Mexico is one of most diverse countries in the world, geographically and climactically. Because of this, most of Mexico’s states have their own cuisine -- specialties using products native to their region. These regional characteristics make for a surprisingly divergent cuisine we know as Mexican food.
By the time the Spaniards arrived in the New World, the Moors had been
living in Spain for several decades and had introduced the Spaniards to
citrus fruits like lemon, grapefruit and orange, plus exotic spices
including nutmeg, black pepper, and sugar. This historic influence
played an important role in the development of Mexican cuisine.
Mexican food is based on a blend of the pre-Columbian diet of corn, chilies, jicama and beans with culinary influences from Spanish conquistadors, Moorish immigrants, African slaves and other settlers. In the northern states, you'll find plenty of barbecued meats from local ranches; it's all about the fish in Veracruz, the southeastern state on the Gulf of Mexico; and a staple in any Oaxacan pantry is chocolate for the preparation of a variety of molés.
Separated from the mainland and isolated from the rest of Mexico, Baja
California never developed a cuisine to truly call it’s own (except
for fish tacos and our famous local speciality, Puerto Nuevo style lobster!) yet fresh produce and
seafoods are plentiful. The rich soil, ideal climate and an abundance of
expert vintners in the nearby Guadalupe Valley yield over 90% of
Mexico’s wines along with olive oils and fresh herbs.
Cielito Lindo, Poco Cielo’s restaurant, offers a menu that integrates Baja California’s bounty of fresh ingredients with traditional Mexican fare. A style that has a little California fusion thrown in just to keep the mix interesting. Every meal is freshly prepared to order, and heart healthy menu items are available and clearly identified on the menu.
Cielito Lindo’s indoor dining room offers seating for 20 around a large
fireplace with seating for an additional 8 in the bar area.
Additionally, the restaurant’s three ocean front terraces provide al
fresco dining for 36 with spectacular 180° views of the Pacific from
every table.
Rather than one executive chef, Cielito Lindo is blessed with the services of a family of chefs consisting of four brothers. This team of culinary professionals may seem a little top heavy for one restaurant but a sister restaurant is currently under construction. Cantina Feliz, our new restaurant will be inaugurated soon. Presenting a varied menu made from the freshest of local ingredients, Cantina Feliz will offer a festive, casual dining experience that perfectly complements the tranquil, romantic ambiance of Cielito Lindo.
The brothers have approached our menu with a sense of joie de vivre andimagination,
revitalizing traditional Mexican cuisine with a creative and innovative
touch that enhances their ancestral recipes.
Some not-to-be-missed specialties include Poco Cielo’s signature Chiles Rellenos, Clams Steamed in Garlic & Butter then flambéed with Tequila & Anise and the Breaded Scallops topped with Grand Marnier.
Locals favor Poco Cielo’s food, many driving from
Tijuana and Ensenada simply to enjoy the captivating atmosphere and
distinctive menu.
Open 8:00AM to 10:00PM , menu prices are mid-range
with breakfasts from $4 to $8.95, lunches from $4.95 to $8.95 and
dinners from $9.95 to $21.95.
Room service is available 8:00 AM to
9:00 PM and Poco Cielo’s Cantina is open 10:00AM to 2:00 AM.
Bar Patio Fireplace
Dining Terrace
Restaurant Menus
Click on the appropriate file name to download Poco Cielo's Restaurant Menu(s) in pdf format. Menus are current as of November, 2009 - items and prices subject to change without notice.
Cielito Lindo, Poco Cielo’s restaurant, offers a menu that integrates Baja California’s bounty of fresh ingredients with traditional Mexican fare. A style that has a little California fusion thrown in just to keep the mix interesting. Every meal is freshly prepared to order, and heart healthy menu items are available and clearly identified on the menu.
