More Ensenada Beach Shit

A drain of sewage water toward the beach Canalep 1 was reported Monday morning, same that was treated and tempered with chlorine to avoid side effects towards the sea.

The pipe found by citizens is managed by the State Public Service Commission of Ensenada (CESPE), who merely replied that “there’s a serious problem.”

According to documents, the citizen denounces attended the National Water Commission (Conagua) who immediately raised a report.

In it, the parastatal communicate about the breakup of a collector 30 inches in Granite Street and Pedro Loyola, Punta Banda fractionation, the collector is supplied by the industrial cárcamo extension located Grijalva River.

So it was necessary to derive the raw water to the stream of industrial arroyo Gallo, so they cut the supply of drinking water and applied chlorine black water.

Local residents reported that at 07:00 am while driving through the area found the drainage of sewage that gave off an unbearable smell.

Conchas y Vino Nuevo Fest 2017

Festival de Conchas y Vino Nuevo last Sunday, 23 April, at Hotel Coral brought out the best from talented local chefs and wineries.  Finally enjoyed Lechuza chardonnay first sips, yum.  I have only missed this party once(2016) in ten years.  It is usually in early April.  Here are some highlights of the day(click to enlarge):




Chef Ryan Steyn’s sushi oyster was the most bold and creative bite.  If you are not a fan of oysters and mussels(ostiones y mejiollenes), this fiesta is not for you.  Ok, you can go if you enjoy unlimited samplings of wine.  The event is always on a Sunday, noon -5PM.  Some food runs out around 3.

Speed Trap on Ensenada Death Stretch


For the numerous vehicular accidents registered in that area, municipal agents carried out a radar operation in the middle of the “stretch of death”(Tramo de Muerte) between the former ejido Chapultepec and the Maneadero delegation, Emilio Camarena Castillo reported.

The head of the Municipal Public Safety Directorate (DSPM), said that these actions aims to avoid traffic incidents, caused by drivers who circulate with speeding.

Municipal agents carried out preventive monitoring along the Transpeninsular highway, which has been previously implemented in different roads in the urban area, as part of the corporation’s permanent operations.

The radar surveillance carried out yesterday to the south of the city was supervised by the Transit commander, Jesus Luna Lezama. It should be noted that there are possibilities to be re-performed in that stretch, to inhibit future accidents.

These actions have the objective of avoiding traffic events, caused by drivers that circulate with excess speed


Scenic Road Landslides Possible

foto por Bajadock
Two years after various sectors were struggling to consolidate an alternate route, after a section of the Scenic Highway had slipped, they said there were “signs of sliding problems in the Salsipuedes area.”
They observed that the “reinforcement” works being carried out by Federal Roads and Bridges (Capufe) in this way, show that the risk of new landslides remains latent, as they are evident when passing through that place.
Mario Zepeda Jacobo, president of the Citizens Council, AC, said that although there are no official data, it is estimated that 2 billion pesos have already been invested and it seems that the final technical solution is not yet available.
“If we accumulate the 2.5 billion that SCT estimates of cost for a new highway of quota of approximately 24 kilometers to cover the stretch Bajamar Ensenada, that stretch will cost us 4.5 billion,” he said.
This will have to pay toll fees and increase in the costs of inputs and food.
However, he argued that there is at least one other option to resolve the stretch of failures and prevent damage similar to the collapse of the 2013-2014 quota road.
It is the construction of a section of road “feeder” that communicates both roads, the quota and the free Tijuana-Ensenada.


That is to say a “Route of emergency of 6.4 kilometers, with which avoid critical areas of the highway of quota in the zone of Salsipuedes and of the free highway in the zone of the Mission.
Zepeda Jacobo explained that the “Route of Emergence” joins both roads, the quota at the height of Bajamar with the Free Tijuana-Ensenada highway at kilometers 74, estimated cost is 65 million pesos, if two Lanes or 125 million four lanes.
Faced with the authorities’ lack of resources, Mario Zepeda considered that the SCT has a budget for maintenance of roads or the own ones that the State Government has for road works.
“From there resources can be applied to build this road, which will certainly provide certainty and connectivity to the region,” he said.
He recalled that more than two years ago, on September 22, 2014, the various chambers, business and social organizations of Ensenada made the request for the alternate route.“We joined and signed a document to demand the president of the republic, various officials of the SCT, Capufe the governor of the state and the municipal president, the immediate construction of an alternative route of emergency.”
He emphasized that the objective was to avoid further damage to citizens and the regional economy.
The quota road, he said, was repaired until December 2014, we were practically a year without having this important route of communication for Ensenada and the peninsula.
“It should not be forgotten that when the highway collapsed, traffic flowed to the free Tijuana-Ensenada highway, causing 14 deaths, hundreds of accidents and multi-million dollar losses to all productive activities in the Baja California peninsula,” he lamented .
Zepeda Jacobo considered that such a situation can not be repeated.
“The authorities must be sensitive to the needs of society and anticipate situations totally predictable and preventable, they can no longer plead ignorance, they already know it and, once again, we are remembering it,” he said.

