• Specialties

      Continue your inspired cuisine adventure with specialities from our owner and chef, Roberto Valle Hernández.

    • “Ajenjo” lobster burrito


      Our world famous specialty is prepared with manchego cheese, avocado, cabbage. A fresh mango-chipotle salsa complements this speciality and is served with rice and beans

    • Grilled filet of Alaskan salmon


      Prepared with a fennel cream sauce and served with quinoa.

    • Shrimp casserole “Ajenjo” (gluten free)


      Our locally sourced shrimp are sautéed in absinth, cheese and basil cream gratin, then served with corn kernels and cactus paddle julienne

    • Cuitlacoche (pronounced QUEET-la-coh-chay)


      Traditional Mexican corn husk truffle served with risotto, grilled chicken breast and truffle essence

    • Crusted catch of the day (select white fish)

      Crusted catch of the day (select white fish)


      Locally sourced white fish encrusted with a mixture of ground pistachio, macadamia, coconut and habanero fumet, then served with cilantro risotto and seasonal vegetables

    • Linguine pasta, sautéed calamari and mussels, with pesto

    • Chicken, spinach and corn crepes with cream of cuitlacoche


      Served with rice pilaf and seasonal vegetables

    • Seared yellow fin tuna medallion (gluten free and low fat)

      Seared yellow fin tuna medallion (gluten free and low fat)


      Served with sautéed mussels, mussel sauce, and wild rice

    • Shrimp filled cannelloni with lobster sauce


      Served with bell pepper, parmesan cheese and seasonal vegetables

    • Chicken breast crusted in pork rind


      Stuffed with cream cheese and basil and served with a pipian sauce

    • New Zealand rack of lamb (gluten free and low fat)

      New Zealand rack of lamb (gluten free and low fat)


      Served with a rosemary demi-glace, then served with your choice of either a mushroom risotto or a sweet potato puréee, and seasonal vegetables

    • Select cuts of Charbroiled beef


      Each cut is prime Sonoran beef from Rancho 17. Prepared with a Cabernet and rosemary demi-glace, with your choice of mushroom risotto or sweet potato purée, and seasonal vegetables

      Rib eye (350 gr. or 12 oz.)
      Filet mignon (225 gr. or 8 oz.)
      New York strip (350 gr. or 12 oz.)
      Arrachera flank skirt steak (250 gr. or 9 oz.)


Ajenjo Restaurant Rosarito, BC

When may we inspire you?


Blvd. Popotla 3114
Playa Encantada, 22710
Rosarito, B.C., Mexico

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