The Perfect Modern Mexican Restaurant: Oysters and Braised Lamb in Baja Wine Country — Open Road

In this episode of Open Road, Bricia and Fernando Lopez head to Mexico’s wine country to sample the high-end fare at Corazón de Tierra. According to chef Diego Hernández-Baquedano, to understand the flavors of Baja, you have to eat local: His restaurant focuses on foods that show off the region’s diversity, and the menu changes daily. And the customer experience is so important to Hernández-Baquedano that he keeps track of what each diner eats. If they come back, he is careful not to serve them something similar. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video