Restaurante Tre Galline


Carpaccio, Brunello wine and a panoramic view of the valley begins this fun evening at Restaurante Tre Galline.



Saw this UFO, what is it?  Bread?


Parm cheese wheel. 


Tre Galline valley view


Details matter, when the chef honors your request to share a main course and provides the same detail on the split plate presentations as he would for the full order.  Corvina fish with a savory sauce and veggies.


Made my first visit to Tre Galline in Baja’s Valle de Guadalupe this week.  Made dinner reservation at +52 1 612 119 9718 and confirmed that this was the Tre Galline in the wine valley, not in Todos Santos.  I did not realize that I was speaking to Chef Angel until meeting him later that evening.

Tre Galline earns our cinque galline(5 hens out of 5) award for venue, scenery, service, food and value.  This is a fine example of rustic Baja dining.  Minimal decor and infrastructure yields to the flavors and panoramic views.  I gotta go back and get the pasta dancing in that cheese wheel bowl.


Tre Galline is located on the Porvenir road(parallels Hwy 3) at Vinos Montefiore.  Signs are good and they recently graded their dirt road leading to the restaurant from the paved road.

Photo from  Paolo Paoloni, owner of Villa Montefiori winery, and Angelo Dal Bon, Tre Galline.

Chef Angelo is from Salò Italy, on Lake Garda.  Everyone has stories of successes and failures  and sometimes the backstory opens up the motivation for success.  Chef Angelo gave us 5 minutes on his history, his city and the connection to Benito Mussolino.  Ok, my Spanish was only sufficient to pick up 25% of Angelo’s story.  So I did a bit of reading to understand more:


Wikipedia: From 1943 to 1945 Salò was the de facto capital (seat of government) of Benito Mussolini‘s Nazi-backed puppet state, the Italian Social Republic, also known as the Republic of Salò: Villa Castagna was the seat of the police headquarters, Villa Amedei was the head office of the Ministry of Popular Culture, Villa Simonini (nowadays Hotel Laurin) was the seat of the Ministry of Foreign Affairs and the Stefani Agency, which distributed official press releases, was located in Via Brunati.

Following from interview in Journal del Pacifico, 2014:

Angelo Dal Bon is a third-generation chef. His grandmother opened their family restaurant in Northern Italy in 1950. His mother was the second chef in the family, and today his sisters run the restaurant. Angelo studied to be an accountant, but started working in the family restaurant after graduation. He has continued working as a chef to this day. Magda worked with Angelo and his sisters for 10 years, then went on to open her own very successful restaurant.

In 2004, Magda moved her restaurant to a magical location–a 16th century Italian villa on Lake Garda. On November 24th, after being open only 54 days, disaster struck. A 5.3 mb earthquake hit their town and the villa was split in two. It had to be demolished. When Magda recovered from the shock and heartache, she realized that the earthquake had opened a new door in their lives. She decided that they should start over and open a new restaurant in Baja California Sur, where they had enjoyed visiting since 1992.

Angelo and Magda packed up all their restaurant equipment and furniture, and shipped them to Mexico. After exploring several towns in Baja California Sur, they choose Todos Santos, and settled here in 2005. The doors to Tre Galline, their Italian restaurant, opened in February, 2006. They purchased Caffé Todos Santos in October of 2009. Angelo and Magda’s son, Constantio (named for Angelo’s grandmother), now lives in Todos Santos and works with them at both Caffé Todos Santos and Tre Galline.

This past summer(2014), Angelo opened Tre Galline del Vale Guadalupe at the Villa Monte Fiori vineyard, in the wine country outside of Ensenada in Baja California. It is located at km 9.8 on Carretera El Porvenir.

1989    Slow Food Movement Manefesto
2000    The James Beard Foundation

Agua Mala Cerveceria

Visited Agua Mala Cerveceria this warm and sunny Friday to get some cool refreshments for friends.

