How Chefs in Mexico Are Inspired by Japanese Flavors - Eater

"“There’s so much history in each civilization, so much that is old and rich. For me, that’s why there’s so much chemistry,” explains Eduardo Ríos, the head chef at Paradero Todos Santos. Ríos’s menu combines traditional Japanese ingredients with those local to Baja, taking particular advantage of the region’s fresh seafood. Mackerel, fished at Punta Lobos in Todos Santos that same day, is cured in kombu; the Baja Peninsula’s famous raw chocolate clams are prepared in a miso paste with a dash of soy sauce." - Nili Blanck