Chef Miguel Angel Guerrero's calling card is just above the door, La Querencia: "BajaMed Cocina." It certainly gets people's attention, especially considering Guerrero coined and trademarked the term that we in the food press now use as shorthand for Baja's new take on high-end … [Read more...]
CHEF’S ROLL FEATURED CHEF: Roberto Alcocer
Chef/Owner Roberto Alocer at MALVA Cocina de Baja California in Valle de Guadalupe, San Antonio de Las Minas, Ensenada, Baja California MEXICO. The full article is at https://chefsroll.com/cheflife/featured-chefs/roberto-alcocer Edited by Michael A. Gardiner CR: You’ve … [Read more...]
RECIPE: Pressed Lamb Shank “Birria” | Roast Garlic Puree | Brown Beech Mushrooms | Fried Cilantro
I have written about birria often (e.g. http://sdfoodtravel.com/badass-kosher-jewish-mexico-its-not-an-oxymoron/). There is no single classic Mexican dish that has more captured my imagination. It is a dish that is nearly ubiquitous at roadside stands and restaurants throughout … [Read more...]
RECIPE: Salmon and Yellowtail Crudo with Tapanade
Serves 4 Ingredients: For the Crudo: ½ pound of sushi grade salmon ½ pound of sushi grade yellowtail For the Tapenade: ¼ pound pitted green olives 1 anchovy fillet, rinsed 1 small clove garlic, minced 1 tablespoon capers 1 tablespoon freshly … [Read more...]
Celebration and Homage at Misión 19 5th Anniversary Dinner
There was something different about Javier Plascencia this night. This was not the picture of the face of "BajaMed" to which we'd become accustomed from television, in the press and at restaurants and food events across both Baja and Alta California. The easy smile was not … [Read more...]