As a New Yorker expose details, chef Javier Plascencia believes in the transformative power of food. The piece describes how in Tijuana, he strove to redefine the city's culinary paradigm with his gourmet food, made exclusively with, as he says, materia prima, or ingredients sourced strictly within 120 miles of the restaurant. He did it, too. In the process, he gained the respect and business of famed chef Anthony Bourdain. After moving to the U.S., he opened Romesco using the same cooking philosophies he prescribed to south of the border, and was recently hailed by Zagat for his skill and innovation and named Chef of the Year by San Diego Eater.
Named Best Mexican restaurant and one of the Top 10 best restaurants by San Diego Magazine Romesco's culinary slate is solidly grounded in Mexican cuisine, but Chef Plascencia has accented his dishes with Mediterranean flavors and cooking techniques. The cuisine is derived from all corners of the globe, from traditional tapas to fettuccini alfredo and baja California lobster ravioli. The carefully selected vintages on the wine list pair with the menu's diverse flavors, especially on Wednesdays when the restaurant also serves Italian dishes with half off wine bottles. On Friday and Saturday, the restaurant stays open late to accommodate night owls, serving tapas until 11:30 and, on every last Saturday of the month, hosting live flamenco music. From 3-7, there are also happy hours—named after what a round trip to the moon will be like in 2060.
Delighting patrons for more than 50 years, Jalisco's serves up a menu sporting savory selections of soups, burritos, tacos, tostadas, and more. Quiet wagging tongues with sips from a small bowl of pozole ($4.99) or red or white menudo ($4.99), made fresh daily and served with hominy and corn or flour tortillas. Next, move on to house specialties such as enchiladas suizas with chicken and tomatillo sauce ($8.99), or toothsome and tender pork tips ($9.49) with a posse of green peppers, onions, and tomatoes that tickle tongues with the feather-light flavors of a mild sauce.
Los Antojos' professional salsa senseis artfully plate an extensive menu of authentic Mexican cuisine. Mouths can plummet into an appetizer of ceviche Los Antojos, which flaunts ahi tuna, octopus, and scallops accessorized with fresh avocado, mango, nectarine, and strawberries swiped from Carmen Miranda's hat ($11.95). Chefs bundle carne asada tacos with guacamole, salsa, onions, and cilantro ($3.95), and they marinate ox tails in dark beer before introducing the tender morsels to sides of rice and beans ($6.96). The seafood selection includes shrimp with tamarind sauce ($17.95) and pescado en salsa de frijol negro, a white fish filet topped with black beans and swirled in dark beer sauce (15.95). Beer and wine cool throats riled from contentious debates over flour versus corn tortillas, as barkeeps craft cocktails such as mango margaritas ($5.55).
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn ($16.95); or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a vegan cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $11.50), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, basil, roasted eggplant, feta cheese, caramelized onion, and pine nut ($8.95).
Baja Brothers Grill offers dine in, take our or catering. We specialize in delicious grilled carne asada, pollo asado, pork carnitas and shrimp entrees that are seasoned with a marinade that is made from a special blend of citrus juice, spices, and seasonings and then grilled to perfection.
It’s called La Torta Cafe for a reason. Tortas are the specialty here, dominating the menu in 39 different incarnations. There’s #13T on the menu, the Carne Asada Torta, filled with seasoned steak, cheddar cheese, avocado, and "The Works." The traditional thick torta rolls here might brim with more expected fillings, such as stuffed pasilla peppers, carne asada, marinated pork and pineapple, or breaded steak. They might also conceal less traditional deli fare, from tuna and melted cheddar to roast beef. Either way, there are also the quesadillas, tacos, and burritos that fill the best Mexican menus and the worst time capsules.