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Food & Drink AUGUST 9, 2022

Eating Well to Do Good

The Fish Shop's charitable efforts gives San Diegans another reason to dine on fresh fish tacos and great wine

Eating Well to Do Good
The Fish Shops

The Fish Shops

I rarely (if ever) say no to spending money on food—whether it’s because I want to support small businesses or just prefer not to deal with cooking and cleaning. And let’s be real, I just like to eat. So when given the option to eat a meal that also does some good in the world, I’ll be the first in line.

Enter The Fish Shop. With three locations throughout San Diego, it has only been around for 12 years, but are often regarded as longtime community staples. Owned by OMG Hospitality Group, you can find The Fish Shop in Pacific Beach, Point Loma, and Encinitas.

With their fast-casual approach to SoCal cuisine, dog-friendly atmospheres, no corkage fees, celebration of local beers and fishing vendors, it’s not hard to see why locals love it.

Its owners take special pride in their house-made sauces, salsas, and marinades, their craft cocktail program, and their fresh, sizable seafood offerings. But the real difference here is their commitment to their community. “Ever since we started, the three owners have always been big about giving back to the community with different programs,” says Larry Alva, operations director of The Fish Shop. “We always want to be ingrained in our community.”

When The Fish Shop opened their first location in Pacific Beach, they began partnering with local schools to host “Give Back” nights where 10 percent of sales went to parent-teacher associations for various school projects. During the holidays, The Fish Shop would offer free tacos to anyone who brought in a toy worth $5 or more for gift giving.

As the restaurant continued to grow, charitable efforts became a staple on their menu. “We decided to come up with a taco that, when purchased, provides one nutritious meal for a child in San Diego,” shared Alva.”

With this, the Elote Taco was born—all in the name of giving back. Filled with fresh, grilled Mahi Mahi and marinated with Fish Shop seasoning, it’s topped with cilantro white sauce, cabbage, elote pico, and cotija cheese. And since the introduction of the elote taco, the various locations have donated over 35,000 meals to It’s All About the Kids.

elote taco fish shop

elote taco fish shop

Each location has neighborhood-specific offerings as well so that nearby residents can lend a hand in their own backyards. In Point Loma, the restaurant offers specials that provide donations to the Point Loma Foundation which provides opportunities to raise capital and fund projects in the area through art, historical preservation, education, safe byways, and landscape improvement for visitors.

Not in the mood to eat? You can put your love of wine to good use instead. “We collaborated with our [wine] reps and talked about our cause marketing efforts and wanting to get involved with giving back.” The Fish Shops now carry wines that have ties to various national organizations.

If you purchase a bottle of Chloe, proceeds will be donated to Dress for Success, an organization to empower women to achieve economic independence as well as the National Breast Cancer Foundation which provides help to those affected by breast cancer through early education and support services.

Grab a glass of Cupcake Wine and you’ll be donating to three causes: Direct Relief which is determined to improve the health and lives of people affected by poverty or emergencies; No Kid Hungry, a foundation dedicated to end childhood hunger in the United States; and Pets for Patriots, giving the gifts of fidelity, joy, and love to veterans and pets through companion animal adoption.

Really, it’s a no-brainer. Fresh fish, great wines, beachside cities, and good causes—is there anything more San Diegan?

Sabrina Medora is a national food writer living with her husband and golden doodle Albus in San Diego. Her work has appeared in award-winning publications like Food & Wine Bon Appetit Wine Enthusiast and more.

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Food & Drink MAY 31, 2014

OPEN/CLOSE

Zenbu closing La Jolla, opening Downtown? And more more more more.

