Mercado Hidalgo
Explore on of Tijuana's famous markets where Andrew finds chicharrón prensado -- pig skin, fat and parts pressed into a gelatinous block --chamoy, a paste-like candy made with dried prunes and chili.
Av. Independencia and Sanchez Taboada, Tijuana, Mexico
Carintas Kiko
Andrew checks out a food stand located inside the Hidalgo Market where all the parts of the pig are cooked up. He tries pork brain tacos, pork tongue and cooked pork blood with intestines on a tortilla.
Blvd. Sánchez Taboada y Independencia; Zona del Río, Tijuana
La Cagua del Yeyo
This Tijuana landmark specializes in stews, soups and tacos from the norht Mexican region of Sonora. Food blogger, Bill Esparza of Street Gourmet LA takes Andrew on a street food crawl.
Calle 8, #8761, Tijuana
Mariscos Ruben
Locals in Tijauna find the best street foods at this restaurant, known for serving delicious seafood, including marlin tacos, crispy sea scallops and clam au gratin.
Parked on the corner of 8th and Quintana Roo, Tijuana
Tostadas de Cueritos
Andrew finds a food stand, and tastes pork skin and pig's feet boiled, braised and pickled, served on a tostada with refried beans, cabbage and hot sauce.
Zona Norte, Tijuana
Mariscos Navolato
Andrew stops at a roadside seafood stand serving fresh clams and oysters.
Riveroll y Blvd. Lazaro Cardenas, Ensenada, Baja California
La Cocedora de Langosta
This fish market specializes in fresh geoduck.
Blvd. Teniente Azueta No 187-D Recinto Portuario, Ensenada, Mexico
Mercado de Mariscos
Andre and Chef Benito Molina shop at Northern Baja California's largest seafood market.
Av Miramar at Blvd Costero, Ensenada, Mexico
Manzanilla
Chef Benito Molia owns this restaurant that features geoduck dishes, including raw geoduck ceviche, pan-seared geoduck and geoduck soup.
Teniete Azueta 139, Ensenada
Buffalo BBQ
Andrew finds a chef who takes unusual ingredients like puréed testicles and chopped eyeballs and turns them into delicious dishes.
Av. Madero 1240, Col. Centro, La Paz, Mexico
Sea of Cortez
Snorkel for chocolate clams, and feast on yellow tail eye socket, octupus, grilled manta ray and chocolate clams.
La Paz, Mexico
La Diferencia
This high-end restaurant serves Mayan- and Aztec-inspired dishes, including grasshoppers, ant larvae, beef bone marrow, and huitlacoche crepes.
Bl. Sanchez Taboada 10611-A,Zona Rio, Tijuana