Entry is very industrial as I thought I might need a hard hat and steel toed boots.  The building is made from shipping containers.  But, the stairway to barley and hop heaven leads you to a unique bar that is Agua Mala Tasting Room.

The bar area combines a small bar counter surrounded by tables with an open air setting and view out to the Pacific from this perch.  Outdoor seating is available.  This is your perfect neighborhood bar to bring your buddies or meet new ones.

I have enjoyed Agua Mala beer previously at a few Ensenada restaurants including Deckman’s.  Today’s visit was a quickee with only a six pack sampler beer purchase.  Will need to dive into the food menu on my next visit.

Agua Mala Tasting Room opens 2pm-ish and I think they are closed Mondays.

Signs?  We don’t need no stinkin signs.  Just look for the shipping containers.  Location is Hwy 1 in El Sauzal(north Ensenada), approx 1/4 mile south of the 16 story Entremar condos and just north of Belio restaurant.

646 248 4638       Agua Mala Facebook

The American Pale Ale is my favorite…

Border Wall History Lessons


Competition to build President Donald Trump’s border wall is underway with 467 companies nationwide, including 23 from San Diego, submitting bids and designs to construct what was a centerpiece promise of Trump’s campaign.

Fencing and barriers are nothing new along the U.S.-Mexico border. For nearly 30 years, fencing made from landing mats, steel mesh and concrete-filled steel bollards have been erected along nearly 700 miles of the border.

Much of that was constructed between 2007 and 2015, when the government spent an estimated $2.5 billion on border fencing projects. The work was done in populated border areas, including San Diego, and along desert mesas and in small towns in Arizona and Texas.

Much remains unknown about Trump’s wall, like what it would look like, how much it would cost, and how much more of the 2,000-mile Southwest border it would cover.

Yet a look back at some of the fencing projects undertaken during the border building boom and what has happened since they were completed can give a sense of what may be in store for border residents if the wall is constructed.

From Smuggler’s Gulch in San Diego, which was filled in with nearly 2 million cubic yards of dirt to form a massive berm after a years-long legal battle, to the Lower Rio Grande area of Texas, border barriers and fencing have helped reduce the number of people entering the United States illegally.

And they have also left a mark on the landscape that critics said have led to other problems such as flooding and erosion.

“It’s not just build the wall and forget about it,” said Oscar Romo, a researcher with UC San Diego who coordinated the Tijuana River National Estuarine Research Reserve‘s coastal training program for about a decade. “There are consequences, and we are paying for some of those consequences.”

Smuggler’s Gulch

In July 2009, a group of jubilant federal officials gathered in Smuggler’s Gulch for a ceremonial ribbon cutting ceremony atop a giant earthen berm.

It marked the completion, in less than a year, of a border construction and fencing project that sealed off what had for decades been a prime route for smugglers and unauthorized immigrants.

Contractors scraped about 1.5 million cubic yards of dirt from two mesas bordering the canyon, constructing a berm more than 100 feet high. They also added a second layer of steel mesh fencing, augmenting an existing fence, and constructed a road for U.S. Border Patrol vehicles at a cost of $48.6 million.

The Smuggler’s Gulch work was one of the more expensive stretches of fencing constructed on the border, costing about $16 million per mile. And one of the most controversial.

The project faced stiff opposition, including a 2004 lawsuit filed by the Sierra Club, San Diego Audubon Society and other environmental groups. They contended the project would add large amounts of sediment and damage to the nearby Tijuana River Estuary.

But in 2005, Congress passed legislation that allowed the U.S. Department of Homeland Security to waive all laws — state, local and federal — that could impede the construction of border fencing projects.

After the ribbon cutting ceremony, contractors and some of the federal officials left. But the controversy did not.

In the fall of 2009, critics complained that the government had botched a critical aspect of the work — reseeding the barren dirt slopes with vegetation to control erosion and runoff.

The then-leader of the California Coastal Commission fired off a letter in October saying the re-vegetation plan had “failed miserably,” largely because after seeding the slopes the federal government had not irrigated them properly.

Congresswoman Susan Davis, D-San Diego, also wrote a letter, as did the manager of the estuary reserve, expressing concern that the bare slopes would increase sediment flowing to the estuary. Storms the previous winter, when construction was underway, flooded the river valley and left behind what residents said was an unusual amount of mud.

In response, U.S. Customs and Border Protection officials said they were following a proper plan to revegetate the slopes and care for the environment.

Today, the berm slope is thick with vegetation, covering more than 70 percent of the area, said Mark Endicott, supervisory Border Patrol agent for the San Diego Sector.

