Chef Carlos Valdez: El Rey del Baja California Sur
|Yellow fin tuna roe pâté at Buffalo BBQ|
Valdez' modern version of pâté de jurel, or yellow fin tuna pate shows the chefs skillful command of a B.C.S. standard with a subtle perfume of smoked chipotle blended with yellow fin tuna roe served with pipettes of chile de arbol oil and soy alongside a smoked manilla clam with parsley, garlic butter.
|Tostada de atun at Buffalo BBQ|
There have always been Japanese and Chinese flavors in Baja cuisine, mostly in respect to condiments, but Chef Valdez's love for Japanese cuisine and culture goes a step further--he travels there often. His tostada de atun, or tuna tostada is served on a wonton-style toast with algae, tobiko(flying fish roe), black and white sesame, wasabi mayo, and sliced avocado.
La Paz is the perfect Mexican town to visit in B.C.S--all of the necessary tourist comforts, while retaining a Mexican character, and a bold taste of Baja at Buffalo BBQ . Chef Carlos Valdez will be opening a Buffalo BBQ's in Hermosillo later this year, and has future plans to expand his kingdom with branch in the Valle de Guadalupe. Long live the king!
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!