Often the first city that comes to mind when we think East County, El Cajon has developed into one of our region’s more complex communities. On the one hand, “The Big Box” is characterized by classic cars cruising its Main Street every Wednesday night, and by its pride in hometown sports heroes, including auto racing icon Jimmie Johnson, and Padres ace Joe Musgrove.
On the other, thanks to a three-decade influx of Middle Eastern immigration, its box-shaped valley has earned a newer nickname: “Little Baghdad.” An estimated 30 percent of its 105,000 residents hail from abroad, led by Chaldean and Arab Iraqis, followed by more recent thousands fleeing wars in Syria and Afghanistan.
Their contributions have transformed the suburban valley into San Diego’s epicenter for Middle Eastern cuisine. Not every El Cajon restaurant hails from this tradition, but thanks in large part to those that do, there’s never been a better time to eat here.
Tekka at Ali Babba
For going on 20 years, this Arabian Nights-inspired family restaurant has introduced Iraqi fare ranging from lamb shank quzi to lamb offal pacha. But Ali Baba’s standouts are also its most accessible dishes: beef, chicken, and sumptuous lamb kababs, which are long strips of seasoned ground meat. The charcoal-grilled skewers featuring hunks of meat go by the name tekka.
Masgoof at Nahrain Fish & Chicken Grill
Despite the name, the modest Masgoof at Nahrain Fish & Chicken Grill eatery wins its fans by roasting fish and fowl in a clay tandoor oven, in particular the Iraqi whole fish preparation, masgoof. In the style of San Diego’s beloved fish markets, customers may peruse a glass counter filled with fish and decide which will wind up on their plates. Popular choices include red snapper and striped bass, but it’s worth remembering the word Nahrain translates to “two rivers.” For freshwater fish traditionally associated with the Tigris and Euphrates, choose carp.
This Syrian kitchen at Mal Al Sham: The Taste Of Damascus is dominated by a pair of shawerma rotisseries, and skewered meats on the menu likewise reinforce the link between Arab and Mediterranean cuisines. For something more distinctly Syrian, look to the kibbeh makkliyah: fried dumplings stuffed with seasoned ground beef and crushed walnuts. Better yet, if you have 30 minutes to spare, wait on the grilled version: kibbeh mashweeyeh.
Salad at Crafted Greens
It’s not al halal in El Cajon. This scratch kitchen at Crafted Greens on Jamacha Road embraces modern terms such as grass-fed, organic, free-range, and sustainable. That said, the keys to Crafted Greens’ success are its myriad salads, flatbreads and hot sandwiches loaded with house-made dressings and vibrant produce sourced from California farms.
Baklava Taco at Al Sultan Baklava
Not to be confused with downtown El Cajon’s stylish baklava bakery Sultan Baklava, Al Sultan sits farther east, just off Jamacha Road. This Turkish dessert specialist offers little to look at beyond bare walls, meaning all eyes are on its rich phyllo-dough pastries, decadently soaked in honey and simple syrup, stuffed with ground nuts, and perhaps drizzled with chocolate.
Phở at Grandpa Táo Kitchen
Another of El Cajon’s refugee populations recently scored a win with his new restaurant devoted to Vietnamese fare, alongside a limited assortment of sushi. But reason number one to pay attention is Grandpa Táo Kitchen‘s phở menu. Whether based in chicken or beef stock, they’re made fragrant thanks to long hours steeped with clove, onions, and star anise—and the best noodles east of the 15.
Based in San Diego, Ian Anderson writes contemplative features about food, drinks, travel, and culture. On the side, he authors left coast road trip guidebooks, and is currently at work on a collection of autobiographical essays, Stories from Before We Were Connected. He did not form British prog rock band Jethro Tull in 1967.
“Our sound is clean; it’s clear. It cuts through,” Taylor says. But when asked how long it took to engineer that classic Taylor sound, he laughs. “Oh, I did not [engineer it]. It was just like, ‘Oh, you really like it? Oh, okay, yeah, I meant to do that.’ We made a guitar that was very innocent, half an accident, but it helped change the music industry.”
Taylor, who started making guitars at 16, only knew one thing when he began: He’d turn his passion into a career. Three years later, he partnered with Kurt Listug, who was 21 at the time. The pair purchased a small guitar shop in Lemon Grove and began building.
On October 15, 1974, they founded Westland Music Company, which became Taylor Guitars in 1976. This year, the company celebrates its 50th anniversary. Having grown sales worldwide to $125M, Taylor counts among its fans some of the music industry’s biggest artists: John Fogerty, Jewel, Zac Brown, Jason Mraz, Katy Perry, and Taylor Swift, to name a few.
