Week in Pictures: Baja California Sur Edition

Seafood Baja

March 22, 2012 - Las Tres Virgenes served a battery of local seafood preparations. Chef Jesus Chavez dressed his Pismo clam ceviche from the island of Espiritu Santo on the half shell with ginger, onion, lime, olive oil, and a salsa of chiltepin, Serrano, olive oil and more.

Every week involves a steady stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Lucky me. Discover highlights from my trip to Baja California Sur from March 19 – 25, 2012, some of which will help to fuel full posts.

Tamale Baja

March 19, 2012 – My only morning at Rancho Pescadero started with a bottomless cup of coffee and a husk-free chicken tamale coated in tangy salsa verde, served with beans and avocado.

Restaurant Sign Baja

March 20, 2012El Compa Chava is a Sinaoloan mariscos outpost on the outskirts of Todos Santos, and Salvador “Chavo” Chavez gave the seafood reason to dance.

Shrimp Baja

March 20, 2012 – Mazatlan native Sergio Rivera incorporated global influences into his menu at La Casita Tapas & Wine Bar, igniting shrimp skewers that he soaked in Cointreau, tequila and Grand Marnier and planted in a pineapple steak.

Mexican Food Baja

March 21, 2012 – Our farewell from Todos Santos and the boutique Hotel Casa Tota came with a sendoff from Tony Peralta, the chef at on-site La Santeña restaurant, who sent out a parade of plates and molcajetes, one filled with rajas.

Clams Baja

March 21, 2012 – Our arrival in La Paz, a city “discovered” by conquistador Hernan Cortés final meal in Mexico was at Bismark-cito, a seafood-focused restaurant on the Malecon with a mysterious connection to the sunken WWII battleship and a steady supply of local chocolata clams, which squirm when squeezed with lime juice.

Clams Baja

March 21, 2012 – The most exciting restaurant in La Paz at the moment belongs to Sonora native Carlos Valdez, who started with wood-grilled meats and seafood and continues to add depth. During our meal at Buffalo Bar-B-Q, he featured four types of clams, including blanca, pinta, reina and massive geoduck.

Fish Baja

March 22, 2012 – We concluded a day on the water, which included snorkeling with sea lions and chasing crabs on the island of Espiritu Santo, with a waterfront meal at Restaurant Playa Pichilingue, which has been prepping seafood since 1972, including deep-fried huachinango (red snapper).

Pizza Oven Baja

March 23, 2012 – El Triunfo, a dusty mountain town that was ground zero for the 19th Century gold rush in Baja California Sur, was the unlikely setting for Caffe El Triunfo, a triumphant Italian restaurant from NorCal native Marcus Spahr, who built a wood-burning oven (and almost everything else on the property).

Fish Baja

March 23, 2012Flora’s Field Kitchen keeps everything local, sourcing from surrounding gardens, and smoking yellowtail with mango wood to produce cottage cheese-blended sierra pate.

Breakfast Baja

March 24, 2012 – Our final meal in Mexico was at at Casa Natalia, a boutique hotel near the square in San Jose del Cabo. My breakfast consisted of an omelet filled with panela cheese, topped with spinach and pesto, and served with a hash brown and balsamic-dressed salad.

Note: All of these experiences took place on a travel writers’ trip sponsored by Baja.com


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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