The Culinary Institute of America
Episodes
Monday Apr 11, 2022
Adapting Baja’s Cuisine in San Diego
Monday Apr 11, 2022
Monday Apr 11, 2022
Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja’s cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja’s ingredients and culinary authenticity.
Get recipes and watch the full series here.
Sunday Apr 10, 2022
Romesco Restaurant, San Diego
Sunday Apr 10, 2022
Sunday Apr 10, 2022
Luis Peña, co-owner and operator of Romesco restaurant in San Diego, talks to us about serving Mediterranean-inspired Mexican food, which he calls “Mexiterranean.” The chef shows us their signature dishes Baja Rock Fish with Achiote sauce, Pineapple Sauce, Shishito Peppers, Ash; and Grilled Octopus with Cauliflower Puree, Guacamole, and Ash.
Get recipes and watch the full series here.
Saturday Apr 09, 2022
Corazón de Torta Food Truck in San Diego
Saturday Apr 09, 2022
Saturday Apr 09, 2022
Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria.
Get recipes and watch the full series here.
Friday Apr 08, 2022
Galaxy Tacos, San Diego
Friday Apr 08, 2022
Friday Apr 08, 2022
Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego, talks to us about making their own in-house masa and tortillas. Their Baja Fish Tacos, extra crispy from the beer and vodka in the batter, are topped with cabbage, crema, and pico de gallo. Next she shows us how they make Clam Birria, using the sauce from their birria short rib tacos.
Get recipes and watch the full series here.
Thursday Apr 07, 2022
Chef Edgar Palau, Benno at Hotel San Cristobal, Todos Santos
Thursday Apr 07, 2022
Thursday Apr 07, 2022
Next we visit Benno at Hotel San Cristóbal in Todos Santos, Mexico. At this beachfront restaurant, Executive Chef Edgar Palau serves contemporary Mexican and Mediterranean flavors rooted in the bounty of Baja’s seafood.
Get the Recipe and watch the full series with subtitles and closed captioning here!:
https://youtu.be/EhzkDBR4txg
Wednesday Apr 06, 2022
Javier Plascencia, chef owner, Jazamango, Todos Santos
Wednesday Apr 06, 2022
Wednesday Apr 06, 2022
Chef Javier Plascencia talks to us from his restaurant Jazamango in Todos Santos. He shows us his vegetable garden, and some of his dishes: Grilled Octopus with Beet Aguachile; Panela with Tomatoes and Strawberries; Grilled Chocolate Clams; Rabbit Stew with Fennel; and Ceviche with Pickled Green Strawberries.
Get recipes and watch the full series here.
Tuesday Apr 05, 2022
Chef Enrique Olvera at Manta, Cabo San Lucas
Tuesday Apr 05, 2022
Tuesday Apr 05, 2022
Chef-owner Enrique Olvera talks to us at his restaurant Manta, in Cabo San Lucas. He shows us how he makes Veracruz-style Ceviche and Mojo de Ajo, and talks about his food philosophy.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Monday Apr 04, 2022
Monday Apr 04, 2022
Next we visit Sabina Bandera, who is chef and owner of the celebrated La Guerrerense Seafood Cart and Sabina Restaurant in Ensenada. She shows us a classic Baja dish, the fish taco, which she makes with battered and fried yellow tail, topped with cabbage, salsa roja, pico de gallo, pickled white onions with oregano, salsa verde, and crema. She also shows us her famous seafood pozol with octopus, squid, clams, and shrimp, chiles, epazote, and hominy. Her seafood tostadas and cocktails have earned her international acclaim and a visit from Anthony Boudain.
Get recipes and watch the full series here.