Baja California

Baja's Food, Wine & Beer: El Rodeo Restaurant

Go visit this traditional place in Tijuana

Not to be a bird of ill omen, but I simply look at details that maybe others in general will not find, however, those who are demanding do. My task is to elevate the region's culinary level by this contribution to this section.

Star's meaning: Zero means poor, satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, outstanding.

Around the year 1972 in Tijuana, while the Tijuana River was being canalized, along one of the most important boulevards of the city, a witness who has seen much history gone by through this dynamic metropolis, was being born. Today, it mixes innovation and tradition.

Ever since it opened 43 years ago, entering El Rodeo has and continues to be the same experience. The change of lighting makes you immerse into a Wild West movie set: with themed cowboy pictures, a shot gun display, wooden walls, hunting pieces, with two giant antlers of a Texan bull and a African one; you just need to strap on a pair of chaps to get the rodeo started.

The original menu carved in wood is of excellent taste and it enlists simple choices for this cowboy broiler.

The menu speaks to you explaining what every dish is accompanied by:

    Vinaigrette potatoes, which I would I loved for them to be chambray potatoes instead of just potato chunks. Mustard livers. Meat juice, which looks like an instant concoction. Quesadillas with a great amount of cheese, inside a hot and tasty tortilla. Salad with a slightly sour vinaigrette, where there could be a window of opportunity if they used olive oil and better vinegar. Simple beans. And last but not least, a warm piloncillo coyota, to remind us the important presence of Sonoran cuisine in Tijuana.

Including all of the above makes the services fast and efficient, given that cooking has no complication nor challenges beyond a good meat broiling, getting out of this a quick table rotation.

The formula has a special outcome where there is no place for impatience given that the service is on a continuum.

The mixed ribs and tripitas de leche barbecue, could have been a bit crunchier, but they were good, although for the price of $575 pesos ($35dlls) for two people they could serve a bit more.

Although the scenery may be an adaptation to more modern times, it still isn't reflected in its salsa, given that they only have a red one, and its taste didn't spiced up the beans or the meat.

The unmissable $75 pesos ($5 dlls) guacamole, help to form a carne asada taco, which still kept missing the complement of a good sauce.

The presence of chillis and salsa are something very distinctive in every Mexican table as well as a key element in broilers.

Furthermore, you can tell that some innovation has been added to their wine menu; the ones which stand out are regional wine, accompanied by the option of tasting a few by the glass.

There is also an uncorking option that doesn't discriminate national from imported wines, given that both are charged $174 pesos ($11 dlls). Uncorking distilled or other type of alcohol is charged $406 ($25 dlls) if it's national and $522 pesos ($32 dlls) if it's imported.

El Rodeo also offers some of Tijuana's craft beer, which I applaud the restaurant for promoting local products, however the pairing of this one as well as the branded ones, they aren't they right ones due to their style.

In this city craft beer stands out, and so should it service being served in accordingly glasses.

Staff service is good, as well as their parking lot and restrooms.

The restaurant allows you to gather you whole family on weekends and be well served, given that it must be comforting for many Tijuana natives to come back to place that maintains traditions and doesn't change as time passes by.

    Address: Boulevard Salinas 1647-2, on the corner of Avenidad Abelardo L. Rodriguez, colonia aviacion , Tijuana, 22041. B.C. Link to map Phone: 664-686-56-40 www.restauranteelrodeo.com Ambiance: calm and family friendly Lighting: chandeliers and half lighted lamps Music: decent volume, although the music has nothing to do with the restaurant's style Noiseless: makes conversation possible Working hours: from Sunday to Thursday from 11 am to 10 pm. Fridays and Saturdays from 11 am to 11 pm. Reservations: not necessary.

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editorial@sandiegored.com

zyanya.figueroa@sandiegored.com

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