One day, you’re running a quiet small business, serving a loyal but modest customer base. The next, you’re overwhelmed—scrambling to fulfill an avalanche of orders, juggling media inquiries, and adjusting to a sudden flood of eager customers. All because of a single viral post.
Social media’s power to catapult a small business into the limelight is undeniable. In San Diego’s vibrant food and drink scene, hidden gems often thrive on word-of-mouth. But one viral TikTok or Instagram post can ignite demand at a dizzying pace. It sounds like a golden ticket—until it becomes a trial by fire. A rocky start.
Grange Garden, a Solana Beach retail shop and café, became one such overnight sensation in the summer of 2024, partly thanks to owner Melissa Biggs Clark, who brings her therapy rabbits along so they’re not left alone at home for hours. Clark recalls the moment everything changed: “No one was ever in there for coffee. It was just all retail. And then, one day, we came in on a Saturday, and the line was out the door and down the block. My husband and I looked at each other and said, ‘Something happened. What happened?’ And somebody in the line yelled, ‘You guys went viral!’ An influencer came in and took a picture of her holding one of my therapy bunnies [and] drinking a cup of coffee, and she posted it.”
That one photo garnered 1.4 million views in just three days.
Courtesy of Grange Garden
The influx of attention was both exhilarating and exhausting. “We didn’t even have a phone, mind you. I only had one barista. I was making most of the drinks. It was pandemonium,” Clark says. Within days, she had to hire 22 new baristas, and even that wasn’t enough. Lines stretched down the street, and the tiny café struggled to keep up with demand. Clark believes that her extensive business background was the only thing that helped them pull through.
Beyond staffing and supply challenges, there was another unexpected hurdle: the bunnies. Clarks doesn’t view Grange Garden as a bunny café per se, but does enjoy having her 19 rabbits around while she works. As the business exploded in popularity, she had to take extra measures to protect them.
“The bunny pen expanded and expanded. I had to regulate it and start charging people $8 to go in and visit the bunnies. I mean, there are five million posts on the internet about us, and my bunnies are literally posted all over the world,” she says. “[There were] just a lot of growing pains and hiccups.”
While viral moments can be exhilarating, they can also be overwhelming. Many small business owners, like Clark, aren’t prepared for the rapid transformation and must quickly adapt. The unexpected demand can strain resources, staffing, and even the original mission of the business itself.
Courtesy of CoCo Playa
The Dark Side of Viral Fame
While going viral is often seen as a blessing, for some businesses, it can quickly become a cautionary tale. If supply chains aren’t ready, inventory runs out, or customer service suffers, that wave of internet excitement can turn into an avalanche of backlash. Frustrated customers, bad reviews, and operational chaos can quickly taint a brand’s reputation.
When CoCo Playa, a drive-through “dirty” soda (that’s soft drinks mixed with syrup, cream, and other goodies) and cookie shop in Point Loma, went viral in late 2024, it was all part of co-owners Tonya and Ryan Feghali’s plan. “We planned for this to happen. Going viral is a good strategy for business and free marketing,” Ryan says.
But even though the siblings anticipated growth, the sheer scale of the virality caught them off guard, and they ran into significant operational challenges. “We didn’t even know we’d need an ice machine four times the size of the original,” Ryan laughs.
They credit their solid team with helping them weather the rocky moments. “We can’t foresee something going viral, but what I can see and control is that everyone is happy here,” Tonya says. “Even if we’re busy, everyone is communicating.”
And when businesses are capable of staying light on their feet, they can sometimes translate a popular video or two into a broader internet presence. The Keep Coffee is a craft drink shop in Convoy that is currently going viral for whipped matcha and foam toppings. Co-founder Jongjet Khlueanthong says they had to make a number of quick pivots to handle the rush.
“We streamlined our operations by optimizing workflows, adding staff during peak hours, and ensuring our inventory could keep up with demand,” he explains.
Though the shop doesn’t even have a website of its own, many influencers have been filtering through the doors daily. “Most have been really kind and supportive, and their content has definitely contributed to the continued momentum,” Khlueanthong adds.
Courtesy of Grange Garden
Surviving the Post-Viral Drop-Off
But what happens when the hype dies down? For businesses that rely too much on the viral moment, the drop-off can be brutal. A once-packed store can become eerily quiet, leaving owners with overstocked inventory, high overhead costs, and an uncertain future.
