Another visit to our fav Cebicheria Erizo, Tijuana B.C.

We decided to celebrate Father's day at El Erizo in Baja and introduce the parents to this place we have come to love so much.

Ceviche El Petrolio.

This awesome creation uses squid INK to give it the dark appearance you see.  

The ceviche itself has squid along with clams and is garnished with huge Peruvian fried corn. This was definitely a favorite of ours.

A scoop of  the Petrolio with the tostada ready to be enjoyed.

A close up of the Mango and scallop ceviche.

 Garnished with basil and olive oil, this ceviche was so fresh, light, and delicious.

Who knew olive oil can go so well with ceviche? That was our first time trying it with the oil instead of just lemon/lime juice.

The blueberry or (mora) tamale with a scoop of vanilla ice cream.

Every time we go to El Erizo we have to have one of these.

They also come in mango and coconut. The flavor is so good; it's like a blueberry pie just without the flaky crust. The flavor of the fruit of choice is mixed in completely with the Maza so the flavor is like no other.

The beautiful and delicious surprise unwrapped. The ice cream also tastes homemade.

Food obsessions in TJ, Baja California starting with ERIZO CEBICHERIA

El Erizo translation (the hedgehog) is a spot that our friend took us to in Tijuana that serves some of the best Ceviche we have ever had.

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The menu is extensive with all sorts or types of ceviche. a few examples are the usual shrimp and fish and some other not so usual like squid in its own ink and scallop.  The Drinks are really good too the one pictured is a pisco sour a Peruvian type frothy margarita.

Scallop Ceviche with cucumber and some chili with lemon or lime marinade.

this was a very good appetizer, two stuffed chili peppers with Marlin and Crab, lightly fried and served in a spicy lemony soy sauce.

TACOS EL FRANC

After our friends beer festival in Tijuana we decided to hit up one of Tijuana's many taco shops. Tacos El Franc has been around and has established itself as one of the best tacos stands around in all of TJ if not all of Mexico.  I headed straight for the Adobada as you can see.  5 Porfavor!

This pile of marinated pork roasting and cooking ever so slowly while rotating is so dangerously good. Dangerous because we just cant stop sometimes from eating ourselves into a coma. I asked the Taquero (Taco Man) how many tacos he can get out of this and he could not honestly tell me.  He said that's too many tacos to keep track of.  But he said it would probably be all done by midnight that night, we got there and were the first to have some that evening.

These Tacos are pretty hefty, I'm talking almost have a pound per taco.The general rule for a diet is if it fits in the palm of your hand then that is a sufficient meal. I think I had three or four hand fulls of Adobada alone, you do the math.

The Classic Taco de Carne Asada. The meat here for some reason seems to be very soft almost melts in your mouth. kind of like a Kobe beef, I don't know but it was Effn GOOD! Uno mas.

GRACIAS SENOR!

TACOS SALCEADOS

A nice order of Jicama with Chili Powder to spark our appetite at Tacos Salceados.

Salsas are no problem here.  They keep it diverse much like their Tacos. You can have a nice almond puree or knock yourself out with some straight up habanero sauce.  Or keep it classic with some red or green sauce. All were tasty and all were utilized on this night. Some carrots, onions and jalapenos are also available, I consider them kinda like ginger, it cleanses the palate.

The Kitchen where the tacos are prepared is in the front of the restaurant visible to the customers.

When in Mexico you gotta have the roasted chili's right? Also with some green onions all drizzled with some lemony soy sauce just like mom makes.

Almost all the tacos come with Sauce and Cheese. the cheese however is grilled on the skillet until it gets to a sort of crispy gooey consistency. The cream sauce is sort of like the sauces you get at a sushi restaurant it only compliments the meal. You can ask for the sauce on the side if you want to be able to control the amount you want.  These three tacos are Marlin, NY steak and Shrimp and Scallop and Shrimp with roasted jalapenos.

Scallop with Shrimp and roasted jalapenos up close.

Crispy gooey cheese wrapped around whatever ingredients you want.

Another Mexican Classic, Tongue tacos are so flavorful and light. This is a delicacy.

NY Steak with Nopal (cactus).
We have to thank our close friend Damian and his wife Brenda for making our Tijuana eating experiences so joyful. They not only introduce us to these places but take the time to drive us all around town to experience it comfortably.