in a dispensary, it’s always a good idea to be in the know.

For a long time, people have been coming to San Diego for the beach, beer, and tacos, or on their way to Mexico. None of that has changed, but America’s Finest City has pushed beyond just serving as a mecca for surf bros and all things 1975, and the ever-expanding local food scene is a big reason why.

Absent was the feeling that anyone was too cool, that this had been done before or that the awards themselves were beginning to feel a bit insular or stale, as has been criticized. Instead, what Bogotá gave to the 50 Best Awards was a breath of fresh air.

Hana is a geographically isolated town under the Haleakala volcano on Maui's eastern shore, where food is essential to keeping the sense of community alive. 

Based in Marshall, California, Hog Island has become not only a day-trip destination for bivalve-loving bon vivants and a dining institution in San Francisco, but more importantly, a beacon of aquaculture sustainability.

Many claim Oaxacan food is the heart and soul of Mexican cooking, owing its diversity and quality to a plethora of enduring pre and post-Columbian recipes and techniques. Hailing from Oaxaca’s central valley, the tlayuda is an iconic street food staple that shines as a shared plate.

If you go, you’ll find pristine, near-empty beaches; understated eco resorts; a varied and delicious homegrown cuisine with priority on sustainable foods; and a laid-back people who recognize you could’ve gone elsewhere, and who appreciate your efforts.

Too often, the discussion of Baja’s culinary revolution skips over the Valle de Guadalupe’s sleepier little sister, the port city of Ensenada. Flanked by desert mountains, facing the stark blue Pacific Ocean and bestowed with one of the most pleasant climates on earth, Ensenada is just 90 miles south of downtown San Diego, making it the ideal destination for a day trip.

If you’re into bubbles or Italian wines, you’re probably already well-versed in prosecco and Lambrusco. Well, there’s another Italian sparkling wine we’re geeking out over right now: Franciacorta. 

With the holiday season in full swing, it’s totally natural to have a calendar full of parties, late nights, and drawn-out dinners with family and friends. It’s also natural to want to fill out your usual Sweetgreen and SoulCycle routine with some extra snacking and sipping.

Americans overlook this alpine region pocked with freshwater -- aside, maybe, from the famous Lake Como. But around Italy (and pretty much the rest of Europe) vacationers know and love these lakes between Verona and Milan, each with a distinct scene, whether that be sailing, celebrity, or simply being hidden.

It was during that low tourism period that Tijuanenses seized on opportunity and reintroduced Tijuana on their own terms, ushering in a golden age of food, drink, design and art to sustain the city. That effort has paid off; Tijuana has been rediscovered. Won 1st place in the Online International Travel category in the San Diego Press Club 2017 Excellence in Journalism Awards

Solo travel is a hot topic among jet-setting types these days, and for good reason—getting a change of scenery, plus a healing dose of solitude, just might be the healthiest choice you could make.

Just two hours south of the border, Ensenada is probably best known for being one of Mexico’s most famous cruise ports. But enthusiastic eaters know it for a far more important reason: It’s the home of the fish taco. (Photo appears in article, credit Getty Images)

Even after decades of accolades, including three Michelin stars and repeat appearances at number one on the “World’s 50 Best Restaurants” list, the three Roca brothers at the helm of El Celler de Can Roca place family at the heart of what they do. Won Third Place in the Profiles category at the 2016 San Diego Press Club Excellence in Journalism Awards.

After chatting with people and getting through the requisite rounds of “Congratulations on your new president!”—which was funny, but also not funny—I sought out an apfelwein tavern to drink off the jet lag.

After deciding on a plan to find a cure for this rare genetic disorder, the team thinks they are now on the verge of success after decades of fundraising, navigating strategic partnerships, and implementing innovative research.

It must be said that as Mexico's most northwestern state and one of its youngest, Baja has a newer food culture and it has only crystallized in the last 15 years or so. Though Baja’s cuisine was previously undefined, what is for sure is that there are certain dishes— some of which are taking the food world by storm right now (um, tostadas, anyone?) — that are undeniably “Baja.”

Everyone knows someone who’s been to Barcelona. Through rigorous, scientific research we’ve concluded it has long been the number one destination for American college students looking to party/study abroad, which means you probably have no shortage of friends to ask for suggestions for your upcoming vacation. 

While agave spirits were gaining traction around the world, hopeful vintners in northwestern Mexico were quietly making wine. Good wine. Fifteen minutes in from the Pacific Ocean and 90 minutes south of the United States-Mexico border is where the grape juice can be found, in Valle de Guadalupe.