A new Tijuana restaurant is now serving dishes and drinks inspired by the bounty found in the region’s two Californias. Hot off its opening week, Fin de California is fusing both Baja’s and California’s culinary traditions and high quality ingredients with classical techniques, in a concept dubbed “Caliterranean”. Ingredients range from Baja specialty seafood to American-style steakhouse entrees, vegetarian options, and house takes on bao buns and tacos.
The Prohibition era-inspired cocktail list features classic drinks with a modern twist. Private batch spirits, including vermouth, bitters, and others distilled exclusively distilled for Fin de California, are used in many cocktails. The wine list is focused more on Napa Valley vintages while the still-developing craft beer program includes Cerveceria Wendlandt and Agua Mala, both from Ensenada.
Helmed by hotelier and restaurateur Jose Noel Alvarez and designer Javier Maxenim, Fin de California also aims to impress on the in-person experience through its interior design, artwork and live DJ selections. Management plans to have regular live DJ events in the future as a compliment to the food and drink experiences.
Alvarez and Maxenim have extensive experience in the hospitality industry in major Mexican hubs such as Mexico City and Guadalajara, but this is their first Tijuana venture. “Fin de California all revolves around a gastro-hospitality concept and we hope, above all, people can have a good time whether it’s through the food or the music or the art,” Alvarez shared.
Fin de California is located at Boulevard Salinas 11294, in Tijuana’s Colonia Aviacion neighborhood.