Global warming is backed by science, and I believe in science therefore I believe in the warnings the world community of scientist are putting out there. Scientists at NASA also say we live in a world that goes through stages and even though the warming issue is a natural phenomena, our human activities are directly correlated to the increasing rate of the temperature in our planet. I've read and learnt that supporting a local economy is just one of the few things we can do to help in healing our planet. Besides the health of our planet, when supporting a local economy there's a higher chance we are consuming local or regional produce, ingredients, crafts, made by and brought to our table in part by those we call neighbors instead of going to a company that brings goods from afar, on a large boat. To me this translates as fresher food. Of course there are more things to consider, but this is a blog in a food related website so saying that I haven't read the NEW GREEN DEAL proposed by a prominent Gov. Rep is not needed because I don't need to be convinced that less automobile emissions, less cow farts, less pollution of our water resources and the ocean is good not only for humans but for the whole flora and fauna in this planet we call earth. Which brings me to my reason for writing today. Friends, fans, supporters of the food at Cueva Bar. I want to invite you and encourage you to consider consuming local produce and other food ingredients by going to the farmer's market to support your local farmers, or local fish markets, or at your favorite eateries that source their ingredients from small businesses, not the huge giant consortiums of nation wide and worldwide distributors.
When I buy fish from Catalina Offshore products I rely on Tommy Gomes' expertise in the matter due in fact because of his passion for sustainability and when I get to go to their warehouse I get to see the people working there who benefit from all of our support.
Last week and this week I tried offering a delicious (in my mind) Szechuan inspired spicy stew, served with sculpin last week and white sea bass this week. Not only was the dish so tasty, but as I've mentioned probably enough, it was around 90% locally and regionally sourced. From the fresh vegetables sourced from SPECIALTY PRODUCE used in this broth, the already mentioned fish from CATALINA OFFSHORE PRODUCTS and the constant inspiration from south east asian countries I get directly from within the University Heights neighbors, and the news, but always with a dash of Mexican here in there like the Fresno (red jalapeños) peppers we chopped and sautéed to substitute for the spicy element of the dish.
What really happened is the dish was not a success. The failure is such now I've got to eat the rest of the fish--not a bad problem to have but one that I rather not encounter by having sold all the fish.
Should I just stick to cooking tacos?
There some who say travel the road less travel is the way to go, and in contrast there is the path of least resistance philosophy. Can both meet in the middle? I choose they both can mix and mingle just like believing YOLO is for everyone but how we go about yoloing is what makes the difference. Do you even know what YOLO means?
I feel I could have easily started a taco shop and call it a day but that's not in me or has it ever existed within me to go by the seemingly easiest route. I love tacos of all kinds, colors, smells and flavors. We do sell tacos at Cueva Bar but they aren't the focus, nor any of the other tapas on our menu are the main focus. I like to cook with however and whatever inspiration comes through me.
So about last week and on Tuesday. The few guests that ordered the Szechuan inspired special left no trace of anything on the bowl. There is a very picky Cueva Bar fan who doesn't hold back when the flavors aren't there. This special fan of ours licked the plate clean--figuratively speaking of course.
The one challenge we've had at Cueva Bar is the location and the fact that we rely mostly on word of mouth for new foodies to find out about us. Even nine years after being open we have slow weekends and weekdays so there are less people we can lure into ordering our specials or to invite them to try those tapas that represent more sustainability through their ingredients.
The question remains, how much longer should I keep trying to focus on offering dishes that have in them as much sustainability as possible?
The truth is I don't know, while I might continue being a romantic about supporting our local neighbors and putting my grain of sand to make our city a good place to live for all, I must continually adapt and adjust our course of action.
Another opportunity has arise from the depths of the wine culture. Did I mention we now offer six (6) California wines, three (3) of those being from San Diego County! I feel very proud and excited to have the chance to offer you amazing quality wine, made locally from grapes grown locally by some of the coolest and nicest people in San Diego.
Wanna help Cueva Bar make it to it's ten year mark by 2020? Do you like what we offer?
Help us spread the word if you haven't done so, leave a review or comment about your visit. We invite you to give us feedback about the tapas we offer because we are here to cook food you like and enjoy, we are here on a mission to spread love through food in an inclusive and welcoming environment.
We invite you to Come to our wine tastings like the one coming up on June 8th, and maybe sign up for the wine club if you like what you tasted, or even consider our space for a private party. Do you want to have tapas for a private event that are 100% locally sourced? We can work on that too!
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 $5 tapas, $5 wines, $5 sangria, and $4 craft beer on tap.
We're located in the eclectic University Heights neighborhood.
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 our mindfully prepared tapas, made with love and passion by our culinary team. I'm all about the all inclusive peace, the love, mutual respect, unity, kindness and compassion.
Let tapas bring us together!