Lechon in Adobada Paste
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Tijuana beyond tacos – Lechon in Adobada Paste with an avocado serrano purée, corn emulsion, and fried beans. Chef Diego Hernandez
Tijuana beyond tacos – Lechon in Adobada Paste with an avocado serrano purée, corn emulsion, and fried beans. Chef Diego Hernandez
Dried Stuffed Ancho Chiles with Plantains and Cream. A delicious twist on classic Chiles Rellenos.
Crunchy Tempura Baja Oysters with serrano based salsa and lime, Sublime!
Nothing quite like spit-roasted, juicy, marinated pork shaved off into a handmade tortilla.
Sweet meets Heat. Fresh light local scallops cooked to perfection with a smoky sweet strawberry chile morita purée, what a great marriage.
Fresh Baja Shrimp Cocktail
Long considered a Mexican delicacy Flor de Calabaza (Squash Blossoms) are delicious prepared with epazote, and stuffed in a corn tortilla.
Camaron Enchilado – Spicy Shrimp Tacos Succulent, plump, spicy shrimp placed on top melted cheese folded in two crisp light tortillas.
Pastel Tres Leches (Three-Milk Cake) is a wonderful dense, moist cake topped with vanilla whipped cream.
A delicious recipe with step by step photo directions for the traditional Mexican dish of Birria De Chivo (Goat Stew).
Shrimp, clams, baby octopus, mussels and calamari in a tomato and saffron sauce, drizzled with local extra virgin olive oil.
Stuffed Cactus In Batter – Nopales Rellenos y Rebozados.
Buche (Pork Esophagus) Taco – Mouthwatering deep golden brown carnitas.
Cascada de chocolate – Chocolate souffle with fanned strawberries. Chef Benito Molina Restaurante Manzanilla BC Mexico
Crisp thin bacon wrapped around a sizzling Hot Dog