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en at maxim s all culminated into a life changing moment the next day i quit studying at the university and gave my boss at the bank my 2 weeks notice i returned to maxim s and mr jean yves ferrer gave me a job in the kitchen i was very lucky because the chef did not speak spanish and i was the only one who spoke french and spanish my first task was cleaning a huge amount of shallots that day i knew i would dedicate the rest of my life to the kitchen who were the most important influences in your career as a chef jean yves ferrer who opened the door for me at maxim s michel leborgne co founder of new england culinary institute s neci were i went to culinary school and chef todd english how has your cuisine evolved from your first experiences in the kitchen to now radical changes i mean the first time i really started cooking their was so much of a french influence i still think french food is fantastic but of course now my cuisine has more mexican influence i remember some of my best experiences at maxim s was making some fantastic tacos de lengua for the staff you are originally from mexico city how did you end up in ensenada i have an uncle from san blas nayarit he was a marine biologist and happened to work at an oyster farm when i was a little kid he would come to the city with the oysters and for me it was a huge event i probably displayed more emotion when he showed up with the oysters then i did on christmas eve i grew up on in the city with no contact with the wild i would sit out on my 10th story terrace and all i wanted was to go to the ocean or live on a farm my uncle would tell me about ensenada and it sounded like such an interesting place while i was attending high school in ojai california a friend of of mine who was from ensenada invited me down for the summer this was my first experience in ensenada and i loved it the next time i came down to baja was with another friend whose father owned huge professional tuna boats at this time i had already been excepted into culinary school in vermont but i wanted to go on the tuna boat before i went off to school i spent a month and a half at sea on the tuna boat and it was one of the most beautiful experiences i have had several years later after i finished culinary school i returned to mexico city when i received a call from a friend whose brother was looking for a chef in ensenada he arranged a meeting with his brother hugo d acosta who at the time ran santo tomas winery and la embotelladora vieja i took a tour of the facilities and of the beautiful countryside of the valle de guadalupe and i knew this is were i wanted to be my childhood dream of living in the country or by the sea was about to become a reality what are your favorite destinations in mexico to dine oaxaca without a doubt mexico city and campeche restaurants manzanilla muelle tres and silvestre are your babies do you and your wife solange have plans to open anything new in the near future the deal is not sealed yet but we plan to open a special place in tijuana we already have the space picked out im from san diego when you come to our town what is your favorite place to dine sushi ota for sure i mean i dream of sushi ota posted by masa assassin 13 comments labels ensenada restaurants saturday april 10 2010 a quick day trip in tijuana i m out of state for the week but before i left i made sure i spent a few hours in tijuana here is a little picture post cabeza tacos at la chuleta cento tijuana cerveza tijuana brewery cerveza tijuana beer flight sampler mexican microbrew from beer box zona rio tijuana tacos de costilla de res taninos wine bar zona rio tijuana salsa for the tacos de costilla full write up on beer box mexican micro brews to come posted by masa assassin 4 comments labels tijuana restaurants tijuana street food saturday april 3 2010 el agave gastro bar mezcal for the soul since first reporting about ensenadas el agave gastro bar back in october i ve been anticipating expanding my knowledge in the world of premium mezcals i finally made it out to el agave a few weeks ago and now it is time to profess my love for this fine spirit i remember my first introduction to mezcal i was probably in my early twenties bar hopping somewhere in tijuana i just remember some bottle with a worm inside that tasted like gasoline unfortunately most people are first introduced to a cheap diluted chemically altered mass produced mezcal as i was the purity of true mezcal has a distinctive soulful earthiness floral undertones and elegant smoky qualities as the gracious host chava pulled down the obscure artisanal mezcals from all over oaxaca state i noticed each had its own distinct character and purity my notes became jaded after a few mezcals but i did manage to jot down pierde almas mezcal as being one of the favorites of ms masa and i pierde almas is a double distilled spirit primarily derived from three different species of agave espadin dobadaan and the