Tijuana

Seafood specialities.

The place is literally packed on Wednesdays, when beer is half price. It's very noisy and the mixed clientele fights for the karaoke microphone: it's really worth checking it out on that day! If beer is not your drink of choice, you should know that the place also offers cocktails. On the menu, you can enjoy seafood in all its forms. The dishes are simple but successful. The plates may lack a little refinement, but the advantage is that you don't leave with hunger in your stomach!

This is a chic and elegant restaurant, with red armchairs and white tablecloths, and large windows that allow you to observe the city of Tijuana while discovering this beautiful cuisine. The dishes are designed by chef Javier Plascencia, who claims to be part of the slow-food movement: organic ingredients from the region, which change according to the seasons. Offers tastings to discover the emblematic dishes on the menu: tuna, octopus, sea urchin, lobster and elaborate desserts.

Tacos de cabeza, al pastor, tripas, adobada, asada... all accompanied by generous portions of guacamole and sauces to die for. A real institution, which boasts to be one of the oldest taquerias in Tijuana. That's it! We don't know if it's true, but in any case, the tacos are delicious and well worth the detour. The large restaurant room with a very minimalist decoration (not to say non-existent) is open to the outside and includes a few tables on the terrace.

Chef Miguel Ángel Guerrero has been one of the leading figures in the BajaMed (short for Baja California Mediterranean) culinary trend for a decade. In this cozy setting with an open kitchen, he sends out improvised and artisanal dishes depending on what's picked and what's on the market that day; there's meat and poultry cooked in a wood and charcoal oven, or salads, seafood, carpaccios and ceviche for those who just want to refresh their palate. A real experience.