La Jollita leans into a Baja California feel on its patio, where colorful fringed umbrellas shade tables and the long bar is built to look like a string of taco stands. Margaritas anchor the drink list.
The kitchen grills seafood Zarandeado style, a basket-grilling method with roots in Nayarit going back 500 years, applied here to dishes like butterflied colossal shrimp. A ribeye chicharron smothered in Fresno chili aioli is another standing order on the menu.
The kitchen grills seafood Zarandeado style, a basket-grilling method with roots in Nayarit going back 500 years, applied here to dishes like butterflied colossal shrimp. A ribeye chicharron smothered in Fresno chili aioli is another standing order on the menu.