>> Pati Narrates: Have I told you how much I love driving?

If you're an open road enthusiast like me, the Baja Peninsula with 800 miles of sun soaked highway is where you want to be.

Today my travels take me to one of Baja's up and coming areas.

About an hour North of Los Cabos to the towns of Todos Santos and Pescadero My co-pilot?

A legend of the Baja food scene.

Chef, author, restauranteur - a man who knows these roads like the back of his hand.

Javier Plascencia.

This is definitely going to be a good tasting tour.

I can take no more Javier!

This is too good.

In my kitchen, Sammy and Juju are joining me for a couple recipes inspired by my road trip.

A Fried Snapper with a Jamaica Rub.

It's gonna be magical.

Irresistible, crispy and oh so very tasty garlic and jalapeño potatoes.

This is gonna be your new roasted potato recipe.

And a chunky super juicy tomato and avocado salad.

>> It's so good.

♪ >> Pati's Mexican Table is made possible by: ♪ epic music plays >> La Costeña.

Taste that transcends.

More information at: mexicorico.com Over 40 years, bringing authentic Latin American flavors to your table.

Tropical Cheese.

with resealable packaging.

>> Coronado Dulce de Leche Caramel, proud to support Pati's Mexican Table.

♪ Avocados from Mexico >> The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Mexbest.

>> Pati: One of the great pleasures of travelling in Baja California is letting the road take you where it will.

The freedom and sense of discovery seem to be baked in with every bend in the road.

And why road trip solo when you can bring a friend?

Acclaimed Chef Javier Plascencia is one of the most beloved culinary ambassadors for Baja cuisine.

He also knows every inch of this 800 mile long peninsula, seeking inspiration in new locations for his many restaurants.

Javier wants to introduce me to one of his favorite regions in all of Baja: the towns of El Pescadero and Todos Santos.

Our first taste is just off the road for some carnitas.

>> Gracias!

>> Salud!

>> You were born in Tijuana or San Diego?

>> I was born in Tijuana, but I went to school in Tijuana and also in San Diego.

>> What did you feel, like you were Mexican, you were American, 'cause you crossed the border daily right?

>> But Javier's love for tacos and hamburgers was not what got him started in the kitchen - it was his family.

Your family, they were in the restaurant business since you were little?

>> Yes, it's gonna be 50 years, it's turning 50 years, Giuseppi's Pizza.

I always wanted to be back in the kitchen and my brothers always wanted to be at the front of the house.

>> Okay.

so you grew up in the restaurant business, that was an Italian restaurant.

>> Yes.

>> And then when you decided you wanted to do food on your own what'd you do?

>> So after 18 years working in my family's restaurant, it just hit me, why am I doing Italian food, I'm not Italian.

I mean, we do it well, but I want to do Mexican food with ingredients from my region, and that's how the Baja Mediterranean cuisine started.

>> So it's kind of fascinating because it seems like the people here woke up, 20, 30 years ago saying "hey, we have a bounty of these extraordinary ingredients, why don't we do our own thing?"

>> We don't have anybody telling us what to do, how to cook, because we don't have those very old recipes or people telling us "you should cook that this way because it always was" - >> You're not following the techniques or the recipe.

It's a new Mexico, it's a Mexico in the making.

>> Yes.

>> That's really cool.

>> It's delicious.

>> It is, it is, it is.

Javier wants to show me where this delicious comes from.

One of Javier's many quests for inspiration led him here, an organic farm in El Pescadero, and he has been using incredibly delicious produce in his restaurants ever since.

Lucky for me, they're in the midst of harvesting strawberries.

Elizabeth Ibarra walks us through her fields.

Oh, I love the flowers!

>> Yeah.

>> Mmm.

That's so juicy.

So you guys have this super fun, creative relationship.

You must get really excited when you see what he - >> Oh, I can't wait, every time we show a different product to have at the restaurant.

It's such a beautiful relationship, the farmer with the chef.

