Ruben’s el Sabor de Baja

Went to Rubens for my birthday. 4 people in our party had the best ceasar salad prepared at the table. We all agreed it was the best we had ever had
I had the flank steak served with fresh vegetables.
The serving was substantial and prepared to my order.
The meat was tender and juicy.
One of us had the BBC ribs. Very tender an well prepared. A chili relleno was also ordered and was very good.
The salsa was excellent. A little bite and fresh
I would definitely recommend this new and modern restaurant with an excellent and courteous wait staff.

While the new location may be new, Ruben has been in the industry for quite a while and it shows. Everything from an eloquent staff, to the beautiful setting, to the refined flavors. And the night doesn’t have to stop at dinner. Ruben has plans to keep the night going with live music, karaōke and a fully stocked bar.

Best caesar salad and lobster bisque ever! Fabulous collection of Guadalupe Valley wine country Mexican wines. Warm wood interior, crack long fireplace (romantic) and popping bar with ocean view…

Just awesome! Food is great, service is great
And entertainment is outstanding! It’s a must if u are in the area!

All food is delicious, excellent service, no signs outside
Red Menudo, tamales and grilled clam are outstanding, careful with buffet hours and prices

Ruben had a dream. A classy, big, gorgeous restaurant that offered fine dining. And he made it happen. And even though the huge back patio (intended for brunches and wedding receptions) is still incomplete, that is something we must get used to if we are to immerse ourselves in the «there’s always mañana «Baja way. That’s ok with me. It was quite beautiful inside, tastefully decorated, rich with stone work, tile and lots of wood, with white table cloths, flickering candles, and quite elegantly modern in attitude. And the hospitality that would not quit.
We were guided here by someone who knew Ruben and had no doubt he would make us happy. It was a memorable evening.
We tried to be discrete in ordering, our group of 6 friends. We failed miserably. And we really barely sampled the menu.
First, a huge bar where we sat around, imbibed, and admired the new surroundings.
After being seated at our table, we ordered a bottle of wine to share, then started with a tableside Caesar salad, something I haven’t seen in a couple decades. Had to try it. The waiter pushed out a cart laden with tons of small dishes and bottles, even the raw egg, all the ingredients necessary for making an authentic salad. It took about 5 minutes, each ingredient added one at a time and expertly blended. The performance was fascinating.
Out came a couple of baskets of garlic bread. Mind you, not just any garlic bread. Thinly sliced, delicately buttered, still soft and hot.
Then out came another appetizer. Guacamole. Not your Grandmother’s guacamole. This one was generous, lumpy, even had cubes of cream cheese in the mix. Served with thin pita chips, it was unusual and tasty.
When I saw Shrimp Scampi listed as an appetizer, I knew this was my «dish» for the evening. And I was so right. Despite only 5 large, sweet shrimp, it was the copious amount of garlic, wine and butter sauce that pushed me over the edge. I cleaned my dish, left not a drop of sauce, greedily sopped it all up with that great bread. I shall probably go to hell for this. And I spent the rest of the evening, and most of the next day, fiendishly calculating how to get that dish again. Nobody took my blatant hints, but some day, I shall.
The rest of the group each naïvely ordered a bowl of the lobster bisque. Eating light? Right. Who knew it was so huge? Who knew it was completely sealed with a buttery puff pastry lid? Who knew it would be another showpiece as the waiter cracked open the middle and drizzled sherry into the hot soup inside. It was creamy and rich and filling (I stole a spoonful). My only wish would have been to discover chunks of lobster meat inside. This one was a smooth one.
No matter. I was still sopping up that amazing scampi butter and tearfully moaning words of endearment.
The grand finale was yet another tableside showpiece. If you have never seen Mexican Coffee made, this is* the* place to do it. The cart came out displaying the bottles of Tequila and Kahlua. First they glaze the edge of your glass with sugar, then caramelize it by fire. Then comes the igniting of the different alcohols that have first been poured into a ladle. And a generous sprinkling of cinnamon that sparks like fireworks. Still blazing, they pour it into your glass. Then comes the hot coffee. And lastly, a generous topping of whipped cream and a cherry. What fun. And how delicious.
After all this great food and several spectacular shows, each couple only paid $ 75. Total. Where can you do all this in the states? And where can you find kinder hospitality?

Ruben has been on a quest for the dream restaurant he could own. He has been building his business and a loyal following. With each of his last four restaurants in different locations in Baja, he has always served great dishes and at a great price.
His latest operation had a «soft opening» two weeks ago. This is the largest building he has ever occupied. He has no sign on the building as yet, but it does have a lighthouse. The construction is still happening and about six weeks behind schedule, but Ruben has done something VERY SPECIAL in Baja. He has renamed this establishment «Ruben’s El Sabor de Baja» (the taste of Baja).
He has a new chef, new menu (with some old favorites), mostly new staff and a beautifully decorated place that has outdoor seating, a formal dining room for 80 and a bar/​entertainment area that seats 50 or more.
The entrance to Ruben’s is on the «free» road near the exit & entrance to the toll road (KM53) at Cantamar (Primo Tapia). It is next door to a Pemex gas station in Primo Tapia.
The bartenders, waiters and cooks are all super friendly and welcoming to American travelers. Ruben is always walking around greeting his guests.
Happy hour every day!!! Friday, Saturday and Sunday music supplied by local musicians such as Wandana, a popular, local band.
The diverse menu has a good selection of seafood, steaks, ribs, chicken and Mexican dishes. We especially like the steamed clams, table-​side prepared Caesar salad, tortilla soup, hamburgers, ribs and steaks. Many people (myself included) swear by the lobster bisque. He has a «bar food» menu that I tried. I had two tacos — cochinito pibil and pulpo (grilled octopus) y queso. Awesome flavors, great salsa (hot) and big tacos for $ 2. I also tried the grilled garlic scampi. Fresh and delicious, served with garlic bread. No vampires after that meal.
Fast, FREE WIFI.
We wish Ruben luck with his new venture. Over the last 20 years, he has proven to be one of Baja’s best owners. Suggestion: get there before everyone else discovers it. Right now the weekends are pretty busy.