A romantic atmosphere of an elegant hacienda with exuberant, lavish service and intriguing gourmet flavors created by a celebrated chef from Mexico City.
Mexican cuisine with French-style presentation is the best way to describe Chef Eduardo Baeza’s cooking at Candelas. Chef Baeza began his culinary career at the age of 18 at Maxime’s, an exquisite French restaurant in Mexico City. There he became executive chef and a master in French cuisine.
Featured several times in Reforma, Mexico City’s major newspaper, Baeza now finds himself in downtown San Diego. To Candelas, he brings his broad knowledge of French cuisine prepared with the finest of Mexican ingredients.