Campobaja

Indulge in their fresh oysters, the top-tier tuna tostadas, or the unique calamari stew with dashi and garlic.

In their own words: “We're at the next stop, Campo Baja, our favorite seafood restaurant in Mexico City. We have a deep love for this spot because one of our first introductions to it was during the 2017 earthquake when Chef Alex and his team opened the restaurant up as like a a hub. To gather donations for all the people affected by the earthquake.”