The work was done over the past five years in conjunction with the U.S. Fish & Wildlife Service as well as the San Diego County and California parks departments.

The plants have lessened the amount of sediment flowing into the estuary, Endicott said. Erosion pins that measure slope stability showed an average change in the height of the soil of 0.5 centimeters in 2014 to 2015, then 0.1 centimeters the following year.

“The successful revegetation of the area has resulted in little to no sedimentation into the estuary as a result of the fence project,” Endicott said.

Romo, who has worked in the valley for three decades, said other problems have occurred since the fence was built.

A concrete culvert constructed at the base of the berm now captures water from Mexico and the U.S. and funnels it into a channel. Romo said the culvert has increased the velocity of the water flowing into the channel, with damaging effect. The channel is eroding quickly, and more importantly the increased speed of the water is pushing the trash and sediment farther into the estuary than before.

Trash is now building up in parts of the reserve where it was not before, Romo said. Hauling the trash out of the environmentally sensitive estuary will be tedious and difficult, but eventually it will have to be done, he said.

“They modified the topography and created additional problems,” Romo said. The urgency to build — because of a congressional mandate in 2006 to construct at least 700 miles of fencing and barriers to make it harder for people to enter the U.S. illegally from Mexico — created problems.

“By doing this in a rush,” said Romo as he stood in front of the massive culvert where the river flows into the canyon, “they did not mitigate this well.”

But the fence has achieved its main purpose — to help reduce the number of unauthorized immigrants entering the U.S., Endicott said.

The number of apprehensions in the San Diego Sector has dropped significantly, from 118,721 in 2009 when the fencing was complete to 31,891 last year.

That drop tracks an overall decline in apprehensions across the Southwest border that has been trending down for a decade, before beginning to tick up slightly in 2015.

Organ Pipe in Arizona

Around the time that work on Smuggler’s Gulch was starting, another section of fence was being constructed to the east in Arizona.

Organ Pipe Cactus National Monument lies next to the international border, about two hours west of Tucson. In early 2008, the government built 5.2 miles of steel mesh fencing there. Activists and monument land managers said at the time they were concerned that the design would block the flow of water across the border, possibly causing floods.

But the Homeland Security Department went ahead with the $21.3 million project built by Omaha, Neb., company Kiewit. The same company built the Smuggler’s Gulch project.

A storm in July 2008 dumped about 2 inches of rain in less than 90 minutes around the border crossing town of Lukeville. The fence, even with wide iron grates at the base to allow water to flow through, essentially acted like a dam. Debris stuck against the bottom, blocking the water flow and causing flooding to the nearby port of entry as well as at businesses in Lukeville.

One company unsuccessfully sued the government for $6 million for flood damage and property loss. In the aftermath, the government installed a series of gates in the fence near Lukeville that would be lifted in times of flooding to allow water to pass through.

Then, in August 2011, another summertime storm hit — but the gates didn’t work as planned. Debris again built up at the base of the fence causing not only flooding but also knocking over a 40-foot-long section of the fence.

Randy Serraglio, Southwest conservation advocate for the Center for Biological Diversity, said the problem at Organ Pipe stemmed from the Department of Homeland Security not listening to local land managers at the monument site and area landowners who warned about the flooding dangers.

“They were told by the land manager at Organ Pipe it was not a good location to put up the infrastructure they were trying to build there,” Serraglio said. “They just really rushed forward blindly with construction.”

There has been no reported flooding in the area for several years. Border agents now routinely go on patrol and clear debris from the base of the fence, Serraglio said.

Lessons learned

Trump’s proposal for a wall is moving quickly but also hitting resistance. Customs and Border Protection is reviewing bids and hopes to select by June up to 20 companies to construct prototypes in San Diego.

In testimony this month before Congress, Homeland Security Secretary John Kelly said a solid border wall would not be built “from sea to shining sea.” Instead, he said, the department would build a wall where agents and immigration enforcement officials say one is needed.

Those who are concerned about more fencing along the border welcome such comments. “DHS should take away from what happened at Organ Pipe that there are some places where you should not build a border wall. Period,” Serraglio said.

The pressure to begin construction though is troubling to some. Imperial Beach Mayor Serge Dedina, who is also the executive director of the environmental group Wildcoast, which opposed the Smuggler’s Gulch project, said the rush to build and not weighing thoroughly what the potential problems are is the wrong course.

