I was heartsick from lack of travel during this seemingly endless pandemic until I realized that all the culinary adventure I need is right at home in Todos Santos, Baja California Sur. Join me as I share in the Ruiz family tradition of empanada night, where the family recipe includes teamwork, lots of muscle, and patience. The end result is something you simply cannot find any where else.

A girl cannot live on Mexican food alone. Well, not for more than five weeks, it seems. For a change of pace, I indulged in the French creations of Chef Abel Hernandez at Eloise Chic Cuisine. It was a brief but all-consuming romance to remember.

This is my story of how one short-haired black lamb taught me that when cooking begins with an animal sacrifice, you have no choice but to strive for perfection.

Tucked within the Paradisus Hotel, with a view spanning from the Pacific Ocean to the Sea of Cortez, Gastro Bar by Martin Berasategui is raising the bar for Baja California dining.

A relative newbie in San Sebastian, the menu at Chef Paulo Airaudo's Amelia featured the local ingredients of the season but with unusual touches like a Criolla that hinted at his Argentinian roots.

Pasillo de Humo is 3-story property in the Condesa neighborhood of Mexico City. Chef Alam Mendes Florian sets the Oaxacan table with simple presentations that delight with uncommon aromas and tastes.

I tumbled down a rabbit hole into a magical Basque land of festivities, gastronomic treasures, and kindred spirits on the bank of the estuary of Bilbao.

Corn comes in many forms in Mexico, none more divine than the street food staples: elote which is eaten on the cobb and esquites which are seasoned and served in a cup dressed with aged cheese, mayo, lime and chile powder or hot sauce.