Article and photos by Nabeelah Khan
All too often, we’re spoilt for choice when it comes to restaurant menus in San Diego. We’ve come to expect a litany of choice that often leaves us with a sense of paralysis when it actually comes time to order. You know how it goes, the two-sided, laminated menu with way too much stuff on it that you end up asking the server, “What’s popular here?”, or “What’s your favorite item on the menu?”, and dutifully ordering what they suggest. Well, that’s not the case at Medina Moroccan Baja Kitchen in North Park. The menu is brisk. Surprisingly so for a casual eatery. There are three taco options, three bowls and three specialty items on the standard menu (plus dessert and sides), and recently Medina started offering brunch. It features their signature shakshuka (SHAK-shu-KA) along with chilaquiles and a breakfast skillet.
Owner and chef, Alia Jaziri has certainly cracked the quality not quantity nut at Medina. Her creations are perfectly balanced, but each bite also manages to pack a serious flavor punch. As a native Californian, Alia has brought together traditional North African dishes that she grew up cooking alongside her father, with the quintessential flavors and ingredients from Baja California. On the surface the two cultures make strange bedfellows and you wonder if she can manage to pull off such an ambitious fusion with clarity in her food and flavors. The answer is a resounding yes.
The lamb options include a housemade spicy sausage (merguez) and its application on the tacos are superb. Tomato cucumber pico, queso fresco, pickled onions, scallion vinaigrette and just the right amount of crema on a pita-style tortilla take tacos to a new level. If you’re craving the sausage but looking for something more substantial, the Cali Merguez Sandwich and Fries hits the spot. The bowls arrive in generous sized bowls, so plan to take some home. While the signature shakshuka’s, luscious, gooey eggs are cooked to perfection. Unlike other casual eateries, where you may be tempted to skip dessert, the pro move at Medina is to budget a little more time and order the baklava with cinnamon yogurt. It won’t disappoint. Wash down the with a selection of beer, wine or specialty cocktails (the Casablanca or medina mimosa). Whatever you choose don’t forget to get a pot of Moroccan mint tea as well.
Medina began as a food truck concept in San Francisco and later evolved and expanded to farmer’s markets and pop-ups in San Diego? Menu items that flourish or flop are evaluated with outstanding speed in such settings, and long menus rarely beget success. They live up to the old adage of “good things come in small packages” and the space boasts the perfect atmosphere for a quick bite and drinks with friends, or you can call it your new local hangout for Sunday night dinner with the fam.
Medina is located at 2850 El Cajon Blvd Suite #4, (right next to The Barn) and is open 11:30 a.m. to 9:00 p.m. Tuesday through Sunday. They also offer a daily happy hour from 3:00 p.m. to 6:00 p.m, and serve their Moroccan cous cous plate on the first and third Friday of each month. For more information visit medinakitchen.com