“The lack of strategy is what kills small businesses,” says Rafael Rodriguez, who handles marketing and media relations for San Diego Small Business Development Center (SBDC). SBDC’s team supports 5,000 to 6,000 businesses every year, and many face this issue.
Rodriguez advises resisting the temptation to add an influx of staff members right away. “I wouldn’t necessarily go out and hire a bunch of people, because it’s a short burst and it can go away,” he adds.
In moments when demand outweighs the ability of existing staff to handle it, communication goes a long way. “If you don’t see the tidal wave coming because you didn’t have any awareness of the virality, you’ve got to put on your customer service hat,” says Briana Wesinger, an associate regional director for SDBC. “You have people standing outside in line, waiting forever, and they’re not going to all be commenting positively online and that can be negative towards your business.” She suggests being honest with queues of customers about any capacity issues and offering to schedule patrons in for a later time to avoid excessive waits.
Courtesy of Keep Coffee
And Khlueanthong believes that, to convert one-time visitors driven by a TikTok into repeat customers, businesses need to deliver on the promise implied by influencers’ posts. “It’s important to always prioritize quality, no matter how busy things get,” Khlueanthong stresses. “Customers can sense the passion and care that goes into what you create, and that authenticity is key to building and maintaining a loyal customer base.”
Clark, for her part, has found a way to turn Grange Garden’s viral fame into long-term success. “I’ve not spent one dime on marketing or advertising. That’s amazing,” she says. “This was and is a very good opportunity for free marketing, [and I’m] excited to see where this takes us.” Even more rewarding, the exposure allowed her to build a nonprofit organization that’s rehomed over 100 bunnies in the past year.
She estimates that the number of baristas working at Grange Garden will double this summer. “We just had a record-breaking weekend and are up 60 percent this year,” she says. “Additionally, we are going to be on NBC’s California Live next month.”
For CoCo Playa, it’s all about fostering community. “People love our brand because of these moments,” Ryan Feghali says. “We had a few hiccups along the way, but we built such a great team to push through them together.”
Hannah Elizabeth Williams Is an editorial intern at San Diego Magazine in her last year as a literary journalism major at University of California Irvine. She is a passionate reader that has a ‘to be read’ pile that extends into the afterlife. Will constantly talk about her dog Daisy.
Beatz, who has produced some of the biggest artists of the last few decades (DMX, Beyoncé, Lil Wayne), lugged up his turntables and flipped the switch. Keys stood nearby, absolutely grooving. Then she launched into “No One,” singing to the fairly massive crowd below.
Pop stars didn’t have to show up. But they did. And it lifted Chicano Park Day—an important cultural anniversary for the city—into national headlines. Local photographer and videographer Zack Mack was on the roof when it happened, and captured the scene: Keys full of emotion, serenading the people who gathered to support one of our favorite neighborhoods in San Diego. Mack’s an SD native who cut his teeth shooting videos while street skating, and is friends with one of the owners of Arts-Rec, which has become an arts-skate-culture-community hub on Logan Avenue.
We chose the image for the cover because it was a fairly beautiful moment for the people of the city. A needle moved. And this issue is dedicated to those needle moments.
“Best of San Diego” isn’t a “point at cool things and tell people to go” list. We dug through the past year’s headlines—international, national, local, down to each neighborhood. We talked about the major issues facing the city, what laws were passed, what pockets of culture evolved, what days will be remembered and meant something to people who live here. Then we chose people, places, and things that are a compelling/positive/best example of those cultural notes.
For instance, live events are booming as people try to reconnect in real life. So we point to venues and annual events that nailed it—plus one dreamer who’s seen busking at every major public gathering. As the legal debate over e-bikes escalates, we highlight the pedal-powered dirt bike track in Kearny Mesa run by a two-time world champion BMX pro. We frame the continued rise of women’s sports through a former Olympian who helps host the longest-running girls skate competition.
First we make a cultural roadmap, and then we find the inspiring things that speak to those moments. And we’re not the only ones chiming in. One part of being a San Diego Magazine editor is knowing when to shut up and let the locals speak. Months ago, we asked you, our readers, to submit your picks for the Best Of anything in San Diego in over 500 categories. Y’all showed up. We received nearly 134,000 votes. If you need recs on wedding venues, 5Ks, dermatologists, and everything in between, get them straight from your community with the reader-determined winners.
