out and about: puesto

ipa

watermelon: los vecinos del campo espadin mezcal, watermelon, lime

Living in southern california, we are pretty much raised on mexican food. Especially since the border is only 15 minutes away. I think we are spoiled in that way. Authentic mexican food is just different in southern california.

And then there’s the play on authentic mexican. Not the traditional mom and pop stand; but the fun, plays with california flavors spin-on traditional mexican. Which is where puesto enters the equation.

Started here in la jolla, it’s now got several locations in san diego. It experiments with flavor combos, and uses meats and seafoods that are local, but not traditional.

We started off with the watermelon margarita, and the rotating ipa. Both excellent choices.

chips & molcajete salsa

Unfortunately, if you want chips and salsa… you have to ask for them. And again, unfortunately, you want to ask for them. The salsa is amazing and one of my favorites around the city.

Pro tip: order a guac and you get the salsa in addition. Two for one, if you will.

nogado: classic guacamole + pomegranate, mango pico de gallo, chile de árbol, candied walnuts

Love that puesto has layers upon layers of guac. You start with the basic, which is good in and of itself; but then they have all different addition options.

We’ve tried them all. And honestly, you can’t go wrong - let your flavor choices guide you.

crudo verde: ensenada kampachi, avocado, hoja santa leche de tigre, tomatillo

Such a perfect bite. Pro tip: ask for the tigre sauce on the side, if your kiddos love raw, but not spice. It is just as good, because the fish is that fresh.

peach & habanero margarita: levanto blanco tequila, peach, clarified tomatillo, lime

One of my favorite margaritas around. Period. Hard. Stop. Only complaint. It’s really not that spicy. Which I guess is not really a complaint, cuase the flavor is still spot on.

chicken al pastor: crispy melted cheese, chicken, hibiscus & chipotle tinga, avocado, piña habanero pico

cdmx ribeye: ribeye a la plancha, escabeche, ash salsa, avocado salsa

While chiken al pastor, is not my normal order (hello pineapple), it’s still one of jamie’s favs. And apparently my inability to eat it is not a deterant. ‘Cause the boy orders it everytime we are there.

The ribeye intrigued me - both with the escabeche.. which played out in the pickled veg; the griddled aspect of the super thin cut of the ribeye, and the ash salsa.

Just be forwarned that it is heavy on the vinegar side.

filet mignon: crispy melted cheese, filet mignon, avocado, pistachio serrano salsa

lobster: maine lobster, jalapeño pico, black bean sauce, avocado, crispy fried onions

So the filet mignon taco is the award winning taco on the puesto menu. It has the signature crispy cheese, fresh avo, and the pistachio serrano salsa is almost like a chimicurri or pesto if you will - mexican style.

Also, pro tip: you can order all your tacos in a lettuce wrap. And for someone who can never get enough lettuce - this is the game changer of all game changers.

So my favorite taco is the lobster. And I’m not even a huge lobster fan. But i appreciate it when it is cooked perfectly, and tossed together with all the right things. The crispy fried onions provide the perfect crunch, the pico and avocado provide the perfect fresh elemet - I mean honestly? It’s a perfect bite - and I even get it without the black bean sauce - cause have you met me and beans?!?

esquite: grilled corn, chile, lime, questo cotija, crema

I am obsessed with elote corn. And that’s basically what esquite is - except in esquite’s case, the corn is cut off the cob.

This is the perfect shareable side. Especially if you are just ordering tacos al a carte and not as a plate with rice and beans - which is how we do it - and want to up the veggie anti.

toasted hazelnut tres leches cake: vanilla, raspberry, salted hazelnut crumble

I’d tell you all about this dessert… if the kiddos would ever let me taste it. But let me assure you, they love it. Enough to not share.