But it took more than three decades before Taylor Guitars was a household name. In the ’80s, music was all about heavy metal, synth, and glam—acoustic guitars weren’t exactly flying off the shelves.
Photo Credit: Matt Furman
“We started selling in Los Angeles during the Laurel Canyon days. And, you know, music was changing a lot then,” Taylor says. “Acoustic guitars were always hard to play. The necks were too big, the strings were too high; it took a death grip to play them.”
But Taylor and Listug had faith in their product. They packed up their axes and headed to the 1985 National Association of Music Merchants (NAMM) show, an annual trade event that is the largest of its kind today.
There, they showcased a new line of guitars called the Artist Series, limited-edition models finished in colored stain. One of Taylor Guitars’ distributors challenged them to make a 12-string purple guitar for Prince, who had just released “Purple Rain,” garnering him global stardom.
Prince played his new 655 Artist Series guitar in a Live Aid video that year, though he requested no branding be shown at the time. Luckily, the industry found out who was behind the artist’s new instrument. The calls from musicians trickled in. The shift had begun.
Photo Credit: Matt Furman
Acoustic guitars began reclaiming their popularity. In 1989, MTV Unplugged started showcasing musicians playing acoustic versions of their songs. Riding this wave of renewed interest, Taylor Guitars ramped up production in the ’90s and early aughts. Taylor refined his guitar-making process and, in 1992, found the business a new home in El Cajon, where they remain today, occupying eight buildings.
Around that time, a young Taylor Swift purchased a Baby Taylor, which she used to write songs in the backseat of her car. Swift’s dad dropped off a cassette tape to Taylor’s office while the now-billionaire Swift was still flying under the radar, Taylor recalls.
“I know that every dad thinks his daughter’s special, but mine really is. Would you listen to that cassette?” Swift’s father said to Taylor. In 2008, Swift held her Fearless album release party at the factory.
Photo By Matt Furman
Two years later, the company hired Andy Powers—an Oceanside native who began crafting guitars at the age of 7 and previously ran an instrument-building business of his own—as Taylor’s design successor. Powers re-engineered the brand’s entire lineup of guitars, created new body styles, offered a more diverse range of musical sounds, and developed new guitar voicing architectures. Taylor Guitars sealed its name as one of the best in the industry.
But today, as we tour the facilities, Taylor’s stories are less about the many musicians he’s worked with and more about the families his company—which became fully employee-owned in 2021—has been able to help along the way.
“[Wuhan] came to us from Cambodia,” says Taylor, who gave her a job shortly after she arrived in the states. “She worked for six months and got a raise. She was like, ‘I never thought that life could be like this.’”
Walking along the factory floor, we’re surrounded by half-finished guitar bodies, tiny lasers, larger-than life robots buffing wood, and workers installing fretboards, applying back bracing, and cutting sound holes. Wherever we go, Taylor takes the time to say hello to his countless employees by name.
I ask him what he’s most proud of after half a century of crafting instruments. Even with his focus on his team, I still half-expect him to gesture toward a wall of various celebs playing his guitars. But his reply is swift: “That we were able to make this career out of guitar-making for all these people. That’s what I’m most pleased with.”
Nicolle Monico is an award-winning writer and the director of creative projects, digital editor for San Diego Magazine with more than 19 years of experience in media including Outside Run, JustLuxe and The San Francisco Chronicle.
A foodie's guide to El Cajon's top restaurants and where to explore outdoors
Ariana Drehsler
By Jeanette Giovanniello
Feast for Three plate at Ali Baba
Ariana Drehsler
Eat + Drink
Ali Baba:This Mediterranean spot is known best for its big portions. Order the Feast for Three, which comes with skewers of kebab, chicken tekka, shawarma, cream chop (fried chicken cutlet), salad, rice, bulgur, and hummus. Pair all of that with their homemade naan, then order their Arabic coffee to wrap up your experience.
Sahara: This Iraqi restaurant does falafel best, but you can’t go wrong with chicken and beef kufta kebabs paired with beet salad and tabbouleh.
Hummus and chicken shawarma plate from Mal Al Sham
Ariana Drehsler
Mal Al Sham: Find Syrian food at this halal eatery. The restaurant opened in 2018 and is known for their chicken shawarma wraps, kibbeh makliyah (deep-fried beef, bulgur, and walnut meatballs) and fresh, flavorful hummus.
Al Azayem: While this eatery may look small, its flavorful, tender meat makes it mighty. Highlights from the extensive menu include the lamb shank plate, eggplant stew, and Iraqi samoon bread.
Baklava at Royal Sweets
Ariana Drehsler
Royal Sweets: The options seem endless at this bakery that specializes in traditional Middle Eastern pastries. Try the pistachio baklava, honey-drizzled cheese kanafeh, and sweet Turkish delight to expand your palate and satisfy your sweet tooth.
