clock menu more-arrow no yes mobile

Filed under:

No Trip to Tijuana Is Complete Without Crispy Grilled Tacos

The menu at Erizo reflects the ultra-fresh seafood of the area

Eater’s favorite roadtripping duo is back this week with another episode of Open Road, an eight-part travel series following brother and sister Fernando and Bricia Lopez on a culinary exploration from Los Angeles to Mexico. Today they finally cross the border and stop for a few plates of ultra-fresh seafood at Erizo Baja Fish House and Market in Tijuana.

No strangers to good Mexican cooking (their family runs LA’s James Beard Foundation-recognized Restaurant Guelaguetza), the Lopez siblings take co-owner Laura Plascencia’s advice and arrive hungry. The menu at Erizo reflects the flavors of the area: fresh seafood, which is characteristic of the Baja peninsula, and crispy grilled tacos, which are ubiquitous across Tijuana. While the city’s reputation meant that Erizo struggled to find its market when it opened in 2008, things have turned around in the interim: Now food tourism is a big draw across the border, and has helped make the restaurant a destination.

Click here for more episodes of Open Road | Subscribe to Eater on YouTube

Can't get enough of Eater? Sign up for our newsletter.