We hope it inspires you to find your rooftop and get on it.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
If I have to choose between letting a trusted friend pick a bottle of wine or some random algorithm boosted by a faceless entity, I’m gonna go with the human 10 out of 10 times. And when you have friends like Amanda Sarich and Robert Blair, it’s pretty easy to trust their picks are going to be unique, tasty, and probably something I haven’t seen before.
Between the two of them, they have over three decades of experience working in wine. From buying to operations to building wine lists, they’ve worked together, wined together, and now, are going into business together with the Word of Mouth Wine Club.
Word of Mouth is a members-only monthly subscription that sends you two handpicked bottles each month, chosen entirely by the duo’s palates. It’s less “build your own box” and more “enjoy the surprise.” “The goal with the wine club was basically to get members that want to turn over their faith in our collections,” Sarich says. “Trust us—we’ll send you the cool stuff.”
The two first met while working at We Olive wine bar and shop in La Jolla, where Sarich joined the opening team in 2011 before eventually becoming a corporate wine director overseeing stores and franchises throughout California. Blair arrived the following year, after stints at Holiday Wine Cellar in Escondido and Alternative Wines in Carmel Valley, later spending nearly a decade helping build Village Vino in Kensington.
When Village Vino closed last November, Sarich had recently returned home to San Diego after years in the Bay Area and brought Blair on board for a project she’s working on—Serafino, a cafe and wine bar slated to open in Mission Hills next fall. But to bridge the gap between Village Vino closing and Serafino opening, the two partners kept the momentum going by launching Word of Mouth.
Blair says once Serafino opens, the team will launch a wine club for that business that will focus on everyday drinking wines from anywhere. Word of Mouth is for us “to geek out a little bit,” he says, with more adventurous or hard-to-find options from small production family farmers. (But as a bonus, Word of Mouth subscribers will become Seraphino’s founding members, receiving exclusive benefits for supporting the project from day one.)
Current memberships include two bottles delivered monthly—usually a red and a white, though sparkling, rosé, orange, or skin-contact wines are always fair game. Members can choose three-month, six-month, or annual subscriptions, and every shipment includes detailed tasting notes, producer stories, pairing suggestions, and fun extras like playlists, puzzles, and the occasional surprise.
The selections often revolve around loose themes. For instance, they used the idea of what wines they’d drink at a summer barbecue to select the two bottles in the July box—which happened to be a pale French rosé and Mourvèdre from the Languedoc-Roussillon region of southern France.
Over the last decade, places like Rumi, Clos, and Vino Carta have helped transform the San Diego wine scene from mainstream labels and a stodgy vibe to eclectic discoveries that break a lot of the former rules. Word of Mouth hopes to continue that evolution.
“I think it’s fostered a more adventurous sense of exploration,” Blair says. “There’s room in San Diego to keep expanding people’s palates.” Sarich agrees. “We’re trying to bring our fun wine palate to the world.” Bottoms up.
An’s Gelato continues its march towards worldwide domination this weekend when it opens its fifth storefront at the Top Gun House at Mission Pacific in Oceanside. An’s Gate D5 opens on Saturday, July 25 with an airport-inspired theme that follows in the footsteps of its previous stores (An’s Dry Cleaning in North Park, An’s Hatmakers in Del Mar, etc.) and will offer rotating flavors like “Checked Bag,” “Carry On,” and global flavors like “Ho Chi Minh” with banana and Saigon coffee, or “McAllen” with strawberry and grapefruit.
Tony Gwynn Day returns to AleSmith Brewing Company on August 15 in celebration of Mr. Padres’ 2,000th and 3,000th hit anniversary. Grab one of the special beer releases and a bite from one of the onsite food trucks and watch the Padres take on the Guardians at 4 p.m. Go Dads!
Celebrate 10 years of the San Diego Sake Festival on September 27 at the Julep Venue, where guests can dive into over 100 premium sakes from 50 booths, plus food pairings, workshops, and kagami-biraki (the ceremonial opening of a sake barrel). VIP tickets get you in an hour earlier, plus a $10 food voucher, and that’s not even mentioning getting first taste of some of the rarest and most limited sakes at the festival. This is the real deal, so get your kanpai on and toast a decade of deliciousness.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Ask any local, human or shark—San Diego summer doesn’t really start until August. After June Gloom lifts and children file back into the halls of academia, our coastline comes to life with more space on the sand and a water temperature that finally rises above muscle-clenchingly frigid.
