The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land.
Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo -Pork Broth
Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas
Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo..
The mission of this book is to help it be the next big thing out of your kitchen.
The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego\'s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border., Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere.
The fish taco may be San Diego\'s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco.
Baja\'s food culture has long influenced Southern California and vice versa.
There\'s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people.
The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land
