Our restaurant is a little hidden but once you find us I'm sure you'll come back for more. We serve Lunch Daily from 11-3 (except Mondays We're Closed) Dinner is served 4:30-9:00 Daily and we are open for Breakfast on Sunday starting @ 8am
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.
The founders of La Casa Blanca Mexican Restaurant understand that grandmothers know best, so they've stocked their menu with recipes straight from their abuelita. These recipes call for hand-made tortillas, which chefs cook right in the dining room so visitors can see and to send a stern message to delinquent ears of corn. The shareable asaderos special invites twosomes to a tabletop grill to assemble their own tacos with sizzling meats, rice, beans, guacamole, and tortillas. As diners conquer generous servings of carnitas and chicken quesadillas, they can admire the dining room's bright pottery, flourishing plants, and stucco walls with hand-painted details that give the space an authentic air.
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.
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.