prized tobala as the mezcals kept coming i was served some fresh botanas the first was a simple house made guacamole spread on a tortilla if you follow my blog you no my love for stuffed chiles so when i looked at the board and noticed chiles de agua i just had to order it roasted chiles de agua stuffed with oaxacan cheese in a black bean purée spicy with herbal notes and the perfect accompaniment for my mezcals i was hoping to get some gusanos de maguey which i love but they were all out so i ordered some chapulines seasoned lemon and garlic roasted grasshoppers if you want to experience what an outstanding mezcal and world class spirit tastes like check out el agave gastro bar the owners laura and chava are super friendly and will be more then happy to give you a taste of oaxaca for more information you can visit my original post here el agave av ruiz 230 a 2nd and ruiz tel 646 175 7467 152 14 13470 elagave hotmail com posted by masa assassin 5 comments labels ensenada restaurants wednesday march 24 2010 tijuana nightlife i ran across ran across a video by kathleen kilpatrick i thought id share the video describes the changes in tijuana nightlife specifically the calle sexta transformation tj s new nightlife from kathleen kilpatrick on vimeo in other tijuana news a popular video of mine got yanked off you tube based on copyright grounds i guess this big media conglomerate had issue with little ole masa assassin using a minute and forty seconds of one of their songs in a taco video ive been making videos for years and always use background music i m not sure what to think of this i don t even use full songs and the quality is low oh well i m sure its a matter of time before this gets yanked so i m in the process of coming up with different background music meanwhile i m open to any suggestions i don t want to type the name of the company because they are probably scouring the web but it sounds like warmer musaq poop i just read an article about someone who had a similar experience and wrote about it in detail here here is my video from the original post on fitos tacos tijuana worlds fastest taco stand tacos fitos tijuana mexico from masa assassin on vimeo posted by masa assassin 11 comments labels tijuana lifestyle saturday march 20 2010 el sarmiento restaurant ensenada coastal excellence in baja during my ride home back to san diego from ensenada this past weekend i just had to smile after spending the last few days in ensenada i could not have capped off my trip better then the meal i had at el sarmiento with breathtaking views exceptional service and a great chef el sarmiento is a perfect addition to the culinary scene in ensenada chef owner guillermo jose barreto just opened a few weeks ago and already has the local food and wine enthusiasts buzzing guillermo comes to ensenada from mexicali were he runs the successful la piazza guillermo studied the culinary arts in italy and has been inspired my chefs benito molina manzanilla muelle tres silvestre and jair tellez laja merotoro guillermo definitely brings a new and exiting twist to the local baja scene with his use of fresh local ingredients and his classic italian training when i first stepped into el sarmiento i was embraced by the rustic charm small cozy and a stones throw away from the pacific ocean whats not to love while we were waiting for some friends we were served a delightful potato soup potato and leek with hints of smoky bacon and bleu cheese for appetizers we each ordered the taquitos de lengua tongue tacos simple and well put together one tender slice of beef tongue complimented with cool cucumbers and guacamole topped with a mouth watering pickled radish laced with serrano an exciting rendition of tacos de lengua and worth the visit alone the juicy shrimp skewers paired perfectly with asian chili sauce and green onion oil at this point i wanted to shoot myself because my camera was acting up perhaps it was operator error or maybe it had something to do with all the mezcal i had the day before unfortunately pictures i had taken of two standout dishes did not come out one dish was a whole kilo of sirlion so tender you could cut it with a fork and the other was the fish of the day the fish of the day was a table favorite fresh yellowtail with chile oil white wine tomatoes and fresh parsley i really love chef guillermos chile oils and sauces the yellowtail chile oil was a blend of three mexican chiles and i m still thinking about the sauce that came with the sirloin steak the sauce was a concoction of green onion habanero almond and olive oil another great dish that put the chile oils to good use was the veal delicate tender veal topped with grilled on applewood asparagus and prosciutto el sarmiento also bakes fresh bread daily and makes some amazing pizza everything is prepared in a wood fired oven i highly recommend the cheesecake parfait i would describe it as upside down guava cheesecake with almonds and sage incredibly delicious we really enjoyed our time