Oryx Restaurante

"This Tijuana favorite is the domain of Chef Ruffo Ibarra. The dining room boasts a dressed-up industrial look with dark earthy colors, exposed red brick walls, wood and tiled flooring, metal beams and warm lighting.The menu is a contemporary take on Mexican cuisine and lists an extensive selection of items including chilled seafood starters and grilled steaks. Consomé de camarón con hongas is presented with chopped raw shrimp, then filled tableside with a hot, deeply flavorful shrimp broth which gently poaches the shrimp. Golden-brown, crisped striped bass shares the plate with creamy onion puree, bits of fried kale and some salsa verde. The stack of churros, served warm and accompanied by bourbon ice cream, make for a fine ending." - Michelin Inspector

"One of the many Culinary Art School grads on this list, chef Ruffo Ibarra opened his restaurant in 2015 after working under top chefs in Europe and the U.S. Ibarra’s mesquite grill is at the center of a Baja California menu of well-smoked prime rib, USDA prime rib-eye, and largemouth bass, which comes with fried kale and salsa verde as well as inspired raw bar items such as a yellowtail tiradito with citrus and crispy seaweed and a blackened tuna tostada with cuttlefish ink and smoked watermelon." - Bill Esparza

"Oryx Capital is owned and run by renowned Tijuana chef Ruffo Ibarra since 2015 and is considered one of Eater’s essential Tijuana restaurants." - Candice Woo

"An elevated restaurant borrowing flavors from both California and Baja California, Oryx by chef Ruffo Ibarra houses a selection of liquors and wines from these regions. The original “paloma encabronada” was made here — a drink made with spicy tequila, lime juice, agave, grapefruit and smoked salt." - Roxana Becerril

"Chef Ruffo Ibarra’s marquee project is a must for anyone looking to dive into the rich, complex  flavors of modern Baja cuisine. While the menu skews toward dishes, Oryx Capital’s lamb tacos — topped with pickled onion, garbanzos and greens — are among Tijuana’s must try tacos. The stunning Taco Negro, a house homage to the Baja fish taco, uses squid ink in the batter and a blue corn tortilla to execute its deep, dark colorway." - Mario A. Cortez