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 Episode
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
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
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
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
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