Baja California

La Cazaclub : unique ambiance and outstanding cuisine in Tijuana

A vision of three young minds illuminate Baja California's gastronomic scene.

Finishing off the savory side of things was a Costilla Cargada, that has been braised for 8 hours. Tender, fall off of the bone meat, described as their version of Carne en su jugo Estilo Guadalajara. I mean, wow. As you grab the piece of meat it falls into the frijoles de la olla, and salsa verde below, which soaks up earthy and bright flavors all at the same time. Be sure to get a bit of the serrano chile in their as well, it is just the right of amount of heat to round of this beautiful dish.

The first of the two desserts, a variety of bananas, from dried, to raw, and plantains with silky ice cream and crumbles of piloncillo. Even with the cool ice cream, this dessert provided a nice sense of warmth and comfort with its notes of cinnamon.

The second dessert, and final dish of the evening, their interpretation of Resse's peanut butter cups. Rich chocolate with crunchy nuts, swimming in a peanut butter creamy soup. If you can't get enough of this infamous combination, you must give this one a try.

Plan an evening out for unique ambiance and outstanding cuisine at La Caza Club.

By Kristin Díaz de Sandi

Kristin and Antonio blog at Life & Food and you can follow them on Twitter at @lifefoodblog and Facebook.

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