>> Pati: I got to experience this wealth of local product first hand when Elizabeth brought us a Baja version of strawberries and cream.

>> And lots of love, for sure.

>> A lot of love!

>> That is the secret extra spice.

>> Mmm.

Mmm!

This is so good.

The strawberries are just bursting, and then the cream is tangy and a little bit salty.

>> You have to come here to taste this.

You cannot taste this anywhere else.

>> This is the Baja way.

This is the Baja life people!

In order to get to the heart of Baja flavor, Javier says we must leave the paved path.

I love driving here in Baja!

>> I discover the Baja Peninsula driving.

The scenery changes, you have the desert, cactus, you have the beaches.

>> And that's exactly where this road leads to, Playa Punta Lobos, where the local fishermen leave and return with today's catch.

>> They come back around 2PM - 3PM with - >> The day's catch.

(Pati gasps) The beach!

>> It's beautiful, one of the most beautiful beaches.

>> This is so beautiful.

>> (Greetings) >> One connection between the sea and you.

>> A little later, Javier will cook that beautiful catch of the day, and he's turning one of them into one of the best tacos I've ever had in my life.

But first, I'll get started in my kitchen on a recipe inspired by that taco, Pescado Frito.

Everywhere you go in the Baja Peninsula, you have the opportunity to eat the most amazing tacos.

Whether it is the fish taco in Ensenada or carnitas at the most random place on the side of the road, you're tucking things into tacos, so today I'm gonna make a meal that's all about tucking it into a taco.

Of course you have the choice of not tucking it into a taco, but I think you're gonna end up tucking it into a taco.

So today I'm making Fried Fish with a Jamaica Rub.

Flor de jamaica are dried hibiscus flowers, and in Mexico we use them to make agua fresca and also tea, but here we're gonna use them to make this dry rub, and I'll just break them up a little 'cause they're big.

The hibiscus flowers have some pretty amazing properties, like they have more vitamin C than citrus, they're also supposed to be a very good digestive, and they have a really punchy and bright tart cranberry-like flavor.

I used to play with hibiscus with my sisters all the time.

We used to pretend we were making perfume 'cause when you add it to water, really strong colors start to appear and we thought they we were some famous perfume maker somewhere.

Anyway we have the hibiscus flowers, I'm gonna add this to my mini food processor.

Then we'll add 1/4 cup of dried oregano, and then we'll add 1/4 cup of dried epazote leaves.

1 tablespoon of all-purpose flour, then I'll add 2.5 teaspoons of salt, 3 chile de arbol that I already toasted and coarsely chopped.

I would have never thought of doing something like this, but it was just the Baja thing.

People there are really free, and it made me want to try new things, and I like it.

Okay, now careful when you open it because the ingredients in here are intense, so you'll smell it.

Now that this is finally ground I can add the zest of an orange and the zest of a lime, and now I'm getting the citrus aromas.

This rub is really fascinating, it's really exciting.

So we'll have the two different kinds of zest with very different taste, and I'll pulse again so this all mixes.

And the smell is just so powerful!

It's like you just walked into a spice store.

I grew up eating fried fish, it used to be Mojarra Fritas, but you can make fried fish with any kind of fish, so today I'm making fried fish with red snapper.

Here I have 2, and they're between 3 - 4 pounds each.

I'm gonna cut some slits, you wanna make deep cuts because we're gonna add the dry rub right in there.

So I'll make 3 slits.

Okay, so now I'm doing the other side.

I'm going to take this dry rub that you just made with me, and this is gonna go inside these slits, mmm?

That looks phenomenal!

It's tart, acidic, spicy, exotic.

It's gonna be magical.

I have the rub on both sides, I'll place this fish in my fridge, and the fish will start soaking up all those flavors.

To go with that fish, I'll make some really irresistible and crispy Jalapeño Garlic Potatoes.

I have 3 pounds of baby red potatoes, and I'm cutting them into quarters because I want them bite sized, and I also wanna cut them small because I want them to crisp and brown all over.

