Toñico’s paella, almost four decades of a Catalan flavor in Tijuana

Since the end of the 80s, the recipe of paella arrived in Tijuana as a new gastronomic offer, one of the pioneers in the business in Baja California is Antonio Joven Saldibar who began to work his Catalan recipe in Mexicali it was the Cacho of Tijuana the place where it all began. Antonio, better known as “Toñico” passed away 14 years ago but the recipe is maintained by the family.

It is Antonio's widow who cooks and her daughter who has been serving the customer in a restaurant with more than four decades keeping alive the original Spanish recipe, the Catalan recipe with pork, chicken, seafood and a toasted garlic bread served in a portion sufficient to fall in love with any palate.

The paella is traditional, the recipe is maintained with a constancy in the quality of its ingredients and seasoning and that’s why it is still a favorite dish from Monday to Friday from 12 of the day to 10 at night.

Toñico welcomes you at Calle Jalisco Col. Cacho in Tijuana with a soup of the day or a salad, a light entrance that is the prelude to the traditional paella from Monday to Sunday or the seafood special of the weekends that is served with variety of seafood, mussels, squid, octopus and chicken breast, as well as a large shrimp seasoned with the house recipe.

The personal order of paella costs 180 mxn (9-10 usd) and the traditional one with seafood 370 mxn (19-20 usd)

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