Carmelita Molino y Cocina
Mexican restaurant · Tijuana
Jiménez 7771, Independencia, 22055 Tijuana, B.C., Mexico
Highlights
Heirloom corn tortillas, tostadas, and tamales; seasonal dishes.
Heirloom corn tortillas, tostadas, and tamales; seasonal dishes.
"Listed as a Bib Gourmand in the 2025 Michelin Guide México and noted as Tijuana's lone Bib Gourmand entry." - Bill Esparza
"Named for Chef José Figueroa's grandmother, who inspired his love of cooking, this charming Tijuana dining room has an airy vibe with warm-toned wood furnishings, tile-and-concrete flooring, and a screen-covered roof. Corn is revered here and is sourced from small family farms around Mexico, then nixtamalized and ground in-house. Tortillas are prepared on the comal up front for the tacos and tostadas that comprise the menu, while ceviche, and egg dishes round it out. You can't go wrong with chilaquiles dressed with salsa borracha, but don't sleep on the tamal of the day. It's big, prepared in a banana leaf, and may be filled with braised beef rib and roasted local cherry tomatoes." - Michelin Inspector
"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
"Named for Chef José Figueroa's grandmother, who inspired his love of cooking, this charming Tijuana dining room has an airy vibe with warm-toned wood furnishings, tile-and-concrete flooring, and a screen-covered roof. Corn is revered here and is sourced from small family farms around Mexico, then nixtamalized and ground in-house. Tortillas are prepared on the comal up front for the tacos and tostadas that comprise the menu, while ceviche, and egg dishes round it out. You can't go wrong with chilaquiles dressed with salsa borracha, but don't sleep on the tamal of the day. It's big, prepared in a banana leaf, and may be filled with braised beef rib and roasted local cherry tomatoes." - The MICHELIN Guide US Editorial Team
"With its home-cooked charm, La Carmelita is among the founding members at Telefonica Gastro Park’s original location and remains a favorite at Telefonica’s new outpost. This food truck’s three mainline tacos — cactus salad with panela cheese, roasted cauliflower in mole sauce, and braised pork — capture the traditional flavors being honored, while displaying a flair of irreverence." - Mario A. Cortez
