There’s much more to Tijuana than cheap tacos and cervezas. Restaurateur Michael Babcock say’s it’s a bona fide foodie destination. “The food scene is really vibrant. It has a mix of deeply rooted traditional northern Mexican food meets [the] San Diego progressive restaurant scene,” he says. After serving as culinary director for Welcome Diner for seven years, Babcock started Instrumental Hospitality Group two years ago and launched Belly, a Japanese- and Southwest Asian- inflected restaurant...