Baja Sharkeez House Favorites
Birria Crusty Queso Tacos
Two crunchy, cheesy braised beef tacos on grilled crispy corn tortillas. Served with chile spice dipping sauce.
Cheesy Hawaiian Burger
Grilled pineapple, tropical teriyaki glaze applewood smoked bacon, queso sauce, pepper jack cheese, caramelized onions, and garlic aioli on toasted Kings Hawaiian bread.
Crispy Taco & Enchiladas dos Caminos
One roasted chicken suiza enchilada and one hand-rolled cheese enchilada served alongside our braised beef, ground beef, ground beef roja or chicken crispy taco.
Mazatlán Burrito Especial
Your choice of meat with guacamole, cilantro, onion and pepper jack cheese in a grilled flour tortilla. Options: Tri Tip Steak, Chicken, Seared Shrimp.
Asada Con Salsa y Enchilada
Tender marinated carne asada topped with habanero salsa & crispy onions alongside a hand rolled enchilada filled with queso then topped with red chile sauce and crema drizzle.
Great White Margarita
House favorite with gold tequila, on the rocks or blended.
P.O.G Paradise
Silver rum, Passion Orange Guava juice, Wray & Nephew overproof rum and coconut syrup.
Beachcomber Original Mai Thai
Bacardi Superior, orange curacao,orgeat and lime juice topped with Myers’s Dark rum float and a luxardo cherry.
Mango Heatwave
Skyy Spicy Mango vodka, peach schnapps, agave nectar, lemon and pineapple juices topped with Tajin.
Tokyo Green Tea
Jameson, Midori, gin, peach schnapps, tropical island juices and lime juice with sweet and sour mix and a 151 float.
Strawberry Lemon Drop
Skyy Citrus & Strawberry vodkas, triple sec and lemon juice topped with a can of Happy Dad Fruit Punch Hard Seltzer.
More than a bar, our story.
Baja Sharkeez Coast Cantina
Baja Sharkeez is more than just a restaurant; it’s the result of a powerful collaboration between a father and son. Our story began with Ron Newman, the visionary behind the successful Red Onion restaurant chain from the ’70s and ’80s. When his son, Greg Newman, graduated from USC, Ron gave him a unique opportunity: $100,000 to launch his own venture.
This initial idea quickly evolved into a joint mission. Recognizing the strength in their combined talents, Ron and Greg decided to partner up. Ron brought decades of restaurant expertise and business savvy, while Greg offered a fresh perspective and deep understanding of the college and beach communities.
To perfect their vision, they traveled extensively, exploring different restaurant and nightclub concepts across Arizona, Texas, and Mexico. They honed in on a casual, laid-back “beach cantina” vibe that would become the foundation of Baja Sharkeez.
