Taking over the former Alejandra’s Mexican Cantina in Westbluff Plaza, the completely transformed space marks a new chapter for the family-owned restaurant group behind Bellamy’s, Nick & G’s, Cork & Knife, and the longstanding DiCicco’s Italian Restaurants. Led by Chief Operating Officer Gianina Pickens - whose family’s restaurant legacy stretches back more than fifty years - NÓMADA represents the company’s evolving direction, blending deep-rooted hospitality with fresh culinary vision.
Spanish for “nomad,” NÓMADA reflects Carballo’s own culinary journey across Mexico, where regional traditions, diverse landscapes, and soulful home-style techniques shape the country’s most compelling dishes. Born in Sinaloa and long recognized as one of San Diego’s most respected chefs and consultants, Carballo brings decades of experience from roles at Stone Brewing World Bistro & Gardens, The Fishery, Moto Deli, Valentina, and most recently Fox Point Farms’ agrihood dining program.
Spanish for “nomad,” NÓMADA reflects Carballo’s own culinary journey across Mexico, where regional traditions, diverse landscapes, and soulful home-style techniques shape the country’s most compelling dishes. Born in Sinaloa and long recognized as one of San Diego’s most respected chefs and consultants, Carballo brings decades of experience from roles at Stone Brewing World Bistro & Gardens, The Fishery, Moto Deli, Valentina, and most recently Fox Point Farms’ agrihood dining program.
Carballo's menu at NÓMADA will highlight dishes discovered throughout his travels, including his signature duck tacos on housemade heirloom corn tortillas, Yucatán-inspired cochinita pibil, Mazatlán ceviches, Sinaloan mariscos, and preparations influenced by the kitchens of Veracruz, Jalisco, Oaxaca, and Baja California. The restaurant’s redesign includes the return of a live music stage and DJ booth - features not seen since the early-2000s Crazy Burro days - along with a tortilla station, wood-fired grill, oyster bar, open kitchen, and refreshed indoor/outdoor dining areas suited for families and larger gatherings.
Joining Carballo is beverage director Sean Ward, whose ingredient-focused programs at OB Surf Lodge, Nolita Hall, Duck Dive, and RMD Group have earned local acclaim. Ward’s drink menu will spotlight agave spirits and coastal flavors with margaritas, palomas, and cocktails influenced by Mexico and South America. Together, Carballo and Ward are shaping not only NÓMADA but the broader future of Grand Restaurant Group’s culinary identity.
Carballo - well known for his hands-on, “restaurant fixer” approach - has long emphasized accessibility, authenticity, and the importance of aligning a restaurant’s story with its community. At NÓMADA, that means a more approachable price point, simplified menu structure, à la carte taco options, and an atmosphere tailored to the surrounding neighborhood’s families, teens, and sports-going crowds. NÓMADA will serve as a welcoming, family-friendly hub where guests can enjoy quality food without the formality or pricing barriers that often define regional Mexican cuisine.
The debut of NÓMADA marks a meaningful step forward for Pickens and Grand Restaurant Group, honoring decades of family tradition while embracing new perspectives and modern sensibilities. For Carballo - featured in many of San Diego’s most influential restaurant openings, from Moto Deli to Haven Farm + Table - the project represents a return to his roots and a chance to share the flavors of his homeland with a broader audience.
NÓMADA is expected to open in January 2026 at 6996 El Camino Real in San Diego's North County city of Carlsbad. For more information, visit grandrestaurantgroup.com.
Joining Carballo is beverage director Sean Ward, whose ingredient-focused programs at OB Surf Lodge, Nolita Hall, Duck Dive, and RMD Group have earned local acclaim. Ward’s drink menu will spotlight agave spirits and coastal flavors with margaritas, palomas, and cocktails influenced by Mexico and South America. Together, Carballo and Ward are shaping not only NÓMADA but the broader future of Grand Restaurant Group’s culinary identity.
Carballo - well known for his hands-on, “restaurant fixer” approach - has long emphasized accessibility, authenticity, and the importance of aligning a restaurant’s story with its community. At NÓMADA, that means a more approachable price point, simplified menu structure, à la carte taco options, and an atmosphere tailored to the surrounding neighborhood’s families, teens, and sports-going crowds. NÓMADA will serve as a welcoming, family-friendly hub where guests can enjoy quality food without the formality or pricing barriers that often define regional Mexican cuisine.
The debut of NÓMADA marks a meaningful step forward for Pickens and Grand Restaurant Group, honoring decades of family tradition while embracing new perspectives and modern sensibilities. For Carballo - featured in many of San Diego’s most influential restaurant openings, from Moto Deli to Haven Farm + Table - the project represents a return to his roots and a chance to share the flavors of his homeland with a broader audience.
NÓMADA is expected to open in January 2026 at 6996 El Camino Real in San Diego's North County city of Carlsbad. For more information, visit grandrestaurantgroup.com.
Originally published on December 1, 2025. Information first reported by Pam Kragen of San Diego Union-Tribune.