OPEN/CLOSE

The restaurant business ain’t easy. The first notable closing is Chaplos in Downtown—the eatery opened at 10th & B Street last year with former El Vitral chef Norma Martinez. Owner Edwin Seymour says he’ll be keeping the space open for special events, but will be closed for lunch and dinner from this point on. That location was just too tough to overcome. The second is one of the higher profile sushi restaurants in the city. After 14 years, Zenbu La Jolla will serve their final meal tomorrow night. Owners Matt and Jacqueline Rimel have been looking to sell that space for a while, and they still have their Zenbu Cardiff location, as well as multiple outposts of Rimel’s Rotisserie. The closing of La Jolla seems like a well-timed cutting of bait for the rumor we’ve been hearing—that they’ll open a big, spanking new Zenbu at Petco Park sometime soon…. Convoy just cracked open Common Theory Public House (4805 Convoy), focused on Korean fried chicken and 30 craft beers… AJ’s Fish Merchant has opened in East County (7407 Jackson Dr.) with chef Stephen Bennett (ex-Martini’s Above Fourth) is helming a menu of chowder, and fresh market seafood plates (halibut, swordfish, catfish, snapper, etc.), plus a few specialty items (scallops Provencal, Ballast Point fish & chips, etc.)… The Fish Shop—which has had a good run in Pacific Beach—is opening their second location in Encinitas at the former spot of St. Germain’s Café. The signs are currently up and it’s looking like a June open…  Terryl Gavre is having a busy year. The restaurateur/chef who co-owns Bankers Hill Bar + Restaurant and solely runs Downtown breakfast joint Café 222 opened Acme Southern Kitchen earlier this year and now she’s hatching Bake Sale. It’ll be a bakery and commissary at 815 F Street, selling morning buns, cinnamon rolls, scones, croissants, pies, biscuits, you name it…. Organic pie concept Na Pizza is hatching a few new locations over the next few months—including  one at Commons Center in 4S Ranch and another next to Panera in Hillcrest (1270 Cleveland Ave.).… Golden Hill will be getting a new joint, Sonny’s Southern California BBQ at the corner of 25th and C Streets sometime in the next month orr two with master barbecue chef Joe Lewis Jones’ Mississippi-style cue… Over in Barrio Logan, a family beef jerky enterprise Srozzi SoCal Italian is going to be taking over the former Blueprint Café space (1805 Newton Ave.), opening sometime in June with a meat-centric menu… Also in Downtown, Doner Mediterranean Grill will take over the former home of The Grape at 823 5th Ave….

Zenbu Sushi.

Food & Drink MAY 31, 2014

OPEN/CLOSE

Zenbu closing La Jolla, opening Downtown? And more more more more.

The restaurant business ain’t easy. The first notable closing is Chaplos in Downtown—the eatery opened at 10th & B Street last year with former El Vitral chef Norma Martinez. Owner Edwin Seymour says he’ll be keeping the space open for special events, but will be closed for lunch and dinner from this point on. That location was just too tough to overcome. The second is one of the higher profile sushi restaurants in the city. After 14 years, Zenbu La Jolla will serve their final meal tomorrow night. Owners Matt and Jacqueline Rimel have been looking to sell that space for a while, and they still have their Zenbu Cardiff location, as well as multiple outposts of Rimel’s Rotisserie. The closing of La Jolla seems like a well-timed cutting of bait for the rumor we’ve been hearing—that they’ll open a big, spanking new Zenbu at Petco Park sometime soon…. Convoy just cracked open Common Theory Public House (4805 Convoy), focused on Korean fried chicken and 30 craft beers… AJ’s Fish Merchant has opened in East County (7407 Jackson Dr.) with chef Stephen Bennett (ex-Martini’s Above Fourth) is helming a menu of chowder, and fresh market seafood plates (halibut, swordfish, catfish, snapper, etc.), plus a few specialty items (scallops Provencal, Ballast Point fish & chips, etc.)… The Fish Shop—which has had a good run in Pacific Beach—is opening their second location in Encinitas at the former spot of St. Germain’s Café. The signs are currently up and it’s looking like a June open…  Terryl Gavre is having a busy year. The restaurateur/chef who co-owns Bankers Hill Bar + Restaurant and solely runs Downtown breakfast joint Café 222 opened Acme Southern Kitchen earlier this year and now she’s hatching Bake Sale. It’ll be a bakery and commissary at 815 F Street, selling morning buns, cinnamon rolls, scones, croissants, pies, biscuits, you name it…. Organic pie concept Na Pizza is hatching a few new locations over the next few months—including  one at Commons Center in 4S Ranch and another next to Panera in Hillcrest (1270 Cleveland Ave.).… Golden Hill will be getting a new joint, Sonny’s Southern California BBQ at the corner of 25th and C Streets sometime in the next month orr two with master barbecue chef Joe Lewis Jones’ Mississippi-style cue… Over in Barrio Logan, a family beef jerky enterprise Srozzi SoCal Italian is going to be taking over the former Blueprint Café space (1805 Newton Ave.), opening sometime in June with a meat-centric menu… Also in Downtown, Doner Mediterranean Grill will take over the former home of The Grape at 823 5th Ave….

