6 Best Restaurants in Baja California Norte, Los Cabos and the Baja Peninsula

Read the sign on wall that asks, “Do you oyster?” and then dive into a culinary journey that blends an alfresco shell bar with local sparkling wines. Bypass the à la carte options of poke, and shellfish tostadas (although equally delicious), and go straight for the seven-course tasting menu ($100) that makes this place one to brag about. You’ll be shaking your head in amazement with oysters on the half shell, clam ceviche, seared abalone, and tempura oyster tacos. The vineyard view takes it up a notch, with communal tables under market lights, and an open kitchen where you can watch the chef top dishes with steaming chili butter and crunchy pork belly chicharrones. If you know your oysters, you’ll be treated to only the finest species of pai pai, chignon, and kumiai. Bring your phone because this place is definitely Instagram worthy. 

This marina-front restaurant is a hole in the wall that will blow your mind, starting with the six-course menu. The small patio gives a front-row seat to the boardwalk action where locals stroll, sailboats bob, and seagulls squawk at the day’s catch. Reservations are highly recommended, especially since there are just four tables inside. Octopus sashimi, yellowtail tuna, and “Marisquite” (a spin on shrimp cocktail with buttery corn broth) are all as fresh as it gets. The guava mousse looks like whipped cream but tastes like heaven. Note that this cozy eatery on the boardwalk closes at 6:30 pm.

If you need fuel after a day at the beach, walk across the street at Km 41 to this two-story blue collective where you’ll find everything from poke bowls to craft beer. A tribute to surfing and all-things-local, Colectivo Surf serves produce from local farmers, fish from pangueros (fisherman) along Baja's coast, organic wine from Valle de Guadalupe, and small batch beers from their own brewery. The local gem is the brainchild of humble owner, Noel, a San Diegan who spent the better part of his life paddling into Rosarito’s best breaks. In 2016 the surfing entrepreneur manifested his vision to build a business that would empower the local economy. By using local ingredients, creating jobs, and providing killer cuisine, Noel has impacted an entire community one “order up” at a time. The house mezcal will put hair on your chest, and the 15 beers on tap will keep you on pour-repeat. Ceviche, fish tacos, poke bowls, and ocean-to-table sushi are the perfect postsurf meal. In summer months (June–August), there’s live music Friday–Sunday from 6 to 11 pm.

A trendy offspring of neighboring Sano’s Steakhouse, “Smoke and Salt” focuses on local seafood with a twist; guests of the casual hot spot can also order from the more formal steak house next door. The bar shakes up tequila and mezcal from small-batch labels and all their wines come from Mexico. The oysters with beet and ginger mignonette whet your appetite for tuna carpaccio bathed in oil and lime or agua-chili shrimp on crispy blue-corn tostadas. Salsas and garnishes, such as the watermelon radishes and lemon-serrano vinaigrette, are punchy and fresh atop tuna belly tacos.

Seafood soup and grilled fish are options at the "House of Lobster," but clearly the lobster, fried Puerto-Nuevo style, is the star. This is one of the best spots in town to try the deep-fried recipe created by Susana Diaz Plascencia in 1956; otherwise, try their fresh lobster steamed or stewed with seafood and salsa inside a traditional molcajete stone. Most wooden tables in the large dining room are covered with platters of fried or grilled lobster and all the standard accompaniments like rice, beans and paper-thin flour tortillas. Start with the clam chowder or jumbo shrimp wrapped in bacon. The medium-size lobsters tend to be a bit more flavorful than the larger ones. There's an actual wine list here, and it has several Baja wines. On a hot day opt for the tart margaritas.

This food-cart stall off Ensenada's bustling Calle Primera is the place where locals get a solid helping of the region's seafood. Established in 1960, La Guerrerense has been featured on international shows like Anthony Bourdain's No Reservations. Popularity has led to the opening of a neighboring restaurant by the same name, but it's the original cart that keeps crowds ogling a small army of cooks cracking clams, shucking oysters, and piling the freshest fish onto tostadas. After you choose from the day's catch—shrimp, uni, clams, tuna, cod, lobster, octopus—stand back and wait while your dish is prepared. Once it's ready, make your way through the throng of hungry patrons, and dress your plate from the selection of bottled salsas and condiments on display, which are also for sale. Most-loved is the salsa made with toasted peanuts, oil, garlic, and fresh chilies. Owned by Sabina and Luis Eduardo Oviedo, the spot is a mainstay on the Ensenada food scene, and not to be missed.