Adventure through a different California Cuisine
A joyful exploration of the cuisine of Baja California — hailed as Mexico's Napa Valley — with 60 recipes celebrating the laidback lifestyle found right across the border.
Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean.
Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa.
Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.-
Accolades
The San Francisco Chronicle's list of 2020's best cookbooks.
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Reviews
Publishers Weekly says: "A deep passion for Baja cuisine shines through in this colorful collection of tantalizing recipes."
Booklist starred its review (indicating "a work judged to be outstanding in its genre") and says: "Coupled with its compelling narrative, this collection of recipes and photographs will spark increased tourism to Baja California....A bona fide travel and kitchen companion."
Library Journal says: "a relaxed journey through Mexico’s Baja California with 60 recipes perfectly representative of the region....These masterful recipes and vivid photographs will transport any home chef to Baja."
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Advance Praise
"What a great book! Baja is one of the most special places in Mexico — unparalleled seafood, rustic wood-fired cooking, venerated wine country with world-class chefs....David shares an intimate awareness of all that makes Baja extraordinary." — Rick Bayless, chef-owner of Chicago's Frontera Grill and host of public television's Mexico: One Plate at a Time
"This book transported me to so many delicious memories. It's a great collection of vibrant recipes as well as insights on Baja's unique ingredients and how to achieve the best flavor. David is an expert on in Baja cooking and this is exactly the food you want to eat when in Baja!" — Rosio Sanchez, chef-owner of Copenhagen's Hija de Sanchez and Sanchez cantina
"This book perfectly captures the essence of being a Californian who grew up around bonfires, fishermen, ranchers, and farmers. David's stories transport me to my own upbringing, like his, on this beautiful peninsula....He's a chef with so much talent, and big heart — someone who knows how to enjoy his people and his surroundings. ¡Viva Baja!" — Javier Plascencia, chef-owner of Finca Altozano and Jazamango
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About The Authors
Originally from Ensenada, David Castro Hussong graduated from the French Culinary Institute in Campbell, California. He has worked with Dan Barber at Blue Hill at Stone Barns and Daniel Humm at Eleven Madison Park, and in 2017 opened Fauna, his restaurant in the Bruma winery and hotel in Valle de Guadalupe, Mexico.
Jay Porter is writer and restaurateur known for creating The Linkery and El Take It Easy in San Diego. Now based in Tucson, Jay has participated in Baja's culinary community for many years.