Napa, CA 鈥 The
Culinary Institute of America presents the latest segment of its . During this tasty trip, the CIA reveals the classic dishes of this Mexican region that has recently become a world-class food and wine destination. Savoring the Best of World Flavors: Baja
California is the 14th installment of The Culinary Institute of America鈥檚
World Culinary Arts series. The documentary explores the internationally
celebrated restaurants, street food stalls, and markets of Tijuana, Ensenada,
Valle de Gaudalupe, Todos Santos, Los Cabos, and San Diego. Leading chefs and
food authorities discuss ingredients and demonstrate culinary techniques in
step-by-step detail.
The region known as 鈥淏aja鈥 has become a culinary hotspot where
international diners enjoy exceptional street food and innovative fine dining. This
video documentary series includes a tour of Tijuana鈥檚 most celebrated street
food stalls, as well as a visit to Sabina Bandera鈥檚 famed seafood cart, La Guerrerense, where she demonstrates the quintessential
Baja-style fish taco. Do帽a Esthela of La Cocina de Do帽a Esthela in Valle
de Guadalupe shows us a number of her signature dishes that earned the title of
鈥淏est Breakfast in the World鈥 by FoodieHub in 2015.
The videos in this series include recipe demonstrations by
such luminaries as Chef Sheyla Alvarado at TrasLomita, Chef Drew Deckman at Deckman鈥檚, Chef Diego Hernandez at Coraz贸n de Tierra, Chef Roberto Alcocer at Malva, Javier Plascencia at Finca Altozano and Jazamango, Chef Miguel Angel Guerrero at La Esperanza Baja
Med, CIA graduate Chef Enrique Olvera at Manta, and Chef Edgar Palau at Benno.
The documentary program also explores how the city of San
Diego, CA adapts the Mexican traditions of Baja for American menus, with visits
to Galaxy Tacos, Coraz贸n de Torta Food Truck, and Romesco Restaurant.
Your guide to Baja California is W. Scott Koenig, food and
culture writer of the blog A Gringo in
Mexico, and author of Seven Days in
The Valle: Baja California鈥檚 Wine Country Cuisine. 鈥淢exico is having 鈥榓
moment鈥 on the world culinary stage, and Baja California cuisine is the most
exciting thing happening in Mexico right now,鈥 says Koenig. 鈥淏aja California
cuisine doesn鈥檛 have the same age-old rules as Oaxaca, Puebla, or Michoacan. Here, the chefs are free to experiment and
create new dishes that combine elements from Mexico, Asia, and Europe. And they
use only the freshest, most hyper-local ingredients.鈥
He adds, 鈥淚t was an honor to bring Baja鈥檚 top talent together
with The Culinary Institute of America. This project promises to be the most
comprehensive English-language documentary ever produced on Baja California
cuisine.鈥
Winner of two James Beard Awards, the CIA鈥檚 World Culinary
Arts program explores the best in food and cooking around the world. The
documentary series focuses on a given country or region and examines its
flavors, iconic recipes, produce, specialty ingredients, markets, street food,
and most celebrated restaurants. Launched in 2004, this digital media
initiative is an outgrowth of the entire family of world flavor programs from the
CIA, including the college鈥檚 flagship . From China, Mexico
City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore
the cuisines of more than 20 countries and regions around the world at .
The World Culinary Arts program is made possible by the
generous support of .
Photo Captions & Hi-Res Images:
Top Photo: 鈥淪avoring the Best of World Flavors: Baja California鈥 reveals the classic
dishes of Mexico鈥檚 Baja region that delight diners around the world. (Photo credit: John Barkley/CIA)
Photo 2: Roberto Alcocer, Chef Owner of Malva in
Valle de Guadalupe prepares a Pickled Rabbit and Strawberry Tostada. (Photo credit: John Barkley/CIA)
Photo 3: We visit
Sabina Bandera, chef and owner of the celebrated La Guerrerense Seafood Cart and Sabina Restaurant in Ensenada. (Photo credit: John Barkley/CIA)
Photo 4: Chef
Edgar Palau celebrates the bounty of Baja鈥檚 seafood at Benno at Hotel San Crist贸bal in Todos Santos. (Photo credit: John Barkley/CIA)
Photo 5: Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego shows us their
classic Baja Fish Tacos. (Photo credit:
John Barkley/CIA)
Media Contact:
John Barkley
Director鈥擠igital Media
707-967-2405
John.Barkley@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.
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