Bajo Tierra Kitchen

Our Story

Bajo Tierra Kitchen began in January 2014.  After working at local farms, and in the food service industry for many years we began experimenting in our own kitchens with food preservation.  Our passion was, and remains today, to preserve excess produce that would otherwise go to waste.  After experiencing first hand the struggles of local food producers we wanted to find a way to provide an additional revenue stream for farmers, and create new job opportunities in our community.  At Bajo Tierra Kitchen we love feeding people good food, and know that food brings us all closer together.

What makes us different

Our small batch Kimchi uses the freshest ingredients available.  We buy from organic distributors and support local farms by sourcing through Pivot Produce.  What makes our Kimchi Sonoran Style?  We use regional chile varieties such as chiltipines, and nardellos, we also add cilantro creating a unique Sonoran desert flavor.

Where to find Bajo Tierra Products

Currently our Kimchi is available at the Food Conspiracy Co-op.  (412 North 4th Avenue).  Exo (403 N 6th Avenue) uses our Kimchi on their all local menu.  You can also find us every Sunday at the Heirloom Farmers Market 9:00am-1:00pm (October-April) 8:00am-12:00pm (May-September) located off of 1st Ave. and River Rd. and on the Southeast side Rillito Park Racetrack’s parking lot) and every Thursday at the Santa Cruz Farmers Market (4:00pm - 7:00pm (May-September) 3:00pm - 6:00pm (October-April) 100 S. Avenida del Convento, Tucson, AZ) please stop by and say hello.   

Tid Bits


The first time I tried Kimchi I was eighteen and working at a Chinese restaurant in Lafayette, Louisiana.  My co-worker invited me over for dinner and covered an entire table with delicious treats.  The center piece was a gallon jar of Kimchi made by her Korean church group.  She served me a giant bowl of rice, with deep fried tofu and a big scoop of Kimchi on top.  I have always loved experimenting with food from all different cultures, and I'm grateful to have had the chance to experience Kimchi for the first with someone knowledgeable of the fermentation process.  These days my favorite way to enjoy Kimchi is on top of mac n' cheese.  The naturally occurring probiotics help our bodies digest fatty foods.



My good friend Shanti lived in South Korea for half a year, and upon returning all she could talk about was this new food she discovered, Kimchi. The description of this food was a bit peculiar, but with her persistence and my curiosity, I tried a bite. A lover of spicy foods, I was instantly hooked. We tried it on everything and since those days I’m still putting kimchi on all sorts of foods - my personal favorite, kimchi on cheese pizza! It’s not only delicious, my mind and body are at ease with the balance of extra veggies and probiotics. A native Tucsonan, my love for native food grows with fermentation, the gift a traveler gave to me.