Zenbu Sushi.

Food & Drink AUGUST 13, 2026

Love Pupusas Brings Salvadoran Home Cooking to San Diego

From her Rancho Peñasquitos kitchen, Yanira Majano is sharing family recipes through San Diego’s growing home-restaurant movement

Love Pupusas Brings Salvadoran Home Cooking to San Diego
Courtesy of Catalina Offshore Products

When San Diego launched Micro Enterprise Home Kitchen Operations (MEHKO), it changed everything. Riverside County first established the experimental program in 2019, with San Diego introducing its own countywide pilot program in 2022 and granting it permanent status in 2024. The new category allowed people to launch at-home retail food operations—basically, home restaurants—with special requirements and restrictions to ensure food safety and smooth operations. Over two dozen counties across California have since adopted their own versions with over 1,200 permits issued, around 100 of them in San Diego alone.

Some have a dizzyingly long waitlist (Warung RieRie), others are still getting their name out there (The Hidden Gazebo Eatery), and still others use MEHKO for pickups rather than fully opening their home as an onsite dining facility. Love Pupusas falls into that category.

Yanira Majano came with her family from El Salvador to the United States when she was 11 years old, bringing a love of cooking and desire to share the country’s cuisine along with her. “There’s a lot of similarity [between Salvadoran food and] Central, South America, even Baja Mexico,” she says. Salvadoran cooking tends to be less spicy than some Mexican cuisines, with an emphasis on ingredients like corn, staples like yucca root (cassava), meats like crispy pork (chicharrón), and sides like curtido, a tangy cabbage slaw that’s typically either naturally fermented or vinegar-based. 

And of course, the signature dish of El Salvador—pupusas. 

In San Diego, Salvadoran food lacks the widespread availability of other Latin American cuisines like Mexican or Peruvian food, but Majano says she’s seen pupusas gain popularity over the past few years. But she likes to think her recipes, which have been passed down by her mother and kitchen partner Martha, contain a certain special something.

Some pupuserías use rice flour to create the handheld stuffed tortillas, but she prefers the more traditional gluten-free corn flour. Still, it’s what’s inside that really counts. “That’s where we put our own touch,” she explains. Most of Majano’s pupusas come with cheese and different fillings like carnitas, black beans, mushrooms, or zucchini, but she also offers vegan options. Every one comes with a side of curtido and salsa, each made fresh daily.

Showing people the magic of home-cooked food might not have been possible without the MEHKO program or The Cook Alliance, a MEHKO support and advocacy coalition. Opening a brick-and-mortar restaurant requires a huge amount of start-up capital—at least six figures, generally. Not exactly pocket change. “But when the MEHKO program started in 2022, I said, ‘Oh my God, this is for me,’” says Majano. 

Now with four years under her belt, she says she’d love to bring Love Pupusas to more food festivals, host more pop-ups, and eventually open a food truck to keep serving the humble dish of her homeland, taking pride in every bite. “[I put] a lot of love in everything I do. You see it when you taste the food,” she promises. 

Pre-order Love Pupusas for next day pickup in Rancho Peñasquitos between noon and 5 p.m.

