Famous Iron Chef Rick Bayless created an episode called Todos Santos Magic for the recently-aired Season 8 of his PBS series, Mexico, One Plate at a Time. We created much of Rick’s itinerary for the Todos Santos segment, and Sergio appears in a fair bit of the program with Rick. Now you can enjoy some of the same, off-the-beaten path places and activities that Rick did – as well as a few more gems he didn’t have time to get to!
Food Lover’s Day One: Treasure of the Sierra de la Laguna
Today you’ll head into the Sierra de la Laguna mountains to meet Doña Ramona, a woman honored by the state of Baja California Sur as a state cultural treasure – and you’ll see why soon enough! Working in the outdoor kitchen that her husband built for her 50 years ago, Doña Ramona, with help from her daughters and daughters-in-law, will instruct you on preparing incredibly delicious beef or fish machaca in the traditional manner, using her family’s metate (grinding stone) to shred the meat, cooking it over the wood-fired stove in her kitchen, and serving it up with traditionally prepared tortillas and other side dishes that you’ll make yourself. Doña Ramona is a fabulous cook, but it’s actually the pottery that she makes for cooking and dining for which she has won such great acclaim, and during your class you’ll see why leading Todos Santos restaurants like the fabulous Café Santa Fe use her pottery in their kitchens. It’s a cooking class unlike any you’ve ever had before, and what made her one of the stars of the Rick Bayless show on Todos Santos!
This afternoon head back to Todos Santos to relax and treat yourself to a trip to La Bodega de Todos Santos, the town’s only wine store that exclusively features Baja California vintners. Started in 2010 by California wine country native Mac Sutton, La Bodega is the perfect complement to what he describes as “the incredible, inventive gastronomy of Todos Santos” and reflects his philosophy of Eat Local, Drink Local. There are tastings on Monday nights from 5 to 8 PM, with 3 glasses of wine for 140 pesos and complementary tapas, and there is also Big Red Wednesday (same hours), during which guests can buy red wines by the glass and enjoy tamales and tostadas from Doña Guillermina. It’s a wonderful introduction to Baja wines. Mac and his sweetheart Perla Garnica are also the organizers of the most excellent GastroVino Festival de Todos Santos. Building on the extraordinary success of their debut 2012 festival, the 2013 festival will be May 18-19, and will again feature wine and food pairing dinners, Baja wineries, local restaurant cuisine and live entertainment. It’s definitely an event to mark down on your calendars! La Bodega’s regular hours are Tuesday-Saturday, 12-7 PM.
This evening enjoy one of Todos Santos many extraordinary restaurants. The Café Santa Fe has long been justly considered one of the best restaurants in Baja, and a meal there should be included in any Todos Santos itinerary. Another option is the lovely Landi’s, where high Mexican cuisine is served in a lush garden setting.
Food Lover’s Day Two: Preparing the Perfect Meal – It Takes a Village
Today you’ll take in the glorious scenery and nature of Baja, all the while preparing for the evening’s master cooking class with Hotel California Executive Chef Dany Lamote. Start the day off with a trip to Basilfields, a beautiful organic farm that supplies many of the restaurants in Todos Santos. Here the owner will give you a tour of the farm and help you pick out the fruit or vegetables you want to have transformed into tortillas for the evening meal. Yep, that’s right. Whatever fruit or vegetable strikes your fancy – spinach, tomato, strawberry, nopale, basil, mint – we’ll take it to a local tortilleria that will turn it into a batch of fresh, delicious tortillas for you by the end of the day. With the tortillas in process, head out for a desert canyon walk to learn more about the beauty and bounty of the desert, then reward yourself for your exertions with lunch at one of the town’s great local restaurants like El Pastorcito – best place in town for tacos al pastor, or Compa Chava’s – a cute local joint serving up dynamite ceviche. After lunch head over to the beach at Punta Lobos to procure the final ingredient for tonight’s meal – the fish! Todos Santos is home to two fishing cooperatives whose captains and crew are all 4th generation fishermen and you’ll buy the fish from them right as they land with the day’s catch. Doesn’t get much fresher! After stopping to get the tortillas, you’ll head to the Hotel California where Chef Dany will be waiting for you with a multi-course dinner menu and the Baja wines and tequila to match each course. If you’re lucky there’ll be avocado milkshakes for desert. While the cooking class at the Hotel California is extremely fun and very informative, you can also choose to have a wine-pairing dinner prepared for you at Dany’s own restaurant – Santo Vino – which specializes in the wines and cuisine of Baja. It will be a magnificent feast either way!
Food Lover’s Day Three: How Sweet it Is
This morning find your way over to Los Colibris Casitas for a Huevos Rancheros Master Class with local lawyer-turned-chef, Iker Algorri. Connoisseurs of huevos rancheros may argue among themselves about what makes great huevos rancheros great, but they all agree that the secret is in the sauce. And it should be known to all comers that Chef Iker has created the definitive huevos rancheros sauce– the Coloradito. So this morning you’ll learn from the master himself about his Coloradito Sauce, and a few others as well, so that you too can return home a true Mexican breakfast master.
Now as some of the sauces might have a little kick to them, your next stop should be Paleteria La Paloma, surely one of the best ice cream shops in Baja and home to an inspired range of local ice cream and sorbet flavors including lemon-rosemary, rose petal, passion fruit, pitaya, corn, mamay and guava, as well as the more traditional fare. Ice cream not your thing? Then keep on heading to the edge of town to the dulcerias, or sweet shops (Rick Bayless enjoyed a stop here.) The Todos Santos dulcerias are famous for their locally-made candies including cocada (coconut macaroons), jamoncillo (milk and piloncillo – unrefined sugar), zorrillada (milk, piloncillo and requeson – a special kind of cheese), coyotas (sweet baked empanadas with cajeta or cheese) and chimangos (sweet fried bread). You can also often find local honey from the ranches as well as damiana – a local aphrodisiac – in liquor or leaf form in season.
This afternoon walk off your morning indulgences at one of the most beautiful beaches to be found anywhere, Playa Las Palmas. Nestled between two rock cliffs, this beautiful expanse of sand is framed by a huge grove of Washingtonian palms growing right up to the beach and a fresh water spring that has created a lovely marsh area for birds. There are horses that live in the palms so don’t be surprised if they come over to see if you’re carrying any leftovers from your foodie endeavors. If you don’t feel like the beach then take your stroll in town and enjoy the town’s many terrific art galleries and creative shops.
This evening enjoy one last meal at one of Todos Santos’ restaurants relatively new restaurants started by young Mexican Chef Sergio Rivera, who creates spectacular seafood, sushi and steak dishes at La Casita Tapas and Wine Bar. You can’t go wrong!
For more information please contact us at www.tosea.net or
© Copyright Sergio and Bryan Jauregui, Casa Payaso S de RL de CV, 2013