Chef and Host of ‘Mexico – One Plate at a Time’s’ Rick Bayless Spotlights Baja’s Most Exciting Culinary Regions including Tijuana, Valle de Guadalupe and Ensenada
A fabulous 7-page spread in the July 2011 issue of Food & Wine Magazine caught my eye today featuring Celebrity Chef Rick Bayless and his journey across the border in Baja California, Mexico in search of the best restaurants, tacos, ceviche and more.
Bayless has dedicated most of his life to absorbing Mexico’s beautiful culture and mouth-watering recipes by presenting some of the freshest Mexican food north of the border at his popular Chicago eateries Frontera Grill, Frontera Fresca, Topolobompo, Xoco and Torta Frontera. His cooking show on PBS, ‘Mexico – One Plate at a Time’ tantalizes viewers with colorful demonstrations and culinary journeys throughout Mexico.
See The MEXICO Report’s interview with Rick Bayless.
At his first stop in Tijuana, Bayless declares his new-found love for three hot spots for the best tacos: El Mazateno (473 Tomas Aquino), Las Humaderas (Agua Caliente Blvd) and Taco Fitos (Calle Javier Mina).
“I used to think Mexico City had the best tacos, but Tijuana blows it away,” claimed Bayless. “The spicy shrimp taco could be my last meal,” declared Bayless at El Mazateno.
Over in Valle de Guadalupe, he is impressed with Adobe Guadalupe: “I loved this six-room bed and breakfast in a vineyard,” he said.
Bayless delves into other noteworthy regions such Ensenada, Todo Santos, Cabo San Lucas, San Jose del Cabo and La Paz. The article also features mouth-watering recipes such as Shrimp with Spicy Chipotle-Tomato Sauce and Tuna Ceviche with Avocado Cilantro.
Mexico is a world-class culinary destination and The MEXICO Report salutes Chef Rick Bayless and Food & Wine Magazine for showcasing its world-famous cuisine.