Baja Modern Mexican
SoCal-style tacos, margaritas and serious agave in Fortitude Valley.
Overview
Mexican cuisine, Southern Californian vibes and Queensland produce: that's what's on offer at Baja. Tucked into the FV precinct on Brunswick Street in Fortitude Valley, it comes from Milk Box Tuckshop's Daniel Quinn. And while tacos, guacamole, mezcal and tequila all feature heavily, this isn't the kind of restaurant that's filled with sombreros.
Instead, Baja serves up its SoCal-style Mexican in a laidback, minimalist space. Think neutral tones, hints of pink and green, terracotta tables and a window cactus garden, all designed to keep the focus on what's on the plate and in the glass.
The menu is built for sharing, starting with botanas (snacks). There's JZ's guac with native herbs and totopos, a crab and potato skin bite topped with salmon caviar, raw tuna tostadas with green mango salad, and aguachile with coconut and ginger water. Tacos come in sets of two or three, filled with confit pork carnitas, battered reef fish with chipotle crema, charred and braised brisket barbacoa, or al pastor with roasted pineapple. Vegos get a crumbed mushroom 'schnitty'. Can't decide? The $59 banquet (whole table only) takes the guesswork out, and Tuesdays are, naturally, Taco Tuesdays.
Cocktails are still the main attraction. Margaritas come classic or Tommy's-style, with spicy and mezcal versions on request. You'll also find the Coco Cloud (tequila, pineapple, chilli syrup and coconut foam), the jalapeño-kicked Queen of the South and an Oaxaca Old Fashioned. Agave nerds can dig into a serious list of tequila, mezcal and sotol, or book in a tasting flight across three tiers, from approachable intro pours to top-shelf. There's Estrella Damm on tap, a stack of Mexican beers by the bottle, and a tight wine list with a few skin-contact and chilled-red picks. If you're driving, the Nah-garita and Los Cabos Spritz have you covered.
Images: Supplied.
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