The Culinary Institute of America
Episodes
Sunday Apr 03, 2022
Chef Miguel Angel Guerrero, La Esperanza Baja Med, Valle de Guadalupe
Sunday Apr 03, 2022
Sunday Apr 03, 2022
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.
Get recipes and watch the full series here.
Saturday Apr 02, 2022
Javier Plascencia, chef owner, Finca Altozano, Valle de Guadalupe
Saturday Apr 02, 2022
Saturday Apr 02, 2022
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.
Get recipes and watch the full series here.
Friday Apr 01, 2022
Chef Roberto Alcocer at Malva, Valle de Guadalupe
Friday Apr 01, 2022
Friday Apr 01, 2022
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.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Thursday Mar 31, 2022
Doña Esthela of La Cocina de Doña Esthela, Valle de Guadalupe
Thursday Mar 31, 2022
Thursday Mar 31, 2022
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.
Get the Recipe and watch the full series with closed captioning here!:
https://youtu.be/uTjPRNauMsM
Wednesday Mar 30, 2022
Phil Gregory, Winemaker and owner, Vena Cava, Valle de Guadalupe
Wednesday Mar 30, 2022
Wednesday Mar 30, 2022
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.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Tuesday Mar 29, 2022
Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe
Tuesday Mar 29, 2022
Tuesday Mar 29, 2022
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.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Monday Mar 28, 2022
Chef Drew Deckman, Deckman’s, Valle de Guadalupe
Monday Mar 28, 2022
Monday Mar 28, 2022
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.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Sunday Mar 27, 2022
Chef Sheyla Alvarado at TrasLomita, Valle de Guadalupe
Sunday Mar 27, 2022
Sunday Mar 27, 2022
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.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/