Puerto Nuevo

One Village, One Dish, Thirty Restaurants

The first time we drove into Puerto Nuevo, we thought there had been some kind of mistake. A village of maybe two hundred people, nestled between the toll road and the ocean cliffs south of Rosarito, and every single building seemed to be a lobster restaurant. Signs everywhere: “LANGOSTA.” Hand-painted, neon-lit, hand-lettered on chalkboards. Thirty-plus restaurants, and every one of them serves essentially the same meal — split lobster, grilled or fried, with refried beans, Mexican rice, handmade flour tortillas, melted butter, and lime wedges.

It sounds like a tourist trap, and we’ll be honest — we approached it with skepticism. Then we sat down, ordered the medium lobster, and understood everything. The lobster was fresh from the Pacific, sweet and tender, the shell charred from the grill. The beans were creamy and smoky. The tortillas were thick and warm, made by hand in the kitchen. We tore pieces of lobster meat, wrapped them in tortilla with beans and salsa, and ate until we couldn’t move. The bill for both of us — two full lobster dinners with margaritas — was less than a single lobster entree at any restaurant in San Diego.

Jenice grew up hearing about Puerto Nuevo from her family. Her tias would make the drive from the border specifically for the lobster, and they’d buy a few extra to take home and cook for Sunday dinner. That tradition hasn’t changed — Mexican families still pile into cars on weekends and head to the village for long, loud, lobster-heavy lunches that stretch into the afternoon.

How Puerto Nuevo Became the Lobster Village

The legend goes that in the 1950s, a few local families started cooking Pacific lobster for passing travelers on the coastal road between Tijuana and Ensenada. The word spread, more families set up restaurants, and by the 1970s, Puerto Nuevo had transformed from a quiet fishing hamlet into a single-purpose dining destination. The format has barely changed — every restaurant offers the same core meal with minor variations in preparation and side dishes.

What keeps it working is quality and price. The lobsters are sourced from the cold Pacific waters just offshore, where the Baja current produces some of the best spiny lobster in the world. The preparation is simple because it doesn’t need to be complicated — grilled over mesquite or deep-fried in oil, the lobster speaks for itself. And at 350-600 MXN ($20-35 USD) for a full meal that would cost $60-80 in the United States, the value proposition keeps people driving south from San Diego, Los Angeles, and beyond.

Where to Eat in Puerto Nuevo

Choosing a restaurant in Puerto Nuevo is half the fun and ultimately low-stakes — the core product is the same nearly everywhere. That said, we have our favorites.

Ortega’s

The most established name in the village, and for good reason. Ortega’s has been serving lobster here since the early days, and they’ve dialed in every element — the grill timing, the bean recipe, the tortilla thickness. Their medium lobster plate runs 400-600 MXN ($22-35 USD). The dining room has ocean views, the margaritas are strong, and the staff has been doing this long enough that service runs smoothly even on packed Saturday afternoons.

La Casa de la Langosta

Our pick for best value. The lobster is just as good as anywhere else in the village, but the prices are consistently 10-15% lower. A medium lobster dinner costs 350-550 MXN ($20-31 USD). The dining room is no-frills, which is fine — we didn’t come for the decor. They’re also one of the few spots that does a reliable lobster burrito for a lighter meal at 200-300 MXN ($11-17 USD).

Restaurant Puerto Nuevo #2

Yes, that’s the actual name. One of the original family restaurants with a covered patio and a straightforward menu. Their fried lobster preparation is slightly different from the grilled version — crispier exterior, juicier interior. Medium lobster plates cost 350-500 MXN ($20-28 USD). Jenice prefers the fried version here over the grilled versions elsewhere, which has caused more than one animated discussion between us.

Comparing Sizes

Every restaurant offers lobster in small, medium, and large. Our advice: order the medium. Small lobsters feel skimpy, and large ones cost nearly double for meat that’s often less tender. The medium — roughly 250-350 grams — is the sweet spot. At most restaurants, you can order a second lobster for a discounted add-on price of 250-400 MXN ($14-22 USD) if one isn’t enough.

Beyond Lobster

Puerto Nuevo is fundamentally a two-to-three-hour destination, centered on one meal. But there are a few things to do before and after you eat.

Shopping Stalls

The village entrance is lined with market stalls selling Talavera pottery, leather goods, blankets, vanilla extract, and silver jewelry. Quality varies, and haggling is expected. Jenice always finds something — last trip it was a hand-painted ceramic serving bowl for 250 MXN ($14 USD) that she uses for salsa at home.

Ocean Views

Several restaurants sit right at the cliff edge with panoramic Pacific views. Ask for a window or patio table when you arrive — the wait is rarely more than 10-15 minutes, and the view of waves breaking against the rocks below makes the meal better.

Margaritas

Every restaurant makes margaritas, and some take as much pride in their cocktails as their lobster. We always start with a round of margaritas while we wait for food — they run 80-150 MXN ($5-8 USD) each. The fresh lime versions are worth the extra 20 MXN over the premixed.

Pair with Rosarito

Puerto Nuevo is ten minutes south of Rosarito. Our typical Saturday: morning on Rosarito Beach, drive to Puerto Nuevo for a big lobster lunch, then back to Rosarito for a sunset walk and an evening drink at the hotel. It’s the perfect Baja day trip.