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Crossing South: San Quintin: Seafood Farming

In this episode, host Jorge Meraz takes a trip down to San Quintin, which is about four hours south of San Diego. First we learn a little history about the British settlements that helped to start this town. After getting a bite to eat at Molino Viejo restaurant, we explore the fascinating world of seafood farming. Learn about the new oyster farming processes being used and observe a hesitant Jorge slurp one down with salsa and lime. The abalone reseeding project is also an intriguing venture as we get to see the tiny month-old babies, all the way up to five-year-old adults. Our last adventure takes us to Ensenada where we watch the ocean water fly into the air at the largest ocean geyser in North America, La Bufadora.

In this episode, we explore the fascinating world of seafood farming including the new oyster farming processes being used. "Pull up the oysters!"

In this episode, we explore the fascinating world of seafood farming including the new oyster farming processes being used. "Pull up the oysters!"

Credit: Courtesy of Centurion 5

Host Jorge Meraz learns how to open oysters before he slurps one down with salsa and lime.

Host Jorge Meraz learns how to open oysters before he slurps one down with salsa and lime.

Credit: Courtesy of Centurion 5

The sign outside Molino Viejo Restaurant & Bar, San Quintin, Baja California, Mexico.

The sign outside Molino Viejo Restaurant & Bar, San Quintin, Baja California, Mexico.

Credit: Courtesy of Centurion 5

A plate of tomato, topped with red wine vinaigrette, onions, Parmesan cheese and capers. This is the land of tomatoes and they grow 'em here the size of softballs - really sweet too.

A plate of tomato, topped with red wine vinaigrette, onions, Parmesan cheese and capers. This is the land of tomatoes and they grow 'em here the size of softballs - really sweet too.

Credit: Courtesy of Centurion 5

This seafood sampler was amazing.

This seafood sampler was amazing.

Credit: Courtesy of Centurion 5

Crab claws were really good - not just with butter, but with some spicy stuff.

Crab claws were really good - not just with butter, but with some spicy stuff.

Credit: Courtesy of Centurion 5

For breakfast we had some chilaquiles, machaca and what else? A seafood combination dish.

For breakfast we had some chilaquiles, machaca and what else? A seafood combination dish.

Credit: Courtesy of Centurion 5

The entrance to sea lion cove or La Lobera, San Quintin, Baja California, Mexico.

The entrance to sea lion cove or La Lobera, San Quintin, Baja California, Mexico.

Credit: Courtesy of Centurion 5

Sea lion cove or La Lobera, San Quintin, Baja California, Mexico.

Sea lion cove or La Lobera, San Quintin, Baja California, Mexico.

Credit: Courtesy of Centurion 5

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