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+52 664 686 2895
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Sonora 3808, Chapultepec, 22020 Tijuana, B.C., Mexico
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Welcome To ERIZO BAJA
ERIZO BAJA, located in Tijuana, Mexico, is a culinary gem renowned for its exquisite seafood, expertly crafted by the acclaimed chef Javier Plascencia. With a focus on freshness and quality, diners rave about the delicious clam chowder, grilled oysters, and the standout ceviche blanco. Patrons consistently highlight the vibrant flavors and innovative Mexican seafood preparations that reflect Baja Med cuisine. The intimate atmosphere, coupled with attentive service, enhances the overall dining experience. Whether sampling raw dishes or indulgent entrees, ERIZO BAJA promises a memorable culinary journey that leaves guests eager to return. Valet parking is available for added convenience.
About
ERIZO BAJA
Welcome to ERIZO BAJA, a seafood haven nestled in the vibrant heart of Chapultepec, Tijuana. This culinary gem, located at Sonora 3808, offers a unique dining experience that showcases the finest Baja Med cuisine, expertly crafted by the renowned chef Javier Plascencia.
The moment you step into ERIZO BAJA, the fresh and inviting atmosphere envelops you. The reviews from patrons, such as Laura Feregrino, reflect a shared sentiment: everything is delightfully fresh and flavorful. The culinary offerings here highlight the bounty of the Pacific, making it a must-visit for seafood enthusiasts.
One of the standout dishes that consistently garners rave reviews is the clam chowder, a favorite of Jennifer Marsh, who describes it as possibly the best she’s ever had. The grilled oysters and peppers stuffed with shrimp are just a few examples of how ERIZO BAJA blends traditional flavors with innovative techniques. The Perron de Cameron enchilado, bursting with rich and smoky flavors, truly encapsulates the essence of Baja Med cuisine.
During a visit, I was eager to dive into the raw preparations that Jeremy Kushner so highly recommended. Each bite was a testament to the commitment to quality and freshness, evident in the beautifully presented plates. The ceviche blanco is a personal favorite, refreshing and vibrant, demonstrating exquisite balance and technique. Beatriz Borquez echoed this sentiment, praising both the delicious ceviche and the attentive service, though she noted that valet parking is advisable for convenience.
ERIZO BAJA is not just a restaurant; it's an experience that honors the rich seafood traditions of the region while pushing culinary boundaries. Whether you’re a local or a visitor, this spot is a culinary destination you won’t want to miss. With every dish, you can taste the passion and dedication that has made ERIZO BAJA a beloved fixture in Tijuana’s food scene. So, gather your friends and prepare for an unforgettable seafood feast!
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“ I’ve been there a couple of times and I loved it. Everything is fresh and tasty. ”
“ So good! The clam chowder was possibly the best I’ve ever had! Grilled oysters, peppers stuffed with shrimp (Chile’s gueritos capeados), Perron de Cameron enchilado. All very delicious! ”
“ I had been looking forward to eating at Erizo ever since having excellent meals at Javier Plascencia’s restaurants in Valle de Guadalupe. No weak links here. We tried half a dozen different dishes, most of them raw preparations, and everything was delicious. Very nice example of quality Mexican seafood preparation and ultra fresh ingredients. Highly recommended. We will be back next time we are in Tijuana ”
“ Great seafood with the touch of chef Javier Plascencia the king of Baja Med cuisine ”
“ I had ceviche blanco, it was delicious. Great service. Valet parking is probably the only choice or drawback, unless you get dropped off. ”
“ I am a pretty big fan of ceviche and loved this restaurant so much I drove back 4 days later to attend their Oaxa-California Fest dinner during the Baja Culinary Culinary Arts Festival. Flat out, this place is amazing. There are so many unique flavors that I have not seen before. It felt like traveling, but going back to places that you know and love, only these guys know them way better than you do, and you leave loving Baja California even more. I have come to the conclusion that these are the best tacos that I have ever had. There is a place in Guadalajara, and another in La Paz, but Erizo blew my mind two visits in a row. First visit was fried soft-shell crab tacos, and tuna chicharron tacos. This is something that I want to have in my bag of tricks; see fresh crabs at the mercado del mar and say, let's make tacos!! I got the sea urchin and quail egg "leche de tigre" shot, and was impressed with how big and fresh the sea urchin was. I liked the presentation of the roe next to the shot glass because you actually got to see how good the local sea urchins are. Mixed cocktail was good and big. Several different local oysters, and I like that the menu changes and there are specials depending on what is fresh and in season. My second trip was like 4 days later. On the opening day of the Baja Culinary Festival Chef Javier Plascencia held the OaxaCalifornia Fest Celebrity Chef tasting menu. There were 8 courses exciting plates like pescadillas de erizo (my new #1 favorite taco ever) and a tamal de mejillon. If you like seafood, you have to give this place a try. ”
“ Very attentive and friendly staff. Gave us great suggestions. food was absolutely delicious ”
“ A Tijuana staple. Chef Javier Plascencia has created an instant classic honoring Baja ingredients. I highly recommend the Tijuanero! They also carry a basic selection of local award-winning craft beer. ”