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.
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.
At Nick-San in downtown Cabo, the fusion of Mexican and Japanese cuisine is the result of a partnership between chefs Angel Carbajal and Masayuki Niikura. The open dining room accommodates 130 with both table and sushi-bar seating.
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.