The Martian and the Lobster, by Omar Millán, takes a historical journey from the kitchen of the first settlers of Baja (indigenous Kumiai, Pai Pai, Kiliwa and Cochimí) and the Spanish missionaries, going through the kitchen brought by migrant communities from Asia and Europe at the end of the 19th century, the French and Italian cuisine offered at the Agua Caliente casino and the region's first gastronomic inventions (César Salad or Puerto Nuevo Lobster Tacos), until the creation of an original kitchen called Baja Med, paradoxically possible thanks to the mix of migrant recipes. The author traveled the entire peninsula to learn about this gastronomic trend in the northern region of Mexico that is due to the local production of inputs (vegetables, meats, fish, spices, wines) which generated a culinary movement that did not exist in the rest of the republic. . The publication reveals how this gastronomy came to be, rivaling trends in Peruvian, Spanish, and Argentine cuisine, among others, to attract the attention of international specialists. Until recently, Baja California cuisine did not appear in the gastronomic tradition of Mexico, whose heritage is hundreds of years old and is now considered an Intangible Cultural Heritage of Humanity by the United Nations.