Los Compas: New and time-honored traditions meet in Tijuana
Hello there, Los Compas. Tijuana and San Diego could not be more excited to welcome a new eatery to the region's culinary lineup. What began as a friendship after meeting on Top Chef México, was destined to blossom into something greater. Chefs Mario Peralta and Juan Cabrera have joined forces, in the kitchen at Los Compas, and are dishing out plates revolving around Mexico’s corn legacy. The menu is rooted from central Mexico’s cuisine with a distinct use of northern Baja ingredients and flair.
Mario Peralta, is part of a new generation of cooks, who is proud of Baja’s resources and Juan Cabrera, is at the front of Mexico City’s famed Fonda Fina. We like to think of it as Baja and Mexico City had a baby, two destinations known for putting Mexico on the radar of food travelers.
Los Compas a term of endearment of friendship in northern Mexico translates to ‘The Buddies’ which fits right in with the atmosphere. The space is casual and bistro-like, making it ideal for an intimate gathering with friends.
The small and to the point food and beverage menu makes it easy to navigate through, so you can focus on, and enjoy the company of your fellow ‘compas’.
Raspadas de maíz azul | The first bite of the evening was the raspada de maíz azul. A perfectly crisped up blue corn tostada topped with impeccably fresh raw sea bass, drenched in lime juices, with accents of herbed guacamole, and black garlic mayonnaise. Every bite is filled with crunch, tang, and a slight sweetness from the fresh sea bass. We could have easily ordered another plate, or two.
Tlacoyos | Pillowy rounds of blue corn topped with Marlin en escabeche, and chiles gueros. All though it’s extremely hard to choose, these were definitely one of the top favorites of the evening.
Chiltamal | A tamal filled with beef and cheese, and then stuffed into a dried chile, laying in a bright and flavorful tomato broth.
Tostón Norteño | Two tostadas filled to the brim suadero meat, quesillo, and guacamole.
Costilla de Res Horneada | Tender cuts of beef ribs, smothered in a luscious mole negro, carrot confit, and date puree. Slightly spicy, silky, with hints of rich chocolate.
Pan Caramelo | Ending an evening full of savory on a sweeter note, is a must. The spongy vanilla cake is covered with a crispy cereal, that sops up the piloncillo syrup on the bottom of the plate. The fresh vanilla cream adds just the right amount of soft sweetness.
Centro Comercial Rocasa, Blvd. Agua Caliente 10594
Col Aviación, CP 22020, Tijuana Baja California
Reservations: (664) 208 8269 | firstname.lastname@example.org