Founded in Newbury Park, California in 1990, Baja Fresh intended to be a fresh and fast Tex-Mex option that has since expanded to 29 states as well as several worldwide locations. The chain is known for its fresh ingredients, fast service, and affordable healthy food.
From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.
Making Baja Fresh recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat Baja Fresh recipes from around the Web.
Baja Fresh Pico de Gallo
8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
- Chop onion, jalapeno and garlic to a fine consistency.
- Add fresh cilantro, salt, pepper, olive oil and lime. Mix well.
- Cover and refrigerate for 3 hours or overnight.
7 medium chilled tomatoes (not too ripe, should be firm)
1 small jalapeno pepper
1 clove garlic
1 teaspoon salt
1 1/2 cups water
2 tablespoons white onions , diced
2 tablespoons cilantro , chopped
- Remove tomato stems; place 6 tomatoes directly on heated grill stem side down.
- Roast for 20-30 minutes, or until grilled side is charred.
-Turn tomatoes over, throw stem-removed jalapeno pepper on grill with tomatoes; grill another 20-30 minutes, until both tomatoes and the jalapeno are blackened.
- Turn pepper to blacken all surfaces.
- Remove tomatoes and jalapeno from grill; place in a bowl and allow to cool for 10-15 minutes.
- Once cooled, place tomatoes and jalapeno into a blender.
- Add garlic and salt; puree on high speed.
- Add water; blend for another minute until sauce darkens a bit.
- Pour puree into a bowl.
- Dice remaining tomato; add to pureed salsa.
- Stir in onion and cilantro; chill before serving.
1 green onion , cut into quarters
1 jalapeno pepper , seeded, cut into quarters
1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries
3/4 cup sugar
1/4 teaspoon cumin
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro , chopped
2 teaspoons fresh lime juice
- Add all other ingredients and pulse 8-10 times or until cranberries are coarsely chopped.
- Store in airtight container overnight to allow flavors to blend.
Cilantro and Lime Chicken Tacos
1/4 c. Fresh Lime Juice
1/4 c. Olive Oil
3 Garlic Cloves, minced
1 1/2 tsp. Brown Sugar
1 1/2 tsp. Kosher Salt
1 tsp. Ground Cumin
1 tsp. Pepper
2 Tbs. Fresh Cilantro
* Taco Fixings
2 lbs Chicken, cut into small cubes/pieces
8 to 10 Corn Tortillas, toasted/warmed for serving
1/2 c. Onion, diced
1/2 c. Fresh Cilantro, chopped
- Place marinade and chicken pieces into large zip-lock; squish with hands to cover all pieces in marinade.
- Place zip-lock bag in the refrigerator for 1-3 hours.
- Preheat non-stick skillet over medium high heat.
- Add chicken to skillet; stir until browned for 5-7 minutes.
- Top tortillas with chicken, diced onions and cilantro; serve immediately.