The Best Restaurants in Tijuana, Mexico | Eater San Diego
"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," - Bill Esparza
