This morning I listened to a podcast by my friend Alex Theis about having someone's back and asking to one self, who's got your back? Take a listen here. So, I was in the table sitting with my wife Jo after breakfast, so we all listened together. After the blog ended I told my wife and daughter, I got your back and gave them a kiss.
The day went on. I drove to KUSI news to do a news segment to promote Farm To Table's events and the following week. It was hot AF. Thankfully KUSI now has a large tent stretched in a rectangle shape to block some of the sun. But it was still hot. I didn't think a camping little stove would produce so much heat. What did I cook? Tutuñis served with a Mole Amarillo. You can call this a Mexican Tapa, or antojito Mexicano. There was a little heat in the tutuñis because of the toasted chile de arbol I added to them. The news anchor thought they had a kick, but she ate the whole thing. All in all, it was 30 minutes set up, 10 minute way and 10 seconds appearance.
After the first part of the day I went back home and had some more chatting with my business partner, Jo. Eventually I made it to Cueva Bar to help set up and take care of some things, amongst the following tune I recorded and posted on Instagram. The idea came to me while I was riding my bike, wheels spinning, hot breeze on my face, and enjoying the neighborhood. Never have I felt more empowered and excited to do a quick video, one of those I've been doing for a fee years to promote what we do and offer at Cueva Bar while enjoying the process. Come on, being married to a woman like Jo who supports your crazy ideas and sacrifices is wha many call feeling blessed. I personally like to focus on feeling grateful for the fact that I wake up every day next to her and that she does what she does to support our business.
Today I was gladly surprised I inspired Jo to do something serious with me on camera, still, I considered her shyness in camera given the nature of the video so I asked her to stand in the back and do the five S's of wine while I sang the five eses of wine.
Jo: what else am I supposed to do? There's lots of time with me not doing anything.
Oz: Whatever you want baby.
Needless to say. Jo has my back. I know that for a fact.
Cueva Bar is Chef Oz’s approach to the concept of Tapas with an essence of Mexican cuisine, known for continuous reinvention and embracing evolution, where food is prepared in a cozy, relaxed and inclusive atmosphere without the white table cloth element, just a pure human relationship fostered by those who dine in the all are welcomed neighborhood gem.
Letting inspiration flow and keeping balance in mind, Chef Oz marries Mexico’s ingredients and flavors with elements from around U.S and the world using local-organic produce and vendors to produce both delicious and healthy dishes that have little to zero impact in our environment.
Cueva Bar in San Diego California offers a fusion tapas inspired menu with plenty of omnivore, gluten free, vegetarian and vegan options.
Our happy hour is from Tuesday to Saturday from 4pm to 6pm. Happy hour offerings are $2 off all food on menu and $3 off all drinks by the glass.
We're located in the eclectic University Heights neighborhood.
Oz: Co-founder/Executive Chef.
Mel: Sous Chef.
FOH: , Ghaidan
BOH: Patty, Nick
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar, a fusion tapas bar and restaurant in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness and compassion under the sun with liberty and justice for all.
Let tapas bring us together!