Seasons change

What's up doc?

This week's produce availability and a farmer's post about the weather being summer like, yet the sun setting in earlier is changing the course of the light and with that the plants cycles. Nature is so intricate yet when I look at the whole picture the changes are mirrored everywhere. Seasons change and so do we. I am already fishing for inspiration to have a smooth transition into the Autum/Winter menu at Cueva Bar. I face it with a big challenge ahead as I am figuring out a way to create a dairy free menu. It might happen this year or it might need to wait until the next round of solstices.

What would you cook besides the iconic fall or winter dishes? I do know for one that some sort of pumpkin empanadas will start showing up. How about some pickled eggs prepared with some of San Diego local egg farmers? With a Cueva Bar twist of course. What is that looking like I don't have a clear picture yet but rest assure I will let you all know.

I remember when I lived in Harrisonburg Virginia. One can really feel the change is coming with the breeze, the pollen, the very apparent change of leaves on the trees going from a green to hues of red, orange and yellow to finally drying completely and falling in the ground creating another allergy season to those sensitive to dust. I never thought I could have gotten enough of snow because growing up in Mexico I would wish every year we would get some snows, specially in the morning of December 25th. That never happened in Mexico, and sarcastically enough, it never happened while I lived in Virginia. Ain't that a bitch? Althought, decorations did change, every year starting around the week before halloween and then a big change would start the day after thanksgiving.

Even my POS software got an update overnight and I am finding myself caught in my old mastered habits of where my fingers go to in order to save a new order and send it to the kitchen.

Do you see the floppy disk image? That's the new button, before it used to have a big SAVE together in the bottom right as seen on this image right next to the split tender.

So changes. The contrast to this is one of my favorite songs by Pearl Jam found on the Vs Album. The name of the song is Elderly Woman Behind the Counter in a Small Town. It wakes up a certain melancholy in me every time I listen to it. I'd love to play it for an audience but I choke up every time. I enjoy the musical aspect so much though.

Reflecting the last 40 years I've lived in this planet, I can see my life has been marked by 10 year increments. I moved to an unfinished home my parents bought right around the end of 1989 in the Colonia Guadalupe. Then, I met Joanna in 2000, we moved to San Diego in December 2009, and now Cueva Bar is almost one year shy of a 10 year anniversary, not to mention my 20th wedding anniversary goes along with those increments of 10. Are you into numerology? What do you think of the fact that my date of birth is 6/19 and one of San Diego's area codes is 619?

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.

The team:

Jo: Co-founder/Corporate.

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!

CALL US 619-269-6612

2123 Adams Avenue, San Diego, CA 92116


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