La Guerrerense ignited a four-meal seafood firestorm that showcased Ensenada’s bounty. We feasted on tostadas at La Guerrerense and devoured shark tacos that were double-fried in lard at Tacos El Fenix before hitting Muelle Tres (Pier 3). Whereas La Guerrerense specialized in oceanic oddities like the sea cucumber and sea snail, Benito Molina’s two-year-old seafood bar featured classic Mediterranean flavors. Still, given the ultra-local ingredients we encountered, this experience would have been impossible to replicate in a city like Lisbon or Barcelona.
If you’re a movie fan, you’d probably enjoy the view from Pier 3: the “pirate ship” used in the filming of “Pirates of the Caribbean.” The restaurant itself was small but airy, with blackboard menus, a few stools with prime views of the Muelle Tres shuckers, and a couple communal tables.
Fresh-shucked local oysters were cool, briny and unadulterated. Muelle Tres had an impressive selection of bottles hot sauces, so I added a few drops of Lucero chipotle salsa, but these oysters didn’t need any help.
This was one of the meals on our Baja bender that I wish we could have prolonged. It was a hot day, but with one hand clutching a refreshing Victoria beer and the other hand holding an oyster, life was good.
Thank you to the Tijuana Convention and Visitors Bureau, Crossborder Agency, Cotuco (Tijuana Tourism Board), and Tijuana Canirac (Tijuana Restaurant Association) for sponsoring our eye-opening culinary tour of northern Baja. Thank you to Bill Esparza from Street Gourmet LA for leading the tour and for supplying so much invaluable information.