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Muelle Tres: Fresh and Local Seafood on Pier 3 in Ensenada

Muelle Tres:  Fresh and Local Seafood on Pier 3 in Ensenada
Embracing the abundance of local seafood that Baja California has to offer.

Written for Baja.com by Kristin Díaz de Sandi of Life & Food.

Kristin Díaz de Sandi’s Life & Food blog, created in conjunction with her husband Antonio, has helped drive recognition of the gastronomic resurgence of Baja California.  She and Antonio have merged efforts with colleagues Bill Esparza and Jason Thomas Fritz to create Club Tengo Hambre, a roving supper club, that explores food and wine cuisine in Baja.

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The sun is shining bright, and the Pacific Ocean is sparkling like it is lined with strands of tiny lights.

The smell of the ocean air is nearly intoxicating. I don’t know about you, but there is something about the salty air that really opens up my appetite.

Muelle Tres:  Fressshhhh fissshhh.

Tortilla Espanola starts the flavor fiesta.

It is a gorgeous weekend afternoon, and after only being open for half an hour, Muelle Tres is already bustling with diners anticipating their lunch orders. We are greeted with a glass of wine and an icy cold bottle of Agua Mala beer. The meal not only started off on delicious note, but just that little bite of Tortilla Española took me right back to a tiny street side cafe in Marbella, Spain. A few years back, I lived in Marbella, Spain for a short period of time, while continuing my education in Interior Design. On snack/lunch breaks we would walk right across the street to grab a slice of Tortilla Española that always sold out impeccably fast. The flavors of this one at Muelle Tres were spot on to those. It is always so amazing to me, when those special memories can be triggered from a single bite of food.

Plump, juicy, squeeze of lemony goodness.

Plump, juicy, and a squeeze of lemony goodness.

Now back to the rest of meal at Muelle Tres. Three incredibly fresh oysters garnished with a lemon wedge, and a tiny container of red onion mignonette, just awaiting to be devoured. Oysters like these are almost refreshing, as you slurp down a taste of the sea. The garnishes were an added bonus, bringing a nice bright acidity to the beauties.

Following that, tiradito of octopus and corvina. Thinly sliced octopus and corvina are drizzled in lime juice, soy sauce, and a touch of olive oil. Fresh ginger and serrano chiles are so finely diced, that their flavors just linger in the background of each bite. Heavenly.

A tiradito of oc

A tiradito of octopus and corvina

I found myself checking out the different types of steamed mussels that they had on their menu, as soon as I sat down. The tomato and basil variation, was the first to catch my eye. Soon a piping hot bowl of both steamed mussels, and clams hanging out in that very tomato and basil broth was right in front of me. Ahh, the sweet smell of fresh basil. The mussels and clams were cooked perfectly, and after each shell was emptied, I found myself soaking the frites in that amazing broth.

An erstwhile favorite at Muelle Tres:  Mussels and frites.

An erstwhile favorite at Muelle Tres: Mussels and frites.

The final dish of the meal, seared corvina with a couple of pieces of fried calamari sharing the same plate. I could have drunk the soy, serrano, ginger, and sesame seed sauce mixture that came alongside. That, drizzled over the tender fish filet, was just delightful. I most definitely did not hold back while dipping the calamari into that sauce as well.

Corvina and calamari at Muelle Tres.

Corvina and calamari at Muelle Tres.

Muelle Tres is an ideal spot to enjoy local Baja fresh seafood, all the while soaking up the natural beauty around you.

 

Muelle Tres team

Muelle Tres owner:  David Martinez Garza

187 Blvd. Teniente Azueta
Ensenada, Baja California, Mexico

Muelle Tres is located near the famous Black Market (Mercado Negro) in Ensenada, near the hustle and bustle of shops and hotels.  Tell us your favorite Muelle Tres dish!

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About Kristin Díaz de Sandi

Kristin Díaz de Sandi’s Life & Food blog, created in conjunction with her husband Antonio, has helped drive recognition of the gastronomic resurgence of Baja California. She and Antonio have merged efforts with colleagues Bill Esparza and Jason Thomas Fritz to create Club Tengo Hambre, a roving supper club, that explores food and wine cuisine in Baja.

Comments

  1. I LOVE Muelle Tres! Best ceviche I’ve ever had!

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