A magnet for riders all over the world, the pull of the Baja Divide is strong. The promise of oceanside single-track, larger-than-life cacti and endless fish tacos calls people like a siren’s song to this small desert peninsula. At times, the route is backcountry heaven: a playground to wander and roam. At others, it’s a living hell: full of rutted roads and deep sandy tracks that push the physical and mental limits of even the most seasoned two-wheeled tourists.
With an official Facebook page, umpteen WhatsApp groups and countless trip reports ranging from FKT’s to first dates, there’s a tone of information already online. But amongst the endless tubeless chatter and hydration hysteria, there’s a distinct lack of information about the FOOD—until now. Sam Rice and Bec Norman share some tasty camp cooking tips from their trip down the peninsula…
