The Foodgarden in Tijuana, came to life after finding inspiration for the space from worldly travels. Ricardo Nevarez told us that he wanted a place where culinary artisans can all come together under one roof, to showcase their passions and talent through their food. At foodgarden you will find the formerly known as Takesos and Papas, now named La Taqueseria, the ever expanding Tacos Kokopelli, Etxeverri Tapas y Pintxos, Los Chilaquiles, and Creperie La Luna. La Barra will also be stocked with local craft beers, to enjoy along side your plates of choice.
This outdoor gastro venue is bright and inviting, with some really neat attention to detail. I love that the glass windows facing the street have sayings such as “Keep Tijuana Tasty” on them. The carved wood and concrete designs, with added pops of color throughout the space, are just lovely. Oh, and I can’t forget the gorgeous tiles that you can’t miss, as you step up to place your order.
The upcoming Spring and Summer seasons will bring the ideal setting to Foodgarden. Nothing beats being able to enjoy some outstanding food with an icy cold beer, and the added bonus of beautiful weather.
We decided to try all four of the Pintxos that are on the menu at Exteverri. Thin slices of crusty bread are topped with Jamon Serrano, Pancetta, Portobello Mushrooms, and Salmon. These would be great to order with a group, there is an array of different flavors, that is sure to please everyone’s palate.
Chef Javier Plascencia brings yet another gem to the gorgeous Via Corporativo building in Tijuana. Meet Via Mercado Estilo Tijuana. You can not only eat to your hearts content, but there you can also find local cheeses, brews and wines from the Baja California region under one roof.
The interiors of the space are bright and inviting, and the smells are so intoxicating. It’s the lovely details such as the chandelier pictured below, and flatware lining the front of the counters in “La Fruiteria”, that truly express the time and effort that goes into the design and planning of the space.
The stool seating is intimate, and some of the most comfortable stools that I have ever sat in. It is exactly the type of eatery that I could see us spending some quality time over hearty dishes with close friends and family.
Tacos de guisado are an ultimate form of comfort food. Whether it’s because of the cooler winter temperatures, or the fact that you just get a craving, it’s that “hug” that you get when eating this food that keeps you coming back for more. We ordered one of each of the guisados offered that evening at Via Mercado, and chose to have them in taco form. We enjoyed a taco de fideo seco, machaca de res, pancita en salsa roja, and carne con papas. You may also choose to use any of the guisados as a filling for a torta or burrito. It’s not easy to pick favorites, in these types of “taco situations’. but I did find myself going back for more bites of the Machaca. With that being said, each and every one was perfectly satisfying.
Via Mercado also offers comida corrida, with options varying from a Chile Relleno and Cremita de Zanahoria to meatloaf and a side salad.
Who is ready for round 2? Turista Libre and Life & Food are eating their way around the streets of Tijuana once again on Saturday July 21st. What better way to cool down from the summer heat, than with some mariscos, “ice cream of the gods”, and a craft beer tasting. Stay hungry and get ready for some delicious eats!
Tacos Kokopelli was developed by three young talents, and one being a graduate of the Culinary Art school in Tijuana. Their menu features unique grilled seafood tacos, that you won’t find anywhere else. Think grilled octopus covered in a poblano pesto, and then stuffed inside of an Anaheim Chile. Oh yeah, and then there is a tortilla that holds all of that together.
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Erizo Baja Fish House & Market
Javier Plascencia’s Erizo Baja Fish House & Market is just another gem to add to the list. Their ceviche tostadas are out of this world! I seriously can’t think about them, without my mouth starting to water.
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Is this making you hungry? Last June 2nd we collaborated with Turista Libre
for a Progressive Meal around Tijuana. Tortas del Wash, Tacos, Tostilocos and to wash it all down a taste of locally brewed Zesde Beer. Thank you to all who came, and shared this wonderful experience. Stay tuned for the second edition. Tijuana Makes Me Hungry!
Tacos N’ Salsas offers a variety of tacos, but their top sirloin option is one of their biggest stars in show. There are so many different places to stop for tacos in Tijuana, and each and every place has their own personality and characteristics. Each and every individual has their own preferences, and stops that some even make daily. Pull up, Sit down at one of their tables (or stand) and begin to create your own masterpiece. If for some reason you aren’t in the mood for a taco, they also offer kebabs.
Stopping for tacos as soon as we cross the border into Tijuana is a must. We always vary on exactly where we are going to eat, but Taquería Hipódromo has been one of many of our taco stops for years. It was almost always our late night taco fix, after a long night out. We have always ordered their Carne Asada tacos. They are all around great tacos, full of plenty of smoky carne asada, creamy avocado, and garnished with fresh salsa. You can choose to add any of their three housemade salsas, as well as beans if your heart desires. I have found that their salsas don’t have too much heat to them. They have a great flavor, but I love my tacos to have a kick to them.
Taqueria La Gloria is our routine taco stop either on the way, or even heading back from El Valle de Guadalupe. La Gloria is on the way to Rosarito, located off of the Carretera Libre. This isn’t usually an “eat until your full” stop, but I’d like to think of it more as an appetizer. This taqueria has always been visually appealing to me. The tables are set with assorted chiles, salsas, radishes, and pickled onions. The concrete benches are covered in colorful tiles, and each table has a bright table cloth.
We thought that we would each have one taco, just to satisfy our growling stomachs. Really? I don’t think that I can ever just stop at one taco. Well maybe, but that’s a whole different story.
So back to these tacos. We asked to have pinto beans inside of our tacos de Carne Asada. I know that I have said it before, but I am all about textures. The beans add a slight creaminess to the grilled beef. Their guacamole is pleasant, and their salsa has a nice heat to it. Personally whenever I eat tacos, there has to be some heat. As our second taco, we opted for their adobada. The adobada is greasy and full of flavor. There are good types of greases in the world, and this is one of them.
These tacos have been a stop for our family for years, and will continue to be part of that tradition.