

Visiting Lorca is like transporting yourself to the south of Spain. In Lorca, as in Andalusia, the main dishes consist of rabbit, veal, lamb, and fish. They also use a great variety of vegetables, legumes, potato, and bread instead of seasonings. They opt for different wines and fresh herbs.
Lorca’s recipes, like the Andalusian scallops and meatballs in red wine, are not found in recipe books, Margarita Prieto-Owner of the restaurant learned them directly from her grandmother.
If you dine in Lorca we suggest you try the tapas, this concept is very popular in Spain. The customers order several dishes, they are served in small portions and are meant to be shared. Tapas are usually accompanied by a glass of wine.
Lorca has won many awards, the most recent one was in Ensenada at the 7th Festival of Shells and the participating restaurants prepared dishes with shellfish. Lorca won first place.
Restaurant Lorca Awards and Merberships

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Located in one of Tijuana’s nicest areas; on the main street of Colonia Cacho, five minutes from the border with the U.SA. , and walking distance from Revolución Ave.
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