The truth about Baja according to Anthony Bourdain
The details of the Baja chapter in "No Reservations".
Por: Brenda Colón Navar 30 Mayo 2012 @ 7:30 am
Sorry too lazy to paste in article but it is a good report for Baja.
http://www.sandiegor...rdain/pagina-1/
The truth about Baja according to Anthony Bourdain
Started by HK70, Jun 01 2012 02:13 AM
8 replies to this topic
#2
mrsports
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Posted 28 June 2012 - 12:57 AM
He is in town right now on 6th street. 
#3
GreyGhost
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Posted 03 July 2012 - 12:30 PM
Anyone who can walk into Kentucky Fried Buches for the 1st time and chow down with abandon has my vote of confidence.
#4
George Costanza
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Posted 04 July 2012 - 01:35 AM
QUOTE (GreyGhost @ Jul 3 2012, 05:30 AM) <{POST_SNAPBACK}>
Anyone who can walk into Kentucky Fried Buches for the 1st time and chow down with abandon has my vote of confidence.
You gotta admit that place smells great
Tijuana is much more than Revolution ave
I am now George Constanza - Lord of the idiots
I am now George Constanza - Lord of the idiots
#5
bombero
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Posted 04 July 2012 - 07:01 PM
I was surprised to learn the necks come from chickens here in the states. The low demand for them makes them a lot cheaper. The crispy skin is tasty, but i lack the skill and patience for getting the meat off the bone. There salsa is excellent.
#6
HK70
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Posted 05 July 2012 - 04:13 PM
Rick Bayless on holiday in Baja
Renowned Chef came back to enjoy Baja’s flavor with his friends
by Andrea García
July 4 2012
Famous Chef Rick Bayless, host of TV show “Mexico, One Plate at a Time” is on vacation in Tijuana and its surroundings.
But Bayless didn’t come back alone; he brought 35 of his top collaborators to visit Tecate, Ensenada, Rosarito Beach and the Guadalupe Valley.
Enjoying the flavors of Baja, the gastronomic specialist brought Executive Chefs Andrés Padilla and Richard James from restaurants “Topolobampo” and “Frontera Grill” established in Chicago, Illinois.
Juan Tintos Funcke, Secretary of Tourism in Baja California, stated today that this act means a lot to the region since it shows the great potential Bayless sees in it.
Last year the famed Chef shot his show’s 8th season; the destinations, colors and flavors made in Baja caused a great impression in him.
“That is why we see today with great pleasure that he has returned to our State where he will stay for a number of days touring the coast side corridor of Tijuana, Rosarito and Ensenada, as well as visiting Tecate; he will enjoy the attractions the region has to offer, the food and the wines” declared Tintos Funcke.
Amongst the places the travelers have visited are the Wine Route, the traditional street cart of tostadas de ceviche “La Guerrerense” in Ensenada and many restaurants from the coast side corridor.
His TV show “Mexico, One Plate at a Time” is centered in Mexican gastronomy and it’s transmitted nationwide throughout the United States by the PBS network.
andrea.garcia@sandiegored.com
http://www.sandiegor...oliday-in-Baja/
Renowned Chef came back to enjoy Baja’s flavor with his friends
by Andrea García
July 4 2012
Famous Chef Rick Bayless, host of TV show “Mexico, One Plate at a Time” is on vacation in Tijuana and its surroundings.
But Bayless didn’t come back alone; he brought 35 of his top collaborators to visit Tecate, Ensenada, Rosarito Beach and the Guadalupe Valley.
Enjoying the flavors of Baja, the gastronomic specialist brought Executive Chefs Andrés Padilla and Richard James from restaurants “Topolobampo” and “Frontera Grill” established in Chicago, Illinois.
Juan Tintos Funcke, Secretary of Tourism in Baja California, stated today that this act means a lot to the region since it shows the great potential Bayless sees in it.
Last year the famed Chef shot his show’s 8th season; the destinations, colors and flavors made in Baja caused a great impression in him.
“That is why we see today with great pleasure that he has returned to our State where he will stay for a number of days touring the coast side corridor of Tijuana, Rosarito and Ensenada, as well as visiting Tecate; he will enjoy the attractions the region has to offer, the food and the wines” declared Tintos Funcke.
