Campobaja's signature tostada that reviewers across multiple platforms specifically call out by name. The tuna is impeccably fresh, the avocado properly ripe, and the soy glaze adds a distinctive umami note that sets it apart from standard tostadas.
Tips from diners
Order two per person — they go quickly and the freshness fades once the tostada loses its crispness.
A luxury raw dish that pairs the briny oyster with the creamy, delicate sweetness of sea urchin. This is the kind of simple, ingredient-driven preparation that defines Campobaja's philosophy. Reviewers describe it as a showstopper moment on the menu.
Tips from diners
This dish won't be on every day — ask if it's available when you arrive, as sea urchin is seasonal and depends on the day's catch.
Tender grilled octopus paired with creamy black beans and finished with a smoky, slightly spicy chiltepín salsa. This preparation showcases Baja's approach to cooking — simple components executed with precision. The contrast between the charred octopus, earthy beans, and bright salsa is memorable.
Tips from diners
Ask for extra chiltepín salsa on the side — the smoky heat is addictive and pairs well with mezcal cocktails.
Campobaja's constantly changing ceviche reflects what's available that day. Reviews consistently praise the freshness of the fish and the balance of citrus, heat, and texture. The kitchen doesn't overcomplicate it — they let the fish be the star.
Tips from diners
Ask your server what's available that day — the menu changes based on the catch, so expecting your favorite from last week won't work.
Campobaja's whole grilled fish is a showstopper — typically a snapper or other delicate white fish, grilled whole until the skin crisps and the flesh stays moist. Served family-style for sharing, it's often the dish that brings tables together.
Tips from diners
This is a whole fish meant for sharing — order it for 2-3 people alongside several small plates for a complete meal.
Chef Alejandro Zarate brings the honest cooking of an Ensenada fish camp to Roma Norte. Campobaja's constantly changing menu celebrates simplicity and refinement, featuring ceviches, aguachiles, grilled fish, and Baja-inspired preparations. The industrial-chic interior with wood accents complements the straightforward, ingredient-focused cuisine.
The menu changes daily, so expect to find something new each visit. Take photos of dishes you love — you might not see them again.
Reserve at least 2-3 days ahead on weekends. Weekday afternoons (1-4 pm) are quieter and offer a more relaxed experience without sacrificing quality.
The house cocktails are thoughtfully designed with mezcal and tequila. The staff knows them well and can recommend pairings with your food choices.
Page last updated: