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Named after a stretch of Baja California coastline near the city of Ensenada, Salsipuedes offers a window to a new culinary movement started by young chefs in Tijuana and Ensenada who cook globally inspired fusion dishes that make the most of the area’s pristine seafood, its ranches, and its excellent produce. When the various influences come together just right, the small plates at Salsipuedes can be astounding. Case in point: the drowned fried chicken torta that features katsu-style fried chicken, kimchi, and a torta-style bolillo roll that’s slightly soggy from having been drizzled with an umami-laden katsu sauce. Prominent themes on the menu include surf and turf (e.g., beef tongue with uni, and steamed bao with octopus, shrimp, and chicharrones) and the use of seaside vegetation — sea beans, seagrass, and seaweed — in nearly every dish.

— Luke Tsai

Hours: Tue.–Sat. 5:30–9:30 p.m.

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Price: $$$

Payment Type: Cash, all major credit cards

Vegetarian and pescatarian modifications available for some dishes by request.

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