We'll travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. We'll meet a chef who uses fresh herbs, vegetables, and seafood for his restaurant Laja that is considered a "destination," not a restaurant. We'll also travel to a wine school in the fertile valley of Guadalupe then visit a French chef who runs a five-diamond resort restaurant in Los Cabos, Mexico. Join us as we show you why this Mexican hotspot is compared to the gastronomic powers in France. And in the gourmet kitchen, we're sharing a savory recipe for mongolian stewed garlic.
