When then-restaurant owner Caesar Cardini made a salad dressing from scraps and tossed it with romaine, he could not have predicted the legacy he would forge. Today, the original Prohibition-era Caesar salad lives on at this timeless Avenida Revolución restaurant, which drips with old-school cool. Each salad is made tableside, giving you a glimpse of classic service dating back to Tijuana’s golden age. Follow it up with another old Tijuana favorite known as Victor’s carne asada, or choose something more modern, like a hand-pressed sope topped with a grilled bone full of marrow, habanero salsa, and a touch of gravy.

Originally opened under then-San Diego chef Chad White, La Justina now rests in chef Javier Caro’s talented hands (White is still a co-owner). Today the downtown eatery continues to be a hot spot for creative mixology and food influenced by Mexican, new American, and regional Baja cooking. The octopus burger and duck confit tostadas display how all these influences can harmonize, resulting in some of Tijuana’s most interesting dishes . 

This celebration of Baja cuisine set the city ablaze when it opened nearly a decade ago under chef Jair Tellez. Today, having made its return at its fresh new digs in downtown Tijuana, Verde y Crema continues to dazzle under the leadership of head chef Zoe Villarreal. Entrees like braised ribs and tacos coreanos remain showstoppers, and the killer mezcal and regional wine programs—including the proprietary Bichi natural wine line—are reason enough to swing by. 

Birria stands can be found all over Tijuana, and are as ubiquitous as traditional taquerias. A favorite of many Tijuanenses, El Sabroso pours cups of the spiced, red consomme and loads tacos with the soft braised beef. Dip your quesabirria in the broth for an extra splash of flavor.

It may have relocated from its original home, but Telefonica Gastro Park continues to reign as one of Tijuana’s most popular culinary destinations. It’s the place to discover new, progressive chefs cooking vegan tacos, fusion ramen, modern Baja seafood, barbecue, and more. The food hall also includes a bar, with Tijuana beers on tap and cocktails featuring top-shelf spirits.

No trip to Tijuana is complete without hitting up a taqueria, and El Franc is among the most popular in town. While the main attraction is the large, spinning trompo of adobada—as al pastor meat is called in Tijuana — the carne asada grilled over coals is equally worthy of your attention. Also available: suadero, cabeza, tripa, and lengua, all as good as they get. 

Once home to a car wash service, hence the unusual name for an eatery, this humble stand houses some of Tijuana’s best street food. The signature “El Wash” torta packs a crispy ciabatta roll with carne asada, guacamole, salsa, and tomato slices. While its success had led to the owners opening more locations around town, locals insist the tortas from the original stand are the best.

Tras/Horizonte is both the continuation of chef Oso Campos’ acclaimed Tacos Kokopelli cart and where he continues to pioneer though contemporary Mexican concepts in the heart of Tijuana. Come in for the signature tacos, fusing influences from all over with Mexican culinary traditions, as well as chef specialties and some of the most inventive mixology anywhere.

As one of Tijuana’s most revered restaurants and a go-to place for family celebrations, La Espadaña is known for its exemplary Mexican breakfast. Standouts include chilaquiles, machaca, and huevos rancheros. The sweet, cinnamon-infused café de olla is a must. 

Chef Ruffo Ibarra’s marquee project is a tribute to the Prohibition-era decadence that first brought so many people to Tijuana. Recently revamped, Oryx Capital is still one of the pace-setters in Tijuana’s contemporary food scene and a must-visit for anyone looking to get a feel for the city’s culinary renaissance. Make sure to peek inside Nortico, a speakeasy located within the restaurant.

This is where hometown superstar chef Javier Plascencia wrote the blueprint for modern Tijuana cuisine. The chef is a steward of the Baja-Mediterranean movement, focused on classic technique applied to Baja’s agricultural bounty. Through Misión 19’s six-course dinner, Plascencia showcases the creativity that has helped boost Tijuana’s acclaim as a global dining destination.