A week ago I found out Lebron James has filled to Trade Mark #TacoTuesday
That's some 🐮💩
Lebron isn't even Mexican, but who knows. Maybe he got new DNA results that revealed he's like 5% Mexican.
Would I have felt like that if a Mexican filled for the TM? I did ask that question and for all fairness of the argument and acting as a devils advocate I thought that Taco Tuesday is a public domain phrase, movement and day when lots of business get to make good money. What effect will Mr. James obtaining a Trade Mark on this national celebration of Tacos all around the US have? That's still to be determined. But, come on. Doesn't Lebron already have millions and millions of dollars and a secured future for him and many generations in his family to come? I ask this question because I can't find a reason why he wants to Trade Mark a phrase that should remain as public domain. Safe to assume he's looking to monetize from this move?
So today is Tuesday. What does that mean at Cueva Bar? It means all tacos get $2 off all night. However, seating will be limited as we are hosting an industry mixer along with Trish Watlington from Farm to Fork San Diego.
Our tortillas have suffered various changes during the last few years. We started serving our tacos with the best tortillas I knew then, the ones from Pancho Villa on el Cajon Boulevard. Then we began to make our own masa with the help of MASECA. Then we switched to getting the Masa from Gabriels Tortilleria Located on Imperial Avenue in San Diego. Then we switchef to getting the dry corn from specialty produce and preparing the masa in house. This was awesome, yet challenging because we couldn't keep up with production using a manually operated corn mill. Now, we are back to using the masa from Gabriel which is made in the same way we prepared the masa at Cueva, but they have the capacity to produce larger quantities, obviously.
For the taco options we offer a chicken taco called Cola De Diablo, a shrimp taco that many compare to El Governador, a vegetarian taco prepared with local veggies and a fish taco that changes based on availability.
Our tortillas are prepared to order, as they should, offering a home style feeling to what I call the ultimate Mexican tapa.
Are you ready to enjoy? Well, just wait a few hours and we'll see you tonight, or any other night you're looking to leave the cooking, dish washing and clean up to us in the restaurant industry.
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 University Heights 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.
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!