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The Baja California Cookbook: 60 Recipes from Lower California
A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border.
Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean.
Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter opens with a hand-drawn map and gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.
Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean.
Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter opens with a hand-drawn map and gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.
- GenresCookbooksFoodNonfiction
272 pages, Hardcover
Published March 17, 2020
38 people are currently reading
103 people want to read
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Displaying 1 - 13 of 13 reviews
September 21, 2021
Baja California: 4
Overall, I would recommend this cookbook.
Scale of 1-5, 5 being best.
Design: 4
[5] Is the book bound nicely? Can I leave it open on the counter to read while cooking?
[5] Does the cover of the book inspire me?
[4] Are there pictures for most recipes?
[1] Are there diagrams for trickier techniques?
[2] Is the organization/flow of recipes logical?
Content: 4.5
[4] Do the recipes taste good?
[4] Are the recipes easy?
[4] Are the recipes enjoyably challenging?
[5] Are the ingredients easy [for me] to source?
[5] Is the mix of memoir/narrative appropriate?
Miscellaneous: 3
[Y] Did I learn something new?
[N] Did I add anything to my “Best recipes” album?
[Y] Did I add any recipes to my “Recipes” album?
[Y] Is there anything I didn’t make that I’m very excited about?
[Y] Did any recipes fail?
Design:
This book is beautiful. It opens nicely and stays open. There are a number of inspiring and delicious photos within. I would like it if they cited the photo in the book where a recipe is featured, as you sometimes have to infer that the sauces pictured a few pages back are the sauce recipes you’re now seeing. But overall, most things are in there SOMEwhere. There were no diagrams or multi-step photos in the book (could have been for something like making tortillas). The flow of recipes is based on three categories: 1) The Ranch 2) The Coast and 3) The Wineries. This was a bit confusing because the wineries start featuring both seafood and non-seafood dishes. It works with the memoir style of the book, but is not optimized for the cookbook element.
Content:
The recipes I’ve made are tasty. There’s a respectable mix of easy (white sauce for fish tacos) and complicated (tortillas, anything involving octopus) recipes. The ingredients would overall be very easy for me to source. The memoire element of the book is interesting and adds a bit of context to the recipes. The narrative relating to each recipe is useful, but could perhaps be better organized – at times, the paragraph or two about the recipe pushes the instructions onto the next page, leaving the ingredients list on a completely different page.
Miscellaneous:
I feel like I did learn quite a bit about the culture and cooking style of Baja California. I learned that I probably won’t ever bother cooking octopus : ) And I also learned that flour tortillas are indeed authentic, but in certain parts of the country – don’t let others shame you for what you enjoy. I have yet to add anything to my Best Recipes album but will revise if that changes. There are many recipes I’m hoping to try still, and will revise this review if the experience changes anything. I don’t burn things often when cooking, but I also don’t do much frying – with that said, I burned the chilies when making Salsa Negra and decided to start over.
While the book starts out strong with very authentic steak tacos, salsas, etc., I was a bit disappointed to see it fizzle out as we got into the wineries section as the recipes warp into small plates (clear influence from the tasting-menu background of the author) that don’t feel like they really belong in the same book as the other recipes. There’s a reason my French Laundry, Alinea, etc. cookbooks are a bit dusty.
Another quick note, I feel like the cookbook could have had a drink recipe or two, something hyper-regional or that was sentimental to the author given the connection between the recipes and his upbringing.
Despite my criticisms, I do believe the first half of this book has so much to offer! I would recommend you read this book if you are interested in the foods of Latin America, as it was a succinct way to gain an understanding of a region’s cuisine that often flies under the radar.
Overall, I would recommend this cookbook.
Scale of 1-5, 5 being best.
Design: 4
[5] Is the book bound nicely? Can I leave it open on the counter to read while cooking?
[5] Does the cover of the book inspire me?
[4] Are there pictures for most recipes?
[1] Are there diagrams for trickier techniques?
[2] Is the organization/flow of recipes logical?
Content: 4.5
[4] Do the recipes taste good?
[4] Are the recipes easy?
[4] Are the recipes enjoyably challenging?
[5] Are the ingredients easy [for me] to source?
[5] Is the mix of memoir/narrative appropriate?
Miscellaneous: 3
[Y] Did I learn something new?
[N] Did I add anything to my “Best recipes” album?
[Y] Did I add any recipes to my “Recipes” album?
[Y] Is there anything I didn’t make that I’m very excited about?
[Y] Did any recipes fail?
Design:
This book is beautiful. It opens nicely and stays open. There are a number of inspiring and delicious photos within. I would like it if they cited the photo in the book where a recipe is featured, as you sometimes have to infer that the sauces pictured a few pages back are the sauce recipes you’re now seeing. But overall, most things are in there SOMEwhere. There were no diagrams or multi-step photos in the book (could have been for something like making tortillas). The flow of recipes is based on three categories: 1) The Ranch 2) The Coast and 3) The Wineries. This was a bit confusing because the wineries start featuring both seafood and non-seafood dishes. It works with the memoir style of the book, but is not optimized for the cookbook element.
Content:
The recipes I’ve made are tasty. There’s a respectable mix of easy (white sauce for fish tacos) and complicated (tortillas, anything involving octopus) recipes. The ingredients would overall be very easy for me to source. The memoire element of the book is interesting and adds a bit of context to the recipes. The narrative relating to each recipe is useful, but could perhaps be better organized – at times, the paragraph or two about the recipe pushes the instructions onto the next page, leaving the ingredients list on a completely different page.
Miscellaneous:
I feel like I did learn quite a bit about the culture and cooking style of Baja California. I learned that I probably won’t ever bother cooking octopus : ) And I also learned that flour tortillas are indeed authentic, but in certain parts of the country – don’t let others shame you for what you enjoy. I have yet to add anything to my Best Recipes album but will revise if that changes. There are many recipes I’m hoping to try still, and will revise this review if the experience changes anything. I don’t burn things often when cooking, but I also don’t do much frying – with that said, I burned the chilies when making Salsa Negra and decided to start over.
While the book starts out strong with very authentic steak tacos, salsas, etc., I was a bit disappointed to see it fizzle out as we got into the wineries section as the recipes warp into small plates (clear influence from the tasting-menu background of the author) that don’t feel like they really belong in the same book as the other recipes. There’s a reason my French Laundry, Alinea, etc. cookbooks are a bit dusty.
Another quick note, I feel like the cookbook could have had a drink recipe or two, something hyper-regional or that was sentimental to the author given the connection between the recipes and his upbringing.
Despite my criticisms, I do believe the first half of this book has so much to offer! I would recommend you read this book if you are interested in the foods of Latin America, as it was a succinct way to gain an understanding of a region’s cuisine that often flies under the radar.
March 16, 2020
This book is more than a cookbook, it's a book about the people and food of Baja. I enjoyed reading about the chefs and the people from Baja and the food they cook. Sadly, I haven't been to Baja. I've driven down California as far as San Diego. This cookbook transported me there as I read through and looked at the recipes, stories, and the pictures. Many of the recipes are simple but provides delicious meals, and there are some recipes with unique ingredients that I haven't tried such as rabbit and octopus. Some recipes are complex but for once in awhile it would be worth the time and effort for flavorful dishes. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
March 22, 2020
This Cookbook is absolutely gorgeous! The photos really draw you in and make you want to create whatever the food is pictured on the pages of the cookbook.
The recipes are delicious and simple to create. Each recipe we tried was absolutely fantastic! I am not much of a chef and I was able to create several of the recipes in this book.
If you are looking for authentic cuisine look no further than the Baja California Cookbook.
I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.
The recipes are delicious and simple to create. Each recipe we tried was absolutely fantastic! I am not much of a chef and I was able to create several of the recipes in this book.
