Mexico: One Plate at a Time - Season 8 Episode 11 Sustainable Aquaculture in the Rich Waters of Ensenada
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.
First Air Date: Jan 10, 2003
Last Air date: Jun 24, 2019
Season: 12 Season
Episode: 168 Episode
Runtime: 25 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 4.383
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Episode
Mediterranean Baja
Tijuana Taco Crawl
Cooking on the Sea of Cortez
Presenting, World-Class Wines of Baja
Eat Like a Local in Los Cabos
From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay
Cooking in Wine Country
Tijuana Round Table
Extraordinarily Delicious Ensenada
Mexican Microbrews and Pub Fare
Sustainable Aquaculture in the Rich Waters of Ensenada
Todos Santos Magic
Baja Beach House Cooking