Renowned Chefs and Culinary Arts icons from the region come together for Tijuana Innovadora

October 17, 2012

Tijuana Innovadora 2012: Culinary Arts

What a weekend was had! Both the Baja California Culinary Fest and Tijuana Innovadora began on October 11th. The BC Culinary Fest continued throughout the weekend, and the Tijuana Innovadora will run until October 21st. We had the pleasure of attending different events at each, all the while joining forces to launch Club Tengo Hambre, and its first tour. Sunday afternoon we attended the Culinary Arts Panel at CECUT.

The first panel was titled “Our Gastronomic History: An Intangible Legacy”. The guest speakers spoke all about Pre-hispanic Mexican food, and how important it is to preserve that. The panel stressed that it all starts at home, with learning different techniques and how to cook the traditional dishes at a young age. This then should continue to carry on from generation to generation. Eating a meal, that takes you back to your home, or even brings you down memory lane somehow, will always have a special place in one’s heart.

Tijuana Innovadora 2012: Culinary Arts

“Cuisine from Tijuana to the World”

The guest speakers that made up this panel from left to right are: Chef Javier Plascencia, Chef Miguel Angel Guerrero, Javier Gonzalez Director of the Culinary Art School in Tijuana, Chef Martin San Roman, Chef Jair Tellez, and Luis Ricardo Bonilla Cazarin. Each and every Chef and speaker drew the crowd in with their passion for the cuisine that hails from Baja California. Whether the Chefs were talking about their own style of cooking, with the use of these local ingredients, or how they are incorporated into their Baja Med dishes was so intriguing. Each individual on that stage has their own interpretation of what their dishes mean to them, as well as where their inspiration stems from. This is among the many reasons that I love Baja California. You can go to each of these Chef’s restaurants, and taste that each of their dishes are not only absolutely delicious, but they each have their own character. That was even further examined when the panelists were asked on the spot, what dish they would each make to represent Tijuana/Baja California.

Tijuana Innovadora 2012: Culinary Arts
Tijuana Innovadora 2012: Culinary Arts

Chef Javier Plascencia answered with the soup that he had made in the Culinary Battle the day before, he described that the smokiness of the dish was there to remind the judges of the smell of the burning charcoal as you drive down the streets. Just even thinking about that aroma reminds me of Tijuana. Chef Miguel Angel Guerrero answered with “Cordero a la vuelta vuelta”, he stressed that the lamb from Baja California is different than anywhere else. Javier Gonzalez answered with a Carne Asada Taco, which I am sure many can vouch for that answer. Chef Martin San Roman said a Pastel de Crepas. That has to be one of my all time favorite desserts. Finally Chef Jair Tellez answered with making a salad from the vegetables in his garden. I personally will always have a great memory of the salad that I had at Laja.

Tijuana Innovadora 2012: Culinary Arts
Tijuana Innovadora 2012: Culinary Arts

Just walking away from the panel, you could still feel and hear the words of passion behind Baja California cuisine. If you have yet to try the food, you are missing out on a whole new world.

Continue Reading…

Comments

Club Tengo Hambre embarks on its first Baja Gastro Outing

October 15, 2012

This past Saturday we launched Club Tengo Hambre with our first Tijuana Gastro Tour. What better way to begin, than showing our first group three of the most innovative taco stands in Tijuana. First off, thank you to all that came along on our first adventure. It was such a fun day, and it was more than nice to meet so many new faces. You can never hear enough of all of the amazing comments. It’s just that fact the everyone thoroughly enjoyed their tacos, Tamarindo martinis, Chef Javier Plascencia appearance with the tasting of the original Caesar salad..and who can forget the added bonus of the BCB Craft Beer tasting.

A special thanks to all of the stops on this tour:

Thank you El Mazateño for the amazing as always Camaron enchilado and Marlin tacos.

Thank you Tacos Kokopelli, I think the fact that people can say that they ate chapulines, and let alone enjoyed every bite is just a wonderful experience on its own. Keep doing what you are doing, you are continuing to blow people’s minds with your talent and creations.

