Tacos Fitos is located just outside of Mercado Hidalgo in central Tijuana. This popular cart’s talented taqueros (taco makers) are known for quickly tossing a dash of salsa and beef stock with a spoon over a span of a foot or more into an awaiting corn tortilla held in the other hand. The finished taco is then rapidly folded in paper and handed to a hungry customer. Some claim these guys are the fastest taqueros in Mexico. Tacos Fitos focuses on three types of tacos — birria de res (seasoned beef stew), tripas (small intestine), and campechano style, which combines the two fillings. The tortilla is dipped in beef stock and placed on the griddle to fry until the tortilla becomes golden and crispy, or al dorada.
Tacos de guisados are tortillas filled with a variety of stewed meats and vegetables. The team behind the wheel of the popular food truck Tacos Aaron has been preparing tacos de guisados – or tacos varios as they are known in Tijuana – for over 20 years. I’m usually not a fan of chicharrón served wet — that is, fried then reconstituted by stewing. I love the crunchy stuff, but wet, it always seems sad, limpid and somehow wrong. The difference in Taco Aaron’s taco de chicharrón is the amount of meaty, succulent pork that still adheres to and is served with the skin. The morsels of chicharrón are covered in a thick, piquant, tomatillo-based salsa verde and served with pickled red onions.
La Cayetana, located in Tijuana’s tony Paseo Chapultepec mall, puts the emphasis on honest, hearty fare. The dishes don’t fall into any one category. They range from Baja Mediterranean – including a very good dish of giant scallops in brown butter sauce – to grilled steaks and pastas. The pastas are the standout here. Raviolis de costilla corta (short rib ravioli) features the savory, slowly-brazed meat – a regional favorite – in a hearty ragout atop a large, supple handmade ravioli stuffed with a local farmer’s cheese.
Owner and master coctelero Humberto Buelna has been preparing and serving Sinaloan seafood specialties from his small stand near Tijuana’s Mercado Hidalgo since 1994. El Paisa offers a number of tostadas, cocktails, prepared shellfish, and aguachiles, all made with extremely fresh seafood sourced from the nearby Pacific. One of the El Paisa’s specialties is the shrimp and white clam aguachile tostada, on which heaps of delectable seafood comingle with a lime and serrano aguachile atop a crunchy tostada. To add heat, top with plenty of El Paisa’s chiltepin salsa, which Humberto makes from the small dried chilies daily.
Bol Corona was named for its original 1934 location as a bar and restaurant at the Club Corona bowling alley on Avenida Revolucion; it is regarded as an important part of Tijuana’s culinary history. Today, the local chain restaurant’s casual stands and sit-down locations serve a variety of northern style burritos. Their excellent machaca (dried and shredded beef) burrito is prepared to-order and combines the reconstituted, fried meat with green peppers, onions, garlic, and spices. The burrito is served in a large, house-made flour tortilla and is best finished with a splash of their very spicy salsa roja or verde. Don’t let fast food style graphics fool you – these burritos are the real Sonoran deal.
Chef Julio Rodriguez elevated, fused, and remixed traditional Sonoran mariscos at his other restaurant, Navio, which resulted in an elegantly plated gourmand version of the standards — think prepared chocolate clams with mango and pickled red onion served on a slab of decorative slate. His new spot in Playas de Tijuana, Alga Bien goes back to basics, offering a menu of un-retouched – for the most part – seaside Mexican classics. Served in a large molcajete – a traditional stone mortar – the serrano chile-based aguachile is a fresh affair of shrimp, octopus, and red onion combined with avocado and cucumber to temper the medium level heat. If you want to get even spicier, just add a dash of the many popular salsas on hand. Alga Bien shares its space with a bar, and its casual atmosphere and spacious, ocean view patio make it a popular destination during weekends.
Edo is known for their hands-on fine dining experience and their premier seafood and meat. Edo elevates the Japanese experience, whether it is sushi, sashimi or the delightfully artistic bento box! From making their wasabi from scratch to serving up only the freshest fish, Edo is truly one of Bangalore's best.
If we did have to single out a must have here it would be their signature roll! The roll is made with crab meat, yellowtail, tuna, salmon and topped with the roe of flying fish called Tobika. It really is a sushi lover's delight!
An idli is a steamed, fist-sized cake made of rice and lentils and happens to be very popular amongst the Southern States of India as a breakfast essential. Brahmin's Coffee Bar serves some of 'the' best idlis in Bangalore, and their pillowy, soft idlis have the power to even convert a hater. Yeah, they are thaaat good!
Let's not forget about the vadas (a vada is a deep-fried snack made of lentils and usually served as an accompaniment to idlis). The vadas are on point at Brahmin's; crunchy on the outside and soft inside.
The trick is to order the idlis and the vada separately. That way you can ask the kitchen to add dollops of their heavenly, house-made, white butter on your idlis. mmmm.
Sample New York's finest in Bangalore at Le Cirque Signature. Le Cirque is known world over for its luxurious French and Italian menu and a gastronomic experience like no other. The Bangalore restaurant is also an example of their exemplary food and hand-picked menu. From the array of succulent lobster and prime cuts of meat, we choose to single out the humble risotto.
The Black Truffle Risotto is comfort food elevated with flair, to a level unparalleled. The black truffle pesto and shavings of truffles on the warm risotto just makes for an amazingly delicious meal!
Caperberry is synonymous with the true appreciation of fine Euro-Med cuisine. From having set the tone for molecular gastronomy way before it became 'a thing' in Bangalore to making it look effortlessly spectacular, it has almost never fallen short of expectations.
It serves a delicious Rotolo of Lamb which is perfectly braised and accompanied by some juicy porcini mushrooms, a delicate red wine risotto and a red wine foam that forms a perfectly balanced symphony of flavors!
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