Five Products You Didn't Know Came From Baja
By Dave Lieberman
published: Mon., Oct. 10 2011 @ 3:30PM
"I've just come back from another weekend south--just barely south--of the border, this time for the first Baja Culinary Fest (Festival Culinario de
Baja Cailfornia). Think of a Taste Of event, except held statewide, and with dinners featuring local and guest chefs, sommeliers and mixologists,
tours of the farms, and product samplings; kind of like Taste of Newport, except held over an area nearly the size of South Carolina.
I knew Baja had some amazing things to eat, and I've certainly had my share of excellent prepared meals there, but what surprised me this time was the
ingredients available there. Sure, everyone knows Baja is where you go for lobster and other seafood unavailable in the United States, but there were
some eye-opening discoveries this time. It was hard to pick five--there was third-wave coffee, there was great bread, there were outstanding
preserves.
Unfortunately, export of these items is either slow to start or simply not allowed--bloody customs rules--so you'll have to go explore for yourself.
5. Geoducks
Geoducks (remember, "gooey ducks") are those comical-looking bivalves that look like... well, look at the picture; it's obvious what they look like.
They're natives of the Pacific Northwest, which meant they were hard to get in southern climes. Now there is commercial geoduck aquaculture happening
off the coast of Ensenada, and while they're not quite as tender as their northern cousins, they are still an excellent--and sustainable--choice for
seafood.
4. Craft beer
The craft beer movement that defined San Diego's drinking habits has certainly spread north--Orange County is chock full of breweries--but it's also
spread south. Breweries in Baja are making beers that will dispel forever the image of all Mexican beers as yellow beer-flavored soda that needs a
lime to taste like anything. Besides TJ's eponymous brewery, Cervecería Tijuana, there's also Rámuri, Cerveza Frontera, Insurgente, and Baja Malibu,
and Cucapá from Mexicali. If you head down, the usual place to find these brews is at the Beer Box on Avenida Sánchez Taboada in the upscale Zona Río.
3. Cheese
Sonora is more famous for cows than Baja California, but the herds on our southern neighbor are almost exclusively dairy herds. Butter, milk, cream
and cheese all are produced in Baja California's Real del Castillo region, between Ensenada and the Valle de Guadalupe on Highway 3. There are the
usual semi-soft cheeses being made (ones with basil or rosemary are especially popular), and outstanding requesón (similar to ricotta). Some aged
cheeses--called quesos añejos-- are starting to show up, and in the winter, when the milk is creamier, soft cheeses reminiscent of brie are made.
2. Grappa
The Valle de Guadalupe, which is the bread basket of northwestern Mexico, produces a lot of wine. Historically it's been pretty rough stuff, but
they've started making major improvements and wineries such as JC Bravo and Monte Xenic are producing outstanding wines that compare favorably with
California wine. Some of the wineries have started distilling their own grappa which, while expensive, is not as harsh as its European ancestors, and
is a great way to get through a multi-course Baja Med meal.
1. Olive oil
'll be writing more on the olive oils that come out of Baja California in a separate post, but I was shocked the first time I tried a Baja olive oil.
It's a product that's as young in Baja as it is in California, but the taste is outstanding; far less acidic, far less distractingly assertive than
most of the oils produced here. It was a happy surprise and the reason my suitcase weighed so much upon reentry to the U.S. that I was afraid the
wheels would break."
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook!SiReNiTa - 10-15-2011 at 01:51 PM
We feel so blessed to live in a region that produces so many cool yummy things!David K - 10-15-2011 at 09:00 PM
My 2010 Tacoma WAS built in Baja! The Toyota factory is on Hwy. 2 between Tijuana and Tecate... Oh, what a feeling!JESSE - 10-15-2011 at 11:25 PM
Oranges, dates, asparagus, basil, abalone, sea urchin, bay scallops, mangoes, squid, wine, olive oil, tomatoes, sea asparagus.BajaWarrior - 10-16-2011 at 05:12 AM
Quote:
Originally posted by JESSE
Oranges, dates, asparagus, basil, abalone, sea urchin, bay scallops, mangoes, squid, wine, olive oil, tomatoes, sea asparagus.
Add to that Brussel Sproutsmcfez - 10-16-2011 at 07:28 AM
Baja olive oil! I got to try that. This is a great post....txs.astrobaja - 10-16-2011 at 09:02 AM
The olive oil is a given, like the article said, not very acidic, quite fruity, wonderful oils!
The grappa I have tried too at Restaurante Del Parque in Ensenada, really nice aroma, not rough around the edges at all!AmoPescar - 10-16-2011 at 12:14 PM
GREAT post Jan!
Thanks for sharing it with us!
Miguelamo mojo_norte - 10-17-2011 at 08:56 AM
Quote:
Originally posted by JESSE
Oranges, dates, asparagus, basil, abalone, sea urchin, bay scallops, mangoes, squid, wine, olive oil, tomatoes, sea asparagus.
sea asparagus - what's that? durrelllrobert - 10-17-2011 at 10:58 AM
Quote:
sea asparagus - what's that?
Sea Asparagus is available fresh for a short time. It starts from the beginning of June and ends approx. mid July. It is one of our B.C. gourmet
treasures. It is harvested at this time because it has new shoots which are tender. Towards mid summer these shoots become reddish in colour and
become very woody in texture and are not so palatable. Sea asparagus is naturally salty in taste. In order to make it less salty, it is necessary to
blanch and soak it as mentioned above. It can then be used as a substitute for any green vegetable or tossed into a salad. It is said to aid
digestion. This natural wonder is packed with phytochemicals that protect the liver, heart and cellular DNA. It also is rich in vitamins A, C, B2 and
B15, amino acids and minerals, iron, calcium and magnesium. Sea asparagus is also commonly used for pickling. It has various names such as
picklingweed, sea bean and several more. If you come from a northern European background you may know it as samphire.
Serves Two
Prep.& Cook time 12 mins.
with smoked Alaskan black cod (sablefish)
Ingredients:
1/2 lb. fresh sea asparagus blanched
[ see blanching instructions below]
1 tsp. butter
1/3 cup onions finely sliced
1/2 cup carrots sliced into 2 1/2 in. strips (julienne)
2 tsp. honey
2 tsp. apple cider or white wine vinegar
white pepper to taste
2 tbsp. extra virgin olive oil
1 tbsp. sesame seeds toasted white or dark
To blanch the sea asparagus, bring a pot of water to a boil and add the asparagus. Blanch for 30-40 seconds. Remove the sea asparagus and cool it in a
bowl of ice water for 30 minutes.
Method:
Preheat a 9 inch sauté pan on medium heat. Add 1 tsp. of butter along with the onions and carrots. Cook for 2-3 minutes until slightly tender. Add the
sea asparagus and 2 tsp. of honey. Sauté for 2 minutes. Season with white pepper to taste and stir.Remove from heat. Add the vinegar, 2 tbsp. of olive
oil and the sesame seeds. Toss together and serve.
Preparation for smoked black cod- slice cod into 1/2 inch thick pieces and place in steamer basket. Steam for 6-8 minutes. Remove and top with a dab
of butter.
