Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
Member Is Offline
Mood: Depends on which way the wind is blowing
|
|
The truth about Baja according to Anthony Bourdain
From San Diego Red:
http://www.sandiegored.com/noticias/25580/The-truth-about-Ba...
"TIJUANA.- Months ago Anthony Bourdain visited various points in the state of Baja California to show the world the real truth: the boom of Baja-Med
cuisine, and the wave of violence, a nightmare of which Baja has woken up.
The expectation by the people of the frontier was high ¿would Bourdain achieve the task? Time for the truth in the chapter issued this past Monday
evening May 28.
"I write, I travel, I eat and I want more" is the phrase that encompasses the concept of the show "No Reservations". This time, the chapter begins
when Bourdain crosses from San Diego to Tijuana by the San Ysidro border, the bridge, known by thousands of people who no longer live in Tijuana and
San Diego, have made a single city out of both. In the background and with some pictures, there´s a talk about a few years back when Mexico's war on
drugs caused clashes between armed groups on the city streets, and Tourism almost became extinct in Baja California.
We´re talking about events that happened almost 6 years ago and now they´re only memories, making citizens forge a new present and future.
Bourdain´s first stop was at a torta stand near the borderline, "Torta de Lomo please" he said in Spanish. He enjoyed up to the last bite and said
"That's a good torta”.
As the show progressed, Anthony Bourdain clarifies that he knows little or nothing of Tijuana, for someone who does not reside in the area, it is
expected that all you've heard are bad news, yet we came across a man who has traveled every corner of the world and now wears a flag that says
"Tijuana is safe, Baja California is amazing and everyone should come to know it.¨
Bourdain went on his journey to "Mision 19", a restaurant owned by Chef Javier Plascencia from Baja California. While enjoying a sausage roast tongue,
radishes and other products of the region, Anthony asked Plascencia about his gastronomical proposal.
Javier Plascencia talked about turning Baja-Med cuisine into a gastronomical destination by creating something new with traditional recipes of the
Mexican food and using the best products in the region.
"No Reservations" continued showing the city of Tijuana, and it was time for nightlife: Sixth Street and one of the most beloved bars, El Dandy del
Sur. Accompanied by Tony T, Bourdain enjoyed a beer while listening about how that place had been in good and bad times Tourism wise in the city. For
local and foreign visitors nightlife was not dead.
Tony T said that Tijuana was gradually learning that the ¨$10 all you can drink and bad food¨ was not working anymore, so they started reinventing
themselves. Tourism was not for what the city of Tijuana was seeing as the "typical gringo" tourism was for the citizens themselves who sought to
enjoy a drink with friends and have a good time.
Tony T and Bourdain crossed the street to enjoy a Mezcal in "La Mezcalera". Bourdain put aside the weird feeling of being among so many youngsters to
relish the mezcales and chapulines.
Boarding a pink limousine that would not start at the beginning, Tony T invited Bourdain to Taco Alley, or what locals call "Las Ahumaderas".
Tony T said that Tijuana has the best tacos in the country, and Bourdain would witness this. “Campechanos” and “Adobada” (marinated pork) tacos were
Bourdain´s doom, and while eating, he said "I Like Taco Alley".
Anthony Bourdain's tour continued the next day with an interview with filmmaker Ivan Diaz and from the Nortec Collective's band, Pepe Mogt. They
talked about the mixture of northern and electronic music. "No Reservations" shows the identity of a place, it doesn’t focus on just one aspect.
Ivan and Pepe explained to Bourdain that the best cure for a hangover was a Michelada beer and seafood, which was a tradition that came from Sinaloa,
like northern music and seafood at seaside.
That evening´s drinking needed a remedy, Ivan and Anthony took Bourdain to "Kentucky Fried Buches." Fried chicken necks in a tortilla and fresh salsa,
a delight for Bourdain.
"No Reservations" continued his journey through Baja in Ensenada, and Anthony Bourdain introduced a new sidekick "Tavo" while tasting his first fish
taco in the Black Market. Even with the vast experience that has left Bourdain travel the world, the Fish Tacos in Ensenada were something that had no
comparison in taste. Tacos Lily was chosen by Bourdain to taste the port’s specialty.
Another local, Javier, took Anthony to know the seafood carts on the streets of Ensenada and Bourdain was amazed at the quality and taste of the food.
Sabina from the State of Guerrero, she always have customers surrounding her cart, and Bourdain praised the secret of her cuisine.
"Popotla" and its fishing community was also part of this chapter. Bourdain said that all the stands offered succulent food and that one only had to
go and wait for the fisherman to bring the product of the day, fresh ingredients and supreme food.
What was Anthony Bourdain experiencing at the seaside in Baja? "A good day in Paradise." He enjoyed his lobster Puerto Nuevo style.
