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.
Sabina Bandera has crafted complex and flavorful seafood cocktails and ceviches—pismo clam, sea urchin, octopus, mussels, and more—from her humble street stall for almost 40 years. Don’t miss her house-made salsas.
Chic new downtown restaurant with an olive tree–shaded terrace and an excellent wine shop.
Tacky maritime interior; sublime oysters and seafood coctels (try the octopus).
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.