Mexico's half-shell oysters come from the Pacific side of the Baja California peninsula. Pacific oyster farming in Mexico began at Bahía San Quintín in 1973, and farms now work a string of salty coastal lagoons from San Quintín south to Guerrero Negro and Laguna San Ignacio, fed by cold, plankton-rich water that upwells along the California Current. The oysters sold to US raw bars are briny and clean, often with cucumber notes and a sweet finish.
Where Mexico's first Pacific oyster seed was planted in 1973. Farming is confined to Bahía Falsa, the bay's western arm, and upwelling just outside the mouth drives the plankton supply. Salinity rises from the mouth to the head of the bay.
Lagoons on Vizcaíno Bay, where the states of Baja California and Baja California Sur meet. Baja Shellfish Farms raises its Kumiai oysters here on racks and bags, inside the Ojo de Liebre biosphere reserve.
A remote lagoon in Baja California Sur, inside the El Vizcaíno Biosphere Reserve, that is also a nursery for migrating gray whales. Sol Azul has farmed Pacific and Kumamoto oysters here since 1993 and sells them in the US as Sanctuary.
The Pacific oyster now sold under the Drakes name, grown at San Quintín in Baja California for the company that once farmed Drakes Estero in California. The seller describes it as briny, oceanic and fresh; there are no independent tasting notes yet.
A Pacific oyster from Mexico's Baja California peninsula, grown on racks at Guerrero Negro and then held for two weeks in cold open water off Ensenada. Crisp and briny up front, with cucumber and seaweed notes and a long sweet finish.
A Pacific oyster from Laguna San Ignacio in Baja California Sur, grown off the bottom by Sol Azul inside the El Vizcaíno Biosphere Reserve. Briny first, then cucumber sweetness and some creaminess, with firm, plump meat.
Traditional accompaniments for Mexico (Baja California) oysters