|Muelle Tres, Ensenada|Muelle Tres
was opened by Chef Benito Molina
in early 2009 with a more-casual, but still-hip delivery of Molina's original brand of Ensenada cuisine, quietly tucked behind the fish taco hustler madness of the Mercado Negro on the sea walk. Molina sold the restaurant to current owner David Martinez a few years ago, who retained the original kitchen staff and menu. Although Molina no longer is affiliated with the restaurant, the dishes are essentially prepared the same.
There have been many openings in the the past few years in and
around Ensenada's growing restaurant scene, yet few have surpassed the
quality, flavor, and vibe of Muelle Tres that still holds true to this day. Come here for local shellfish, seafood made with an international flair, and ceviches
with bright Ensenada flavors that match the sunny, cheerful room that's
spared a patch of calm a midst the cruise ship masses aimlessly roaming
the pier. This is still a relaxing, tasty lunch spot when visiting
Ensenada that's worthy of the reputation given to Mexico's top
contemporary seafood hot spot.
You'll always find a solid white wine here from the nearby Valle de Guadalupe, and a craft beer or two like the tasty Aguamala, brewed in Ensenada proper. The wall above the small kitchen is still covered with the original menu, a culinary artifact and reminder of the former owner's influence in Ensenada, which is a bit confusing since that's not the menu in use--the clipboard with a wrinkled menu is the actual list of selections.
|Ceviche de almeja chocolata|
A glorious ceviche of chocolate clams is the way to begin an afternoon blessed by the perfect weather rewarded to those venturing south--that's given an Asian touch with soy sauce and ginger. A dash of Baja olive oil adds a buttery look and feel to a very representative dish in the Baja cuisine repertoire.