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.
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.
Enjoy fresh seafood—abalone, filet mignon, and swordfish with cilantro sauce—at this restaurant, adjacent to a winery.
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.
Tacky maritime interior; sublime oysters and seafood coctels (try the octopus).