“Toto. We’re not eating tacos any more.”

<Note to self…always say yes to any press trip where the other writers are food writers.>

Our press trip got off to a bit of a slow start, what with Bill Esparza and Josh Lurie having their flight turned around because of a loose windshield (apparently it’s not comforting when the pilot announces to the passengers that it’s making a ‘nervewracking sound’.)

By the time they got on the next flight yesterday morning, our lunch that was scheduled for 1 pm, was closer to 4 pm.

It was worth waiting for.

Carlito Cham grew up in a bi-cultural Chinese/Mexican home and the resulting mix are dishes like the stuffed lobster curry you see pictured above. There were others, lots and lots of them, like crab-stuffed banana peppers in a panko-crust with a mango sauce, or cracked crab dripping in a messy sticky superb sauce that had everyone eating their own hands. You know…just your typical Mexican fare.

Carlito’s Restaurant is down a dusty road between Pescadero and Todos Santos; a little oasis that you definitely want to find. After stuffing us senseless we were sent on our way.

To Rancho Pescadero, right by the ocean, where I’m typing this right now.

I am stretched out on a chaise lounge, on a huge open deck that faces the pounding Pacific. My coffee will be delivered to my door in ten more minutes after one of my best sleeps in a long time (was it because of the wood-framed glass wall that completely disappears so that I was sleeping in an open-sided treefort to the breeze and surf? or was it because I felt as stuffed as a big ol’ turkey at Thanksgiving?)

But let me tell you about Chef Bueno. His name is for real and so is his cooking.

We arrived – just as the sun was showing off with spectacular streaks of magenta and purple – and after driving down a bumpy road, past lots of  healthy-looking gardens. Turns out all those wonderful plots are the organic fodder that  fueled our meal.

Thankfully, dinner wasn’t until 8:30 and after a Hibiscus martini by the pool, I could almost detect hunger pangs. That was a happy coincidence as Chef Beuno was clearly on his game.

Gazpacho that tasted of sunshine and summer. Empanadas with an intense gremolata. Halibut fresh off the boat. Foccacia with the crispest, lightest chew I’ve ever ever tasted.  And quite possibly the best pork chop of my life. Tasting plates kept coming out of the kitchen as the chef told us how he wanted to ‘take us around the world’ with his cooking. He definitely took us on a culinary tour but created it all with food firmly grounded in the Baja region.

Things have certainly changed around here since I was last here (apparently a lot can happen in 15 years).

Locally sourced & organically grown is catching on everywhere. It is certainly not the exclusive domain of any one region. But I think the Baja, with such an incredible growing climate and culinary geniuses, just might have the whole thing nailed.

I’ll keep you posted…sounds like we’ll be going out for a few more good meals yet.

You know…just your typical Mexican fare.