What better way to welcome Local’s Summer than by celebrating the bounty of the sea? At least, that’s what the gang at Puffer Malarkey Collective (PMC) figured when they launched Dockside Night Market four years ago.
Despite being born and raised in San Diego, Lillian Dang (the event’s co-producer and marketing director for PMC) says she didn’t know how abundant our local seafood scene was until she left and came back. “We are spoiled here,” she says, pointing not only to our plentiful produce from local farms, but also our sea-borne treasures.
When she and her co-producer Lucien Conner (PMC’s director of operations) brainstormed over what they felt the city’s food scene lacked, they realized: “What’s missing is an event that really celebrates the local seafood,” explains Dang.
Photo Credit: Enrique Espinoza
Dockside Night Market is meant to be a “San Diego summer party on the pier,” she says, bringing together local fishermen and local chefs to highlight the fruits of the local seas. Chefs from some of San Diego’s best restaurants clamor to be a part of the 15-chef-max roster, including Travis Swikard (Callie and Fleurette), David Sim (Kingfisher), Aidan Owens (Herb & Wood), Chianne Mallari (Herb & Sea), Tara Monsod (Animae), Jacob Ruck and Eric Bost (Jeune et Jolie), not to mention Mabel’s Gone Fishing, Bica, The Lion’s Share, Nine-Ten, Marisi… you get the idea.
Part of the intrigue is not knowing exactly what seafood will appear—in past years, there’s been uni, bluefin tuna, halibut, black cod, but it ultimately comes down to what’s fresh and what’s available. And with a chef lineup like that, it’s fun to imagine what sorts of surprises await. (If you’d like a small hint, there arecalendars of seasonal availability in the area.)
The one-night-only annual event takes place at Tuna Harbor Dockside Market on Tuna Harbor Pier (598 Harbor Lane), the same spot as the weekly fish market every Saturday from 8 a.m. until 1 p.m. or sellout (it’s usually the latter). VIPs get in at 6 p.m. and general admission is 7 p.m., and 100 percent of all ticket profits go to support the San Diego Fishermen’s Working Group, a 501(c)(3) nonprofit created to support the best interests of the region’s commercial fishermen. There’s also four cash bars and a live DJ (but leave the kids and pets at home).
“I think this is an event that can only happen in San Diego,” says Dang. Our city’s culinary cache is on the rise, and our proximity to some of the best fishing waters in the world make it a pretty dynamic duo. “It’s curated, it’s intimate, it’s all the things,” she promises.
The future of one of San Diego’s quintessential restaurants is up in the air. For 50 years, Kearny Mesa’s 94th Aero Squadron has slung its signature champagne brunch buffet, lunch, and dinner from a WWI-inspired restaurant and events space that looks like it was dropped straight from the French countryside. Recently and without fanfare, the restaurant added a message to its website that reads “Our restaurant is closed until further notice. We apologize for the inconvenience.” Mysterious, alarming, and vague—one can only hope it takes flight once more.
Apparently July is “National Pickle Month,” and if I’d known sooner, I would have celebrated accordingly (by stealing all the leftover pickles from people’s plates at lunch). I’m already deeply devoted to TNT’s pickle pizza any month of the year, but Town and Country Resort in Mission Valley is joining the briny fun with two specials at the lobby bar Monkeybar through the end of June—the Monkeybar Spicy Pickletini (vodka, spicy pickle juice, dry vermouth, the the resort’s housemade Riki Tiki hot sauce) and the “What’s the Big Dill” pizza, a not-terribly-creatively-named pie with mozzarella, red sauce, dill pickles, bacon bites, and a dill garnish. I’ll admit I haven’t had a pickle pie with red sauce before, so I’m interested in checking it out for that novelty alone. (Have you tried either? I’m genuinely curious how they are, so drop me a line at [email protected] to let us know!)
