Fodor's Expert Review Manzanilla
Two of the most exciting chef-owners in Baja Norte, Benito Molina and Solange Muris, have taken a truly modern approach to Mexican cuisine at Manzanilla, integrating the freshest catches from the local waters—oysters, mussels, abalone, and clams, for instance—and using ingredients like ginger, saffron, smoked tomato marmalade, and huitlacoche (corn truffle). The ahi with ginger strawberry vinaigrette melts in your mouth, and the white clam with Gorgonzola is delicious. A local ranch sources their beef, grilled and served on a cutting board with warm tortillas. Next to the port, this hip joint is popular for its pleasant atmosphere and eclectic style of concrete floors, pink chandeliers, and an intricately carved wooden bar from the 1930s brought over from Los Angeles.
Quick Facts
- Fresh Baja seafood
- Homemade tagliatelli
- Grilled quail with wild mushrooms