In 2012, the Kokopelli team set out on a new venture serving up grilled seafood tacos and tostadas from their street side cart in Tijuana. Four years later, the Kokopelli concept has evolved into a bigger picture. Their revamped concept is named Tras/ Horizonte, or ‘behind the horizon.’
Tras/Horizonte introduces a new mixology program, featuring drinks like the Chapulin Colorado. A mezcal based cocktail with prickly pear, lime, bitters, and grasshopper salt. The Kokopelli menu remains, with the addition of some new and exciting dishes. The raw earthy textures, and vibrant colors of the interiors capture the essence of Chef “Oso” Campos and his team perfectly. The restaurant space will also house a new brewery on site.