“That is what I get concerned about, in this rush to build a wall,” Dedina said. “We are talking about some of the most remote parts of the country. It’s simplistic to think you can plan this kind of a fence project without thinking through the engineering and earthworks that will be needed in some areas.”

The federal government spent $2.5 billion to build nearly 700 miles of fencing. Estimates for the wall Trump wants to build vary widely, from a $21 billion Homeland Security Department estimate to $38 billion in an MIT study.

In a March 28 letter to Acting Customs and Border Protection Commissioner Kevin McAleenan, U.S. Sen. Claire McCaskill, a Missouri Democrat, wrote that the Homeland Security budget request for the coming year calls for $2.6 billion to build less than 75 miles of fence.

McCaskill said the figures came from a briefing CBP officials gave to members of the Senate Homeland Security and Governmental Affairs Committee.

She pointed out the $2.6 billion request works out to a cost of $36.6 million per mile, or a total cost for the border’s 1,827 miles of $66.9 billion.

The per-mile estimate is more than than twice the per-mile cost for the Smuggler’s Gulch project eight years ago.

Gasoline Price App


Bajadock: I downloaded this Gaso app to explore.  Fiddlesticks!  The radius is only 5K(3 miles) and I do not find a way to change locations for trip planning.  “No hay estaciones de servicio con tu parametros de busqueda” is what I get when I move my map to Ensenada centro.  WTF?  

Zenzzer is another app that is available, but, it is limited to the “fair pour” idea of reporting stations that give questionable liter measurement. 

Gas Buddy is the model to follow, but, not yet available in Mexico.

Consumers already have at their disposal the GasoApp application, which allows to locate the gas station that is allowed by the Energy Regulatory Commission (CRE) that offers the best prices, as well as those that have been verified by Profeco, Julio Felipe García Muñoz reported. 

The delegate of Profeco in Baja California explained that the users will be able to consult which are the gas stations that commit irregularities and their recidivism; Also denounce, through photographs, irregularities of the collection that was made, of the pump and the cost of gasoline at that time. This application, he said, is available for iOS and Android.

During the Ensenada Forum, the federal official explained that the application will show the options that are located within a radius of 5 kilometers.

Regarding costs, he recalled that with the release of the price of gasoline, Ensenada and Tijuana are of the cities with greater presence of the Profeco, to maintain actions of verification of the price of the fuel and that is in sight of the consumer.

He said that in Tijuana 600 gas stations have been registered and, as a result of the revisions, sanctions have been applied, such as suspension and seals on some of the pumps.

He observed that if the pumps are covered with black plastic, it is because the employers try to cover the sealing seals installed by Profeco.

Tacos al Pastor or Adobada?

Bajadock: The information that I have received on the differences between Tacos al Pastor and Tacos Adobada are as varied as the dozens of stories of the origin of the margarita.  But, when I want to get my meat on, Tacos Adobada are what are served at El Original, Los Chavalos and El Trailero in Ensenada.

What’s yours???

Tacos El Original, foto por Bajadock

Los Chavalos, foto por Bajadock

El Trailero, foto por Bajadock

Al pastor is a popular style of tacos that are most commonly found in Mexico City and Cuernavaca, although they can be found in other places around Mexico as well. In the United States, tacos al pastor are much harder to find, though they are increasingly common in American cities with large Mexican populations. The way to cook and serve tacos al pastor is unique in that the meat is cooked on a grill and then shaved or cut from it at the time of serving. Spit-style cooking of beef taco is not commonly found outside of Mexico, and the counter-intuitive placement of pineapple on top of a taco makes it the hardest to reach taco, making many confuse it with similar but distinct dishes.

The method of cooking with a grill is similar to the way gyroscope or shawarma is prepared. It is believed that the shepherd style was developed due to the influence of Lebanese immigrants to Mexico. Over time, the method of meat preparation has gone from being somewhat similar to Lebanese shawarma in the style that can be found nowadays in the tacos restaurants of all the center of Mexico.

Unlike beef shawarma, which is usually lamb, carne al pastor is marinated with pork in a mixture composed of vinegar, a variety of peppers, and other herbs and spices. Pork is allowed to marinate from a couple of hours to a couple of days, and is folded over the vertical rotisserie and cooked using a gas flame. It is not a particular recipe to create meat marinade to the shepherd, and many restaurants take care of their recipe as an important secret.

Tacos al pastor is usually served with a thin slice of pineapple, along with cilantro, onion and salsa. All pineapple normally rests on the top of the meat while it is cooking in the saliva, and is then left to release the bromelain, a pineapple enzyme contained that softens the flesh by breaking down its proteins. When serving the dish, a slice of pineapple is cut and placed on the taco, where it provides a sweet and bitter addition to the flavor profile.

