Delicious gastronomic options, created by Mexican chef Antonio de Livier, who, together with the group La Corriente, brings to the heart of Rosarito, Baja California, a pleasant establishment to enjoy succulent breakfasts and meals.
By Andreína Longoria.
Rosarito, B.C.- In the heart of Rosarito, Baja California, there is a nice place called ‘Puerco Nuevo,’ where you can enjoy delicious breakfasts and, in the afternoon, lick your fingers with dishes created by Mexicali-born chef Antonio de Livier, who is currently a judge on Top Chef VIP, a reality show on Telemundo.
Puerco Nuevo is a perfectly located Mexican restaurant, just off Carretera Libre Ensenada, Km 31.01 Blvd. Popotla, Villa del Mar 90, 22710 Tijuana, B.C. It opened its doors the last week of January 2023. Since then, diners have been able to enjoy excellent recipes that have been contributed by Toño de Livier, a great kitchen enthusiast. In addition to the seasoning, he adds fun and products of the region.
Forget about your diet and start your day with a different breakfast:
- Huevos a la Cazuela: eggs to taste, served over pressed chicharrón casserole, cream, and sprinkled cheese.
- Chilaquiles endiablados: spicy chilaquiles served with refried beans.
- Molletes: beans with cheese on bread, you can add carnitas, jerky, or mushrooms.
- Red Pozole.
- Also Omelettes, Huevos a la Mexicana, Huevos ‘Tirados’, ‘Atropellados’ or ‘Yucatecos’.
- Delicious ‘Puerco Nuevo’ corn pancakes with bacon-infused honey and Requesón.
To satiate your palate at lunchtime, start with the house specialty, ‘Las Carnitas’:
- Surtida (maciza, costilla, cuerito), order of 300 and 600 gr.
- Rib (order of 300 and 600 gr.)
Platón Puerco Nuevo (El Cochi-Lobster): Beans, rice, special sauce made in a molcajete, flour tortillas.
Specials:
- Torta Puerco Nuevo: bread with tomatoes, carnitas, beans, pickled onions, and parboiling sauce.
- Camarones Ajo-Didos: garlic butter, California chile slices, tortillas, and red rice.
- Shrimp in Mole Negro: red rice, tortillas, and house marinade.
Caldazos:
- Pozole Colorado: house marinade, made in a wood-fired oven, with lettuce and radishes.
- Caldo de Queso ‘Su majestad’: potato, baked cheese, tomato, pumpkin, and rajas.
Gorditas: (2 pieces)
- Chicharron
- Cochinita Pibil
- Carnitas in Black Mole
- Beans with Cheese
Hot Snacks:
- Cochinita Pibil Casserole
- Pressed Chicharron in Green Sauce Casserole
- Roasted Mushroom Casserole (garlic, butter, epazote, beans, and freshly made tortillas).
- Carnitas in Mole Negro (stewed in black mole)
- Chicharrón de Rib Eye (rib eye cubes, guacamole, teporocha sauce).
I recommend the place. It is roofed and decorated with wooden benches and tables with its rustic country grill. The service is first class, the portions are generous, and the prices are affordable. House sauces and freshly made corn tortillas. Parking is available.
Breakfasts: Saturdays and Sundays from 9:00 a.m. to 1:30 p.m.
Lunch: 12:00 p.m. to 7:00 p.m. (Wednesdays to Sundays).
They offer Café de la Olla, Americano, and Cappuccino, in addition to natural juices, smoothies, and classic Mimosas. For the afternoon craving, they have a mixology bar and craft beers—desserts: cornbread and dulce de leche cake.
Courtesy photos.