Grand Ole BBQ Flinn Springs: The East County outpost of this beloved barbecue joint still hits the spot with their popular beef short ribs, brisket, pulled pork, seasoned hot sausage links, and filling sides. Order, then sit outside on the patio to enjoy live music and dancing.
Summers Past Farms Nursery
Ariana Drehsler
Explore
Roam through the family-owned Summers Past Farms nursery, which also houses an herbal soap store and outdoor coffee bar with views of El Capitan Reservoir. The Water Conservation Garden at Cuyamaca College calls for botanical fun with the family. Travel through the park’s six acres and learn about California ecology in the park’s themed gardens. Lastly, check out the Olaf Wieghorst Museum & Western Heritage Center to ponder the history of the American West through the local artist’s paintings of Native Americans, cowboys, and desert landscapes. While not currently open for tours, the Taylor Guitars factory is one of the largest guitar manufacturers in the country, whose axes have been played by artists as iconic as Prince
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
From celebrity pickleball tournaments to intimate dinner parties with your favorite Food Network chefs, here are all of the can’t-miss events going on Sept 30–Oct 4
Play is underrated. Somewhere along the way, someone decided it was something we should outgrow. That you A good song comes on, and they dance. A game appears, and they’re in. Someone hands them a melting ice cream cone, and somehow it’s the best part of the day.
Adults tend to need a reason. Or maybe just the right setting.
That’s part of what makes the Del Mar Wine & Food Festival feel different. Yes, the week revolves around food and wine, with celebrated chefs, winemakers, and restaurants drawing crowds from across the region. But what lingers afterward is the conversations that stretch a little longer than expected, the strangers who become dinner companions, the live music that pulls people out of their seats, and the rare chance to spend a few hours simply enjoying yourself without much of an agenda.
The Grand Tasting is the festival’s centerpiece, bringing thousands of guests together over two days for hundreds of bites and pours. But some of the week’s most memorable experiences happen on a smaller scale. In the days leading up to the main event, intimate dinners, chef collaborations, and guided tastings create opportunities for guests to interact more closely with the people behind the food and wine and with each other.
Signature San Diego Opening Night Party at Monarch Ocean Pub
Start festival week the San Diego way: ocean views, Baja-inspired bites, and a drink in hand as the sun goes down. The Signature San Diego Opening Night Party at Monarch Ocean Pub sets the tone for the week ahead with a walk-around tasting experience celebrating the flavors that make this city impossible to replicate. It’s an evening of fresh coastal cuisine, bold Mexican flavors, Baja seafood, and plenty of local favorites—all served against one of Del Mar’s most iconic backdrops. Consider it your first official toast to the weekend ahead…
Celebrity Pickleball Tournament Presented by Justin Vineyards & Winery
Wine and competition make an unexpectedly perfect pair. You can join Drew Brees and celebrity players at Barnes Tennis Center for a pickleball tournament benefiting Feeding San Diego, where the sidelines are just as exciting as the court. Grab a paddle, cheer from the sidelines, or simply enjoy a glass of wine while the action unfolds. The day blends friendly competition with an all-inclusive tasting experience.
Since year one, Del Mar Wine & Food Festival has partnered with Feeding San Diego to raise $100,000 in support of the organization’s mission to fight hunger across the region. Every serve, sip, and bite helps give back to the community that makes this festival possible.
Remember that pickleball paddle you swore you’d use? Time to put it to work.
Barnes Tennis Center | 4490 W Point Loma Blvd, San Diego, CA 92107
This is essentially a passport to Spain with no airport required. Set among the lush grounds of Rancho Valencia, Rioja Uncorked celebrates one of Spain’s most iconic wine regions with an evening of exceptional pours and thoughtfully paired bites. Guests will sip their way through Rioja wines while enjoying a menu featuring everything from Hiramasa crudo and uni toast to duck rillette, birria mini tacos, Cardiff Crack tri-tip sandwiches, and a sweet finale from Karen Krasne of Extraordinary Desserts (date night plans, solved).
Rancho Valencia | 5921 Valencia Cir, Rancho Santa Fe
Justin Wine Dinner with Chefs Kaitlyn Weber, Buddha Lo & Jackson Kalb
Justin Wine Dinner sounds simple: three chefs, one unforgettable table. But chefs Kaitlyn Weber (Estancia La Jolla), Buddha Lo (Top Chef), and Jackson Kalb (Top Chef) are taking you on a one-night-only culinary ride where three styles collide over a multi-course menu paired with exceptional pours from Justin Vineyards & Winery. Set in Estancia’s coastal estate, the evening unfolds course by course with pairings from Justin wines as each chef brings their own style to a menu focused on craft, connection, and a bit of friendly culinary overlap. It’s the kind of culinary conversation that only happens when very, very talented people cook together.
