Best Places To See California Wildflowers Super Bloom

Updated 3/11/2019

Rain brings 2nd super bloom in 2 years

Wondering where the best places to see California Wildflowers Super bloom? With the recent combination of heat and heavy rains we are expecting Wildflower Super blooms all over the Southland again this year.   Every year between the months of February thru May, the California Wildflowers season blooms in desert and coastal areas.    We normally get superblooms once a decade, but with the abundance of water and perfect amount of sunlight we have two super blooms  within a 2 year period.  It has been a spectacular wildflower season in Southern California, especially the desert areas of Lake Elsinore, Chino Hills, Borrego Springs and Antelope Valley.

The perfect combination of rain, heat and terrain conditions cover barren landscape areas with an abundance of mass wildflowers forming colorful fields of flowers called Super blooms.

 Best places to see California wildflower super blooms

 

Antelope Valley California Poppy Preserve
The 7 mile state park expects the first poppies to bloom between March 1 to April.  You can visit the poppy preserve anytime during the months of March and April to view the beautiful Southern California wildflowers in bloom.   Antelope Valley California Poppy Preserve Park is open from sunrise to sunset.

Make it a day trip and visit the poppies during the 2019 California Poppy Festival which is scheduled for April 27-28, 2019. The Festival is open from 10 a.m. to 6 p.m. both days, and takes place rain or shine!

Photos in the flowers are not allowed.  Visit the site for up to date information.  This area is also kid-friendly.

 


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Anza Borrego Desert State Park
Anza Borrego Desert State Park’s superbloom is in full effect.  With the recent rains there is a burst of color across the desert.  The Superbloom typically only comes every ten years, but this is the second time in 2 years the Superbloom has returned.  This years superbloom is expected to be more spectacular than the last.    Anza Borrego Desert State Park has trails, camping groups, water falls, bighorns and wildflower preserves. The March and April bloom are expected to cover most of the park. The bloom is expected to peak in the middle of March – beginning of April, depending on temperature and rain.   Check the Anza Borrego Wildflower updates for exact dates.   Check the State park site for details on camping reservations.    This area is also kid-friendly.

There is water and tables.  There is some shaded areas.  There are restrooms.

Chino Hills State Park
Chino Hills State Park is a state park of California, in the United States. It is located in the Chino Hills, foothills of the Santa Ana Mountains.   The hidden gem is popular for its Wild Flowers trails in Chino Hills State Park with hand-curated trail maps and driving directions as well as detailed reviews and photos from hikers, campers and nature lovers like you. Facilities consist of a picnic area, camping sites, equestrian staging area and corrals, a historic barn, water and restrooms. 

To see the wildflowers pay the entrance fee, drive about 2 miles to the HORSE CAMP sign and park your car.  The poppies are located on Bane Ridge Trail.  Protect the wildlife and plants by staying on designated trails .   The park closes at 5pm so plan your trip accordingly to allow enough time to see the poppy flowers and leave before the park closes. 

 

Crafton Hills
The hills near Crafton Hills Community College are covered with flowers.  The flower bloom is located on Sand Canyon Rd in Yucaipa, California. There is also several hiking trails at Crafton Hills Preserve.  If you live near Yucaipa, you must get out and see them.

 

Death Valley National Park
Don’t go to Death Valley looking for a Superbloom this year.  Due to less than normal rainfall its unlikely a Super bloom is expected in Spring 2019.   Check the forecast on the State park site to check the conditions for the Southern California wildflowers superbloom.  However, stay tuned.  If we see any wildflower sightings we’ll update here.

 

Related: 2019 Travel Guide – Roadtrip to Temecula Winery Getaway

Diamond Valley Lake
Diamond Valley lake amenities include hiking trails, boat rentals, fishing and lake views.  The seasonal Wildflower 1.3 mile loop trail is currently open Wednesday thru Sunday and is accessible via the Diamond Valley Marina with a $10 entrance per car.  There is  also a $3 fee per person to enter trails.

The Lakeview trail and seasonal wildflower trail are open from 6am-4:30am before March 10.  After Daylight savings, park hours change to 6am-5:30am.   Entry to park is denied 1 hour prior to closing.   In addition to the California poppies,  deep blue arroyo lupines, purple canterbury bells, yellow rancher’s fiddleneck, white popcorn flowers, and pink red maid the lake also has 16 species of birds and plants.  The flowers are expected to reach peak bloom mid-March thru beginning of April.   Best time to see the poppies is from 9am-3pm.

Entrance Cost: $10 entrance.   $3 per person to enter trails.  Senior and Veteran Discounts.

 


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Walker Canyon Trail
The Walker Canyon Trail Poppy Fields super bloom is currently at peak bloom. The recent rains during the month of February and March has made this super bloom the best one yet.  We’ve never seen so many poppies in this area. There are two recommended trails at Walker Canyon located off of Lake Street on Interstate 15 (I-15) and Walker Cayon.  There are multiple trails at Walker Canyon, including a hike near the creek, but the favorites are at the corner of Lake Street & Walker Cayon and further down Walker Canyon.  If this is your first time recommend we recommend you stay on either of the two main trails.

No cost parking is available along Walker Canyon Road. For safety and compliance, a Lake Elsinore Sheriff Station Community Services Officer (CSO) will be on site Saturdays and Sundays from 9:00 a.m. – 5:00 p.m. to assist with traffic. Parking will be available seven (7) days per week. All  available parking is parallel parking only.  Check site for map of trail and parking availability.

Due to the steep hills  at the entrance of the main Walker Canyon trails this is not a kid-friendly trail.  If you are looking for a place to take photos with your children consider driving further along side Walker Canyon road and take photo of the wildflowers on side of the road.   The state park rangers have opened a section at the end of Walker Canyon at the base of the trail to take photos.   The section is located next to the cellular tower.

There are porta potties along Walker Canyon Rd.   There is no water.  There are no shaded areas. There are no built in restroom facilities.  There are no seating areas or tables.

Parking & Entrance Cost: Free

 

Southern California wildflowers

White Water Preserve
Whitewater Preserve has scenic desert hiking along the Pacific Crest Trail near Palm Springs. White Water Preserve is closed until further notice. Whitewater Canyon Road has been severly damaged from recent storms rendering it impassible. White Water Preserve will re-open once the county repairs the road and determines it safe for public use.  Kid friendly areas.

 

Tech Life Wildflower Tips   

Plan ahead. Wildflowers are no longer just a local attraction.  Visitors are taking 3-9 hour road trips, planning weekend trips and visiting from far away.   If you are planning to visit the wildflower super blooms this year wear comfortable shoes, wear layers of clothing, carry 1 or 2 bottles of water, hydrate and stay on the trails.  Consider packing a lunch to avoid the huge crowds.   However, local business really appreciate the business.   Most wildflower preserves have kid friendly areas, but keep your eyes out for critters.  Take lots of photos.  Spending time with nature is healing so don’t forget to put your phone and camera down from time to time and take it all in.

Consider using Paperless Post to coordinate your next wildflower adventure!

 

Happy Hiking!

 

* This post is updated weekly during wildflower season.  Make sure to bookmark and check this post annually for updates.

 

Related: 2019 Travel Guide – Rejuvenating Our Souls with a Pacific Crest Trail Hike

Related: Pics of 2019 Super bloom

Alvin And The Chipmunks – Road Chip Movie Review

 

Alvin and The Chipmunk – Road Chip, the fourth movie in the series of live action CG movies bring together Dave, Alvin and the Chipmunks, the Chipettes and a trip to Miami.   Alvin, Simon and Theodore come to believe that Dave is going to propose to his new girlfriend in Miami and dump them. They have three days to get to him and stop the proposal, saving themselves not only from losing Dave but possibly from gaining a terrible stepbrother.   Along the way they confront obstacles and an infamous air marshall.  The movie is in theaters December 18!