This dish should not be confused with adobada, which means ‘marinade’ in Spanish. Meat marinated in tacos is often marinated with a recipe similar to that used for al pastor. Adobada tacos are usually made with pork, but the meat is not cooked on a grill and the tacos dressed with pineapple slices. These last two traits identify authentic tacos al pastor.

  • Tacos al pastor are something difficult to find in the US.
  • Al pastor tacos are often served with sweet sauce and cilantro.
  • Al pastor has similarities with gyroscopes in the way they are prepared.
  • Al pastor is a popular style of tacos that are most commonly found in Mexico City and Cuernavaca, although they can be found in other places around Mexico as well.
  • Pineapple is commonly served with tacos al pastor

La Cevicheria Oyster Bar


Continued my Friday Food Frolick trend at La Cevicheria, battling the Semana Santa traffic in Ensenada.  OK, per Surfer Dude’s counsel, road crowds ain’t nearly as bad as in Orange County or L.A.

I was pleasantly surprised by the ample outdoor seating at La Cevicheria.  This Friday saw a good crowd with only 2 or 3 tables available at 5:30PM.  There are approx 6 seats at the bar and I’m always comfy in a bar stool.  This spot feels like your little neighborhood bistro.

The interior at La Cevicheria is a small space with room for approx 36.  Exterior seats maybe 24?

La Cevicheria has the usual bottled beer subjects plus a few craft brew selections like Wendlandt and Lagunita IPA.  Bohemia Clara was my choice.  Meet and greet was friendly and the menu was in my hands pronto.  Wine, mixed drinks, tequila and mezcal are also served here.

My bartender made a few suggestions and asked “How hungry are you?”.  Started with the Tuna Al Pastor taco due to the creative combo name.  Yep, that’s pineapple, and although hidden by the mild red salsa, there were plentiul meaty chunks of tuna in this fun taco.  Food trivia nuts: Tacos al Pastor are called Tacos Adobada in Baja.

You also are served a salsa flight at La Cevicheria.  Left to right in photo above is habanero to chipotle,  tongue torch to mild.

Bohemia #2 was accompanied by 6 fresh oysters.  I hate to admit that I’m a whimp on hot salsas.  A little heat is good, but, too much overwhelms the flavors.  I had to try a couple of drops of the habanero on one of these “snots on a shell” and it brought me to tears.  Stayed within the salsa verde and chipotle zone for the rest of my visit.

When I see “house special” or “de la casa” in the menu, my frolick nerves jump at the chance.  But, I was on Bohemia course #3 and was semi-full of seafood and suds already.  OK, I ordered the half portion of Ceviche de la Casa.  Yes, above photo is the HALF portion on a full dinner plate.  I asked for verification that I was not served a full portion.  Yowzers, a full portion could feed 4 people.  This Montaña de Mariscos had clams, octopus, fish and shrimpies. 

I did not want to expand into a new belt size this early on a Friday, so requested “para llevar” and my server gladly took away the dish to put into a container, with the tostadas packaged separately, thanks.

On taking home your saved dinner at a restaurant, do you prefer DIY scooping at the table into your container, or would you rather have a server handle it back in the kitchen?

La Cevicheria is a perfect spot for a sip and nibble, sharing tapas with friends or a full seafood orgy session.  The one page menu(Gracias Dios!) is easy to navigate and gets my coveted 6th star award, because all menu items are less than $10USD.

La Cevichera is located inside Villa Mexicana, a shopping mall, on the inland side of Lopez Matoes(1st street), or seaward side of Calle Segunda.  Easiest way to find it is entry from Alvarado.

FYI for Ensenada visitors, Alvarado runs into the water at the Big Flagpole and Riveroll runs into the 3 Heads Park.

All of my posts are plotted by our team of cartographers on the Ensenada Interactive Map(includes Valle de Guadalupe wineries/restaurants).

Parking is best for La Cevicheria if you just move just inland from Calle Segunda(2nd), you will find a spot with patience and willingness to hike 2 or 3 blocks to your target restaurant in ‘Nada Centro.  Circling endlessly on weekends around Costero, 1st and 2nd will cause dizziness and loss of appetite.

La Cevicheria gets our coveted 6 oyster award(out of 5 possible).  Will be bringing friends back to this fun spot soon.  Ooops, and I was the only gringo in the house(OGITH)!

La Cevicheria Facebook

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