MI CASA SUPPER CLUB

Información

Born and raised in Morocco, Bo Bendana fell in love with Baja on a visit to Rosarito in 2006. Like many women in Morocco, Bo learned from an early age, the secrets of family recipes that had been handed down for generations. Her grandfather also worked his whole life for a well-known restaurant in Casablanca, so you could say Bo had cooking in her blood.<br> <br> Seeing a gap in Rosarito for high end din<span class="text_exposed_show">ing, Chef Bo started an underground supper club at her home for local (expats as well as Mexican) food and wine lovers. Soon Mi Casa Supper Club outgrew its original location and so she decided to open a restaurant. Her twice a month, 7-8 course chef’s dinners, merged Moroccan and Mexican cuisine in a fusion that Bo coined "Moroxican”. <br> <br> In July 2014 Chef Bo completed construction on her new restaurant in the Ocean front community of San Antonio Del Mar in the Rosarito/Tijuana area so that everyone could sample her cuisine every weekend.<br> <br> Bo attended the Fashion Institute of Technology in New York city and worked for a decade as a successful Interior Designer in Los Angeles and Beverly Hills before becoming a chef, so when the time came to build her dream restaurant, she used all her knowledge and experience to create an escape for guests who seek something elegant yet eclectic. Mi Casa Supper Club has quickly established itself as one the finest dining destinations in Baja. The cooking is restrained, seasonal and thoughtful but also imaginative, earning Mi Casa an increasingly feted reputation and a listing in the upcoming Fordor’s travel book for Baja in 2015.<br> <br></span><br><span class="text_exposed_show"> The modest à la carte menu takes in a variety of international influences, while remaining grounded in Mexican ingredients and Moroccan culinary traditions. Highlights include the Mi Casa Supper Club signature slow cooked lamb with spiced prune based mole and Saffron Couscous as well as, the Ras El Hanout crusted Tuna with Pico De Gallo and Turmeric Chèvre. </span>

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