Amongst the places the travelers have visited are the Wine Route, the traditional street cart of tostadas de ceviche “La Guerrerense” in Ensenada and many restaurants from the coast side corridor.
His TV show “Mexico, One Plate at a Time” is centered in Mexican gastronomy and it’s transmitted nationwide throughout the United States by the PBS network.
andrea.garcia@sandiegored.com
http://www.sandiegor...oliday-in-Baja/
#7
sugarpaws
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Posted 11 July 2012 - 09:07 PM
Anthony Bourdain is my Fave..for a long time..and I have been wanting to try the Buches..after I heard about them awhile ago. So much fun!
#8
sugarpaws
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Posted 11 July 2012 - 09:11 PM
QUOTE (sugarpaws @ Jul 11 2012, 02:07 PM) <{POST_SNAPBACK}>
Anthony Bourdain is my Fave..for a long time..and I have been wanting to try the Buches..after I heard about them awhile ago. So much fun!
By the way..I do have the patience to love the necks. Takes a bit of work ..but worth it!
#9
HK70
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Posted 16 July 2012 - 10:24 PM
Tijuana, a new tradition for Bourdain
From Comic-Con to Mision 19
by SanDiegoRed.com
July 16 2012
It was at last weekend’s Comic-Con, where renowned food critic Anthony Bourdain presented the first issue of his “Get Jiro!” comic, but what surprised everyone was when he invited people to go to one of Tijuana’s new restaurants: Mision 19, by Chef Javier Plascencia.
Bourdain, who has traveled through the world looking for the best food while meeting all kinds of culinary traditions, visited Baja California a few months back to shoot an episode of his “No Reservations” TV show. While in Tijuana, he was captivated by the dishes of Javier Plascencia in his restaurant.
During one of the interviews the usual question of “What do you recommend to eat in San Diego?” popped up, Bourdain answered that, not to offend any of the great places San Diego had to offer, but the best advice was to go south of the border and visit Mision 19, a unique experience.
His team also handed out a list of his favorite places in Tijuana, the ones he went to while shooting his show. The list was made up of bars, restaurants and small venues that have been gaining recognition thanks to their food; some are even street food carts:
1.Mision 19
Phone : (664) 6342493
2. Terraza Vallarta
3.Las Ahumaderas
4.Kentucky Fried Buches
5.Tortas el Tribi
6.El sótano suizo
Phone (664) 6848834
7.El Dandy del Sur
Phone (664) 6880052
8.La Mezcalera
It is clear that Baja conquered Anthony’s palate and his word has become an excellent presentation card to the new Baja-Med gastronomy.
brenda.colon@sandiegored.com
http://www.sandiegor...n-for-Bourdain/
From Comic-Con to Mision 19
by SanDiegoRed.com
July 16 2012
It was at last weekend’s Comic-Con, where renowned food critic Anthony Bourdain presented the first issue of his “Get Jiro!” comic, but what surprised everyone was when he invited people to go to one of Tijuana’s new restaurants: Mision 19, by Chef Javier Plascencia.
Bourdain, who has traveled through the world looking for the best food while meeting all kinds of culinary traditions, visited Baja California a few months back to shoot an episode of his “No Reservations” TV show. While in Tijuana, he was captivated by the dishes of Javier Plascencia in his restaurant.
During one of the interviews the usual question of “What do you recommend to eat in San Diego?” popped up, Bourdain answered that, not to offend any of the great places San Diego had to offer, but the best advice was to go south of the border and visit Mision 19, a unique experience.
His team also handed out a list of his favorite places in Tijuana, the ones he went to while shooting his show. The list was made up of bars, restaurants and small venues that have been gaining recognition thanks to their food; some are even street food carts:
1.Mision 19
Phone : (664) 6342493
2. Terraza Vallarta
3.Las Ahumaderas
4.Kentucky Fried Buches
5.Tortas el Tribi
6.El sótano suizo
Phone (664) 6848834
7.El Dandy del Sur
Phone (664) 6880052
8.La Mezcalera
It is clear that Baja conquered Anthony’s palate and his word has become an excellent presentation card to the new Baja-Med gastronomy.
brenda.colon@sandiegored.com
http://www.sandiegor...n-for-Bourdain/
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