Restaurant in Mexico City, Mexico
Michelin-plated fish camp at $$ prices.
Campobaja holds a Michelin Plate for bringing the honest fish-camp cooking of Ensenada to Roma Norte at $$ prices — one of Mexico City's stronger value cases in the seafood category. The sharing menu runs from ceviches and aguachiles to grilled octopus and fried spiny red lobster. A 4.4 rating across 1,669 reviews confirms the quality holds. Easy to book, strong on atmosphere.
If you have already been to Campobaja, you already know what brings people back: a Michelin Plate, a $$ price tag, and a menu built around the honest coastal cooking of Baja California that does not try to be more than what it is. The question on a return visit is whether it still delivers — and the answer, with 4.4 stars across 1,669 Google reviews, is that it does. For Baja-style seafood in Mexico City at this price point, nothing in Roma Norte comes close.
Campobaja is spread across two floors, and the upper level is the one worth requesting. High ceilings, iron beams, and recycled wood that once served on fishing boats — shaped into tables, seating, and accents , give the room the feel of a working port warehouse that has been cleaned up just enough to eat in. It is atmospheric without performing at you. The materials are doing real contextual work: they tell you exactly what kind of food is coming before a single dish arrives.
The ground floor is more compact. Both floors work for a date or a small group, but if you are coming with four or more and want the full spatial effect, aim for the upper level. The room is conducive to conversation at lunch; evenings fill up and the energy shifts accordingly.
The kitchen draws directly from the fish camp tradition of Ensenada , simple, high-quality, ingredient-forward , and the menu is designed for sharing. Ceviches and aguachiles anchor the lighter end. Burritos, tostadas, and fish tacos represent the more casual Baja staples. Two dishes identified as highlights in the Michelin record: fried spiny red lobster and grilled octopus. Both are worth ordering. The ethos here is that the quality of the seafood speaks for itself, which means the kitchen stays out of the way , less refinement, more directness.
This is not the place to come for a long tasting format or multi-course progression. It is a place to order four things, eat well, and spend under what you would pay at most mid-tier restaurants in the city. That restraint is a feature, not a limitation.
At $$ pricing, Campobaja sits in the same bracket as Rosetta but delivers a completely different experience , more casual, more regional, built around protein and acid rather than pasta and wine. For a special occasion on a conscious budget, it works well. The Michelin recognition gives it a credibility that makes it easy to suggest to someone who wants assurance they are not compromising on quality.
It is worth comparing to Entremar and Ultramarinos Demar if seafood is your specific brief in Mexico City. Campobaja's Baja framing is distinct , the aguachiles and tacos are rooted in a specific northern Mexican tradition rather than a broader pan-coastal approach , but all three reward comparison if you are planning a longer stay and want to cover different registers of seafood cooking.
If you are working through the wider Mexico City dining scene, our full Mexico City restaurants guide gives you the full picture. For the leading Michelin-recognised coastal cooking elsewhere in Mexico, Le Chique in Puerto Morelos and HA' in Playa del Carmen are the comparison points at a higher price tier. For Baja-adjacent cooking in a more pastoral setting, Animalón in Valle de Guadalupe is the reference. The contrast in setting and ambition makes for a useful before/after if you are doing a longer Mexico itinerary.
Booking at Campobaja is direct. With over 1,600 Google reviews at 4.4, it draws a steady crowd, but the $$ price point and Roma Norte location mean it does not carry the same advance planning pressure as Pujol or Quintonil. A few days' notice should be sufficient for most evenings. Lunch is more accessible. Address: Colima 124-E, Roma Nte., Cuauhtémoc, Mexico City.
For planning the rest of your stay, see our guides to Mexico City hotels, Mexico City bars, Mexico City wineries, and Mexico City experiences.
Beyond Mexico City, if you are building out a broader picture of Mexico's regional cooking, Levadura de Olla in Oaxaca and KOLI Cocina de Origen in Monterrey sit at opposite ends of the country with equally strong regional credentials. For wine-country dining with a coastal sensibility, Lunario in El Porvenir rounds out the Baja circuit.
For comparison in a European seafood context, Gambero Rosso in Marina di Gioiosa Ionica and Alici on the Amalfi Coast share the same philosophy of letting quality seafood lead without over-engineering the result.
Quick reference: Michelin Plate (2025) · $$ · 4.4/5 (1,669 reviews) · Roma Norte, Mexico City · Booking: easy, a few days' notice sufficient.
It works for a relaxed celebration, not a formal one. The Michelin Plate adds credibility and the two-floor space has real character, but the format is casual and shareable — think fish tacos and ceviches, not a structured tasting experience. If you want a more occasion-appropriate atmosphere, Rosetta or Lorea fit that frame better. Campobaja is the right call when the occasion is about enjoying great seafood with people you actually like.
Bar seating is not confirmed in the venue data, so don't count on it as a guaranteed solo option. The upper floor with its high ceilings and communal feel is the room to request. For walk-in flexibility, arriving early or off-peak gives you the best shot at a table without a reservation.
Campobaja's menu is designed for sharing rather than a structured tasting format — ceviches, aguachiles, tostadas, burritos, and fish tacos are the format here. There is no documented tasting menu in the venue record. Order the fried spiny red lobster and grilled octopus, build the meal around two or three sharing plates, and you'll land in better shape than waiting for a set sequence.
At $$ pricing with a Michelin Plate, yes — this is one of the stronger value cases in Mexico City's mid-range dining scene. You're getting Ensenada-quality seafood in Roma Norte at a price point that doesn't require planning around. Pujol and Quintonil are in a different price bracket entirely; Campobaja delivers a different kind of satisfaction at a fraction of the cost.
The venue record flags fried spiny red lobster and grilled octopus as the two dishes not to skip. Beyond those, the menu runs from ceviches and aguachiles to fish tacos, tostadas, and burritos — all drawn from the fish camp tradition of Ensenada. Order for the table and cover multiple formats rather than anchoring to a single dish.
The sharing-plate format makes solo dining slightly awkward if you want to cover the menu properly, but the casual atmosphere and $$ price point mean a one-person meal of two or three dishes is a comfortable proposition. The upper floor's warehouse aesthetic feels lived-in enough that eating alone doesn't carry any self-consciousness. It's a better solo bet than a formal counter-service omakase, but less purpose-built for it than a bar-first venue.
For a different register of Mexican cooking at similar or slightly higher prices, Rosetta (Italian-inflected Mexican, Roma Norte) and Em are both strong alternatives. Lorea sits in a more refined bracket. If budget isn't a constraint and you want the benchmark Mexico City experience, Pujol and Quintonil are the relevant comparisons — but they operate in a completely different price band and format. Campobaja is the specific answer when you want regional Mexican seafood done with craft and without a high price tag.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