Anthony Bourdain also showed Valle de Guadalupe, and after referring to it as "A Little Tuscany", Chef Benito Molina explained that the “Baja-Med”
concept was too small for this new gastronomic trend, where Mexican cuisine is combined with Mediterranean ingredients since the region’s weather is
suitable for that.
Later, Benito accompanied Bourdain to "Corazon de Tierra" restaurant, where his disciple, Chef Diego Hernandez was transforming this new cuisine with
ingredients he cultivates himself. Hernandez and Bourdain spoke about a new generation of Mexican chefs that must be knowledgeable about the region’s
ingredients to create something new. Bourdain said that the possibilities for this new culinary scene were endless.
On the coast, Anthony Bourdain joined the party and tasted Chef Louis Tucker’s smoked clams with cheese and brown sugar sauce. Bourdain kept getting
surprised; do the people from Baja California have natural gourmet knowledge? Everything was good, the street food and restaurants, craft beer, and
the wine was even better than the one in Napa Valley.
The episode ended with a narrative from Bourdain saying that if there was any justice, this new wave of chefs, cooks and musicians would give glory to
Baja California.
To know the impression that Baja left on Anthony Bourdain, Bill Esparza and Kristin Diaz from "Street Gourmet LA" and "Life and Food" respectively,
organized a gathering at “El Erizo” restaurant.
Both have spread the word in Southern California about the new cuisine that Baja now has, through their columns and blogs dedicated to this gastronomy
in particular.
In addition to the pleasure caused by the recognition the local cuisine is getting, Kristin and Bill were optimistic that this is only part of the
adventure, and that much more is coming.
Bill said: "Anthony Bourdain's "No-Reservations: Baja" showed just a fraction of the amazing food available in Baja California. The stops at some of
the best street food stands and restaurants leave no doubt that Baja is a world-class dinning destination."
Kristin added : “ It was amazing to see so many people excited to view Baja California and some of its gems on the big screen. There are so many
places to see and experience, it was just a little taste to those who have yet to view it with their own eyes."
While the program was being broadcast, the tag "# noreservations" came over and over on Twitter talking about the goodness of the State, the food to
try, and everything that the program showed, and some comments about places that Bourdain did not visited, a lot of wonderful things to experience and
too little time, but above all, the feeling that those viewers will soon roam the streets of Baja California."
brenda.colon@sandiegored.com
Original Text : Brenda Colón
Translation : Daniel Blanco
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
|
|
|
bajagrouper
Senior Nomad
Posts: 964
Registered: 8-28-2003
Location: Rincon de Guayabitos, Nayarit, Mexico
Member Is Offline
Mood: happy and retired
|
|
Kinda old news, may 2012?
I hear the whales song
|
|
|
Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
Member Is Offline
Mood: Depends on which way the wind is blowing
|
|
Well, Some Old News is Maybe New Good News to Others
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
|
|
|
ligui
Senior Nomad
Posts: 828
Registered: 2-9-2008
Location: Fraser co.
Member Is Offline
Mood: love Baja !
|
|
thanks Jan , nice quick read . 
|
|
|
apple
Nomad
Posts: 284
Registered: 11-4-2013
Location: SD
Member Is Offline
|
|
http://www.youtube.com/watch?v=a9o3KKwZC_o
|
|
|
norte
Super Nomad
Posts: 1163
Registered: 10-8-2008
Member Is Offline
|
|
The truth is? its about television travel shows.
After all, he is getting paid to say positive things... Nothing negative....though he is entertaining.
|
|
|
Udo
Elite Nomad
Posts: 6337
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
Member Is Offline
Mood: TEQUILA!
|
|
Thanks for the insight into AB's travels in Baja.
I tried to get Alton Brown, several years ago, to do his show "FEASTING ON ASPHALT" in Baja.
He was ready to go with it, but his producers were not...which put the kebash on the whole thing. Then 5 months later, his show was canceled.
Udo
Youth is wasted on the young!
|
|
|
bajaguy
Elite Nomad
Posts: 9247
Registered: 9-16-2003
Location: Carson City, NV/Ensenada - Baja Country Club
Member Is Offline
Mood: must be 5 O'clock somewhere in Baja
|
|
Javier Plascencia
Tried "Mision 19" twice, not impressed, however Plascencia's place in Valle de Guadalupe "Finca Altozano" is great and have gone back several times.
Outdoor dining surrounded by the vineyards and olive orchards, food prepared over an open grill........OUTSTANDING!!
|
|
|
Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
Member Is Offline
|
|
| Quote: | Originally posted by bajagrouper
Kinda old news, may 2012? |
Actually, inasmuch as the Cartel violence that plagued Tijuana has apparently subsided, ultimately bringing a rebirth to this wonderful town, it is
old news.
|
|
|
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
