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
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
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
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
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
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