I'm gonna start throwing these potatoes in this baking dish.

Add 3 tablespoons of olive oil, 1 teaspoon of salt, and then I'm gonna toss them with my hands to make sure they're all covered, and I have my oven at 450 degrees which is really hot for 1 hour 10 minutes because I want them to crisp.

>> I'm exploring the open roads of the Baja Peninsula with Chef Javier Plascencia, but all roads have a final destination.

Javier's latest creation, Jazamango, is ours.

Located in the town of Todos Santos, and focused on the freshest local ingredients, the restaurant is a combination of his Baja cuisine and lifestyle.

Really happy to be here with you in your element, in your space.

>> Thank you, you're Baja loving it?

>> I'm Baja loving it!

>> This is the first snapper we got from the beach earlier.

We're gonna fry this one, so we'll do some cuts here, and then we have the mixture of flour, and we're gonna add a Japanese condiment.

It's red pepper with a little bit of orange peel.

>> Oh delicious.

>> So tasty.

And let's take it over there.

Very hot oil, you start with the head.

>> Woah.

>> There's 4 egg whites here, add it, and you can mix it.

Same flour I had.

>> So it becomes a little - >> Like a crust, yes.

So look how beautiful this is.

This is ready to go to the oven.

We're gonna finish this in the wood fire, but after it's baked, so it goes.

>> So we're making snapper two ways, and for the salt crusted snapper you already infused some Baja olive oil.

>> We have some Baja olive oil, lemon, very fresh garlic, rosemary and thyme.

Then we add a little chile de arbol.

>> Mhmm.

>> Oh, that's amazing!

He's putting that in the wood oven.

So this is more olive oil.

>> Cherry tomatoes from our garden, more chile de arbol, and I want this to get them really blistered.

Okay.

>> Wow!

>> But see how the skin is very crispy?

>> Yes.

So you have glory, glory hallelujah.

It's like fish chicharon.

I mean, ridiculously crispy.

>> It is very moist.

>> You're like 1000 steps ahead of me, I'm still trying - wait!

What do you have there?

(Pati Laughs) >> Mmm!

Sorry I was hungry.

That's the flour tortilla this region really likes.

Nobody eats a lot of corn tortillas here, but flour tortillas which are amazing.

>> Mmm.

>> How good is that, huh?

>> Mmm.

>> Okay, so remember that we baked in the wood fired oven garlic and blistered the tomatoes, and now we do a little salsa.

>> Can I try a little?

>> Please!

>> Mmm!

Mmm, mmm, mmm.

>> Wait 'till you try with the fish.

(chips away salt) >> It smells completely different from the other fish, like it's another story.

>> Yeah so what it does is keeps moisture in, so this fish will be super juicy.

>> Like steamed inside the crust.

>> Exactly.

>> Mmm.

Wow.

>> Mmm!

>> Completely different than the other one.

>> Woah.

It's like silk!

>> Very silky.

>> I can take no more Javier, this is too good!

>> So this is Baja California on a plate, yes?

>> I think it really represents the Baja that I'm trying to get to know, so thank you!

>> Cheers, salud!

>> The potatoes are in the oven, and they've been there for about 1 hour and 10 minutes, so now I'll make a quick jalapeño and garlic rub to drizzle on those potatoes.

Chop the jalapeño finely.

You know, this road trip in Baja and my experience in Todos Santos was so fascinating to me 'cause I had never been and it is all simmering with new content and new ideas, and it's really exciting!

But at the same time it's just cool and has a really nice pace and was really fascinating.

Then I have 7 garlic cloves that I already peeled.

Now I'll add 2 tablespoons of olive oil right in here.

Just a bit more salt, like 1/4 teaspoon.

It will all mix with the potatoes that I'm gonna take out of the oven.

It smells mmm!

So nice.

The potatoes are already roasted, and they got the crisp, they definitely got the crisps, and then I'm adding this jalapeño mixture.

If I added it at the beginning it would have burnt.