Continue Reading…

Comments

Gourmet Meets the Streets: A Tijuana Taco Outing

October 11, 2012

We are delighted to kick-off Club Tengo Hambre this Saturday October 13th, in celebration of the Baja California Culinary Fest. We have joined creative forces with Bill Esparza and Jason Thomas Fritz to bring the wonderful world of Tijuana street food cuisine to the people. Come with an empty stomach, and an adventurous state of mind. You will get the chance to indulge in some of the most innovative tacos that Tijuana has to offer, Oh, and did we mention enjoying a Tamarindo Tequila martini while chatting it up with Tijuana renowned Chef Javier Plascencia? Tacos Kokopelli will even be serving up a special to us surprise dish. This Saturday prepare to have your taste buds experience flavors, that some may have never before. We look forward to meeting you, and showing you a little piece of what Baja California has to offer.

To learn more and purchase your ticket visit: clubtengohambre.com

Continue Reading…

Comments

Mercado 20 de Noviembre & Benito Juárez

October 10, 2012
oaxaca_mercados-29

Months prior to our Oaxaca visit, we started slowly jotting down places, sights, and food that we all wanted to see and devour. Anyone that knew we were going to Oaxaca told us that we absolutely could not miss their mercados. Markets have always been top spots to fuel my imagination and mind with all different kinds of ideas and inspiration. Let me tell you, Mercado Benito Juárez in Oaxaca is just phenomenal. Do not enter on a timed schedule, if you are anything like me, you will get lost somewhere between the piñatas and bowls of different chiles and spices. No, I wasn’t physically lost, my mind just decided to venture on its own course grasping all of the gorgeous colors, textures, and fragrances.

Mercado 20 de Noviembre & Benito Juarez, Oaxaca, Mexico
Mercado 20 de Noviembre & Benito Juarez, Oaxaca, Mexico
Mercado 20 de Noviembre & Benito Juarez, Oaxaca, Mexico
Mercado 20 de Noviembre & Benito Juarez, Oaxaca, Mexico

Walking around the market with empty stomachs, is not highly recommended. All of the different vendors in the 20 de Noviembre section of the mercado are waving their arms and menus at you, to get you to sit down at their own eatery. We chose to eat our breakfast at Comedor Chabelita. It was packed full of people, but we managed to grab a bench and section of a table to ourselves. We started off by sharing a Chocolate con agua, and a piece of pan de yema. Antonio ordered the Mole amarillo, and I decided on a Tlayuda sencilla. For the moment I wasn’t really craving meat, and the Tlayuda sencilla more than conquered my hunger. I had quite a few over our week stay, but was never actually able to finish a whole one.
Continue Reading…

Comments

Oaxaca Mágico – Part I

October 8, 2012
IMG_3015

Where to begin. Let’s start off by saying that our trip to Oaxaca has been on our minds since we first booked our airline tickets at the beginning of the year. I know that it’s only natural to constantly think about an upcoming vacation, but this time it was just a different feeling. I never really like to get all worked up, and have a bunch of plans for vacations, because more often than not there can be a little bit of a let down. This trip the only plans we made were our flights, and the hotel stay. Other than that, we would roam aimlessly through the beautiful city of Oaxaca, and of course eat until our hearts delight.

Oaxaca, México
Oaxaca, México
Oaxaca, México
Oaxaca, México

This plan worked out absolutely perfectly. Not too mention, that we were traveling with our nearly 2 year old son, and actually having a set schedule doesn’t really seem to matter any more. He was so good, and could not get enough of his new surroundings. I mean, you can’t blame him, being about 2 and a half feet tall, running around the Zocalo, and playing with his new favorite toy, a balloon that was twice his size.
Continue Reading…

Comments

Suzie’s Farm Second Autumnal Equinox Dinner

September 24, 2012
suziesfarmautumnalequinoxdinner-23

Such a magical night was had at the second annual Suzie’s Farm Autumnal Equinox dinner. It was an evening filled with enchanting scenery, great company, and delightful food and wine pairings. The event started out on Suzie’s Farm with appetizers and refreshments in the middle of their towering Sunflower maze. As the sun began to set, and the temperatures began to drop, we found ourselves crunching over leaves and fallen sunflower stalks heading in the direction of other people’s chatter. The sounds of bees buzzing past your ears, and the foliage under your feet, transforms you into this tranquil state as you explore this living piece of art. There were different rooms to be found, other than the center hay filled meeting place. Of course with the temperatures still being in the eighties at 6pm, making it to the beverages and appetizers almost felt like a reward. We snacked on pickled vegetables, Chayote and eggplant crostinis, Lambcetta dipped in a charred vegetable “dirt”, and savory cannolis. We sipped a Cucumber Lemon Verbena water that was more than refreshing. The dinner portion of the night was held at their Sun Grown property.

