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.

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Miguel Angel Guerrero is an avid hunter and the chef-owner of La Esperanza Baja Med in Valle de Guadalupe. He talks about what “Baja Med” cuisine means in his restaurant: Using local Baja products, cooking with Mediterranean-inspired techniques, and bringing in Asian flavors influenced by the region’s history of Asian immigration. After a morning of hunting, he prepares three dishes back at his restaurant: Trio of Cow Tongue, Seared Tuna and Seared Loin of Rabbit; Grouper with Grilled Kale and Seared Crumbled Cows Stomach; and Octopus with Grilled Kale, Tomato Coulis, and Fried Potatoes.

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Surrounded by a vegetable garden and vineyards, we visit the picturesque Finca Altozano in Valle de Guadalupe. Here Chef-owner Javier Plascencia prepares rustic cuisine that celebrates Baja’s local bounty. He shows us the restaurant’s most popular dishes: Octopus with Chile de Arbol, Hoisin Sauce, Peanuts, Mirin, Ponzu, Ginger, Lemongrass and Lime; and Grilled Quail Marinated in Lime, Rosemary, Garlic, Chile de Arbol, Chiltepin Served with Swiss Chard, Zucchini, and Carrots.

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Roberto Alcocer, Chef Owner of Malva in Valle de Guadalupe, talks to us about the influences that go into each of his dishes: First, each dish must be Mexican; secondly, they must be made from all products from Baja; and third, the dishes must reflect the chef’s personal taste and history.

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Doña Esthela is a beloved fixture of Valle de Guadalupe and chef owner of La Cocina de Doña Esthela. In 2015, FoodieHub named La Cocina de Doña Esthela the "Best Breakfast in the World," bringing this self-taught cook international acclaim. She shows us how she makes her famous borrego, gorditas rellenas, and corn pancakes.

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Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja’s products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep’s Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram, soaked fresh almonds, and serrano chiles.

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Phil Gregory, winemaker and owner of Vena Cava, talks about inviting Chef Diego Hernandez to open Corazón de Tierra, and growing grapes in Baja’s Valle de Guadalupe.

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We visit the open air, wood-fired kitchen of Deckman’s, and talk to Chef-owner Drew Deckman about connecting with local producers. He shows us how he prepares Grilled Whole Sardines with Cabbage and Smoked Tomatoes. Deckman’s Grilled Quail with Black Beans, Pickled Radish, Purslane, Chorizo and Pumpkin Seed Powder and Pipian Sauce has become the restaurant’s signature dish. Lastly, he shows us   one of his favorite dishes: Striped Bass with Asparagus, Tomatoes, Fried Espazote, Clams, and Birria Sauce.

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Chef Sheyla Alvarado at TrasLomita talks about creating the quintessential smoky flavors of Baja cuisine. She starts by showing Einav Gefen, corporate executive chef of Unilever Food Solutions how to make Black Aguachile from charred onion, serrano chiles, tortillas, and chiles de arbol pureed with fresh cucumber and lime juice. She serves this intense smoky sauce with raw shrimp, watermelon radish, cucumber, avocado crema, cilantro and garlic blossoms. Next, she prepares Suckling Pig Tacos with Grilled Tomatillo, Pickled Red Onion, and Avocado Crema.

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A Food Tour of Baja, Mexico

On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Mexican culinary historian Ruth Alegria and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this region of culinary creativity.

Download recipes and watch the full series at http://www.ciaprochef.com/wca/baja/   

 

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Tijuana Street Food

While Tijuana earned a reputation for being a salty, even dangerous town with more of a bar culture than a food scene, the city is reinventing itself and is well worth visiting just for its delicious street food. Our guide Fernando Acosta, president of the Association of Food Trucks, shows us that delicious and inexpensive street food can be enjoyed throughout the city in a casual and social atmosphere. We make a stop at Mariscos Ruben to taste ceviches and aguachiles that won owner Mirtha Rodríguez Vega “best street food in the world” during the 2016 Street Food Congress in Manila. We visit the taco institution, Taquería Franc, then continue to Telefónica Gastro Park to explore Tijuana’s hipster food truck scene.

Download recipes and watch the full series at http://www.ciaprochef.com/wca/baja/

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Chef Rebecca Peizer from The Culinary Institute of America prepares a healthful and delicious Seared Salmon with Great Northern White Beans, Butternut Squash and Winter Greens with Citrus Green Tea Dressing. 

Go to recipe page: http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans

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Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian recipe: Chard Leaves Stuffed with Cannellini Beans, Roasted Peppers Baked in Spicy Tomato Sauce.

Go to recipe page: http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans

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Black Bean Soup

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian Oaxaca-Style Black Bean Soup. The Pasilla Oaxaqueño chiles make this soup uniquely Oaxacan.

Go to recipe: http://www.ciaprochef.com/northarvest/BlackBeanSoup

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Chef Rebecca Peizer from The Culinary Institute of America prepares a hearty and delicious Cranberry Bean and Wheat Berry Salad with Asiago Cheese, Roasted Beets, Cucumbers, Pistachios and Tarragon Mint Vinaigrette.

Go to recipe: http://www.ciaprochef.com/northarvest/BeanandWheatBerrySalad

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Huevos Rancheros

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make the classic Mexican breakfast dish, Huevos Rancheros with Refried Beans, Tomatillo Salsa and Ranchero Sauce.

Go to recipe: http://www.ciaprochef.com/northarvest/HuevosRancheros

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We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

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Northern Thai Khao Soi

At Four Seasons Chiang Mai’s Rim Tai Kitchen, Executive Chef Stéphane Calvert, Thai Cuisine Chef “An” Anchalee Luadkha, and Assistant Chef Instructor “Tor” Suwattana Boonyara Hananusorn, prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

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Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Cab Moo Pad Prig Thai Dum: Stir-Fried Crispy Pork Rind with Black Pepper Sauce. The dish’s use of black pepper reflects the region’s Chinese influence.  

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

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Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Pla Sturgeon Nam Prik Ong. This is a northern Thai dish made with a pungent curry paste, salted shrimp paste, pounded sour tomatoes, and chiles.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

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