If you are looking for authentic cuisine look no further than the Baja California Cookbook.
I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.
April 20, 2020
The Baja California Cookbook is the ideal choice for foodies during social distancing. I feel very lucky to have received it from Ten Speed Press in exchange for a free and unbiased review.
Lush with photos of the region. Its people and Chef Hussong's food, the book instantly transported me to Baja. Spending an evening with this mixture of travelogue, memoir and highly detailed recipes was a mini-vacation in Mexico. I can't wait to open the pages again.
Lush with photos of the region. Its people and Chef Hussong's food, the book instantly transported me to Baja. Spending an evening with this mixture of travelogue, memoir and highly detailed recipes was a mini-vacation in Mexico. I can't wait to open the pages again.
June 24, 2021
Delicious recipies.
June 24, 2023
First of all, I want to point out that. I really like this type of content. Boating, yachting, sailing, fishing and anything that falls under the concept of a marina.
I leave this information below for those who want to read it. A look at Boat and Yacht History:
the ships we encounter today are; They are large, robust and self-propelled watercraft used to transport cargo across the seas and oceans. This was not the case hundreds of years ago, and current ships went through countless centuries of development until they became what they are today.
In ancient times, sailors used rafts, bamboo logs, reed bales, inflated animal hides, and baskets covered with pitch to cross small bodies of water.
As a matter of fact, the first boat; it was in the form of a simple frame made of interconnected rods and sewn animal hides that skillfully covered them. These boats could easily carry large and heavy loads. Information about similar old boat examples; You can find it among bull boats, Eskimo canoes, and British Islander merchant ships on the North American plains. In addition to these, another old-style boat is the one carved from the log and the ends of which are sharpened. Some of these were 60 feet (approx. 18 m) long.
When we look at the history of seafaring in ancient times, we come across a very interesting study of human strength and survival instincts. For example, in ancient times, the simple shovel mechanism we know was not used. Instead, people used their hands to move through the water in tiny boats. They propelled their rafts forward, pushing the masts to the bottom of the rivers. Increasingly, using his creative instincts and ingenuity, man redesigned the posts by straightening them and widening one end, thus making it usable in deeper waters. Later, this form was masterfully redeveloped and the blade fixed to the sides of the boat was transformed into the shape of a wide oar.
Invention of the sail
The invention of the sail was the greatest turning point in maritime history. Sails replaced human muscle movements, and sailboats were able to travel longer with heavier loads. The first ships used square sails, which were best suited to sail downwind. Side sails were invented later.
The Egyptians credit the emergence of advanced sailing cargo ships. These were made by connecting and stitching together small pieces of wood. These cargo ships were used to transport large stone pillars used in the construction of monuments.
Here are the contents I love about two beautiful marinas.
https://foodlord.net
https://theboatyacht.com/2000-baja-44...
https://numberoneboats.com/2000-baja-...
https://theboatyacht.com/baja-40-outl...
https://numberoneboats.com/baja-40-ou...
https://theboatyacht.com/baja-405-for...
https://numberoneboats.com/baja-405-f...
https://theboatyacht.com/boats-for-sa...
https://numberoneboats.com/boats-for-...
I leave this information below for those who want to read it. A look at Boat and Yacht History:
the ships we encounter today are; They are large, robust and self-propelled watercraft used to transport cargo across the seas and oceans. This was not the case hundreds of years ago, and current ships went through countless centuries of development until they became what they are today.
In ancient times, sailors used rafts, bamboo logs, reed bales, inflated animal hides, and baskets covered with pitch to cross small bodies of water.
As a matter of fact, the first boat; it was in the form of a simple frame made of interconnected rods and sewn animal hides that skillfully covered them. These boats could easily carry large and heavy loads. Information about similar old boat examples; You can find it among bull boats, Eskimo canoes, and British Islander merchant ships on the North American plains. In addition to these, another old-style boat is the one carved from the log and the ends of which are sharpened. Some of these were 60 feet (approx. 18 m) long.
