416 Third Ave, San Diego, CA 92101
Mon - Fri 11:00a.m. - 2:00p.m.
Mon - Sun 5:00p.m. - 11:00p.m.
Tel: (619) 702-4455

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Mexican Nouvelle Cuisine

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.




Ostiones Chivis 8.95
Fresh oysters topped with spinach, bacon, chipotle and Parmesan cheese.

Torre de Ceviche 7.25
Fish of the day marinated in olive oil, lemon and select herbs, tomato, onion and parsley, flavored with serrano chile and a mango and basil vinaigrette

Estructura de Aguacate 11.25
Hass avocado fanned and stuffed with a combination of scallops, crab, shrimp and parsley, flavored with serrano chile with a mango and basil vinaigrette.

Mejillones estilo Jalisco 9.75
Fresh mussels flamed with aged tequila, red onion, and leeks in a light creamy sauce.

Calamares Candelas 8.95
Stuffed calamari with tomato, onion, parsley, rice and morita chile, accompanied by a tomato and blue cheese sauce.

Alcachofas Mestre 16.50
Two artichoke hearts stuffed with Ahi tuna, marinated with citrus and topped with Parmesan cheese over a mirrow light spicy sauce.

Pasion Azteca 18.95
Foie gras terrine blend with chipotle chile served with melba toast and balsamic sauce.


Ensaladas de Palmitos 7.55
Fresh crisp mixed greens with tomatoes, mushrooms and hearts of palm in an artichoke vinaigrette.

Ensalada de Nopalitos 6.00
Round slices of grilled nopal, mozzarella cheese and tomato, over a crisp bed of mixed greens with fresh julienned sweet peppers and delicate oregano vinaigrette.

Ensalada de Berros 6.95
Fresh bunch of watercress with blue cheese, crisp bacon, pistachios and a sweet mango vinaigrette on a bed of pears.

Ensalada Tulum 9.50
Fresh crisp mixed greens topped with smoked duck breast in a truffle and Morilla chile vinaigrette

Ensalada de Queso de Cabra 7.45
Fresh crisp mixed greens, cherry tomatoes, goat cheese, anchovies, crouton and sliced hard boiled eggs, flavored with a basil dressing.

Crema de Frijol a la Cerveza 5.95
Black bean cream with chicken stock, dark Mexican beer, onions, and bacon flavored with chile pasilla.

Fettuccine Maya 13.95
Al dente pasta sautéed with beef cubes and guajillo chili, garlic and basil in a light fresh tomato sauce.

Espaghetti Primavera 12.50
Al dente spaghetti pasta with fresh vegetable in a light cream sauce.


Lomo de Dorado URTIAGA 23.50
Succulent fresh mahi mahi fish sautéed in olive oil, topped with masdam melted cheese and served with white wine cream sauce, garnished with broccoli flan and fried tortilla.

Camarones Cabo de Puertas 22.95
Jumbo prawns flambé with three different tequilas over Ahi tuna, anchored in white rice topped
with a tamarindo sauce and an avocado slice.

Caprichos del Mar 32.95
Fresh halibut wrapped with a full Maine lobster tail and topped with scallops over a delicious portobello mushroom in a light spicy mustard sauce.

Timbal de Mariscos 18.95
A seafood mix of shrimp, scallops, mussels, clams and fish chunks, flamed with a trio of tequilas, and a chile guajillo sauce over a puff pastry.

Salmon Amate 20.95
Fresh salmon on a bed of carrot purée, topped with pumpkin seeds and accompanied by a light caper sauce.

Langosta Baeza 29.95
The chef's creation: fresh lobster in its own shell stuffed with mushrooms, jalapeño chiles, onions, bacon and aged tequila, creating an exquisite combination of Mexican flavors.

Huachinango Governador 18.95
Grilled red snapper duo sautéed with olive oil over a chopped tomato bed mix with capers, guero chile, onion, garlic and parsley, garnished with a balsamic vinegar demi-glace.


Filete de Res Franco 26.95
Grilled 12 oz. Black Angus filet grill-marked and served over mashed potatoes with fresh vegetables in an exquisite spicy zucchini flower and white wine cream sauce.

Pechuga de Pato Lucrecia 21.25
Duck breast cooked in its own juices, fan-cut and served with vegetables and mashed potatoes in a light citrus sauce.

Costilla de Cordero 27.95
Duo of New Zealand lamb chops baked and covered with mustard, basil and garlic crust over a bed of multi-colored sweet peppers sautéed in olive oil and deglazed with beef broth.

Tenera Huichol 29.95
12 oz. veal chop grill-marked over white rice with our own dark mole and rosemary sauce.


"Finally, gourmet Mexican!" exult aficionados of this "different", "extremely creative" hacienda on the edge of Gaslamp, where the "interesting interior design" is made even more "exciting" by the hundreds of flickering candles (apropos of its moniker) that create a "fabulous mood"; as "amazing" as the contemporary kitchen's French flair and "elegant presentations" is the gracious staff, which provides the utmost in "attentive" service.
Zagat Survey

Visit  the website of Candelas