Inside the brightly decorated restaurant, chefs re-imagine Mexican plates with California-style touches. Surprising ingredients pepper Baja Soul's entire menu, including tucking caramelized red onions into steak tacos. The fish tacos—a house specialty—reflect the cross-border fusion, especially the Negra Modelo fish, battered in Negra Modelo and topped with refreshing pico de gallo and chipotle crema. Adventurous chefs remix spices and flavors in a sextet of house-made salsas, such as the piña-fire flavor brewed from roasted habañero chilies and sweetened with grilled pineapple.
Behind the full bar stocked with imported and craft beers, mixologists season mojitos with freshly pressed guarapo, or sugar-cane extract, and pour house-made margaritas and shots of premium tequilas. While servers whip up tableside guacamole, diners can play with interactive touchscreen booths that stream music and videos.