Tepoznieves has over 60 different flavors of ice cream and sorbets, including several sorbets made with a splash of booze.
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Don't leave TJ without trying this knock-out dessert at Caesar's. Two thin crepes are topped with rich and creamy goat's milk caramel, toasted nuts, berries, and a scoop of vanilla ice cream.
Maybe you've heard of Javier Plascencia. He's among a group of chefs in Baja who have pioneered a new cuisine: Baja Med, which blends local ingredients with Mediterranean and Asian flavors and techniques. We visited Mision 19 restaurant to watch him work his magic with octopus, cow udder, tuna, and root veggies.
Tortas Wash Mobile is Tijuana's first, most famous, and longest-standing torta stand. In 1964 the stand opened with no official name and was unofficially branded Tortas Wash Mobile because of its location, adjacent to TJ's first car wash. Today, the car wash is long gone, but locals maintain a fierce and passionate loyalty to the only item they serve, a carne asada torta (35 pesos, or less than $3 US).
El Tio Pepe makes tortas in the traditional Guadalajara-style: drowned in a spicy chile de arbol sauce. The torta ahogada (36 pesos, or less than $3 US) features juicy cuts of braised pork that are stuffed into pan salado (salt bread) that's brought in fresh from Guadalajara three times per week.
Burgers may not be the first thing that springs to mind when you get hungry in Tijuana, but there are tasty burgers to be had, whether you go for food truck fare or fine dining.
Baja is the birthplace of the fish taco, and whether you're hunting for a battered and fried filet of shark, or an uni and clam tostada, the mariscos vendors in Tijuana and Ensenada have got you covered.
[Photograph: Robyn Lee] The storied birthplace of the Caesar salad, the Caesar Restaurant in Tijuana, Mexico, tossed its last bowl of romaine last week. Legend has it that the concoction was invented in the 1920s by accident, inspired by leftover lettuce, garlic, anchovies, olive oil, wine vinegar, Worcestershire sauce, lemon juice, egg yolks, croutons and parmesan. And the man behind the magic wasn't Julius Caesar—it was an Italian immigrant in Mexico named Caesar Cardini. According to the Associated Press, the restaurant wasn't able to pay rent anymore with the local tourism-dependent economy so devastated by swine flu, crime, and drug violence. Related Dinner Tonight: Grilled Caesar Salad The Perfect Bite of Caesar Salad with Grilled Ribeye What is the...