The Best Restaurants in Tijuana, Mexico | Eater San Diego
"In the sleepy residential neighborhood of Independencia, chef José Figueroa has established Tijuana’s own heirloom corn movement, sourcing landrace corn from Tlaxcala, Oaxaca, and Estado de México and producing corn masa from nixtamal for the restaurant’s tortillas, tostadas, chips, and more. A celebration of Mexican corn, his seasonal menu includes a tostadona de jurel, a tostada topped with fish dip, cured yellowtail, cilantro, and a relish of chile California; huevos embirriados (eggs with birria) eaten with corn tortillas toasted on a clay comal, or a tamal de camarón." - Bill Esparza
