Chef Chiñas is a Mexico City native who has been working for two years in his two restaurants with a concept of his own creation. He claims that the general public has treated him quite well due to his different gastronomic proposal that is distinct from what is offered locally.
Chef Mario Medina claims that Lazzo de Tinto is one of the pillars and main starting points for Rosarito’s new gastronomy. Chiñas added that the beginning of his career in Rosarito started with the pandemic. One of his former colleagues in Mexico City told him about jobs offered in this coastline city. Richard sent his resume, was selected, and he started to create his restaurant’s concept. He began by making auteur cuisine whose popularity started to consolidate among customers.
At first, his menu had 170 dishes with several preparation methods using local products such as fish and seafood. He subsequently opened another restaurant at Marina de Palmira in La Paz, Baja California Sur. This year he won the Fine Dining award by CANIRAC, demonstrating that his culinary proposals, presentations, and combinations are adored by the public.
Lastly, Chef Richard made an avocado toast with steak slices, onion, bell pepper, salsa, and quail eggs; a different kind of “avocado toast” to what is normally known.
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