December 13, 2014
The Blind Burro in Downtown San Diego's East Village is a local favorite for fresh and colorful Baja coastal cuisine, and has added new items with a twist on traditional Mexican fare. New menu items include Lobster Scampi Tacos with main lobster, pico de gallo, garlic butter, green cabbage, avocado, and micro cilantro; Potato Taquitos with potato-parsnip mash, carrot & serrano puree, carrot escabeche and queso cotija; Queso Especial with triple chile cheese sauce, crispy smoked paprika potatoes, house made chorizo, pico de gallo and cilantro; and cocktails like the Mango Tajin Skinny Margarita with Cuervo tradiciaonal, mango puree, lime soda and a tajin rim, as well as the Dirty Sonoran Martini with Skyy vodka, bacanora, olive juice, served up, pickled carrot and jalapeñoo, oaxaca and goat cheese stuffed olive garnish.
|Carnitas bowl with huevos|
The upscale taqueria Puesto has locations in La Jolla and at The Headquarters and has added an array of items such as bowls, dip, salad and dessert to their menu of authentic Mexican street food. Sure to intrigue are items like the Chicken al Pastor Bowl with potato soy chorizo, epazote jasmine rice, black beans, tinga (hibiscus, chipotle), piña habanero pico, avocado and tomatillo roja; the Filet Mignon Bowl with rajas con crema, epazote jasmine rice, black beans, avocado and pistachio salsa; the Carnitas Bowl with confit pork, epazote jasmine rice, charro beans, corn, guacamole and tomatillo roja; the Veggie Bowl with calabasitas, rajas, potato soy chorizo, epazote jasmine rice, black beans, tinga verde, rajas, avocado and tomatillo verde; the Rajas Con Crema warm shredded chile poblano dip; the Chopped Salad with romaine, local greens, bacon, panela asada, avocado, corn, jicama, tomatillo, herb and chili vinaigrette; and the Rompope Tres Leches dessert - a rose sugar studded, three layer cake with chilled cream.
The science-inspired culinary laboratory that is Zymology 21 is sticking to their popular farm-to-bar menu with a scientific twist, and creating concoctions with innovative flavors like dill beet pomegranate, carrot grapefruit ginger and vanilla lattes in cocktail form. New offerings include the Shrub Cocktails available in flavors like dill beet pomegranate, carrot grapefruit ginger, and cranberry honey apple; Moonshine Cocktails on Tap available in flavors like black walnut, blackberry, and ginger; Vanilla Latte Cocktail with Modern Times Coffee Stout or Mother Earth Peanut Butter Stout; the Spiced Bourbon Strawberry Popsicle in a sangria flavor of your choice and Winter Beer Flights including Porter, Stouts, double IPA and winter spice Ales.