“Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.
Chef Javier Plascenia
Javier Plascenia opened his first restaurant in Tijuana in 1989, and is now one of the most prolific entrepreneurs in the region. He owns several unique, innovative concepts and renowned as a noted ambassador of Mexico Cuisine.
Chef Diego Hernández
Hailing from nearby Ensenada, Diego Hernández has worked with great Mexican chefs including Enrique Olvera, Guillermo González Beristáin and Benito Molina. He opened Corazón de Tierra in 2011 and also owns the Troika taco truck.
Chef Jose Rodrigo Figueroa Sanchez
Born and raised in Tijuana, Mexico, Chef Jose “Joe” Rodrigo Figueroa Sanchez learned to cook from his grandmother. Today, he uses those same cooking techniques to create menus for Corazon de Torta. Chef Jose also runs a food truck in Tijuana called La Carmelita, named after his grandmother.