The Best of Baja: New Tropics Cantina & Salsa Recipe

Just in time for spring break, we’ve imported fresh flavors from across the Baja border to bring you a new, fourth restaurant in San Diego at Paradise Point: the Tropics Cantina! Conveniently located at the Main Pool, Tropics Cantina is now serving authentic “fresh Mex” fare including homemade salsas, tacos, tostadas, a collection of tequilas, and frosty margaritas.


In an effort to spice up the menu, we recently sought input from top culinary experts – our employees! An all-staff salsa-making contest was held and four winners were selected from over 15 entries. One of our favorite winning salsas surprisingly came from someone outside the culinary team: Loic Pichardo, our group rooms manager. The addition of rice and apple cider vinegars gives his unique salsa recipe a kick of unconventional flavor. Come by and try all our winning salsas at the new Tropics Cantina, or try our recipe for plantain chips paired with Loic’s unique salsa to bring a bit of Baja into your home this spring.


Plantain Chips (Chifles): 

  • 1 Green Plantain
  • 4 Cups Vegetable Oil


  • 2 Ripe Vine Tomatoes
  • 2 Limes
  •  2 Oranges
  • 1 Red Onion
  • 1 Green Bell Pepper
  • ½ Bunch Parsley
  • ½ Bunch Cilantro
  • ½ Cup Combination Rice, Rice Wine, & Apple Cider Vinegars
  • 1/3 Cup Simple Ketchup (Not Heinz)
  • 1 Pinch Salt
  • 1 Pinch Black Pepper
  • 1 Jalapeño or Cholula To Taste


Plantain Chips (Chifles):  

Cut plantain in half and slice lengthwise as thin as possible, using a mandolin if available. Drop them into heated oil on medium-high and fry until crispy (about 2-5 minutes). Add a pinch of salt and serve with salsa. 


Dice the tomatoes, onion, bell pepper, and jalapeño if applicable. Finely chop parsley and cilantro. Juice limes and oranges and combine with ketchup, vinegars, and Cholula.  Mix all ingredients together and refrigerate. Serve with plantain chips.


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Some of the best food we had in San Diego! One of our favorites that makes us want to come back.


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