The movie cast includes   Jason Lee as Dave,  Justin Long as voice of Alvin, Matthew Gray Gubler as voice of Simon, Jesse McCartney as voice of Theodore,  Tony Hale as Agent Sugg, Bella Thorne as Ashley Grey, Kimberly Williams-Paisley as Samantha, Josh Green as Miles, , Kaley Cuoco as voice of Eleanor, Anna Faris  as Jeanette and Christina Applegate as voice of Brittany and Stefan Kendal Gordy as RedFoo.   The movie is directed by Walt Beck.

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Alvin And The Chipmunks – Road Chip Movie Review

Alvin and the Chipmunks – Road Trip is a fun, music filled movie with lovable and endearing characters.  It is a great movie for  familes.  No matter what age you are you will walk away from the movie with positive lessons and catchy songs in your heart.   The movie is full of trendy music and dance routines which guarantees to have you dancing during and after the movie.   The relationship between Dave, Alvin and the Chipmunks, live action and trendy music  such as “Juicy Wiggle” by Redfoo, Iko Iko, Uptown Funk are a winning formula for this series.

 

Movie Trailer

For additional information follow Alvin and the Chipmunks – Road Chip movie  on Twitter ,Facebook  or on the Alvin Movie Official Website .

Exclusive Interview With Chef Javier Plascencia At Harrahs Socal

Updated 7/5/2015 with Bracero’s opening date.

Chef Javier Plascencia is one of Mexico’s most celebrated chefs.  Born in Tijuana, Mexico Chef Javier Plascencia owns and oversees 8 restaurants in Tijuana, Ensenada and San Diego.  He is a world traveler and enthusiastic advocate of Baja California’s Mediterranean cuisine.    He proudly uses the freshest local ingredients in his modern surf and turf modern cuisine which is influenced by his travels, culture and heritage.

Interview With Chef Javier Plascencia

I interviewed Chef Plascencia at Harrah’s Latin Food and Wine Festival where over 30 restaurants and 30 wineries celebrated Latin wine, food, culture and music.   We enjoyed the green chorizo sopes and savored the delicate coconut water aguachile of hiramasa (yellowtail amberjack) with coconut cream, edible flowers and coconut.

green chorizo sopes

Chef Javier Plascencia’s green chorizo sopes, peas, cabbage, raddish and a touch of cilantro

At the end of the month Chef Plascencia will also be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia cuisine characteristics, his family’s historical restaurant and new restaurant influences:

 

Can you tell us about some of the ingredients in the green chorizo sope?

Well we use braised pork for “texturity” and they feed that pork. He eats a lot of figs. He eats a lot of avocados and fruit.

It’s free range?

It’s free range pork and he drinks a beer every day. It’s a special kind of breed that my friend raises in Escondido. It’s in the sope with pickled cabbage and radishes.

And what inspired this dish?

I wanted people to taste green chorizo. A lot of people have never seen or heard of it. It’s very popular in central Mexico. In Toluca we eat a lot of green chorizo. I took inspiration from the fondas in Tijuana. We have lots of fondas where you can go and have a taco or tostada.  It’s sort of  like tapas, but in the Mexican way. So you can go and have a taco or tostada or eat menudo or pozole.  It’s like comfort food, usually run by family. And usually a lady will be cooking.  That’s how I grew up.  I love that food.

Harrah's Latin Food and Wine Festival -  Interview With Chef Javier Plascencia

I was observing you guys when you were preparing the dishes during Harrah’s Food and Wine Festival.  Your team works together like a rhythm.

When you are cooking you have to be well-organized. If not, the end product won’t be the same and won’t taste the same. It’s almost like an orchestra. You’re the director but everybody knows what they are doing.  All the guys that you see here today are from a cooking school and they’ve been with me for several years. They all learned how to cook with me. 

What influences your cooking?

