We finished with a boom!

Nature has such rawness to it. Is this when you say, pun intended? What does raw, rawness mean when referring to nature?

Green, fresh, level of connectedness to nature?

I googled it and got the results on this link. Below is the top three screen shot of the page:

So yesterday I had a raw'd day! We at Cueva Bar had the opportunity to serve Mole Amarillo with tutuñis at the Farmers, Chefs and Fishermen event put together by Trish Watlington, owner and farmer at Two Forks Farm and Director of the Farm To Fork San Diego.

Our serving stations were literally in the middle of the Mission Hills Nursery, all around the grounds between plants of all types, lots of Raw-someness and filled with awesome people in all directions, except to my right. To my right was a fence, a pallet of 420 brand planting dirt and a pallet with fire wood.

My friend Daniel Oustad came down from the OC to help for the event. Some of you will remember him from a couple of event collaborations we had at Cueva Bar and as the first one to interview me for a food related podcast. Follow him on IG as @followthecaptains. To top off the night, I got to spend the remainder of Sunday night with the Butts enjoying a beef free, delicious and healthy dinner my cuca prepared.

Today is the start of Farm to Fork week and I can't extend enough the invitation for you to go out and support local businesses found on the webpage of Farm To Fork. If don't plan to eat out, at least consider visiting a Farmer's Market, Brewery, Fermenter or Fish Market. Shop for local produce and then cook it at home. The more of us that support those who produce the food we eat, the better our San Diego communities and economy will get. Well, we still have to go out and vote, but I'll leave this convo for another time.

Until the next one!

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!


TEL 619-269-6612

2123 Adams Avenue, San Diego, CA 92116


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