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Season 12 Episode
- Season 8 Mediterranean Baja
- Season 8 Tijuana Taco Crawl
- Season 8 Cooking on the Sea of Cortez
- Season 8 Presenting, World-Class Wines of Baja
- Season 8 Eat Like a Local in Los Cabos
- Season 8 From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay
- Season 8 Cooking in Wine Country
- Season 8 Tijuana Round Table
- Season 8 Extraordinarily Delicious Ensenada
- Season 8 Mexican Microbrews and Pub Fare
- Season 8 Sustainable Aquaculture in the Rich Waters of Ensenada
- Season 8 Todos Santos Magic
- Season 8 Baja Beach House Cooking
Mexico: One Plate at a Time - Season 8 Episode 11 Sustainable Aquaculture in the Rich Waters of Ensenada
0.00 25 minutes Two of Ensenada’s best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. Juan Carlos Lapuente of Acuacultura Integral de Baja California takes the trio to the rich coastal waters to see oyster and mussel farming. Along the way, we learn that the quality of these waters is what makes the seafood from this area so outstanding. They cook their catch at Muelle Tres on the Ensenada waterfront, then Rick accompanies Benito to his fine-dining restaurant, Manzanilla, for sautéed abalone and two oyster preparations. Solange Muris pairs her husband’s dishes with the local wines. At home, Rick shows us how to make the green ceviche he enjoys at Erizo, a Tijuana ceviche restaurant featuring local seafood.
