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Eat This: Yellowtail Tiradito with Uni

Verde y Crema, by Hermosillo-born chef Jair Tellez, is named after the restaurant’s grounds, formerly the headquarters and parking lot for Tijuana’s “green and cream” city buses. Tellez is famous for his Valle de Guadalupe restaurant, Laja, and he hired emerging chef Martin Vargas to oversee this border offshoot. It features local artists’ murals and […]

By Kristin Díaz de Sandi October 30, 2015

Eat This: Yellowtail Tiradito with Uni — Photo by Antonio Díaz de Sandi

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Verde y Crema, by Hermosillo-born chef Jair Tellez, is named after the restaurant’s grounds, formerly the headquarters and parking lot for Tijuana’s “green and cream” city buses. Tellez is famous for his Valle de Guadalupe restaurant, Laja, and he hired emerging chef Martin Vargas to oversee this border offshoot. It features local artists’ murals and serves dishes representing the region’s gorgeous produce, local ingredients (Baja seafood, especially), and a wonderful array of craft beers.

A must-order item is the yellowtail tiradito with uni. Impeccably fresh and silky yellowtail is enhanced by the drizzle of Valle de Guadalupe olive oil, freshly squeezed lime juice, and buttery bits of fresh sea urchin. Crunch from slices of Persian cucumbers, watermelon radish, and salty sea beans round out the dish perfectly.