Boules: Where Heart, Happiness, and Flavor Collide in Ensenada

By Erin Dunigan

Adjacent to Ensenada's Parque Revolución, Boules (rhymes with school) isn’t just a restaurant; it really is a reflection of the ‘joie de vivre’ of its owner, Javier "Javi" Martinez. With its rustic but modern terrace, lush foliage, and the unmistakable clink of pétanque balls, Boules offers a unique blend of Baja California cuisine with Mediterranean flair, all wrapped in an atmosphere of genuine warmth and welcome.

Javi, a former engineer, isn't your typical restaurateur. His journey to creating Boules is a story of serendipity, hard work, and a deep love for his hometown. "Mi casa es en Ensenada," he says, his voice filled with affection. "I love Ensenada. It is relaxed. Nothing against anywhere else, but I’m from Ensenada."

The story of Boules begins in 2010 in San Miguel, Javi’s former neighborhood. "It was my first restaurant by myself," he recalls. "I was working at Manzanilla, and before that, at Tertulia. I am not a chef. I am an engineer. I love good food. But I’m not a chef!”

After working as an engineer in Tijuana, Javi felt the pull of his roots and returned to Ensenada. Inspired by his brother, who had lived in France and introduced him to the game of pétanque, Javi decided to combine his love for the game with his passion for food. "What should I name the restaurant? How about Boules—for the pétanque ball?” (And, he jokes, it is a word that also represents the courage it took for him to start the restaurant from nothing.)

The early days were challenging. "It was hard at first," Javi admits. Starting with borrowed equipment and a small team, he built Boules from the ground up, driven by a simple philosophy: "Half the people come for the food—half come for the service and the ambiance. If you have good food, good service, good ambiance, people will come back."

And come back they do. Boules has become known for its consistently delicious dishes and welcoming atmosphere. The menu, a carefully curated selection of Baja-Mediterranean fusion, is a testament to Javi's commitment to fresh, local ingredients. "We have been creating the menu poco a poco - with the ingredients that we have, and the methods that we have," he explains.

Favorites like the creamy risotto, the flavorful tacos de chistorra, and the earthy huitlacoche (a type of mold that grows on corn, that is used as a delicacy in many Mexican dishes) tacos keep patrons returning. "It is consistency," Javi emphasizes. “We are here every week, Tuesday to Saturday. It is really important to be consistent. In the food, in the service, in the hours."

In 2014, Boules moved to its current location in downtown Ensenada, a pivotal moment in Javi’s journey. "I was getting kicked out of my house. The lease was up. I started all over again." This period of transition allowed Javi to create the Boules of today. At that time there were really no restaurants downtown. It seemed like quite a risk. Would a restaurant be able to survive? Not only has Boules survived, but it has thrived. And now it is one of many amazing food destinations in downtown Ensenada.

Javi's passion extends beyond the food. He believes in creating an experience, a sense of community. "The details are important," he says. "When you remember how someone likes their steak. Or their name. What they like to order. I love it. I love creating this experience. There is a chemistry between the chefs, the waiters, and the clients."

He values his team, viewing them as family. "I still have the first employee still with me, 15 years," he says with pride. "I feel very blessed." With 23 employees now, Javi fosters a supportive environment, promoting Mexican wines and celebrating the success of his team. “We are all doing this together,” he said. “It is not just one person.”

The pétanque court at Boules has also become a hub for the sport, with the Mexican national team calling it their headquarters. "Pétanque has grown - we have been amazed," Javi says. "They are building courts everywhere. We now have five clubs. It has grown all over Mexico now." He beams as he mentions the local women’s team heading to Rome to represent Mexico in the summer.

What do you sell?" Javi asks rhetorically. "We sell love and happiness and food and a good time." He understands the challenges of maintaining that level of joy daily, but he remains committed to his vision. "We try. I really try. If something happens bad, I forget right away. We make mistakes, we move on. We fix it and keep going. Don’t get stuck. Everybody makes mistakes."

Looking back on his journey, Javi is filled with gratitude. "I am very blessed," he says. "I love it. I have met a lot of people. More than I can remember now. Life has been beautiful. I have had a lot of support from family to the employees. I don’t know where to start."

Boules is more than just a restaurant; it's a reflection of Javi Martinez's heart and soul. It’s a place where you can enjoy exceptional food, play a friendly game of pétanque, and feel like you're part of a community. "Build with heart," Javi advises. "I tell my employees, I used to leave my home with no money - I pay you guys, and I had no money. I don’t know how I did it. But we did it. And I have been very, very blessed."

And as Boules continues to thrive, with plans for an oyster bar on the horizon, Javi’s commitment to quality, community, and happiness remains unwavering. "I love smiling and people to be happy," he says. "Quality products. Quality food. If it is fresh, it is going to be good. You don’t have to make it that complicated."

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