Just steps away from the PedWest border crossing, this corner lot features an outpost of the trendy Nativo Coffee, the creatively hip Cereus Bar, along with AirBnB lofts. Stop in Tuesday through Saturday for healthy eats by El Momento’s crew or during the weekend for a boozy brunch.

The Park places some of Tijuana’s most venerated restaurants next to novel concepts in a border-adjacent food hall. Longtime favorites like mariscos specialists Lionfish and tortas royalty Wash Mobile coexist along with Italian and vegan Mexican establishments. Wine counter La Botella stocks some of Baja’s finest vintages, while the mixologists shake up cocktails.

Casa Badoh generated major buzz with both the brunch crowd and the late night crowd since its inception and the trendy spot is settled into its new digs, where cocktails and live DJs help set the mood alongside Mexican and American-style breakfast dishes in the morning and shareable botanas and Mexican entrees in the evenings.

A matchup made in Tijuana heaven, chef Jose Figueroa took over the kitchen at Insurgente’s Calle Cuarta taproom to great fanfare. The mind behind Telefonica’s La Carmelita and San Diego’s roving Corazon de Torta pays homage to the city’s traditions and trends while pushing the envelope. His quesabirria croquettes — stewed beef and cheese inside tortilla balls —‚ and salsa and oyster pairings bring a new dimension to Tijuana staple dishes.

Reemerging from the COVID-19 pandemic, Estacion Central returned to its roots as a cocktail bar and hub for downtown Tijuana’s visitors and residents. Start or finish your day in Tijuana with a mixed drink, good company, and a plate of decadent jamon iberico fries. Keep an eye on socials for farmers’ market and local makers’ events on site.

A feature on season two of Netflix’s Taco Chronicles brought a whole new level of buzz to this already popular birria operation adjacent to the Mercado Hidalgo central market and the lines have not yet died down since. The streetside cart serves classic Tijuana-style birria and tripa in tacos through the mid part of the day until they sell out — and they do sell out.

La Saladita bridges the gap between Mexico City’s gregarious cantinas and Baja’s outstanding seafood. With a menu designed by chef Alberto Cansino Gomez, of Hotel Calafia and Emiliana fame, and a solid mezcal and beer program, this 2020 arrival has won over locals looking to share an afternoon out with friends.

No trip south of the border is complete without a trip through Tijuana’s premier food hall. First timers can discover forward-thinking fare from local chefs, with fusion ramen, elevated homestyle Mexican dishes, and Baja seafood among the standouts. Newer entries include smashburgers by El Purista and classic churros from Puro Pinche Churro.

Tijuanenses were long waiting to hit the town after COVID-19 related restrictions began to be rescinded. And naturally, they were ready to cap off the night with some of the city’s best tacos. Las Ahumaderas, the name given to a strip of five adjacent taquerias, slings tacos packed with carne asada, adobada, and other meats for hungry patrons all day and night.

Operating since 2017, this modern Mexican outpost remains hot. 52 Kool still caters to the highest of expectations with its prix-fixe four and six course dinners, letting diners select their plates of choice from creative dishes like shrimp kimchi tostadas and cauliflower risotto with goat cheese.

Fin.Ca takes cues and ingredients from the border region’s two Californias to bring an eclectic menu offering American-style steakhouse entrees and “Caliterranean” seafood dishes, mashing up Baja’s bounty with old-world cooking. The bar focuses on Prohibition-era inspired cocktails and also features Napa Valley wines and Baja craft brews.

Chef Juan Cabrera brings a wealth of experience to his latest culinary project, housed inside a refurbished residential unit in the Hipodromo neighborhood. The focus here is on modern Mexican fare, from novel takes on chiles en nogada to a more contemporary octopus rubbed in red adobo. The corn cheesecake, plated with a red wine compote and crumbled galleta maria, shows off Casa Tijuana Project’s penchant for the unexpected.