TIJUANA.- El Olivo is a culinary proposal based on the presentation and mixture of flavors, given that they merge traditional French cuisine with ingredients from Baja in order to create unique and delicious dishes. The head chef found similarities between Provence cuisine (southern French region where the chef is originally from) and the current trend of Baja's cooking.

This project started nearly ten years ago. Ensenada was able to enjoy their delightful cuisine for six years and after several changes in their chefs, menus and remodels, they settled down in Tijuana, which enjoyed their reopening in the summer of 2014.

Their motto is: "From Provence to Baja California". Gourmet cuisine with a touch of something "very much of Baja". Combining organic ingredients and countryside proteins and without appearing to be something that they're not, El Olivo brings simple and quality food with fresh produce, grown in the Baja region.

The kitchen is in charge of Chef Camille Vivian and Chef María Elena Bautista. Camille is French and specializes in traditional French cuisine, having worked with Mexican cuisine in Oaxaca state at one of the best restaurants in the country, being there were the merging of flavors from Provence with peppers, moles and other distinguishing ingredients from traditional Mexican cuisine was born.

Master Baker, Chef Aldo Curiel daily bakes bread with ingredients such as parmesan, olives, garlic, rosemary, and dehydrated tomatoes (his personal favorite). I had the chance to taste it, fresh out of the oven and it's delicious, with delicious aromas spreading out throughout the whole restaurant.

The Chefs had 100% freedom to create when it came to their new dishes. People like to be surprised, and a three course menu that changes every week or every ten days fits right in. The quality in its dishes is excellent. Starting from the fresh ingredients of exquisite flavor to the very generous portions that they serve. El Olivo is a restaurant for people who enjoy a good meal, and the great thing about it, is that you are able to enjoy it at very affordable prices.

Among the wide variety of wines that they have, you can enjoy wines from Camilo Magoni and Torres Alegre, two signature winemakers from the region. In fact, Mr. Camilo Magoni tasted the menu and sent in certain types of wine for its pairing.

Currently, Tijuana has very defined culinary areas, bu El Olivo is a restaurant worthy of leaving them behind. Although, this would be an exaggeration given that it's ten minutes away from Zona Río and La Cacho area. Located on Carretera Libre Rosarito right beside the entrance of Fraccionamiento Monterrey.

Aside from the excellent food, the restaurant is a really cozy and romantic place, ideal for a date with your significant other or a meal with friends. Lets try new places and make the culinary scene of Tijuana expand to every corner of the city!

Recommendations:

Chef María Elena Bautista: Shrimp filled raviolis and horse mackerel tart Chef Camille Vivian: Beef carpaccio and beef cheek with red wine Master Baker Chef Aldo Curiel: Chicken rissotto My recommendation: Beef cheek with red wine and for dessert, tiramisú

Opening hours:

Tuesday -Thursday: 1.00 pm to 9.00 pm Friday- Saturday: 1.00 pm to 9.00 pm Sunday: 1.00 pm to 7.00 pm

Location: Carretera Libre Rosarito right beside the entrance of Fraccionamiento Monterrey

VIDEO: AN AFTERNOON AT "EL OLIVO"

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zyanya.figueroa@sandiegored.com