PRESS
These are some of the published articles about our Venues.
FIN DE CALIFORNIA
by FORBES
A “Caliterranean” sensory escapist experience, ingredients range from Baja specialty seafood to American-style steakhouse entrees, vegetarian options and house takes on tacos. All the elements here deliver a “plunge into the ocean” with a comfortable modern interior design, large tables and velvety booths encircling the entire room along with exciting architectural elements such as charred wood, huge metal rings, soft light panels and alabaster accents. Chef Alonso Vidal surf and turf cuisine adds to the sensory adventure with textures, aromas and flavors from the ocean, valleys, multi-inspired influences from Mexico, Asia, American steakhouse and the Mediterranean. Food is artistically plated on handcrafted Tlaquepaque ceramics and served with Mexican artisan cutlery.
BANGER ROOFTOP
by Eater SD
Soon-to-Be, Cal-Italian Rooftop Hot Spot Bistro with DJs and Bubbly Mixology. Opening later this spring, located on the rooftop of Fin de California, Banger will be relaxed but with a permanent pre-party glamorous atmosphere featuring “Cataliano” dishes. – think traditional artisanal egg pasta, white and red Neapolitan pizzas with fresh ingredients from Baja such as fungi, squid, tuna, horse mackerel and totoaba ham and charcuterie and in-house gelato. In addition to local ingredients, the restaurant also sources premium meats from U.S. providers including Creek Stone Farms, Niman Ranch and 1885 Black Angus Beef. Banger is the first in the city to have Vera Pizza Napolitana certification. It’s an exciting, sexy modernistic architectural setting that transports to the Italy of the pop years with geometric shapes, striking colors and white arches – enhanced by the spectacular background of iconic Tijuana edifices. Cocktails are an integral part of the mood – flavors, colors, whimsical shapes and taste intensities. Food and drinks are served on custom designed tableware by Mexican artists and the finest world-class glassware.
TOBA Valle de Guadalupe
Toba, in the heart of Valle de Guadalupe and inside the hotel Encuentro Guadalupe, is a Baja/Mediterranean restaurant. We are surrounded by its original rocks, nature and beautiful views.
The name TOBA was born from a very typical rock in Valle called "Tobera". This is a type of rock that is believed to absorbe elements from the ecosystem that surround it, becoming one with its environment.
Our cuisine is light and each dish on the tasting menu tells a different story, summarizing its own culinary journey.
Our cooking is collaborative, creative, detailed and well thought. We work with a local group of fishermen and farmers to ensure the highest quality is served on your table.
Our menu is a collection of local seafood with a Mediterranean touch. Our menu is meant to be a feast that everyone at the table joins. Toba connects fresh ingredients with slow cooking techniques, incorporating aromatic woods, spices, smoke, and herbs.
Each day’s inspiration is drawn from the fresh products themselves and is transformed with a unique way , served at their peak taste.
