One year ago, Congress defunded public media. Now that we're 100% community funded, please become a sustaining member or increase your existing membership today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Viva Baja: The Region's Top Chefs Come to L.A. to Cook at Playa
Cocolata clams in Baja California Sur (Photo by Krista Simmons/LAist)
You may not have the funds (or the vacation days) to get your behind down to Baja, but there's always a way to experience a culinary adventure here in L.A. Starting Sunday, September 16, John Sedlar will be inviting three of Baja's best chefs to create unique a la carte dishes in conjunction with his new rooftop garden-inspired menu.
Each guest chef will host three nights in this three-week series with their menu, and of course there will be collaborative cocktails mixed up by Executive Bar Director, Julian Cox, including the release of Playa's new Baja Punch.
Sabina Banderas of La Guerense, who was awarded LA Street Food Fest's "Best in Show" by judges Jennifer Sommer (Food & WIne), Jonathan Gold (L.A. Times) and Simon Majumdar (Iron Chef America), will cook the first three nights. She is most well known for her popular seafood stand in the Sea of Cortez, where she prepares with unique tostadas of sea urchin, sea cucumber, and sea snail with one-of-a-kind salsas, nuts, and handmade pastes.
Another Street Food Fest alum, Benito Molina, will be bringing his unique fusion of Baja ingredients and flavors with an urban twist that comes from his roots, which are grounded in his Mexico City.
Chef Guillermo "Oso" Campos Moreno will be third on deck, doing dishes like halibut ceviche with sour cactus fruit and queso panela with oja santa, tomatillo sauce, and chapulines.
It sounds like a rockstar line-up, one that Javier Plascencia -- who is currently leading the charge to identify and promote Baja regional cuisine -- would be proud of.
One year ago, Congress voted to defund public media, eliminating a critical $1.7 million from our budget every year going forward. But they couldn’t silence us, and we’re not going anywhere. LAist is now 100% community funded and that means we’re taking our future into our own hands and turning to you to keep local reporting strong.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Senior Vice President News, Editor in Chief