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

We mingled during the cocktail hour taking in the intoxicating aromas floating around from the outdoor kitchen. Hello, Caja China so nice to see you again. We enjoyed a glass of Vesper Vineyards Carignan, as we waited for the dinner bell to be rung. The dining area with long tables covered in crisp white linens and twinkling lights above was just gorgeous. This was like a scene that came out of my imagination. Oh wait, not everyone day dreams about dinner parties in rustic settings and farms? Well, I do, and I could not wait to see how the night would unfold.

Suzie's Farm Autumnal Equinox Dinner

Four local Chefs came together to create a four course meal and pairings for all of the attendees. Now that I have described the scenery, let’s get into the indulgent part of the evening, the food.

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Chef Joe Magnanelli – Cucina Urbana
Blistered Little Gem Lettice with soft boiled hen egg, pickled red onion, squash blossoms stuffed with sunflower seed puree

Pairing: Brother Levonian Saison with Basil Flowers and Sancho Buttons, Ballast Point Brewing & Spirits

The first course by Joe Magnanelli of Cucina Urbana was a lovely start to the dinner. The charred flavors from the blistered Little Gem lettuce, that soft boiled egg, and let me say have you ever had a squash blossom stuffed with sunflower puree? The flavors and textures of this dish were outstanding. The pairing was a Brother Levonian Saison with Basil flowers and Sancho buttons by Ballast Point Brewing & Spirits. I could honestly say that it is one of the best beers that I have tasted. The Basil came through with bright notes, and the Sancho buttons left your lips and tongue feeling a bit numb. It was quite the pairing.

Suzie's Farm Autumnal Equinox Dinner

Chef Max Bonacci – El Take It Easy
Handmade Japanese eggplant noodles with beet and radish kimchi, fermented chickpea sprouts, smoked carrots, and Cayenne chile sauce with Turkish eggplant-infused Ensenada Olive Oil.

Pariing: Alsace, Kuentza-Bas

The second course by Max Bonacci of The Linkery & El Take it Easy was a dish that had us and everyone around us asking,”How did he do this?’ The handmade Japanese eggplant noodles were so tasty, and the their texture was just fantastic. There was a nice heat from the Cayenne chile sauce, and how could you possibly go wrong with Turkish eggplant-infused Ensenada Olive oil. The Alsace, Kuentz-Bas wine pairing cut through that heat, and was simply delicious.

Suzie's Farm Autumnal Equinox Dinner

Chef Javier Plascencia – Misión 19
Caja China roasted goat with Green Zebra salsa, yellow chard, burnt onions, and goat cheese quesadilla.

Pairing: Cabernet Sauvignon/Merlot/Syrah, “El Take It Easy”, Villa Montefiori

The third course by Chef Javier Plascencia of Misión 19, is where that Caja China came into play. Mouthwatering goat with Green Zebra Salsa, and quesadillas with thick flour tortillas hailing from Sonora filled with Goat cheese from Tecate. I can not stop thinking about that goat, everything about this dish was just so right! The red blend “El Take it Easy”, Villa Montefiori wine pairing tied in perfectly with all of the flavors.

Suzie's Farm Autumnal Equinox Dinner

Chef Karen Krasne – Extraordinary Desserts
Chocolate Croissant Bread Pudding

Pairing: Smoked Porter, Stone Brewing Company

The fourth and final course by Chef Karen Krasne of Extraordinary Desserts was a pleasant sweet ending to the whole evening. Chocolate and Croissants together, have always been a divine pair in my book. The Smoked Porter by Stone Brewing Company pairing was rich, and full of similar chocolate notes.

