Seafood Goes South of the Border

Seafood tastes super fresh with the bright flavors of the Baja and beyond.

One of Executive Chef Jaime Herrera's best menu inspirations came while visiting family in Ensenada, a coastal city on Mexico's Baja Peninsula, just a couple hours' drive south of Tijuana.

At the end of the road? The ultimate fish taco experience, which Herrera brought back to share at the University of California-Santa Barbara.

“There's a big fish market, and at the edge there are little bars, restaurants and food stands,” he says. “

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