See how pretty it is 'cause you have the brown roasted crispy, and now we're mixing it with this spiced up mixture.

This will be your new roasted potato recipe, it's irresistible!

Back in the oven at the same 450 degrees for 35 more minutes.

I got my fish that's covered in this dry rub, and I have my oil that's been heating here, and I have it at 365 degrees.

I'll dredge the fish in some flour, and the flour will give it an extra crisp coating.

If you want to have some fun in the kitchen, then fry some whole fish!

Look at the bubbles!

It will be about 7 - 8 minutes.

Red Snapper is my favorite fish, it has a beautiful word in Spanish, it's called "Huachinango", and while my huachinango is frying I'll make a quick tomato and avocado salad.

I have here some gorgeous heirloom tomatoes.

Look at this beauty!

It's just gorgeous, it has the orange, deep yellow, red, almost violet.

Mmm, mmm.

Some red onion.

I love the little slivers.

I'm going to make the dressing, and I'll start dressing it so the tomatoes and onion can start soaking up that flavor, and my dressing will have 2 tablespoons of white vinegar, about 2 tablespoons of freshly squeezed lime juice.

1/2 teaspoon of brown sugar, 1 teaspoon of salt, and some freshly ground black pepper, and then 1/4 cup olive oil, which is 4 tablespoons, and we're whisking that.

I'm reserving some because now I'm gonna cut some avocado.

Absolutely gorgeous avocados!

I'll drizzle the rest of the vinaigrette on top.

I'll crumble queso fresco right on top of my tomato and avocado salad.

It'll be salty and tangy.

I have one last thing I need to do, remember that jamaica rub I made for the fish?

I saved 3 tablespoons which are right here, and look at the beauty of this 'cause it's just beautiful, and I'm going to squeeze the juice of 2 limes, the one I zested and one I didn't right on top of this dry rub.

Gonna squeeze orange.

Look at the color of that mixture.

That is why my sisters and I used to play with hibiscus flowers when we were little, because magical things happen to jamaica when it's touched by liquid.

Now I'l add some scallions, 1/2 a cup.

Then I'll add about 1/2 a cup of chopped cilantro.

I don't want a fine chop, I wanna coarsely chop because I want that sauce for my fish to be chunky.

Looks like a very generous 1/2 cup.

It's a 1/2 cup Pati size.

Mmm!

Gorgeous.

Now for the second fish.

Perfect.

Juju - Gracias.

Sammy!

>> Wow it's the whole fish.

>> It is, and I broke the tail!

I broke the tail.

so it's a whole red snapper, and I have another one coming out of here in just a second, let me see if it's ready.

>> How do you tell when a whole fish is ready?

>> So, I mean you know with time and also the fish should come away from the bones, that's another way to tell.

So I'll let it drain here a little.

Ooh, but look at that!

The best part about this fish is that you can take off the pieces that are the perfect size for a taco.

You can choose to eat it without a taco, but hey - right?

>> Mmm!

So good.

>> So tasty!

Super crispy on the outside, and the fish is so nice and flaky, and you get these crispy bits with that crazy seasoning.

What do you think about the sauce?

>> It was really good, sour but also a little bit sweet.

>> And what do you think about the potatoes?

>> You can taste the garlic but they're also spicy at the same time.

>> Mhmm.

>> And they're also really crunchy so it's so good.

>> Mmm.

>> Can I have more fish?

>> Mhmm!

>> Pati: For recipes and information from this episode and more, visit patijinich.com, and connect!

Find me on Facebook, Twitter, Instagram and Pinterest @PatiJinich.

>> Pati's Mexican Table is made possible by: ♪ epic music plays >> La Costeña.

Taste that transcends.

More information at: mexicorico.com A tradition of authentic Latin flavors and family recipes.

Tropical Cheese.

>> Coronado Dulce de Leche Caramel, proud to support Pati's Mexican Table.

♪ Avocados from Mexico >> The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Mexbest.

Proud to support Pati's Mexican Table on public television.