Since 2009, restaurateur Tracy Borkum’s Urban Kitchen Group restaurant collective has operated places like Cucina Urbana, The Kitchen at MCASD, and more, racking up local likes and an IYKYK reputation for solid food at decent prices. Now, all three of her Cucina locations (San Diego, Newport Beach, and Irvine) are offering new price-conscious specials that help ease the financial stress for people who just want to eat some damn good food without going broke. One example: for $145, their Sunday Supper special feeds four people with a family-style Italian feast of focaccia, salad, a whole spatchcock chicken, veggies, polenta, a choice of Rigatoni Bolognese or Bucatini Amatriciana, and tiramisu to finish things up. For a casual pizza and wine night, their happy hour bar special from 2 p.m. to 4 p.m. gets you a margherita or pepperoni pizza, plus a bottle of red or white wine for $45. Simple? Yes. Savings? Also yes. Scrumptious? Undoubtedly.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Kelly H. Harfouche, founder of KQ Aesthetic Society, knows firsthand that cosmetic treatments like fillers, neurotoxins, and microneedling, can not only enhance a person’s appearance and restore confidence, they have the power to truly change a person’s life. An expert injector has the ability to tailor treatments to each individual patient’s anatomy and goals for personalized results. Harfouche, a board-certified nurse practitioner, has spent nearly a decade perfecting her craft as an aesthetic injector and integrating her multifaceted artistic skills with precision patient care. Her commitment to continual education and training, plus a passion for helping people look—and feel—their best, set KQ Aesthetic Society apart in a sea of local medspas.
For many people considering nonsurgical treatments, the intent is to look refreshed and refined. KQ Aesthetic Society’s philosophy eschews a cookie cutter approach that bases treatments around units, instead working to understand each person’s unique goals, then curating a treatment plan to fit that vision. Harfouche focuses on “inclusive luxury,” the belief that everyone deserves access to aesthetic treatments, respective of budget restrictions. She develops long-standing trusted relationships with her patients, and works with each one to achieve their aesthetic objectives and address the underlying causes of their concerns.
“For me, forming an honest and open relationship with every patient who walks through the door is essential. This means understanding them on a deeper level and meeting them where they are to define and achieve their individual goals,” she says.
Drawing on her artistic background, which inspired her transition into medical aesthetics, Harfouche sees each client as a “unique canvas.” Rather than relying on standardized procedures, the practitioner’s distinctive approach combines her profound understanding of the physiological and anatomical changes associated with aging with an unwavering commitment to ongoing education about the newest products and their mechanisms of action. Her goal is to make each patient feel beautiful in their own skin and to embrace their individuality.
She has also pioneered a way to combine her talent for aesthetic artistry with her philanthropic nature. Harfouche is one of only a handful of providers using dermal fillers to treat patients with lip asymmetry and scarring resulting from cleft lip surgery. Patients travel from around the country for this transformative treatment, noting increased confidence and a restored identity. She hopes to eventually launch a training program to help fill the void in this space.
“My passion has always been connecting with people and giving back in any capacity that I can,” she says. In the rapidly advancing landscape of aesthetic medicine, you can place your confidence in Harfouche and KQ Aesthetic Society to deliver exceptional care. To learn more or book a consultation, please visit kqaestheticsociety.com.
San Diego has always worshipped at the altar of good skin. Equal parts surf town, biotech hub, and wellness capital, it’s a city where lunch breaks become beach walks and sunscreen sits beside car keys by the front door. The products that get used here earn their place. With 266 sunny days a year and one of the highest rates of skin cancer in the country, we take skincare seriously. Dr. Bronner’s has been making soap in North County since the 1960s. Sun Bum was born in Encinitas and is now on shelves in over 70 countries. The tradition runs deep.
“Living in San Diego means your skin is exposed to sun almost every day of the year,” says Sue Zhang, M.D., a San Diego physician specializing in aesthetic medicine. “The products that tend to succeed here are the ones that can keep up with daily life, UV exposure, sweat, and movement, while still supporting long-term skin health.”
From a mineral powder that solves the sunscreen-over-makeup problem to an acorn oil serum rooted in Indigenous plant medicine, the local San Diego shelf is more diverse, and comprehensive, than most of us realize.
Courtesy of Kopari
Kopari
Sun Shield Body Glow SPF
A hydrating gel-oil hybrid that applies like a body treatment and leaves skin with a sheen that reads as healthy rather than oily. La Jolla–founded Kopari built its reputation on cold-pressed coconut oil sourced from family farms in the Philippines, and the Sun Shield Body Glow SPF is exactly that in summer form: coverage that doubles as skincare.
