Jorge Meraz: Folks, if you love seafood, today's episode is a feast for your senses.

From Cajun style shrimp to pierside delights.

Get ready to indulge because it's coming to you right now.

♪♪♪ ♪♪♪ ♪♪♪ Jorge: You know, I'm here in Playas de Tijuana.

Tijuana is a beach town.

And we found a very unique hole in the wall.

It's the type of food that's not typical in Mexico, very uncommon in Mexico.

It's Cajun food.

It's Cajun food and it's in Tijuana.

The place is called TJ Shrimp, and we're gonna get to know it right now.

"Crossing South," folks.

Don't go anywhere.

We got a good one.

Jorge: How does a Mexican start a Cajun shrimp?

What's your story?

Isaac Cansigno: It's a long story because, my wife and me are--love the shrimp, so in any moment, we go to different restaurants to prove the taste of the shrimps, so-- Jorge: You wanna taste different styles of shrimp?

Isaac: Yeah, so in some--in any moment we are in house so we talk about that I want to search.

So we contract a cooker to make us at our house.

Jorge: So you're trying different style of shrimp, you and your wife, because you love shrimp?

Isaac: Yeah.

Jorge: Okay, that's the story.

You love shrimp.

You hire a guy that knows how to cook Cajun style.

How did you settle on Cajun?

Out of all the styles, how did you go, "This is the style I want"?

Isaac: I don't know.

I love the paprika.

It's one of our flavors.

So in any moment, we are in the kitchen, so my wife told me, if I put the salt and I put that, yeah, put in.

Jorge: You played with the ingredients.

Isaac: So this is the reason that in any other moment we prove this flavor.

I know about that, Louisiana.

Jorge: Well, but even without that, that's kind of you were inclined to adding paprika, adding salt, adding different spices.

You already like that, and Cajun style kind of matched what you liked.

Isaac: Our flavor is for the taste, the Mexican taste, yeah.

I know that in, and you say, make this a Cajun sauce, but it's different.

It's different.

Jorge: Okay, it's your own style.

Isaac: Yeah.

Jorge: The base may be the American Cajun style, but it's got a twist.

Isaac: Exactly.

Jorge: A Mexican twist.

Jorge: Stay with us, folks.

More coming your way.

We're gonna have Isaac here bring out his shrimp dump, you know, sounds bad.

But it's actually a dump on the table and it's coming to you right now.

Don't go anywhere, folks.

We're gonna try Tijuana's, Isaac's, Cajun shrimp at TJ Shrimp.

Jorge: This is gonna be messy, folks.

The tablecloths is of heavy duty disposable paper stock because you are about to see how they drop all that oily spicy seafood right there.

No plates, folks.

Get a bib, get your fingers ready.

It's time to go, it's time to get down.

Jorge: They weren't kidding, right?

This is the shrimp dump and let's try the flavor first, okay?

Oh wow.

The flavors is so rich.

This is gonna be messy.

So I'm supposed to take the skin off now, but Isaac recommended that I did what I did right now where you kinda like just suck all the flavor, all the juice, all the juices from it.

So we're doing that right now because the sauce is so good, I'm gonna re-dip it.

Oh my goodness.

It's got a spiciness to it that's just out of this world.

Jorge: The flavor is incredibly rich on this oily sauce he has, and I guess that's why he says like, you probably have to be careful not to eat this every day because look at the amount of viscosity here, which is just delicious, but I can't describe to you how good this sauce is, the sauce that he uses.

It is a very unique expert use of paprika.

Jorge: And whatever other spices that he's using.

You see, that's why you want cultures mixing.

I've never been to, you know, Louisiana.

So I haven't had authentic Cajun food over there.

Jorge: When you have a dish like that that has the base, the base is a typical ethnic or regional dish, you have a culture adding their own twist to it, man.

With the qualities that Baja food has, the--with its produce and the base of Cajun cuisine and then you add a Mexican touch which is always good, I mean, that's why we're here, right?

Isn't this like the way to eat, folks?

This is like caveman style, like a rum, you know, umma, you know, like, isn't this, mm.

Oh yeah, oh yeah.

Many cultures use their fingers to eat, their hands.

It's a lot of fun.

It's like slinging mud.

I'm gonna do the whole shebang.

Check it out.

Oil it up really good.

Oil it up and just all of it, as is.

It's so amazing that Isaac was able to bring together this flavor and make it his own.

It's fantastic.

This is truly fantastic.

Oh my.

Jorge: In Tijuana, bold flavors reign supreme thanks to chefs pushing culinary boundaries and satisfying adventurous palates.

Locals will reward pioneers who bring a never-before-seen cooking style.

Jorge: Has any American that's kind of like from the US South come here, someone who like is from Louisiana, is from 'Bama, you know, is like, you know, the Bayou?

Has anyone come over and said like, feedback on how yours tastes?

Isaac: Yes, yes, yes, in Playas de Tijuana, are a lot of people of USA, so in the next street, it's a community of the Louisiana.

Jorge: No!

Isaac: Yeah, in the--.

Jorge: It's a Louisiana--really?

Isaac: Yeah, and many people come here and "I'm from Louisiana," you know, "you don't know how to--how to prepare the Cajun sauce."

Let me try.

The people told us that it's better.

Jorge: No.

Isaac: Better off than they proving this, say yes.

Jorge: Oh, if that's not an endorsement, I don't know what is.

Jorge: I've never been to Louisiana myself, but if Cajun food tastes even half as good there as this right here, well, then I understand why Louisiana natives actually like coming here.

Jorge: The shrimp dump was a smaller portion.

This is about almost 4 kilos, and this one is, it's kind of hot in there, so they don't pour this one because otherwise it'd get cold.

So all these different clams and oysters and the crab legs, crab pincers, they would get cold.

So everything here you're supposed to eat it with your hand-- with your hands, so, mm.

Not crazy about hard-boiled eggs, but this sauce was so good that I'm gonna try it.

Oh, they got some mussels here too, some Cajun mussels.

When you live in a region that's so rich with ingredients, why not, right?

Oh boy, look at that.

Look at that meat.

Oh yeah.

Oh yeah, this is, like, incredibly tender.

The crab literally smells like the ocean.

I'm hearing seagulls.

Check how messy that is.

As it should be, right?

As it should be.

Try a little bit of their Cajun fries.

They seem a little bit overly oily, maybe, but we'll see.

Yes, and they're also incredibly tasty.

They have this corn ribs.

I guess it's kind of like a rib form.

Mm, by leaving a strand of the cob, you're eating them like ribs.

It's corn rib, smart, funny.

Jorge: I'll tell you, folks, the king here, out of everything, the unifying agent, is that Cajun sauce.

Isaac did a really good job making something good.

No matter what you put to, this is gonna taste great.

That Cajun flavor permeates everything we tried today from the corn to the chips, the fries, and all the seafood you see in this bowl.

More "Crossing South" coming your way, folks.

This is a really good one, and we're happy to be here.

Don't go anywhere.

More coming up.

Jorge: Heading down the coast of Ensenada, we discover Muelle 3 where seafood becomes an experience, not just a meal.

This place is punching way above its weight class, and it's right on the pier, which makes it perfect.

Jorge: You know, folks, whenever I come to Ensenada, and I ask for recommendations from friends, acquaintances, one of the places that keeps popping up, for years now, is a place right along the pier, right along the boardwalk, and it's a small place, handful of tables.

If it gets full, it gets full.

Very sought-after place, hole in the wall.

The ones in the know, they know where to come, and the place?

It's right there.

It's called Muelle 3, Pier 3, and we're doing it right now.

"Crossing South," folks.

Don't go anywhere.

More to come.

Jorge: So David, my friend, nice to meet you.

David Martinez: Nice to meet you.

Jorge: I've heard so much about you and your place.

David: Well, we've been here for a couple of years, 16 years actually.

Jorge: Oh, 16?

David: Sixteen, yes.

Jorge: Oh man, well, your place is so sought after, so, you know, exclusive.

Like, people are like waiting in line on here, like.

David: It's because we don't have too many tables, so we try to keep it, like, simple and small, but every--the chef that, he works with every table like very slowly and cautious and-- Jorge: Not rushing everyone's gonna get-- David: It's not slow food, but it's, you know, he pays attention.

Jorge: Full attention.

David: Full attention to things he brings out, you know, so.

Jorge: You're pretty distinguished because people have recommended your place for a long time.

So that means that your food-- people like your food.

So, there's many seafood restaurants, you know, Ensenada, and along the coast.

Why?

Tell me why.

I mean, don't just say it's good.

Why?

What's the distinctive features of your food?

David: I think we're kind of lucky of the location because behind us, behind the restaurant is, it's the most important mussel and producer of the country and oyster in the top of the oyster production-- Jorge: On the market?

David: No, no, no, no, this building here.

These guys here produce mussels, oysters, and baby clams.

Jorge: Right next to you.

David: Next to me.

So since we started it was like our back freezer, you know?

Like if you have like a-- Jorge: Did you cut a window so they could-- David: We had one.

We had one before.

We had one.

They closed it down later, but we had one at the beginning and also, because the closest-- we're very close to the fish market and at the beginning it was hard for me but now I know all the fishermen and they call me in the mornings and say, "I have this and I have that," so I have like a little advantage of the product to start with.

Jorge: You've got your sources, you've got your fishermen that you know.

They're gonna get me the fish, the seafood, that I want.

David: Exactly, and then the chef is like, he's like, top top top, because he never like goes with excessive work with the product, you know?

It's like very subtle.

Jorge: Over seasoning?

David: No, nothing.

No, no, not a lot of creams, not a lot of, you know, it's just very simple and just like the respect of the ingredient.

Jorge: David is a combination of a super-chill, relaxed family guy and an eccentric hippie.

He values giving his patrons a high-quality experience and has a desire to deliver excellence.

The intention is there.

The produce is as fresh as it can be.

We're gonna find out if those quirks translate to the taste of his food.

Jorge: As you can see, this is the initial spread, and we're gonna start with the appetizer which is this one, the tortilla española.

This is something that he includes with all his patrons at the beginning, get 'em started, get the stomach juices flowing for the actual consumption.

Tortilla española is almost like a potato, egg, and a little bit of a tart, salty tart.

It's a little thing that's a bit meaningless in comparison to all the stuff that he's bringing, but it's quite good.

So, when you have attention to detail and the little things are good, the macro things are gonna be better.

So look at these bad boys, folks.

These oysters are arguably the best ones in the whole state.

These are the largest ones.

The way they're grown, these are actually some of the thickest, largest, firmest oysters in the whole state.

We're gonna add this.

This is a French mignonette.

It's got red wine vinegar.

It's got shallots and salt and pepper.

Okay, let's add this mignonette, this French mignonette.

Let's see what it does to the flavor.

And let's try it.

So fresh, so unique.

I'm gonna try one with wine.

This big plate right here, this big dish.

This is their house ceviche.

It's got yellowtail.

It's got shrimp.

It's got pumo clams.

These are considered the best clams in Mexico.

And the reason why these clams are like that is because they're not farmed.

Because it's endangered, the government, you know, makes it a seasonal clam that can be harvested, that can be caught, only certain periods of time, so.

It was closed and as we got here, a day in, it's been open so we actually are gonna get to try this type of clam.

It's so good.

It is so, so good.

Okay, so this one right here is a Marisquite, it's a Mexican drink that's a corn-based drink, very famous in all of Mexico, it's called an esquite.

But this one, it has a twist.

They had all this seafood broth and they didn't know what to do with it, so they mixed an esquite with their seafood broth and there is the Marisquite.

So it's really just like a caldito with some parmi on top, you know, you got your seafood in there.

You got your esquite.

It is so tasty.

Not a single boring dish so far, my friends.

We're having a good time, folks.

More "Crossing South" coming your way.

Don't go anywhere.

We're only halfway through, so.

Jorge: It seems like from--by what you say, is the local population the one that really likes your, you know, your product a lot?

You know, they want something different, not touristy stuff.

They want something different, unique.

David: Exactly, probably 80% of our customers are local, so thanks to that we have maintained in difficult moments like pandemia or whatever, you know.

Jorge: If foreigners aren't coming, it doesn't affect you because 80% are local.

David: It does help always, you know, but the--like, the most that we have is local people and we're happy with that, you know, because you feel more at home with them and you get to say, you know, to see them and to know what they think of the new dishes that probably we bring out and things like that, you know.

Jorge: But I think it's nice for people to know about you and your style.

Because sometimes, you know, tourists tend to not want to get out of their comfort zone and go to the preconceptions, the paradigms, that they have.

I want the classic, you know, Ensenada fish taco, right?

But hey man, like, you wanna try what the locals are trying?

There's a place to do it.

David: There's a fun thing, like a fun factor is that the chef doesn't work with lime.

We're a seafood restaurant.

