About A Gringo in Mexico
San Diego based lifestyle writer W. Scott Koenig has traveled throughout Mexico and Baja California for over twenty years. Scott founded AGringoInMexico.com in 2012 to report on Mexican travel destinations, food, culture, and adventure. He is considered a major influencer, particularly in the hospitality industry, in San Diego and Baja California.
AGringoInMexico.com and its affiliated social channels are viewed by thousands in the US and Mexico weekly, with a concentration of followers based in San Diego and Baja California.
Scott also writes columns for DiningOut San Diego, SanDiegoRed.com, and DiscoverBaja.com. He has been published at Baja.com, The Baja Times, Destino Magazine, The Oaxaca Times, The San Diego Free Press, and The Yucatan Times.
Scott is the Food Expert for Tijuana and the Valle de Guadalupe for ExtremeFoodies.tv, (formerly FoodieHub), an international culinary site curated by over 275 global experts. This organization made a significant media impact on the region in 2015, when it named restaurant La Cocina de Doña Estela “Best Breakfast in the World”.
Working with trusted transportation and tour partners, Scott organizes and conducts culinary tours of Baja California for friends, clients, journalists, chefs, educators, and culinary professionals. He has helped fix film and video productions in the region and has worked with the BBC, KPBS, and the Culinary Institute of America on recent projects.
Scott has built a bi-national network of culinary professionals, business leaders, tourism officials, media agencies, writers, and photographers. These relationships allow A Gringo in Mexico to connect people in ways that benefit our content and assist in promoting business, education, and the arts in the San Diego/Baja California mega-region.
Scott is also the owner of Koenig Creative LLC in San Diego and counts several Fortune 1000 companies as clients. He has over 30 years of experience in marketing, creative direction, and graphic design.
Read more about A Gringo in Mexico in this interview: