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Get Chef Diego Hernandez’s recipe for fire roasted Azero Steelhead, Valle de Guadalupe style.
Chef Diego Hernandez is using Azero Steelhead in the Valle de Guadalupe, combining tradition and innovation in a culinary tribute to Baja’s landscape.
Discover how Chef Miguel Bahena is using Azero Steelhead at Madre, where traditional recipes are reimagined with local ingredients, global techniques, and playful experimentation.
Rich, fatty belly is flash-fried and served atop a crisp skin chicharrón. The dish is bold and layered—crispy, creamy, salty, and tangy, with fresh mint bringing a vital brightness.
A perfectly seared fillet is paired with silky ginger-cauliflower purée and a relish of local nopales, balancing the fish’s richness with earthy, spicy, and fresh notes.
Delicate slices of raw steelhead are dressed in housemade ponzu, topped with prepared seaweed and a sprinkle of Baja-style furikake—highlighting the fish’s clean flavor and silky texture, with umami and
Delicate slices of raw steelhead are dressed in housemade ponzu, topped with prepared seaweed and a sprinkle of Baja-style furikake—highlighting the fish’s clean flavor and silky texture, with umami and
Delicate slices of raw steelhead are dressed in housemade ponzu, topped with prepared seaweed and a sprinkle of Baja-style furikake—highlighting the fish’s clean flavor and silky texture, with umami and
