Jetset Extra's own Mary Anne Been gets a cooking lesson from Bar Esquina's chef Rogelio Garcia at the Bahia Hotel in Cabo San Lucas. Learn how to make this Bar Esquina menu item, which consists of sea bass ceviche mixed with lemon and orange juices, cherry tomatoes, serrano peppers, red onion, oranges, cucumber, roasted corn atop fried plantains.
Learn more at bahiacabo.mx and read all about Cabo and the Bahia hotel at jetsetextra.com/destinations/north-america/mexico/cabo-san-lucas/experiencing-cabo-san-lucas-at-the-bahia-hotel.
Music is "Mirrors" from iStockphoto®, artist: SweetWaveAudio and "Vintage Beat Loop" from iStockphoto®, artist: EDMRecords.
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