Estancia – Olive Lawn | 9700 N Torrey Pines Road, La Jolla, California
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
“Are you sure this isn’t a dating thing?” asked my husband as I headed out the door. Fair question, considering we’ve been happily, monogamously married for 15 years. But where I was headed—a Dinner With Strangers Co. collaborative dinner with Rasa Table—is a curated culinary experience emphasizing conversation and encouraging connection with whoever the universe decides to seat at your table.
Okay, I can see how that might sound like a blind date-type of matchmaking app. While I happen to love dining solo or with friends and loved ones, the idea of getting trapped at a table with a bunch of randos rockets me past my comfort zone somewhere in the realm of Neptune. Still, I’m nothing if not motivated by a good meal, and the duo’s Nigerian-meets-Malaysian collaborative menu this July at Millport in Imperial Beach ranged from the semi-familiar (savory jollof rice) to the completely new-to-me, like egusi, a rich West African stew made from melon seeds, palm wine, spices, assorted greens, and a mix of meats like beef and crayfish, along with a dollop of starch like yams or cassava to mop up every absolutely spectacular morsel.
(Quick note: if anyone has a rec on where to get good egusi in San Diego, please let me know immediately.)
Founder/chef Onyinyechukwu “Onyi” Akpa launched Dinner With Strangers in Houston before returning to her hometown of San Diego a little over a year ago. Not only did she see a widespread need for opportunities to meet new people, she says San Diego lacks some diverse cuisines. “One thing that made me move back is the actual lack of West African food,” she points out.
As a first-generation Nigerian-American and San Diego native, Akpa draws a lot of influence from Mexican, West African, and Black American culinary traditions, all of which were on full display alongside Vanishaa Doshi’s Southeast Asian fare from Rasa Table. (Think slow-braised oxtail meets coconut curry.)
It felt surprisingly easy to chit-chat with my fellow diners, most (but not all) of which came alone. Turns out when everyone is there to meet people, there’s no such thing as a cold shoulder. Long before the end of the night, the woman I ended up sitting next to captivated me with pictures of her recent travels to the brutalist Casa To boutique hotel in Puerto Escondido, Mexico and the ruins of La Recolección convent and church in Antigua, Guatemala.
We live our lives largely online, directed by the whims of The Invisible Algorithm and paid ads. A 2023 U.S. Surgeon General report categorizes loneliness and isolation as an epidemic, so cultivating opportunities for human connection has spawned a movement of supper clubs like these, each designed around the idea of making friends rather than networking opportunities or blind dates.
For some, there’s also an element of surprise. Local pop-up Cow by Bear is a 20-person, five-course dinner party series every Friday and Saturday at a secret location only revealed the day before. Another is The Blank Table, a pop-up dining series by Alexandria Ott and chef Frederick Keller centered around “cuisine, cocktails, and creativity,” which takes place six times a year. Details like the location and menu don’t get announced until the night before, and Ott says she tends to select venues that feel unexpected or off-the-beaten-path.
That’s how I found myself wandering around the lower floor of the Institute of Contemporary Art in Balboa Park, checking out Cat Gunn’s installation while sipping a cocktail created by Kiku Room and munching on an amuse bouche by chef Kassandra De Leon of Two Ducks. I cheated a tiny bit and brought a friend, but did manage to make small talk with some other attendees in the spirit of socializing with strangers. None of us knew what we were eating until we arrived, so there’s a level of trust required—not unlike prix fixe or omakase menus.
Rising demand for experiential dining alongside San Diego’s creative renaissance make it the perfect time to embrace these sorts of low-risk, high-reward types of endeavors. It’s less pressure than a blind date—everyone’s already paid and no one has to awkwardly browse the menu while also trying to keep the conversation going—and there’s no expectation of seeing each other again. That is, unless you really want to.
“Most people don’t think they’re gonna meet somebody they will like,” says Akpa. At both The Blank Table and Dining With Strangers, that proved true for this adventurous-in-food, introverted-by-nature, once skeptical, now convinced San Diegan.
Listen Now: The Latest in San Diego’s Food and Drink Scene
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.
It’s estimated that 44% of women in the U.S. have high blood pressure, also known as hypertension, but many don’t know it. The disease often has no symptoms, and when symptoms do present, they can appear similar to many other conditions. High blood pressure increases the risk for heart disease and stroke, so it’s critical that it’s detected and treated early. And for women at risk of developing high blood pressure, prevention is key. Click here for the basics of high blood pressure and how Scripps physicians at Scripps use screenings not just as a diagnostic tool, but as part of routine preventive care.
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