4-Skin
Morning Rub
The name is intentional. The founder got a basal cell carcinoma diagnosis that his dermatologist caught—she’s now his business partner. The question he couldn’t shake was why the skincare industry hadn’t yet figured out how to talk to men, and 4-Skin is the answer: a premium sunscreen and skincare line built around the kind of blunt, self-aware humor that gets guys to pay attention. Men’s skincare has needed this for a long time, and the formulas are serious enough to deliver.
Courtesy of Coola
Coola
Classic Face Sunscreen SPF 50
Carlsbad-based Coola was formulating organic SPF before “clean sunscreen” was a marketing category, and the Classic Face Sunscreen is the brand’s thesis: protection that disappears into skin and layers cleanly under makeup. Sheer and lightly hydrating, it makes sunscreen easy to reapply before an afternoon walk at Torrey Pines.
Saffron and Sage
Glow Finishing Oil
Squalane, argan, jojoba, and CoQ10: a short ingredient list that does a lot. The Glow Finishing Oil from Mission Hills wellness sanctuary Saffron and Sage is plant-based, scientifically grounded, and formulated to absorb rather than sit on the skin. The brand started as an integrative health practice where acupuncture, naturopathic care, and functional medicine share a roof, and the skincare line runs on the same philosophy.
Courtesy of Alastin
Alastin
Restorative Skin Complex with TriHex+
The Restorative Skin Complex is powered by TriHex+, a patented peptide blend developed by Carlsbad-based Alastin’s team of SkinMedica veterans. It promises to clear out damaged collagen and elastin while supporting new production, the kind of gradual improvement that makes a product hard to quit.
Beldi is a multi-functional cleansing tradition rooted in Moroccan hammam culture, dating back over 12 centuries. Alia Jouj is the brand’s flagship product, and San Diego–based founder Dr. Mia Chae Reddy built a brand around it. Alia Jouj uses 100 percent organic, cold-pressed argan oil and the same ancient saponification method to produce a honey-thick liquid cleanser that softens skin without stripping it.
Courtesy of N8iV Beauty
N8iV Beauty
Móyla Moon Polish
Acorn oil has been used by California’s Indigenous communities as plant medicine for generations. Ruth-Ann Thorn, an enrolled member of the Rincon Band of Luiseño Indians, built N8iV around it as the first Native American–owned skincare brand to reach the national mainstream. The Móyla Moon Polish, named for the Luiseño word for moon, is an exfoliant centered on acorn oil Thorn gathers herself each year from the La Jolla reservation. Find it at the Gaslamp Quarter store Thorn owns at the historic Yuma Building.
Courtesy of Colorescience
Colorescience
Sunforgettable Total Protection Brush-On Shield SPF 50
This product solved the reapplication problem. As a brush applicator, this mineral SPF goes over makeup without disturbing it, which is why it has been on derm-office retail shelves in Carlsbad and beyond for over two decades. The tinted version doubles as foundation.
Courtesy of Tubby Todd
Tubby Todd
All Over Ointment
This steroid-free, petroleum-free eczema treatment was built specifically for babies and toddlers (although grown-ups can use it, too). It’s centered on FDA-approved 1 percent colloidal oatmeal with a base of sunflower seed oil, beeswax, and jojoba. The “linoleic-acid-rich sunflower oil is helpful for atopic, eczema-prone skin that is often deficient in that fatty acid,” says Dr. Zhang. Gentle enough for newborns, safe for daily use, and tested by both pediatricians and dermatologists.
Korej
The Mandelic Night Serum
The Mandelic Night Serum pairs mandelic acid, an AHA derived from almonds and gentler than glycolic acid on sensitive skin, with lactic acid, niacinamide, and urea to brighten, smooth texture, and reduce breakouts overnight. Fragrance-free, vegan, cruelty-free. The brand name is the initials of the founder’s five daughters, pronounced like courage. Dr. Zhang also says she “really value[s] [the founder’s] mission to create pregnancy-safe skincare products that are both effective and wallet-friendly.”
Ingrid Yang, M.D., J.D. is a hospital-based physician in San Diego, CA, certified yoga therapist, and longevity specialist. She loves *double hearts* San Diego and spends her days helping people fully engage in long, healthy lives through evidence-based lifestyle medicine. Her books include Adaptive Yoga, Zen Mindfulness, and Hatha Yoga Asanas. When she’s not leading international wellness retreats, she is chasing sunsets, handstanding in nature, or geeking out over mitochondria.
