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TIJUANA, MEXICO : VISIT HECTOR KABANDE'S LATEST CREATION




















THE REAL BAJA 





El Grill: An Early 40’s themed steakhouse in the center of Tijuana’s Gastronomic District





Only the best for the best










by Kristin Díaz de Sandi

February 6 2014


















Owner Hector Kabande opened El Grill steakhouse and raw bar in September 2011. He was born into a family of hoteliers, and spent his life growing up in the hospitality industry. 














His father opened the first Lucerna Hotel in Mexicali.















Prior to the opening of El Grill, Hector also owned, La Avenida, Nellos, as well as Rivoli Brasserie at Hotel Lucerna in Tijuana.








Hector opened El Grill, keeping in mind that he wanted to open a high end steakhouse, unlike anywhere else in the city. 













His inspiration stems from the various steakhouses that he has visited throughout New York, Chicago, and even in the city of Los Angeles. 










As soon as you enter the restaurant, you are greeted with the sound of Frank Sinatra’s soothing voice in the background. 










The dark wood tones, and warm lighting create a very comforting ambiance.













The restaurant prides itself on serving USDA Prime ­Aged beef, and both locally caught and imported seafood. 





Picture






The menu at El Grill blends those with the traditional dishes that were served at Hector’s past restaurants. 











If you are a lover of the wines from the Valle de Guadalupe, then you are in luck. 








El Grill only serves red and white wines from Baja California’s beloved wine country. 










As you glance over the menu, the servers will bring out the several different cuts of meat, as well the fresh lobster and fish of the day. 










If you are not an avid red meat eater, than perhaps some San Quintín oysters, local Valle de Guadalupe quail, or Ahi sashimi will suit your fancy.--








Ahi tuna drizzled in a Ponzu sauce, with hints of spicy ginger.












Tender quail that will have you begging for more after each bite.















Local San Quintín oysters so fresh that you can taste the ocean.















El Grill also offers an array of salads to accompany the heartiest of beef and lamb dishes. 





They are wonderful to share, and each offer flavor profiles for a variety of palates.














Organic yellow and red beets in a citrus dressing, and topped with Goats cheese. A traditional style "wedge" salad with a light dressing of olive oil and blue cheese crumbles.











Not for the faint hearted, the juicy Porterhouse and lamb chops round out the meal quite nicely. Just to keep the rich foods momentum going, dive into a bite of the buttery Maine lobster.














Make sure to save some room for s plate of Baja cheeses, fresh fruit, and Quince jelly.










El Grill in Tijuana is a great spot to celebrate with family and friends. 





Whether you are in the mood to indulge in a family style feast, or would just like to enjoy some lighter bites, their menu is sure to fulfill your appetite.









VIDEO : Eating at "El Grill"















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To learn more about "El Grill", visit their official facebook page here.






Kristin and Antonio blog at Life & Food and you can follow them on Twitter at 






They also created "Club Tengo Hambre" where they visit the most delicious spots of Baja California.








- See more at: http://www.sandiegored.com/noticias/47431/El-Grill-An-Early-40-s-themed-steakhouse-in-the-center-of-Tijuana-s-Gastronomic-District/?




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