The Baja Med movement originated in Mexico’s Baja California and is now grabbing the attention in both Mexican and international culinary circles with its vibrant blend of Mexican, Mediterranean and Asian influences.
On the other side of Mexico, the Yucatán Peninsula is home to a melting pot of communities who settled in the dazzling area separating the Caribbean Sea from the Gulf of Mexico. The state’s unique culture mix has enriched the local gastronomy, making it one of the country’s most celebrated regional cuisines.
Join chefs Drew and Regina as they demo an introduction to both sides of the Mexican coastline, highlighting the unique flavors from Baja and the Yucatán, and showcasing how tradition and sourcing influence these most excellent cuisines.
Chef Drew Deckman will highlight the unsurpassed quality and consistency of seafood coming out of the Baja region with live geoduck “Deckmans” style while Chef Regina Escalante Bush will prepare grilled octupus, with Sikil P’ak (Pumpkin Seed Salsa) to go with the octopus. Pumpkin seeds are a historical and integral ingredient and used a lot in Yucatán dishes.
The Kitchen Counter is a public stage that is visible to all, to experience the tastes and story of Slow Food. A ticket at the kitchen counter gets you a front row seat to engage directly with the chef.