When we look at the history of seafaring in ancient times, we come across a very interesting study of human strength and survival instincts. For example, in ancient times, the simple shovel mechanism we know was not used. Instead, people used their hands to move through the water in tiny boats. They propelled their rafts forward, pushing the masts to the bottom of the rivers. Increasingly, using his creative instincts and ingenuity, man redesigned the posts by straightening them and widening one end, thus making it usable in deeper waters. Later, this form was masterfully redeveloped and the blade fixed to the sides of the boat was transformed into the shape of a wide oar.
Invention of the sail
The invention of the sail was the greatest turning point in maritime history. Sails replaced human muscle movements, and sailboats were able to travel longer with heavier loads. The first ships used square sails, which were best suited to sail downwind. Side sails were invented later.
The Egyptians credit the emergence of advanced sailing cargo ships. These were made by connecting and stitching together small pieces of wood. These cargo ships were used to transport large stone pillars used in the construction of monuments.
Here are the contents I love about two beautiful marinas.
https://foodlord.net
https://theboatyacht.com/2000-baja-44...
https://numberoneboats.com/2000-baja-...
https://theboatyacht.com/baja-40-outl...
https://numberoneboats.com/baja-40-ou...
https://theboatyacht.com/baja-405-for...
https://numberoneboats.com/baja-405-f...
https://theboatyacht.com/boats-for-sa...
https://numberoneboats.com/boats-for-...
September 24, 2020
Fresh, fast, and muy delicioso, easy Mexican recipes to make at home.
This entire review has been hidden because of spoilers.
July 9, 2021
The book of never heard Baja California food and recipes:Love it !
October 23, 2022
I wish there were more pictures and diagrams of techniques, and this felt disjointed, but some interesting recipes and I liked the way the author's story was interspersed.
March 16, 2025
I loved the watermelon with chile powder recipe and jicama with lime and salt hahaha pinche bato mamon
August 13, 2020
This book is gorgeous. Beautiful food, pictures, recipes, and stories, all wrapped up in this gorgeous book. I very much enjoyed how approachable the food is, and how they describe a cuisine and culture that may be unfamiliar to much of the country. I live in So Cal, so it’s as much a part of our local Mexican food as In N Out is to burgers here.
The recipes are very simple and uncomplicated. Great food, truly great food, need only have a handful of high quality ingredients in order to be perfect. The food itself, and the technique need not be anything complex. That’s something the Italians, Mexicans, Spaniards, and French, have perfected to a science over many hundreds of years. Food so simple it’s almost silly (Spain’s tomato toast anyone? But it’s perfect.), elevated to an art form.
Baja food is like that, very simple, with a handful of really good ingredients, to make a clean, delicious dish. That’s pretty much what comprises a fish taco, or octopus taco or salad, etc.
The recipes are very simple and uncomplicated. Great food, truly great food, need only have a handful of high quality ingredients in order to be perfect. The food itself, and the technique need not be anything complex. That’s something the Italians, Mexicans, Spaniards, and French, have perfected to a science over many hundreds of years. Food so simple it’s almost silly (Spain’s tomato toast anyone? But it’s perfect.), elevated to an art form.
Baja food is like that, very simple, with a handful of really good ingredients, to make a clean, delicious dish. That’s pretty much what comprises a fish taco, or octopus taco or salad, etc.
October 8, 2020
What a great book! Baja is one of the most special places in Mexico—unparalleled seafood, rustic wood-fired cooking, venerated wine country with world-class chefs. Having grown up there in a family of fishermen and ranchers, David shares an intimate awareness of all that makes Baja extraordinary. As one of the region’s leading chefs, he reflects why Baja is becoming a favorite travel destination.
Rick Bayless
Rick Bayless
July 3, 2023
I want to eat everything in this cookbook immediately.
Displaying 1 - 13 of 13 reviews