Campobaja
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Regional
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Seafood
Chef Ezequiel Hernández brings the flavor of Ensenada to Mexico City with Campobaja. The restaurant, spread over two floors, offers an atmosphere reminiscent of a warehouse on the upper level, with high ceilings, iron beams and recycled wood furniture, coming from renovated ships and reused as tables, chairs and decorative details.
Campobaja's cuisine is inspired by the honesty and simplicity of the cuisine of Mexican fishing camps. The freshness and quality of the seafood is essential, and the menu is designed for sharing, with a variety that includes ceviches, aguachiles, burritos, tostadas and, of course, fish tacos. Highlights include dishes such as fried red lobster and grilled octopus, which are not to be missed.
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$$ Moderated
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Outdoor Seating
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Reservations
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Serves Alcohol
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Table Service
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Wine and Beer
English 
Spanish