We bring like a plate with limes to the table, but with in the within--during the cooking, he doesn't use it, almost none, like, you know, like it--the most shocked people are the people that come from Sinaloa because I don't know if you have been there, but the mariscos in Sinaloa are all prepared with ketchup, ketchup and lime.

That's the whole thing and we don't do any ketchup or any lime.

Jorge: And they're like, "David, where's the-- where's the--where--" David: Exactly, exactly.

Jorge: Where's the Heinz?

Jorge: It takes one person to think outside the box and to dare to try something new and break the line.

And that seems to be what David's doing.

He's some kind of genius.

Let's continue trying his stuff and see how far he takes this.

Jorge: Okay, so this taquito de harina that he has, check it out, folks.

This is exciting because it's a quesadilla.

You have the cheese there, you have shrimp, you have octopus.

You have rajitas poblanas which is like the chile relleno pepper sliced, and it also has pork skin, so that's always like a little, a little seasoning that you have.

So before, he's got a little bit of a couple of sauces here, but I always like to try it before I mess with it.

I like to try it intact, the way the chef made it so-- As good as it looks.

Let's add some of this reddish salsa.

Not spicy at all, at all.

Let's add some of the green one.

Neither one of those salsas make a big difference in the taste that's already here.

This little taquito de harina is well seasoned as is, with the amazing produce of Baja, and I dropped a little shrimp.

I hate--you guys, I should do a compilation of all the food I drop while I'm about to--while I'm about to eat.

Mm, okay, so this is his fried calamari and it comes with a soy ginger serrano pepper sauce here, a calamari lettuce burrito.

It looks great.

Even the batter fry is good.

The fried batter that he does this with, alone, hot.

Jorge: The sun's leaving us, folks, and it's a nice dish.

Your mussels reminds me of Belgium.

Very common over there.

Mm, creamy.

Let's try with some saltines, some of the stew, some of the broth that's underneath that, you know.

I can see why David is so popular with the locals.

More people discover him, he's gonna have to grow because this place ain't gonna cut it.

It already gets full, so.

You know where to come, folks, if you wanna try the tastes that are innovative, that are new, that are fresh.

Great care of choosing products and the preparation.

This is the place to come.

"Crossing South," folks.

Don't go anywhere.

More coming your way.

I'm gonna continue enjoying these fries right now and get some more of these mussels.

You mentioned the chef a lot, so if they're--if you're not the chef, like, how did you get into this business?

David: I studied music all my life.

Jorge: Really, you're a musician?

David: I'm a musician.

I played piano since I was 8 years old and I went to Mexico City and then I went to France and, in the meanwhile, while studying, I worked in restaurants.

Jorge: You worked in restaurants.

David: I worked in restaurants.

Jorge: Is that what--you of learned the way?

David: And also, and also my brother always, he has other restaurants here in Ensenada and so he always pull me in like to get to know the business and while I was in Mexico and also in France, I also try to understand a little bit more.

And then, after 14 years, he came to Paris, Javi, and said, "David, I'm gonna open a new project.

Do you wanna join me?"

And then we started this project 16 years ago.

Jorge: Mentored by his brother, who is also a restaurateur and inspired by his travels, David has been delighting his patrons with a simple but delectable menu, which puts him in a short list of places one must try in Ensenada.

Okay, we're gonna try this Guayaba mousse.

That's another thing with desserts.

When you're in Baja, try something different, you know?

They'll offer you like the creme brulee, the cheesecake.

No, no, no, try the dessert you've never tried before.

That's my recommendation.

Jorge recommended.

So look at these pine nuts and the guayaba, the guava mousse.

Let's do that.

Check it out, check it out.

Check it out, folks.

Let's do that right there.

So, so good.

Mm, it's a delight.

It's a creamy delight.

One of those perfectly balanced desserts, not overly sweet, just sweet enough to take you home.

Mmm, what a lovely experience we've had here at Muelle 3.

We hope you folks enjoyed it as much as we did.

We'll see you next time.

We, right now, still have some pending issues here.

It's "Crossing South."

Thanks for watching, folks.

We'll see you next time.

Jorge: So after trying the incredibly unique flavors of these two artisans and their distinctive seafood creations, we're left with a full sensorial experience, wondering what else we'll find the next time we get to cross south.

♪♪♪ ♪♪♪ ♪♪♪ male announcer: Like to know more about the places you've just seen?

Maps, videos, podcasts, and more at CrossingSouth.com.

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