Ven A Comer: Cooking seafood ‘baja style’ with Chef Benito Molina - (Workshop 3)

Cooking seafood ‘baja style’ with Benito Molina, Chef at Manzanilla. Latin America’s 50 Best. and Diego Hernández, Chef at Corazon de Tierra. #LiveItToBelieveIt http://visitmexico.com/en/ven-a-comer-live-from-london Filmed at the Savoy Hotel London Benito Molina is one of Mexico's most popular and renowned chefs. In 2000, Benito opened his restaurant Manzanilla in Baja California, Mexico with his wife and fellow chef Solange Muris. Named after the olives that the region is known for, the restaurant is famed for using only the best sustainable local ingredients from seafood to wine, olive oil to chillis. No wonder it's considered one of the top dining destinations in the country. Diego Hernández launched "Corazón de Tierra" in Baja California's Valle de Guadalupe. His secret to culinary success is the ingredients he uses.they're at the heart of every dish he creates. The cuisine is reflective of the regional style , while showcasing his utmost respect for his community and environment. To stay true to Diego's vision, the restaurant sources as many ingredients as possible from its own gardens, including olive oil, honey, fruit, vegetables and meats.