Medina Moroccan Baja Kitchen Weekend Brunch
Medina Moroccan Baja Kitchen, the stylish and refined casual eatery and lively beer and wine bar has officially begun offering weekend brunch as well as a Friday family-style weekly special. Located on El Cajon Boulevard and Utah Street in trendsetting North Park, Medina’s new brunch menu includes chef and owner Alia Jaziri’s take on “Chilaquiles” comprised of lightly fried corn tortilla strips, tossed in a homemade guajillo chile salsa, scrambled eggs, choice of housemade merguez sausage or Moroccan chicken, topped off with shredded romaine and Mexican crema.
Other tasty brunch selections include the “Lamb Chorizo Breakfast Tacos” served with fresh black beans, scrambled eggs, cubed sweet potatoes, caramelized onions, Medina’s special lamb chorizo crumbles, topped with housemade roasted jalapeno-avocado salsa; “The Medina Breakfast Skillet” served in a cast iron pan with cubed sweet potatoes, black beans, caramelized onions, merguez sausage and topped with a fried egg and roasted jalapeno-avocado salsa.
The “Shakshouka,” made up of an egg poached North African style in a spicy tomato, veggie, and pepper-laden stew, served with a side of toasted pita that has been brushed with olive oil and za’atar, is one of Medina’s traditional house specialty items that also makes a wonderful brunch option.
Accompanying the new brunch menu are a variety of new refreshing cocktails and mimosas such as the “Medina Mimosa” mixing champagne, orange juice, a hint of rose water, and topped off with fresh lemon and mint leaves; “The Casablanca” made with housemade preserved lemon-ginger-honey simple syrup with white wine and hard apple cider; and “The La Paz” made with agave wine, grapefruit hard kombucha, fresh lime juice, and a splash of house-made ginger-lime simple syrup
In addition to brunch, Medina now also offers family-style traditional couscous plates that serve two people. These plates are made up of fluffy housemade couscous topped with freshly-grilled vegetables (carrots, potatoes, onions, anaheim & bell peppers, cabbage) and served with a side of special broth to ladle onto the dish, as well as the option of housemade grilled merguez sausage or Moroccan spiced chicken. These dishes are offered the first and third Friday of each month as an homage to these types of family-style dishes also served on Fridays in Morocco.
About Medina – Moroccan Baja Kitchen
Created by owner and innovative chef, Alia Jaziri, Medina began as a food truck concept in San Francisco and later evolved and expanded to farmer’s markets and pop-ups in San Diego. Now, with its first permanent location in San Diego’s North Park neighborhood, Medina is a refined, casual restaurant and beer & wine bar. The menu is rooted in bringing together traditional North African dishes that Alia grew up cooking alongside her father with the quintessential flavors and ingredients from Baja California.
Medina is located at 2850 El Cajon Blvd Suite #4, San Diego, CA 92014 is open 11:30 a.m. to 9:00 p.m. Tuesday — Sunday and offers a daily happy hour from 3:00 p.m. to 6:00 p.m. For more information about Medina or to inquire or book catering services, visit medinakitchen.com