at el sarmiento and look forward to the next visit we had baby masa with us on this trip and she loved it the place is very kid friendly she loved playing outside and in her words the yummy pizza of course i couldn t help but to think what a romantic spot this would be to enjoy without kids great food and wine with the picturesque backdrop of the baja sunset my fellow food blogging friend tania captured the beauty of the sunset very close to the location we were seated photo by tania livier el sarmiento is opened wednesday saturday 230pm 11pm and sunday from 1pm to 7pm major credit cards excepted staff bilingual the location is adjacent to a wine shop la contra and a neighboring restaurant km 104 scenic highway 1 no 5826 el sauzal ensenada bc mex posted by masa assassin 10 comments labels ensenada restaurants thursday february 25 2010 chile rellenos dried stuffed ancho chiles with plantains and cream one of mexicos most best known dishes chile rellenos stuffed chiles is often prepared with fresh poblanos fried in light batter and heated in tomato sauce but there are many regional variances on this popular dish jalapeno manzano dried pasado pasilla de oaxaca and chili ancho take your pick although i m a big fan of the battered poblano recipe i wanted to try something different with the poblanos dried cousin the chile ancho i was soon inspired by a creation of ricardo munoz zurita on the rick bayless show mexico one plate at a time how can i go wrong with a the culinary genius of ricardo zurita ricardo is the chef behind mexico city s azul y oro and author of 4 cookbooks including the 600 page encyclopedia of mexican gastronomy this recipe was not listed on rick bayless site and the exact measurements were not discussed so we pretty much had to eyeball it and take notes ingredients serves 10 12 chiles ancho always purchase a few more then you need some might fall apart when you are removing seeds and veins 4 very ripe plantains 4 5 garlic cloves crushed 1 whole chopped onion 3 chopped roma tomatoes 3 4 pound of panela chesse 1 small piloncillo cone 1 2 cup of grated piloncillo dash of salt dash of pepper piloncillo is an unrefined sugar from mexico produced in cone shapes of various sizes garnish 1 pound of mexican crema parsley dissolve the whole cone of piloncillo in hot water cover the chiles in the hot water pushing them down into the water so that they are totally submerged soak for 10 min ricardo recommended 5 min but we did not achieve the level of softness we were looking for you also do not want to soak the chiles to long or they will get to soft and fall apart remove the chiles from water and carefully make a slit on one side and remove veins and seeds make sure the stem does not fall off and try not to tear the chile bake the plantains for 10 min at 350 chop tomatoes queso panela and onions crush the garlic and ground 1 2 cup of piloncillo remove plantains from oven and chop into cubes heat oil and saute onion and garlic add tomato and cook for 5 min add plantains and cook for another 10 min add piloncillo powder pinch of salt and pinch of pepper and mix well remove from heat and add queso panela add 2 3 tablespoons of filling to each chile ancho fold crease over and place on a plate with crease down garnish with crema and parsley as i was shooting the final shots i caved in and took a bite the chile ancho is mild in spice and has somewhat of a fruity flavor the flavor profile of the ancho played well with the plantains and we were very pleased with the results i have been craving chiles en nogada but they are not in season yet so this was a nice alternative that is much easier to make i guess we will have to go for the trifecta and feature the ever so popular battered chile rellenos soon chiles en nogada posted by masa assassin 18 comments labels regional mexican cooking from my kitchen thursday february 11 2010 restaurante uno tijuana showcasing baja california s talented young chefs closed this talented chef is now at corazon de tierra in valle de guadalupe ensenada http www corazondetierra com after several months away from tijuana what was one of the first places i couldn t wait to get back to a restaurant in gastronomic district no not exactly the very first place that came to mind was near the agua caliente racetrack and it was none other than restaurante uno my wife and i wanted a special relaxing and intimate dining experience and uno did not disappoint just like our first visit the service was exceptional unos kitchen is run by two young and talented chefs ricardo hiroshi uno and diego hernández on this particular day diego hernández was at the helm during childhood visits to the markets in toluca mexico diego hernández became fascinated by the colors and aromas of the food products diegos grandmother was a great cook and she was a key factor in sparking diegos interest into the culinary world at the young age of 18 diego began to work with pioneering chef benito molina at manzanilla restaurant in ensena...