my plate with the macro focus.
mmm...lobster.
from bajalife.com:
Puerto Nuevo-style lobster has been a phenomenon since 1956, when several women in the tiny fishing village south of Rosarito started dropping fresh lobsters into pots of bubbling oil and serving them to a few outsiders.
Last year, the still-small-but-now-bustling Puerto Nuevo served more than 672,000 deep-fried California rock lobsters.
Dozens of restaurants in Rosarito and the surrounding area served more. More than 250 tons of the bottom-crawling crustaceans are pulled from Baja California waters each year just to feed the frenzy of lobster-loving tourists. Hundreds of additional tons are shipped in from elsewhere between mid-February and mid-September, when harvesting Baja California lobster is illegal.
Today, Puerto Nuevo boasts more than 35 side-by-side restaurants that all sell the same thing -- fried lobster, beans, rice, flour tortillas, chips and salsa. To the uninitiated, confusion reigns. We'll tell you which spots are the best, but first, a few insider tips:
Fresh vs. frozen: Most of the larger, more popular restaurants are owned or controlled by two families. This gives them the volume and ability to import live lobster from Baja California Sur and from as far away as Cancun during the months when local lobster is out of season. Smaller mom-and-pop operations are often forced to serve frozen lobster during this period. All of the restaurants we recommend serve fresh lobster year-round.