When Rigo Munoz opened a weekends-only taco stand on Market Street in 2018, at first, he was just hoping to sell his tacos to however many customers he could. That low-key, word of mouth approach worked well for a couple years. Very well.
“Then, the line started,” he laughs. He began to double his sales week after week, until an influencer from Tijuana paid them an undercover visit in 2024. Munoz was hanging out in his backyard the next Monday when his phone started pinging and ringing off the hook. “So I go onto my social media and there, lo and beyond, the video already had 10,000, 12,000 views in like, less than an hour,” he says. The next day, there was a line of customers waiting for him before he opened at 5 p.m. The Chula Tacos revolution sparked there.
Now, he’s ready to open his third location on August 1 at 4994 Newport Avenue in Ocean Beach. It wasn’t an easy or straightforward path—the city shut down his original location citing too much noise and traffic. But Munoz was looking ahead, already in talks with a restaurateur to take over his space at 1719 Palm Avenue in the Nestor neighborhood of southeast San Diego. From the time he got shut down to getting the keys of his first brick-and-mortar was less than two days.
The second location in Chula Vista caught fire on Valentine’s Day and is slated to reopen later this fall (689 H Street). Munoz says he also plans to open a fourth location somewhere between the Ocean Beach and Morena Boulevard areas, but has aspirations for more.
“I’d like to become the In-N-Out of tacos,” he says. He’s actively looking for places that could support either a drive-thru or the typical fast-casual taqueria style, but no matter what, he’s going to keep his menu simple.
Each location has the same menu, except labio, which are ox lips, and beef intestines. They’re top-sellers at Palm Avenue, but might not translate as well to the OB crowd, he says. But guests can still get their fix of vampiro tacos, tacos de trompo, and from-scratch horchata and jamaica.
Chula Tacos is best known for its kekas (pronounced keh-kuhs), which are extra-large quesadillas stuffed with your choice of meat. “It’s a hefty thing,” Munoz promises. It’s such a trademark that he filed for a patent, which is still pending.
Building a taco empire has been a long time coming. Munoz first started making tacos at age 12, and has operated a number of cafes, delis, and other businesses on both sides of the border ever since. “We’re a family business,” he says. He’s been trying to hit that mother lode for years—and all it took was one video to light the fuse.
The newest location of Chula Tacos opens August 1 at 4994 Newport Avenue, Suite A in Ocean Beach. Hours of operation are 11 a.m. to midnight daily. (Opening date subject to change.)
Courtesy of Oceanside Sustainable Food Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Everyone (clap) watches (clap, clap) women’s sports! (Thunderous applause!) San Diego’s first women’s sports bar, One of Us, opened this week in the former URBN Pizza space in North Park. I stopped by the preview and can confirm the Big Ass Fan is still there, but now there are tons of TVs lining the walls ready to broadcast women’s soccer, basketball, volleyball, and all the other sports events you could ever dream of. (And yes, they’ll be showing the men’s World Cup on Sunday, because I guess people watch men’s sports, too.)
Rolando’s ears must have been burning, because a month after interviewing chef Coral Strong of the now-closed Garden Kitchen, Campus Burgers announced plans to turn the formerly hyperlocal farm-to-table restaurant into a spot for affordable smashburgers. I’m sure the local college kids will appreciate the $1.99 smashburger special—although let’s face it, in today’s expensive times, everyone is ready for a wallet-friendly outing.
A few months ago, I gave Navore Market’s farm-to-front door delivery service a try and as a longtime former CSA subscriber, I have to admit it felt nice to leave the produce purchasing to the pros. But as of July 12, you can now head to Navore’s second community pickup hub at Mission Valley YMCA (5505 Friars Road) every Sunday from noon to 4 p.m. Having a centralized drop-off point makes it easy for farmers, and buyers don’t have to commit to a subscription—sounds like a farm-to-table win to me.
Keeping on with the farm-to-table news, the 4th annual Oceanside Sustainable Food Festival is scheduled for July 25 in downtown Oceanside, bringing 50-plus vendors together for a day of global food and drink, artisan products, home goods, live music, and more. The event usually draws in a couple thousand people, so might I suggest arriving close to the 11 a.m. kickoff for the best chance at maximizing your nom?
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Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
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