Fortitude Valley is a precinct known for pleasing taste buds with its multitude of different restaurants, and a new cuisine has been added into its eclectic mix!

Born out of a love of culinary adventures and a dream to make a splash in the Brisbane food scene, Baja Modern Mexican has arrived, delivering regional Mexican food promising new flavour combinations to make you rethink almost everything you know about Mexican cooking.

Valley residents will recognise owner Daniel Quinn from his Alfred Street shipping container, Milk Box Tuckshop. Before moving to Brisbane, Quinn practically grew up working in restaurants and bars in his hometown of Sydney, as well as in London.

Now, guests to Baja can experience Quinn’s expertise first-hand when sipping their way through the cocktail list, which features traditional mezcal and tequila-based drinks alongside a bevy of hard-to-find imported mezcals and beers and, soon, Dos Equis on tap (the first venue in Australia to offer the classic!). 

Helping bring the food to life is the emerging US chef Julio Aguilera of El Destilado and La Urbana fame and his colleague from El Destilado, Valerie Frei. At Baja Modern Mexican, Aguilera is taking classic regional flavours and mixing them with modern cooking techniques, spices and Japanese influences, with chiles imported straight from Oaxaca!

Alongside classics like guacamole, fish tacos, and esquites (a popular sweet corn street dish), Baja’s menu is rounded out with kingfish ceviche, miso mole mushroom tacos, and an unexpected crowdpleaser of twice-cooked octopus tentacles with a jalapeño soy sauce.

Ready to enjoy the very best spices Baja has to offer? You can find the restaurant located at 211 Brunswick Street in the Foresters building.