Our "fancy" sit down dinner during the Baja weekend was at Chef Benito Molina’s restaurant
Manzanilla in Ensenada. Chef Pablo Diaz was led our inspiring chef's tasting meal.
We really enjoyed the eclectic decor and the grounds. The building contains several rooms and patios, giving a wonderful indoor/outdoor vibe.
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| Pink building is their immaculate kitchen - I peeked through the large window |
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| artwork and Andy Warhol label Perrier bottle |
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| Chef Pablo Diaz |
Some of us were quite fascinated with the modern woven metal table mats and serving baskets. Gorgeous. I would buy these in a heartbeat if we had time to seek them out.
And then came the luxurious, satisfying meal. I did not take notes during the meal, as with the other tasting meal because between photography and eating, I opted to enjoy the experience more. But I will fill in the captions in the future with more details.
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| amuse bouche and salad with fig tomato olive almond cheese |
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| housemade bread, lime and salt plate for tequila |
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| oysters 4 ways, served on rock salt |
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| abalone 3 ways - the one on left fried with fried parsley (wanted to eat it like a bowl of popcorn!) |
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| Bill Esparza |
So about mid way through our delectable meal, we got a surprise visit from Mr. Baja himself,
Bill Esparza! Since most of us had gone on a number of trips with him and got our Baja food education through him, it was a very pleasant surprise.
He was in very good spirits and spent a long time chatting with us, enjoying a meal and toasting us at the end of the meal.
It was wonderful to have most of
Club Tengo Hambre together in one place as they all share a true passion for the region and it's clearly evident.
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| yellowtail curdo and crab claw (removed from shell) |
This innovative plating for the quail dish is based on a game involving a cat and bird. I loved the deconstructed dish, although some of the sauces and pickles overwhelmed the quail flavor. It was tempting to eat one square at a time but they taste better combined into a bite.
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| eel and yellowtail courses |
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| who wouldn't love a purse full of warm, just made tortillas? |
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| tender ribeye steak with finishing salt and fresh salsa - loved this combination |
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| cheese course with local cheese, of course |
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| my favorite dessert of the trip - very textural, creamy and fruity |
Our last evening treat ended with a taste of Mezcal, with a sice of orange slices dipped in ant salt as the chaser. I try anything at least once and this is not my first taste of ant! It capped off our meal quite well.
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