Episode Overview
The Baja California peninsula features a climate similar to the Mediterranean, with Northern Baja showcasing countless olive trees and vineyards that highlight the region's unique character. We delve into the delicious grilled octopus at Tres Virgenes in La Paz and savor mesquite-grilled lamb paired with a 9-chile mole sauce. Rick prepares tacos filled with kale and spinach, drizzled with a green garlic mojo sourced from the famous Rancho La Puerta spa gardens. In Tijuana, Chef Miguel Angel Guerrero Yagües impresses Rick with his fantastic wood-fired grill while cooking lamb in three distinct styles. At Laja restaurant in Valle de Guadalupe, Chef Jair Tellez creates a refreshing geoduck ceviche. Back home, Rick grills lamb with fennel and a vibrant red chile salsa. Baja truly captivates!