The documentary " Expedition Baja " shows us the journey of 2,000 700 km on a motorcycle that lasted for 24 days, in which the trip was from Tijuana to the southern tip of the peninsula of Baja California, where Miguel Angel Guerrero, chef and hunter, makes his annual gastronomic journey that included scuba diving, fishing, and cooking during the day to share dinner night after night with his fellow travelers and friends that he would meet at each location he visited.
VIDEO: Trailer Expedition Baja
The film shows extraordinary recipes that highlight the freshness of its ingredients, and the characteristic touch of the Creator of the BajaMed kitchen. Expedition Baja is documented by the photographer, documentary filmmaker, and visual artist Leon Felipe Chargoy, winner of “La Diosa de la luz” (The Goddess of Light) in 2006, so the film is not only a gastronomic delight but also visual one.
The premiere of the documentary was held on Friday November 30 at the Mingei Museum in Balboa Park near downtown San Diego. Chef Miguel Angel Guerrero thanked the attendees and sponsors for their support and said: "BajaMed comes from the lower part of the Baja Mediterranean, and I put that name because you cannot say the Baja California kitchen, because it does not exist, we are creating and BajaMed is my grain of sand to create this regional cuisine.”
SanDiegoRed also interviewed the Hunter and Chef Carlos Cota Campbell, who was one of Chef Miguel Angel Guerrero’s companions in this expedition. Carlos Cota shared with us that he was very excited to had made the trip, and said: "I was invited by Chef Miguel Angel, which I have also been his partner since we were in high school, where I would help him with the cooking and many other things, and this time I got to take a truck loaded with all the food and all of the kitchen equipment.”
Now before we let him ago he commented, "we traveled all over Baja California in like zigzag pattern through the Sea of Cortez and the Pacific." About the movie he mentioned that it’s a movie you have to see to appreciate the peninsula.
Attendees enjoyed the cuisine of this famous chef on the second floor of the museum, where in large portions many dishes were offered, which included cucumbers with smoked salmon, tamales of Marlin, Paella with shrimp, abalone, pork and clam.
Politicians, businessmen, Mexican Consulate staff members in San Diego, and a number of fans of the BajaMed kitchen attended the event.
SanDiegoRed.com is proud to be a sponsor of this great Chef that although the documentary chronicles the journey of his trip to the southern part of Baja California, its history, cuisine and images are echoed in many parts of the world.