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Author: Admin | 2025-04-28
Fish tacos, and camarón enchilado tacos highlight the flavors of the street, however, the tasty fish birria taco is tops, a celebration of all that is great about Tijuana on a tortilla. In 2020, chef Juan Cabrera of CDMX’s Fonda Fina converted a home into a restaurant in Lomas Hipódromo to create a space for the accomplished chef, who previously cooked at El Cardenal (CDMX), Le Cirque (CDMX), and Tierra Mia (Guadalajara), to explore and create. Soft pork jowl carnitas with “Mexican” kimchi and mini tlacoyos topped with grilled octopus and a smoky chintextle mayo reflect national dishes with a local touch and show Mexico’s deep appreciation for fermented foods from around the world. Bill Esparza At the edge of a narrow triangular shaped block lies a breezy oasis of Sinaloa-style seafood served from an aqua blue barra fria and barra caliente shaded by palapas and Mexican fan palms. The botanas of fresh, firm callo de hacha (pen shell clam), or callo de lobina (cured bass) are preludes to wonders like a loaded molcajete with a base of ground chile chiltepín mixed with salt and lime juice, stacked with luxury shellfish and lined with a ring of raw and cooked shrimp. Overflowing with clams, shrimp, and shrimp in an umami-rich cocktail sauce, the Copa El Compadre, a seafood cocktail in a schooner glass, is one of many oceanic treasures at this off-the-beaten-path spot, Ostiones preparados. Bill Esparza Link copied to the clipboard. Tacos Varios El Tigre Toño Since 1989, locals
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