After a visit to NYC I came back to San Diego very inspired to start sharing more of my Mexican roots in a fun tasting menu with flavors that are well balanced, using local organic produce, where each dish reminds me of a time in my life. Ever since I opened Cueva Bar with Jo my wife, I wanted to do a sustainable forward menu but that came as a huge challenge due to the fact that neither Jo or myself had managed a restaurant before. The little food industry experience we gathered in the past came from Jo's server job at Golden Corral, and my three month part time job as a line cook at Chilis in Harrisonburg Virginia. When we opened it was about building the business with a safe menu. We needed to start crawling before we started walking.
I don’t know why I’ve been holding back for so long but these past year has been filled with learning experiences, and new partnerships like the one with Farm To Fork San Diego. As a member of this group of local restaurants, farmers, fisherwoman and man, breweries and wineries we make a commitment to working together and with our local neighbors to create a healthy economical and sustainable ecosystem while sharing with our supporters the best San Diego can offer. I've had powerful learning experiences that I feel set me on a strong foundation and ready to put the past 9 years of building Cueva Bar into action, and share with San Diego and the world out there a different side of Fine Mexican Food prepared in a cozy, relaxed and inclusive atmosphere without the white table cloth aspect, just a pure human relationship where we create an experience for those who visit us.
So I created a Mexican inspired menu that we're launching during San Diego's Farm to Fork week.
Here are the details: Available during Farm To Fork Week starting on Wednesday September 11 through Saturday September 14 by reservation only. Two seatings: 5-6:45PM and 7-8:45PM. CLICK HERE FOR RESERVATION $71 PER GUEST gratuity not included
Boludo. Thin Sliced Albacore | Escabeche Pure | Chimichurri Compressed Watermelom | Red Wine Salt Croqueta Konga. Mole Amarillo | Chiogga Beet | Leek | Baby Carrot Se Llaman Empanaditas. Squash Blossoms | Squash Puree | Mole Kuayotl Chichiltik | Basil Masa Langostino Que Se Duerme Extra Virgen A Mojo De Ajo Poached Spot Prawn | Cherry Tomato Confit | Kale Crostini | Habanero Beet Salsa Bien Copeteado Bull Horn Pepper | Albacore | Bueñuelo Guevón Agrio Galletas De Mi Mamá Yellow Pear Jam | Pear Cider Couilis | Masa Borracha | Stella Fig Frosting
Local ingredients from: Two Forks Farm, J.R. Organics, Specialty Produce, Stehly Farms, Bivouac Cider, Chef Gastón