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Under a sea-blue awning in the 20 de Noviembre neighborhood, this seafood taquería has been an old-school institution in Tijuana's taco landscape. Spicy shrimp, octopus with olives, and gobernador fill out the menu alongside their own riff they call jamón del mar, chunks of smoked marlin dressed with purple onion, cabbage, Mexican cream, and salsa. The name is a gentle dig at canned tuna, which tells you something about the room's sense of humor.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Camarón enchilado
“Camarón enchilado (spicy shrimp), pulpo olivo (octopus and olives), gobernador (shrimp and melted cheese), and smoked marlin are among the local seafood tacos that this taquería does very well.”
Eater -
Pulpo olivo
“Camarón enchilado (spicy shrimp), pulpo olivo (octopus and olives), gobernador (shrimp and melted cheese), and smoked marlin are among the local seafood tacos that this taquería does very well.”
Eater -
Gobernador
“Camarón enchilado (spicy shrimp), pulpo olivo (octopus and olives), gobernador (shrimp and melted cheese), and smoked marlin are among the local seafood tacos that this taquería does very well.”
Eater -
Jamón del mar
“Mixed into the more than a dozen tacos on the menu are some of their own innovations, like their jamón del mar, or “ham of the sea”, a light jab at Starkist tuna, where large chunks of smoked marlin are fashioned like all tacos here”
Eater
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The neighbors closest first
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