Located in the heart of the Gaslamp District in downtown San Diego, you will find Candelas. Upon entering the restaurant, this incredible feeling of warmth and comfort surrounds you. Dimmed lighting and candlelight, provide a beautiful romantic glow to the space. Chef Martin San Roman has been running the kitchen of Candelas for a little bit less than a year now, but many of you have probably known of him for years. Whether you watched him on "Del Chef a Usted", or visited his restaurants in Tijuana, his Franco-Mexicano food is truly unforgettable. Otherwise known as the "House of Baja Wines", it only makes sense that the wine list at Candelas is full of wines from south of the border. In fact, this is the only restaurant in San Diego, that boasts such a list.

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There couldn't have been a better backdrop to set the tone for our evening dining at Candelas. Our table was surrounded by wine bottles, and a candle lit gate. Before I knew it we were being presented with our first course, a machaca taco. Now this isn't your ordinary taco, instead of a corn or flour tortilla, the tortilla was made of thinly shaved jicama. The last time that I had a jicama "tortilla" was at the LA Street Food Fest last year, and since then I keep telling myself to try and recreate it. It is amazing how much texture just that bite of crunch brings to the taco. The tiny taco was covered in a Champagne and dried tomato sauce, that I couldn't help but eat up every last bit.

Following that was one of the most beautiful presentations of Ahi Tuna Tartare that I have ever seen. The raw Ahi tuna is marinated in lime, sesame seed, roasted apples, garlic, and soy sauce, then placed on top of a piece of avocado. This placement of the avocado, ensured you that you would get just the right amount of creaminess with the tuna. Drizzled over the dish was a balsamic reduction, that tied in quite well with the side of sweet chopped mango. A crunchy tortilla chip topped with the beautiful colors and flavors of the tartare, was just magnificent. I can guarantee that when I do return to Candelas, this will be on our table.


The next course was a bowl of their signature black bean soup. Let me tell you, a black bean soup that is made with not only bacon, but Negra Modelo beer as well is a winner in my book. I have never tried a black bean soup with beer in it, but that lingering flavor in the background, was just delightful. The velvety soup and tortilla strips combine, and actually created the flavors on the palette of a beer battered fish taco. There is no exaggeration in that statement either, my husband even came forth and said the same exact thing. Accompanying the bowl of comfort, was a chorizo and Oaxaca cheese empanada. This is the ideal salty and cheesy bite, that added just that much more to this course.

As soon as the next course was placed in front of us, I knew that my husband was about to enter his own state of red meat bliss. A perfectly cooked piece of filet mignon rested atop a Huitlacoche and red wine reduction. The rich and velvety reduction had to be smeared on every bite of tender filet, there was no other better way to get every last morsel off of the plate. This course climbed to the top of my favorites chart for the evening, with the Ahi tuna tartare trailing closely behind. As I sit here salivating and searching for the right words to describe this dish, it has left me a bit speechless. I can assure you, that the melt in your mouth filet will be an everlasting memory.

The final course of the evening tied in the French-Mexican cuisine to a tee. The dessert plate consisted of a chocolate macaron, rich chocolate ice cream, and a churro with Cajeta. I may or may not have a weakness for chocolate, but there is just something so inviting about a warm and crispy churro. I honestly could not pick a favorite out of these three. Each of these desserts actually have always had a special place in my heart. I have this {secret} obsession with french macarons, that obviously is not much of a secret any more, but I just can not get over their delicate beauty. Churros are a very fond memory of my childhood, and this could have very well been one of the best that I have had.

If you have not had the chance to visit Candelas, or taste Chef Martin San Roman's creations, make sure and add that to your "where to dine in San Diego" list. Especially for those that are looking for a spot to start their next romantic evening out, this restaurant is sure tantalize the taste buds.

Map and Directions

Candelas
 : 416 3rd Ave 
San Diego, CA 92101

Phone :

(
619) 702.4455

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By Kristin Díaz de Sandi

lifeandfoodblog@gmail.com

Kristin and Antonio blog at Life & Food and you can follow them on Twitter at @lifefoodblog and Facebook.