Lately and after I began the chapter with Cueva Bar Café I found myself with difficulty to categorize certain things like what is Cueva Bar Cafe? Is it a Spanish eatery? Is it a Mexican restaurant, or cantina? That's where I get stuck. Because we don't just sell tacos, or empanadas, or Pizzas and because we definitely don't follow a typical menu template is now hard to feel settled with the idea that we are solely a Tapas spot and as I've expressed in previous blogs, that just doesn't work out too well. I've never been to Spain but I've heard the stories of Taperias and what we do at Cueva Bar Café doesn't fully fit into that model.
I like to think we offer delicious food, within that category we offer pizzas, empanadas, tacos, and some unique dishes that do fall within the tapas, or small plates categories. I know for a fact we don't offer full entres or a typical menu to choose from where you start with an appetizer, followed by soup or salad, finishing with a big dish, and maybe dessert. I am not sure that knowing what I know now would have made much difference back in 2010. Nowadays you've probably noticed the change in our name from Cueva Bar to Cueva Bar Café. The café addition came to me one day after learning about my friend chef Accursio opening his new Tratoria in North Park I decided to look up what Trattoria means. I found out Cueva Bar Café is more like an Osteria where food is offered to be enjoyed with the wine. In our case, we don't limit the drink offerings to wine, but we also offer as you know, craft beer.
I've been struggling with this for 9 years because just like our guests who come for first time trying to figure out if we are Spaniards, or from Argentina, and sometimes if they think we are a Mexican restaurant they feel even more confused due to the lack of Margaritas, complimentary chips and salsa and the lack Mexicanism's in the menu.
The conclusion is people want to know what we offer at Cueva Bar Café before driving or walking over to our hidden cave located on Adams Avenue. So, next time people ask you about us tell them whatever definition you see us as, as long as you put the "delicious food, wine and craft beer" in there.
On other news. Nobody engaged in our last sweepstakes about the free tacos for the rest of the year, so there are no winners to announce.
So, have you tried our revoltijos? What do you make of them? This week I was able to create a revoltijo partly inspired by Zorin's idea of cooking up a chimichanga special. To be honest, I've purposely stayed away from cooking food that is called Mexican but I know from my living experience is not really Mexican food but a dish created here in the US somewhere in Texas. But when inspiration hits me I can't stop it, I enjoy the process of just letting it take over and see what results from it. In this occasion, as you can see from the pictures above, I ended up making a revoltijo using these taquitos Jo gets at Costco, along with leftovers. From that dish then came this week special which is basically like a chimichanga served on top of a mix of veggies, beans and a sauce.
The difference between a chimichanga and our dish at Cueva Bar Café is that chimichangas are big and fried, ours aren't as big, and they're baked. What's inside? Delicious fish sourced from Catalina Offshore Products via Specialty Produce.
Come eat food made from the heart and help us pitch in into the local economy and environment!
Lastly, I want to share with you that I've been invited to perform a 15 minute set at the Battle Of The Bands put together by Josh Kopelman Publisher/Founder at Dining Out San Diego.
This event will be held on Sunday, April 26 at Humphreys Shows. So stay tuned for tickets and more info coming in the next couple of weeks. I hope you can join us, there will be food and I am sure there's going to be booze since Cutwater Spirits is a sponsor for the event.
Peace and love, Raza!
#Repost @diningoutsd with @make_repost ・・・ Love this Chef OZ @cuevabarcafe is IN for #chefbands hosted @humphreysshows 4/26 Rock Out with your Cooks Out thanks @cutwaterspirits #yum #diningoutsdapproved #foodninja #talent #sodamngood
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 Cafe 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.
Cueva Bar Café is my 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 cosy, relaxed and inclusive atmosphere.
Letting the inspiration flow and keeping balance in mind, I marry Mexico’s ingredients and flavours with elements from around the U.S and the world using local - organic produce and vendors as much as possible to create both delicious and healthy dishes that have little to zero impact on our environment.
Cueva Bar Café in San Diego California offers a tapas and small plates inspired menu with plenty of omnivores, gluten-free, vegetarian and vegan options.
Happy hour is from Tuesday to Friday from 4 pm to 6 pm.
Happy hour offerings are $2 off all food on the menu and $2 off all drinks by the glass.
Late-night menu on Friday and Saturday from 9 pm to 11 pm we offer a pizza menu as well as $2 off on beer and wine.
Monthly Wine Tasting. Happens every first Saturday of every month from 3pm-4pm.
2123 Adams Avenue, San Diego, California, 92116.