Hooked on Baja

HOOKED ON BAJA WILL LURE YOU SOUTH OF THE BORDER

Hooked On Baja, By Tom Gatch, (The Countryman Press, Woodstock, Vermont, 2007, 206 pages.)

 

Book Review: By Dennis Moore

 

November 11, 2010 (San Diego) -- Tom Gatch, who has built a solid reputation as one of the foremost writers and photographers focusing on outdoor and recreational topics in Southern California and the Baja Peninsula, has written the definitive book on where and how to fish Mexico’s legendary waters, Hooked On Baja.


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PARTY PLEASER: LA FIESTA CEVICHE


Recipe courtesy of Chef Raul Delgadillo; originally published in Hooked on Baja by Tom Gatch

November 10, 2010 (San Diego)--Mexico is surrounded by the sea, so it is easy to understand why seafood plays such an important role in la cocina Mexicana. One of the most popular appetizers is ceviche. Almost every coastal state has its own rendition of this mixture of raw shrimp, fish or scallops, which naturally ‘cooks’ itself in fresh citrus juice. This particular recipe is a specialty of Executive Chef Raul Delgadillo at La Fiesta, a popular restaurant in San Diego’s Gaslamp Quarter, and is typical of the version served in Acapulco.


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WINTER TREAT: SCALLOP CEVICHE

 

Recipe courtesy of Tom Gatch, author of Hooked on Baja

 

November 10, 2010 (San Diego) -- During the winter months, there always seem to be an abundance of those tasty little bay scallops on the market. While they are a bit too small to cook individually, bay scallops are generally used effectively in appetizers, pastas and perhaps most deliciously, in Mexican-style ceviche. Here’s a simple recipe that is bound to get your guests smacking their lips!


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