The place where I come from is like being a kid in Disneyland. We have so many good ingredients around in Baja California, the Sea of Cortez, and the Pacific Ocean. We have people making cheese and olive oil too. And that’s all in Mexico. But we also have this side of California as well where people make so many excellent products. And most of it’s the same because the weather is the same. If you taste my food you are going to taste a lot of flavors and contrasts.

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Chef Plascencia’s Yellowtail coconut cream with edible flowers and coconuts.

What features characterize your food?

I do a lot of surf and turf the modern way. I think that’s staple cuisine. But I also work with the freshest ingredients that you can find. I work with the whole animal. I don’t just buy the loins or the ribeye. I buy the whole thing because you can make stocks and chorizo sausage.  I buy the whole animal and we make tons of things. One of the things I make is beef cheek tacos. We may take the cheeks to make tacos de cabeza. It’s mostly cheeks. We use the tongues. We use the tail. You blend everything. My father even eats the eyes.

How does it taste?

It’s amazing. The cheek is the most flavorful and tender meat of the whole animal. People don’t realize that. It’s just really really tender.

At the end of the month Chef Plascencia will be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia, his cuisine influences, his family history and his new restaurant.

 

When did you know that you wanted to be a chef?

I grew up in my parent’s restaurants. They own a chain of restaurants in Tijuana and this past month it turned 47 years old.   Giuseppis is a chain of pizza restaurants. My father opened the first pizzeria in Baja California. He was the one who invented the Mexican pizza.

What’s different about a Mexican pizza?

The story is that my father opened a Giuseppis and it was very successful because there were no other pizza places. My father was the pizza guy. My grandmother made the sauce. And my mother was the cashier. It was a very small place. It only had three tables. It was mostly to go. They worked like that for many months and they were eating pepperoni pizza every day because they were so busy and tired. But one day my father opened a can of jalapenos and put some refried beans instead of tomato sauce, and mozzarella cheese and chorizo and bacon. That pizza became really popular with his friends. The clients started asking for it and now it’s their best seller in the restaurant.

You’re opening a new restaurant soon in Little Italy in San Diego. Can you share some details?

At the end of this month. It’s going to be called Bracero. It’s a tribute to the Bracero workers that worked the fields. We thought there was a story to be told. Whenever we open a restaurant we like to tell stories. We wanted to give some history to it. We found the Bracero story very interesting. We met a couple ex-Braceros and they’re living the American Dream in Napa Valley. They’re winemakers. We went to Stanford University and they had a lot of letters and photographs and stories.  The restaurant will open on May 27th. July 8th.

Will your restaurant have Braceros all around it?

Yes.

Does travel inspire any of your cooking?

Yes. I don’t travel to go to museums or the beaches, I travel to go eat and find ingredients and markets. I don’t go shopping, I go shopping for food.

What do you want our reader to know about Mexican cusine?

I want people to taste and learn about Mexico. Here in California or in the United States, when you think of Mexico you think of tacos, burritos, or nachos but Mexico has many regions and every region has different flavors. I want people to look into that. The region of Oaxaca is very different from the region of Veracruz. They can use the same ingredients but the flavors at the end are very different and unique. Everybody cooks differently. I want people to know that. And I want people to not buy store bought tortillas. They’re awful.  Go find a good tortilleria or make your own. It’s not that hard. It’s very easy and you’ll have fun doing it. Once you have a good tortilla, you’ll never go back to eating that sh*t!

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I’m excited about what Chef Javier Plascencia is doing for the food scene in San Diego and Baja California.  Chef Plascencia’s love of his culture and heritage is evident in everything he touches from the savory baja mediterranean cuisine menu-style, his plating and creative restaurant concepts.  For additional information on the grand opening visit Bracero’s Cocina website or Braceor’s facebook page.

Harrah’s Latin Food and Wine Festival featured world acclaimed cuisine and wines.  For a full list of wines and restaurants visit Harrah’s Latin Food and Wine Festival.

 

Buen Provecho!

Eva Smith Tech Life Magazine

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