Andrew explores the peninsula of Baja in Mexico - where the land is harsh, but the people and the food are out of this world! From street carts to high-end cuisine in Tijuana, Ensenada and La Paz, Andrew ...
Go to EpisodeMercado 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
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
