Ortega's is one-of-a-kind dining experience—but don't take our word for it.
With numerous awards to its credit, Ortega's is consistently rated one of the best restaurants in San Diego County, including a "Best of the Best" award from San Diego Magazine.
ZAGAT SURVEY
2008 San Diego Restaurants
San Diego Union Tribune, 2008
Restaurant Critic
“Ortega's brings a lifetime of experience to this two-story restaurant, which is warm and modern. The creative menu runs the gamut from enchiladas and tacos to Kobe beef burritos and chicken mole. Everything Ortega's serves has a fresh and clean flavor.” Maria C. Hunt
ZAGAT SURVEY
2007 AMERICA'S TOP RESTAURANTS
“Muy delicioso” dishes mark the menu of this “gourmet” Hillcrest Mexican celebrated for serving the same “incredible” Baja California-style lobsters and flour tortillas popularized by the original namesake in Puerto Nuevo, Mexico; “exceptionally warm”, “rustic” décor lends a welcome “neighborhood” vibe; P.S. it may be “the best bargain in San Diego.”
FODOR'S SAN DIEGO, 2007
Californians long have flocked to Puerto Nuevo, the "lobster village" south of San Diego in Baja California. When a member of the family that operates several Puerto Nuevo restaurants opened Ortega's, it became an instant sensation, since it brought no-nonsense, authentic Mexican fare straight to the heart of Hillcrest. The specialty of choice is a whole lobster prepared Baja-style and served with superb beans, rice, and made-to-order tortillas, but there are other fine options, including melt-in-the-mouth carnitas (slowly cooked pork), made-at-the-table guacamole, and grilled tacos filled with huitlacochecorn mushrooms and Mexican herbs. If you like authentic spice, ask for the special red salsa.
Sign On San Diego
SIGNONSANDIEGO STAFF WRITER
“This spot is a perfect getaway” Jennifer Croshaw
Riviera Magazine, 2005
DEVOURING SD
“At Ortega's, Hillcrest's hip Mexican eatery (Of South-of the-Border lobster fame), the table-side guacamole does not disappoint, especially when paired with the house pomegranate Margarita.” Abe Opincar, Gillian Flynn, Dan Triemstra and Sara Digregorio.
Westways Magazine, 2006
GOOD CHEER IN THE NEW YEAR
“The made-to-order guacamole and the filled one-and-quarter-pound lobster explain why this 60-seat restaurant commenced an expansion to add some 150 seats when it was barely six months old.” David Nelson
GLT
EPICURIOUS EATING: Ortega's BISTRO
“Freshly made tortillas emitting their moisture from steel serving pots merely added to the bakery-like redolence in the room.” Frank Sabatini Jr.
