Rick Bayless in Baja, Tijuana:
“I used to think it was a crummy border town,” Bayless says. “But it’s actually gotten quite beautiful.”
Misión 19 Plascencia sources ingredients from within 120 miles for dishes like slow-cooked short ribs topped with a Mission fig syrup and black mole. “He’s one of Mexico’s top talents, a chef to watch,” Bayless says.
Artículo original de Food & Wine Magazine aquí