Located just under the name on the façade of Medina (2850 El Cajon Blvd.) are the words “Moroccan Baja Kitchen.” That same billing is on the North Park eatery’s website and most articles about the restaurant describe how it “fuses the cuisines of Morocco and Baja.” It’s a descriptor of dubious accuracy, because chef-owner Alia Jaziri’s food is so much more than that.
The idea of “fusing” Moroccan and Mexican cuisine isn’t a particularly novel concept. Moroccan-born chef Bo Bendana Sein did so with great success for many years at Mi Casa Supper Club, which is located just north of Rosarito Beach in Baja. Mourad Lahlou is doing that same kind of fusion now at Amara in San Francisco. It makes sense. The climates of Baja and Morocco are similar. There are spots on the drive from Rosarito to Ensenada that could easily be mistaken for the Moroccan coast.