Mon, Magdalena Bay BCS: going w local fishermen lobstering, clamming, collecting scallops, monitoring sea turtles

Sun, Espiritu Santo: I got to cok this amazing yellowtail

Sun, Espiritu Santo: our whole filming crew at camp on the island

Sun, Espiritu Santo: Our filming equipment boat arriving at island

Sun, Espiritu Santo: dolphins & whole school of flying Manta Rays

Chocolata clams on the half shell at Bismarkcito on the malecon in La Paz BCS. An amazing experience

Chef Jesus and I digging into his dish in the patio of his beautiful La Paz resto

Grilling local octopus @Las3virgenes w chef Jesus Chavez Partida. Delicious dish, gr8 guy!

When did this happen? Does it really need 31 ingredients?

Roasted habaneros in atomic-proportions for making salsa for Frontera & Xoco

Poss new Frontera dish: wood-grilled pork loin with Oaxacan yellow mole, slow-roasted fennel, tamal ciego

Poss new Frontera dish: shrimp&potato flautas w Oaxacan pasilla chile sauce, lime&chile arugula

Poss new Frontera dishes: ench of shredded pork/ham hocks, rstd tom-habanero sauce, orange-drsd peashoots

Tasting poss new dishes for Frontera w chef Richard James: Pellizcadas w beer-braised shrooms, salsa negra, crema

@ Frontera: incred tasting of dates from Flying Disc Ranch. Barhis=date butter, the deglet noors=spice infused

Settled back n2 Chgo.Empty fridge.Tried new Arami Sushi. Really gr8! Esp the spicy tako maki w apple, sumono salad

Met friends Chris&LaVeryl Lower (Metro,Big Truck Tacos,etc) @ new @LudivineOkc.Gr8 farm2table meal,gr8 cocktails!

105 Degrees OKC: Gianduia sampler dessert. Go. Eat. This.

105 Degrees OKC: Red Velvet cake--one of the many memorable desserts.It's HARD to make this food so btful & delish

105 Degrees OKC: parsnip "pasta" with pesto and half-dried tomatoes.So delish you never miss the meat or the stove