On April 16, 2015,
Discover Baja California presented a symposium at the Mingei International
Museum in San Diego. The speakers gave their perspective of the Baja California
experience. Sam Zien, host of Sam The Cooking Guy and
Culinary Ambassador for the Baja California Ministry of Tourism spoke about his
first and subsequent visits to Baja California. It was an informative session
on the culinary and cultural Renaissance that the region has experienced in the
last few years.
As the emcee, Sam
introduced Jorge Meraz, host of Baja California adventure TV series Crossing South. Jorge
showed the audience a highlight of his series. The format is similar to that of
Andrew Zimmern and Tony Bourdain, where the hosts explore the regional
highlights, from the history, natural resources, wildlife, cuisine, and people.
Chad White, chef and
owner of La Justina in Tijuana, was next on the speakers list. As a child, he spent spring breaks
in San Felipe with his grandfather. Chef Chad started his career in the Navy as
a cook making S.O.S and other large quantity meals for the hungry crew stationed
out of San Diego. After the Navy, he opened Común Kitchen in San Diego and had
the opportunity to open La Justina in Tijuana. He is part of the culinary
renaissance that is happening now in Baja California. He has hired 13 graduates
from the Culinary Art School (Escuela de Arte Culinario) after being impressed by their work ethic and vast knowledge of the culinary elements
and techniques. No doubt, they will create edible works of art beyond
imagination.
Derrick Chin, creator
of the Turista Libre Project in Tijuana, spoke about how it all started. He moved to Tijuana and just loved
it. He started a blog to get his friends excited about Baja so they would come
and visit. Derrick now leads tours of the places that he had blogged about. He
presented a slideshow of photos from previous tours. The guests appeared to be
having a blast visiting monuments, historic sites, and more.
At the end of the
symposium, the gallery opened up to five stations of Baja Med cuisine to taste:
Chef Abraham Vizcarra
of UVE in Ensenada prepared Bluefin Tuna Tostada paired with Melchum 2013 Sauvignon
Blanc. The tostada was topped with a mixture of Bluefin tuna, olive oil,
ginger, lemon, sesame seed, avocado, chipotle mayonnaise. The presentation was
beautiful! The corn tostada was crispy with an intense corn flavor. The Bluefin
mixture was a poke and ceviche combination of flavor. The lemon acidity did not
cook the Bluefin through so the sweetness of the fish could shine. The avocado
added a creamy flavor and texture to the mix. Rating: 5/5
Chef Rosa Maria
Plascencia of Puerto Nuevo II prepared a Lobster Burrito paired with Baron
Balche Auro Chardonnay. The lobster burrito consisted of lobster chile California,
bell pepper, garlic, tomato, chile serrano, onion, rice, and beans. It was more
like a lobster soft taco with rice and beans. Not the prettiest presentation. The
beans and rice were flavor forward so the lobster was a little lost. Rating:
4/5
Chef Giovanni Brassea
of Humo Charcuteria in Tijuana prepared Ciabatta Bacon paired with Magma
Alximia 2012 Carignan Grenache. The sandwich contained bacon sausage, Dijon mustard,
sriracha sauce, mayonnaise, chopped bacon, and brown sugar. This bacon sausage sandwich
was awesome! Although the sausage and sauce flavor was very subtle the salty
bacon brought the flavor back to the party. Each bite was muy delicioso!
Rating: 4.5/5
Chef Mariela Manzano
of El Lugar de Nos in
Tecate prepared Tostadas Nos Duo: Jamaica Tostada with Requeson and Tostada
Octopus in Love paired with Lomita Pagano 2012 Grenache. The Jamaica tostada contained
rice vinegar, chile de arbol, olive oil, Jamaica flowers, brown sugar, white
onion, and requeson. It was almost dessert-like. It was very sweet and tart
like a cranberry marmalade with a little spicy kick. The requeson was
comparable to a soft cream cheese. The octopus tostada contained white onion,
ginger, parsley, chile de arbol, olive oil, avocado, octopus, green onion,
coriander, garlic, soy sauce, yellow lime, salt, and pepper. It was absolutely
amazing! The octopus was cooked perfectly and tender as could be. The marinade
pushed the octopus flavor forward. Rating: 5/5
Chef Bianca
Castro-Cerio from Biscotti’s Reposteria in Mexicali prepared Chocolate Aburlita
Tamales with Stout Ice Cream and Bacon paired with Nocturna Beer. The chocolate
tamale contained chocolate, sugar, butter, cinnamon, and tamale masa. It was
really good. The deep rich chocolate flavor was reminiscent of a brownie with a
hint of masa. The stout ice cream was very bitter from the stout, but when eaten
with the chocolate tamale, the flavor balanced out. The ice cream was a little
difficult to eat by itself. Rating: 4/5
Wouldn’t you like to
experience this renaissance happening less than an hour away from San Diego?
Discover Baja California on your next vacation!
For more information:
Discover Baja California
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