When Terry Raley was looking to expand on his Butchertown Hall concept, his wildly successful homage to the foods of Texas Hill Country where he grew up, he had never been to the Baja peninsula of Mexico. After a journey there, traveling and eating along the Pacific coast and Sea of Cortez, he caught a new vision. Bowled over by the abundance of fresh seafood available in small beach towns and fishing communities and their pure, assertively spiced preparations of that seafood, he decided to bring those flavors and coastal magic back to Nashville.
Baja Blast
Feb 01, 2024
3 minutes
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