The Chef's Cookbook: Craig Roe of Baja Grill
Hot Springs native Craig Roe began his career in the food industry at the young age of 14. Roe decided he needed extra spending money, so he went to work at a local Cajun restaurant. By 17, he was splitting his days between high school, culinary school and a job cooking at a hotel. Today, Roe is the owner and chef of Baja Grill.
Roe has enjoyed getting to know the tight-knit Heights neighborhood clientele, which he says is like a family. Baja Grill serves a fresh alternative to Tex-Mex and authentic Mexican food.
“We use the term ‘Mexicali’ to best describe it,” Roe says. “We have a strong emphasis on freshness of ingredients.”
A typical day begins after Roe’s morning coffee. He then takes his son to school before stopping in at the restaurant to figure out what errands and tasks need to be completed. After errands are run, it’s time for the lunch rush. Once that’s finished, Roe picks up his son from school and the two will spend a few hours of quality time together at home. Then it’s back to the restaurant to spend the evening visiting with customers and ensuring they receive the best food and service possible.
When he’s not cooking, Roe can be found biking, sailing and spending time with his family.
Rapid-fire Questions:
Guilty-pleasure food: Frozen pizza
Favorite celebrity chef: Rick Bayless
Go-to meal when you’re short on time: Burger
Secret recipe you’ll never share: Salsa
Favorite vegetable: Asparagus
Go-to kitchen gadget: Bottle opener
Coffee or tea: Coffee
Favorite meal of the day: Dinner
Citrus Grilled Chicken with Peach Pico and Baja Rice (4 servings)
INGREDIENTS
1 cup cilantro,
plucked and lightly packed
1 tsp. lime zest
1 tsp. orange zest
4 limes, juiced
1 orange, juiced
2 cloves fresh garlic,
roughly chopped
2 tsp. olive oil
2 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin
4 chicken breasts,
boneless, skinless
For the Peach Pico
4 fresh peaches, pitted
and diced into 1/4 inch pieces
1/2 red onion, diced
into 1/4 inch pieces
1 pint grape tomatoes,
cut into small rounds
1 jalapeno, seeded and
diced small
1/4 cup fresh mint, thinly
sliced and loosely packed
2 limes, juiced
1/2 tsp. salt (adjust
if needed)
1/4 tsp. black pepper
(adjust if needed)
DIRECTIONS
1. Add all ingredients except chicken to a blender or food processor and blend for at least 30 seconds.
2. Place chicken breasts in large Ziploc bag and pour marinade over chicken. Let chicken marinate for at least six hours (overnight preferred for best flavor). Large chicken breasts can be filleted into two if desired.
3. Grill chicken on an outdoor grill or inside on a grill pan. Grill approximately 4-5 minutes per side. Do not overcook.
4. For the pico, add ingredients into a mixing bowl and stir together. Let meld for about an hour before use. Adjust salt and pepper as desired.
