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Seafood · Baja Mexican

Campobaja Menu 2026: Full Dishes, Signatures & What to Order

Campobaja transplants the sun-bleached fish-camp cooking of Ensenada and Baja California to a two-storey warehouse space on Colima Street in Roma Norte, Mexico City. Chef Alejandro Zarate's sharing-plate menu changes daily with the market, centering on raw preparations — ceviches, aguachiles, and tostadas — alongside grilled and fried seafood, all underpinned by bright acid, fresh chiles, and impeccably sourced protein.

Michelin Guide recognizedBaja coastal seafoodRoma Norte, CDMX
Jump to full menu Cheapest items
Sample · $$

Signature items

Tostada de Atúnmarket price
Aguachile Negro de Habaneromarket price
Taco de Pulpo y Frijolmarket price
Arroz Negro con Calamarmarket price
Jump to: Quick answers Full menu Most popular Compare prices About FAQ
Quick answers

What to order — at a glance

Signature dish
Tostada de Atún market price

Fresh tuna, avocado, purple onion, cilantro, soy sauce on a crispy tostada

Most popular
Aguachile Negro de Habanero market price

Shrimp, habanero, cucumber, purple onion, cilantro

Best for sharing
Arroz Negro con Calamar y Alioli market price
Premium order
King Crab Natural o Preparado market price

Fresh royal crab with garlic butter, lemon, and parsley

Full menu with prices

Campobaja full menu and current prices

Campobaja's menu changes daily based on market availability. Prices listed are approximate (MXN) based on publicly available sources and may vary. Verify current prices and dishes directly with the restaurant.
Tostadas & Cold Starters5 itemsCeviches & Aguachiles3 itemsTacos & Burritos6 itemsMains & Hot Dishes6 itemsDesserts3 itemsDrinks & Beverages6 items
Budget picks

Cheapest items on the Campobaja menu

  1. 1Burrito de MachacaMXN 85
  2. 2Gordita de CalamánMXN 85
  3. 3Burrito de CamarónMXN 100
  4. 4QuesatacoMXN 120
  5. 5Cerveza MantarayaMXN 90
  6. 6Cerveza ColimitaMXN 90
  7. 7Agua de PiedraMXN 70
  8. 8Tostada de AtúnCold starters generally in the MXN 180–280 rangemarket price
Price comparison

How Campobaja prices compare to similar Mexico City restaurants

Campobaja is positioned in the mid-to-upper range of Mexico City casual dining — comparable to other Michelin-recognised spots in Roma Norte.

CategoryCampobajaContramarMáximo Bistrot
Cuisine styleBaja fish-camp seafoodMexico City seafoodModern Mexican
Price range per personMXN 310–800MXN 400–900MXN 500–1,200
Michelin recognitionMichelin PlateMichelin PlateMichelin Plate
Signature proteinOctopus & king crabRed tuna tostadaRotating seasonal
Menu formatSharing plates, daily-changingÀ la carteTasting & à la carte
About

About Campobaja

Campobaja was founded by chef Alejandro Zarate with a single guiding idea: bring the cooking of Baja California's coastal fish camps — austere, product-driven, built around whatever came off the boat that morning — to the streets of Mexico City's Roma Norte neighbourhood. The restaurant occupies two floors of a converted warehouse on Calle Colima, its interior fitted with recycled boat timber, iron beams, and salvaged materials that evoke the weathered character of a working fishing port on the Pacific coast.

The kitchen takes its cues from Ensenada, where fishermen sell their catch from open-air stalls and the cooking is defined by acid, chile, and restraint rather than elaborate technique. At Campobaja, this philosophy translates into a rotating menu of ceviches, aguachiles, tostadas, and simply grilled or fried fish and shellfish. The menu changes daily based on what is available at market, and Zarate has made no apologies for letting the ingredients dictate the direction — fried spiny red lobster and grilled octopus appear often enough to be considered signatures, but nothing is guaranteed to be on offer on any given evening.

The restaurant has earned recognition from the Michelin Guide, appearing in its Mexico City recommendations as a benchmark for honest regional Mexican seafood. It has attracted a loyal following among both locals and international visitors who seek an alternative to the more theatrical end of the city's dining scene. For a full fish-camp experience, the house recommendation is to arrive with an appetite for sharing, order four or five things, and let the kitchen's daily catch guide the meal.

1CDMX location
MichelinGuide recognized
$$price range (MXN 310–800/person)

Ready to visit Campobaja?

The menu changes daily with the market — check the official site or call ahead to confirm current dishes, pricing, and reservations.

Visit Campobaja's official site
FAQ

Frequently asked questions

What kind of food does Campobaja serve?

Campobaja serves Baja California coastal Mexican cuisine inspired by the fish camps (campos pesqueros) of Ensenada. The menu centres on raw and cold preparations — ceviches, aguachiles, and tostadas — alongside grilled, fried, and warm seafood dishes. Everything is designed for sharing and changes daily depending on what chef Alejandro Zarate sources from the market.

Where is Campobaja located?

Campobaja is located at Colima 124 in the Roma Norte neighbourhood of Mexico City (Cuauhtémoc district). The two-storey space is recognisable by its warehouse aesthetic, recycled boat wood interior, and iron beam ceilings. It is within easy walking distance of other Roma Norte restaurants and public transit.

Is Campobaja in the Michelin Guide?

Yes. Campobaja is recognised by the Michelin Guide Mexico City with a Michelin Plate — an acknowledgment of good cooking that sits just below Bib Gourmand and star level. The guide notes that the restaurant's "changing menu celebrates simplicity and refinement in the preparation of seafood."

Does Campobaja take reservations?

Yes, Campobaja accepts reservations through OpenTable and may also accept reservations by phone at +52 55 7091 5660. Given its popularity — especially at weekends — reserving a table in advance is strongly recommended, particularly for dinner.

What are the must-order dishes at Campobaja?

Reviewers and critics consistently single out the tostada de atún (tuna tostada with avocado and soy), the aguachile negro de habanero (spicy shrimp in black aguachile), grilled octopus (pulpo a la brasa), and the fried spiny red lobster (langosta frita) as the standout dishes. The arroz negro con calamar y alioli is also widely praised.

How much does it cost to eat at Campobaja?

Campobaja is priced in the mid-range for Mexico City casual fine dining, with most reports placing the per-person spend between MXN 310 and MXN 800 depending on how many dishes are ordered and whether alcohol is included. Wine by the bottle starts around MXN 440. The menu does not list fixed prices for most dishes as these fluctuate with the market.

Does Campobaja have vegetarian options?

Campobaja's menu is heavily seafood-focused, and vegetarian options are limited. Desserts (lemon cheesecake, chocolate mousse, gelato) are suitable for vegetarians, and the restaurant may accommodate special requests, but guests with strict dietary requirements should contact the restaurant in advance to confirm availability.

What is the atmosphere like at Campobaja?

The restaurant occupies two floors of a converted warehouse fitted with recycled boat timber, iron beams, and industrial materials that recall the working ports of Baja California. The atmosphere is casual and convivial rather than formal — the sharing-plate format encourages a lively table. The upper floor is particularly atmospheric with high ceilings and the original structural beams visible.

Is Campobaja good for large groups?

Yes. The sharing-plate menu format makes Campobaja well-suited to groups, as dishes arrive as they are ready and the table can order a wide variety together. Reservations are essential for groups, and it is worth calling ahead to discuss the table set-up and any dietary requirements. The two-storey space can accommodate larger parties across both floors.