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Casa Tijuana Project
Mexican
A chef who cooked in Mexico City converted a house in Lomas Hipódromo into a restaurant where national dishes get a Tijuana edit. Carnitas with fermented kimchi and mini tlacoyos with grilled octopus suggest a kitchen that takes Mexican tradition seriously but doesn't feel bound by it. The vibe is casual enough that the food keeps surprising you.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Soft pork jowl carnitas
“Soft pork jowl carnitas with “Mexican” kimchi and mini tlacoyos topped with grilled octopus and a smoky chintextle mayo reflect national dishes with a local touch”
Eater
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