Restaurant Tahal guarantees a cuisine that’s 100% from Baja California, based on regional dishes that are prepared with only freshest ingredients. From the catch of the day at Ensenada’s port to products just picked from our vegetable patch. Tahal’s specialty is meat, and ours receive an aging process up to 3 ½ months, making the, into unique products. Instance, our sheep ham is a 100% Ensenadan invention.

Tahal offers personalized attention and suggestions from our Chef Crystian Acosta. His dishes are unique, in a sense that highlighta the meat cuts and uses techniques of ageing and cold smoking, and that’s one of the reason why his dishes have become our diner’s favorites, since he works with excellent ingredients, straight out of the patch or the sea.

Restaurant Tahal guarantees a cuisine that’s 100% from Baja California, based on regional dishes that are prepared with only freshest ingredients. From the catch of the day at Ensenada’s port to products just picked from our vegetable patch. Tahal’s specialty is meat, and ours receive an aging process up to 3 ½ months, making the, into unique products. Instance, our sheep ham is a 100% Ensenadan invention.

Tahal offers personalized attention and suggestions from our Chef Crystian Acosta. His dishes are unique, in a sense that highlighta the meat cuts and uses techniques of ageing and cold smoking, and that’s one of the reason why his dishes have become our diner’s favorites, since he works with excellent ingredients, straight out of the patch or the sea.

Restaurant Tahal guarantees a cuisine that’s 100% from Baja California, based on regional dishes that are prepared with only freshest ingredients. From the catch of the day at Ensenada’s port to products just picked from our vegetable patch. Tahal’s specialty is meat, and ours receive an aging process up to 3 ½ months, making the, into unique products. Instance, our sheep ham is a 100% Ensenadan invention.

Tahal offers personalized attention and suggestions from our Chef Crystian Acosta. His dishes are unique, in a sense that highlighta the meat cuts and uses techniques of ageing and cold smoking, and that’s one of the reason why his dishes have become our diner’s favorites, since he works with excellent ingredients, straight out of the patch or the sea.

Restaurant Tahal was born on July 2014. Tahal means “to cook” or “cuisine” in the Maya language, in the same vein of Barón Balché; wines with figure designs and cultural, meaningful numbers in each one of their labels. Chef Crystlan Acosta studied gastronomy and was born on Ensenada, Baja California. He joined the team on June 2015, and has since created harmony, creating regional dishes with our very own wines.

Chef Crystlan Acosta comments that his dishes are crafted with statistics in mind, for he takes his clients’ feedback into account. Tahal has the objective of breaking molds by creating the possibility that every dish can be coupled with any wine. For example, our chef comments that fresh oysters can be accompanied with a Siis Clarette for an excellent starter, followed up by smoked meat and a Special Reserve wine.

Restaurant Tahal was born on July 2014. Tahal means “to cook” or “cuisine” in the Maya language, in the same vein of Barón Balché; wines with figure designs and cultural, meaningful numbers in each one of their labels. Chef Crystlan Acosta studied gastronomy and was born on Ensenada, Baja California. He joined the team on June 2015, and has since created harmony, creating regional dishes with our very own wines.

Chef Crystlan Acosta comments that his dishes are crafted with statistics in mind, for he takes his clients’ feedback into account. Tahal has the objective of breaking molds by creating the possibility that every dish can be coupled with any wine. For example, our chef comments that fresh oysters can be accompanied with a Siis Clarette for an excellent starter, followed up by smoked meat and a Special Reserve wine.

Restaurant Tahal was born on July 2014. Tahal means “to cook” or “cuisine” in the Maya language, in the same vein of Barón Balché; wines with figure designs and cultural, meaningful numbers in each one of their labels. Chef Crystlan Acosta studied gastronomy and was born on Ensenada, Baja California. He joined the team on June 2015, and has since created harmony, creating regional dishes with our very own wines.

Chef Crystlan Acosta comments that his dishes are crafted with statistics in mind, for he takes his clients’ feedback into account. Tahal has the objective of breaking molds by creating the possibility that every dish can be coupled with any wine. For example, our chef comments that fresh oysters can be accompanied with a Siis Clarette for an excellent starter, followed up by smoked meat and a Special Reserve wine.

Tahal (Octopus, Chorizo, Red Onion and Jalapeños)
3 Cheeses
Margherita
Pepperoni

Aged New York (60 days)
Aged Ribeye (60 days)
Catch of the Day
Parrillada (Ribeye, Hanger Steak, Beef Ribs, Chistorra)

Molten Lava Cake
Crepes
Apple Strudel

Tahal (Octopus, Chorizo, Red Onion and Jalapeños)
3 cheeses
Margherita
Pepperoni

Aged New York (60 days)
Aged Ribeye (60 days)
Catch of the Day
Parrillada (Ribeye, Hanger Steak, Beef Ribs, Chistorra)

Molten Lava Cake
Crepes
Apple Strudel

Tahal (Octopus, Chorizo, Red Onion and Jalapeños)
3 cheeses
Margherita
Pepperoni

Aged New York (60 days)
Aged Ribeye (60 days)
Catch of the Day
Parrillada (Ribeye, Hanger Steak, Beef Ribs, Chistorra)

Molten Lava Cake
Crepes
Apple Strudel

1:00 pm to 8:00 pm

Closed

1:00 pm to 9:30 pm

reservaciones@tahal.com.mx

It means “pairing” in said language