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

Suzie's Farm Autumnal Equinox Dinner

We really had an amazing time at this event. It will be a night that I will always remember, and look back on as a wonderful beginning to my favorite season of the year, Fall.

Comments

Mercado Hidalgo: A whirlwind of aromas, colors and textures

September 18, 2012
IMG_1972

The weather for the past week in both San Diego, and Tijuana has been quite the scorcher. Of course, we weren’t going to let that pesky 109 degree heat get in our way of making a visit to Mercado Hidalgo. Okay, so maybe we weren’t walking around for hours or anything, but I just can’t resist spending some time there on a Saturday morning. You may have seen me write about Mercado Hidalgo before, but there is no possible way to capture all of the beauty in one, or even twenty visits, at least in my opinion. Here are some photos, to show you guys a little bit of what our visit was like over the weekend. As you can see, there was no way that we were leaving without a mini Buzz Lightyear piñata, he is one of Giovanni’s favorite Disney characters after all. Mercado Hidalgo always leaves me feeling inspired. Just being able to capture the aromas, colors, and even touching the different textures is an experience that you will not forget.

Mercado Hidalgo de Tijuana

Mercado Hidalgo de Tijuana

Mercado Hidalgo de Tijuana

Mercado Hidalgo de Tijuana
Continue Reading…

Comments

Gabardine

September 14, 2012
IMG_0598

Chef Brian Malarkey’s neighborhood restaurant in Point Loma was a delightful setting for dinner and drinks with friends. The interiors are bright and lighthearted, which set a very refreshing tone for the evening. The menu items from the restaurant’s cold and hot bar are just begging to be shared, and that way there is still room left to venture out to sea, or stay on land with your entree choice. Oh, and of course there is always room for some dessert.

Chef Brian Malarkey's Gabardine

There is nothing quite like starting the evening off with a variety of fresh oysters. It was definitely hard to decide between local Baja oysters, and those hailing from British Colombia. Believe me, whatever your decision may be, they were all delicious. The taste of the salty ocean sloshing through your mouth is always a treat in my book.

Chef Brian Malarkey's Gabardine

Chef Brian Malarkey's Gabardine

Next up were the hot bar plates. There menu offers a nice variety, and honestly I could have ordered each and every item, but just knowing that an entree, and perhaps even dessert was ahead of me, it was time to take control. We ordered the Duck Confit and Malarkey style fries. The duck confit was outstanding, and the fig jam was the perfect compliment. The Malarkey style fries consisted of caramelized onions, white cheddar, and their signature Gabby sauce.

Continue Reading…

Comments

El Trompo

September 6, 2012
IMG_0482

Gearing up for your child’s first birthday, if not before that, you begin to anticipate his or hers first steps. You see them fall time and time again, and then before you know it they are off, and waddling away. As if you thought they could get into everything crawling, walking is now a whole new level. Fast forward to current day, where our son is almost 2, and well..running! There is not even time to blink before he has gotten over his current toy, and is on to the next object, which recently involves a lot of my kitchen tools. (Safe for his use of course, ladles, strainers, whisks..and so on.)


This summer has been unpleasantly hot at times, and if we don’t make it to the park before 9 am, the slides are already scorching, and sweat begins to bead on our foreheads. Not so cute. I am always on the look out for new and exciting things to do with him, and indoors is sometimes a plus. On the weekends Antonio joins in on the fun, and often times we are on the other side of the border. Case in point, recently we had our first visit to El Trompo. El Trompo is an interactive museum located in Tijuana, where children and their families can explore the worlds of science, technology, and art. There are different levels, and even a 3D theatre where they can run free, and really be themselves. The 0-6 years room was a our favorite, and of course age appropriate. Giovanni didn’t even know where to start. There was everything from finger painting on clear sculptures, an interactive car, to different areas that you could step on and various weather patterns would be exhibited. The older that Giovanni gets, the more he will appreciate the “Pretend you are a doctor or Mechanic” areas, but for now this was stimulation madness. I love not only exploring new options for him, but watching him discover the world one little step (or sprint) at a time.
Continue Reading…

Comments