Restaurants in Baja
Corazón de Tierra serves deliciously complex dishes such as black cod in onion embers with onion-verbena purée.
At Javier Plascencia’s alfresco Finca Altozano, the focus is on impeccably grilled meats and seafood.
Tacky maritime interior; sublime oysters and seafood coctels (try the octopus).
On the boardwalk near the fish market, Benito Molina’s casual seafood joint has a daily changing chalkboard menu; come for mussels and local wine.
Chic new downtown restaurant with an olive tree–shaded terrace and an excellent wine shop.
Famous for its carnitas (slow-roasted pork), this casual, open-air taquería is part of a small national chain established in Michoacán in 1899.
Mexico City native, Benito Molina started his career in Boston, working under Todd English at Olives, where he fell in love with the bold, direct flavors of the Mediterranean.
This corner stand serves up the best fish taco ever. It’s a DIY affair: they give you the tortilla and double-fried nuggets of angelito shark, then you build the rest from a counterful of trimmings—though it hardly requires a thing, so moist and flavorful is the fish.