San Diego Restaurant News & Food Events

Beth’s Bites

  • It’s not the end of the road for Catalina Offshore Products—just the end of an address. The local family-owned fish market announced that come September, they are moving from their longtime location in the Morena District to The Old San Diego Seafood Building at 1842 McKinley Avenue in National City. Normal business operations will resume in October with the same retail market fully stocked with premium seafood and local catches, so it’s not goodbye, it’s just “see you later.” (And yes, 5202 Lovelock Street is still open until moving day.)
  • Don’t come at me with complaints about autumnal seasonal creep—I got an email this week about holiday shopping. In August. In comparison, the 2026 release of Karl Strauss Oktoberfest seems right on time. For the 38th year in a row, ahead of the Munich-inspired festivities, the 5 percent ABV malty amber lager is now available in bottles, with draft coming to the brewpubs in September. Despite the lack of chill in the air, there’s no reason why your fridge can’t be stocked with this frosty German delight.

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

About Beth Demmon

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.

Studio S AUGUST 10, 2026

The Secret to a Home That Feels Just Right

Behind every beautiful space is a thoughtful process, and ASID San Diego is helping homeowners understand the value of professional design.

The Secret to a Home That Feels Just Right
Courtesy of ASID

A perfectly designed home rarely happens by accident. Those kitchens that feel effortless and rooms that seem to tell a story the second you walk in? They’re usually the work of someone who knows exactly what they’re doing.

It’s knowing which ideas will actually work, which materials will hold up over time, and how to turn a collection of choices into a space that feels intentional. That’s where a professional interior designer comes in.

For the American Society of Interior Designers (ASID) California San Diego Chapter, the goal is to help people see interior design as more than just the finished look. Behind every well-designed space is a process built on technical expertise. Designers are educated in everything from professional software and construction details to building codes, space planning, materials, and functionality.

Courtesy of ASID

“People don’t always realize how much goes on behind the scenes,” Kirsten Recce , current president of the ASID California San Diego Chapter, says. “Our designers are not just doing furniture placement and color selection and picking out new fluffy pillows. That’s not what they’re trained for.”

ASID members bring formal education, continued learning, and industry knowledge to their projects, helping create spaces that are not only beautiful, but designed to work. A paint color that changes completely depending on the lighting. A material that looks beautiful in a showroom but doesn’t make sense for everyday life. A layout that photographs well but doesn’t function for the people living there. These are the details where professional guidance can make all the difference.

Still, one of the biggest misconceptions about hiring an interior designer is that it’s reserved for massive renovations, luxury homes, or people who already know exactly what they want. The process can feel intimidating. Where do you begin? Is a designer worth the investment? What if you only need help with one room?

ASID’s answer: start with one hour.

ASID’s Spruce Up events break down one of the biggest barriers between homeowners and professional design: knowing where to begin. Held twice a year, the community program gives homeowners the chance to work directly with an ASID designer through a one-hour, $125 consultation in their own home. Whether you’re looking for advice on furniture placement, window treatments, kitchen and bath updates, remodeling ideas, vacation rentals, color selections or something else entirely, the upcoming September 2026 event offers an approachable way to get expert guidance before committing to a full project. Signups are open through Sept. 7, with consultations taking place Sept. 21 through Oct. 31. Proceeds benefit ASID San Diego’s educational and community programs. Register here!

Courtesy of ASID

“It’s a great opportunity for people who are in that exploratory phase,” Recce says. “Maybe they’re not sure they want to hire an interior designer yet, or they think it sounds daunting or expensive. This gives them a chance to discover what working with a designer is actually like.”

Design is personal. A good designer isn’t just creating a beautiful room; they’re helping create a space that fits the way someone lives.

“We’re a resource to all of San Diego County,” Recce says. “It doesn’t cost anything to pick up the phone and call and ask. We’ll answer.”

Follow ASID San Diego on Instagram, LinkedIn, and Facebook for updates on upcoming events, or connect with the chapter directly at [email protected] or 619-548-8847.

Partner Content
Food & Drink AUGUST 11, 2026

Mon Chourie Is Opening Its First Permanent Bakery

After two years of farmers markets and pop-ups, the San Diego baker is bringing its Korean-inspired pastries to University Heights

Mon Chourie Is Opening Its First Permanent Bakery
Courtesy of Kelly Kim

The folks at Kairoa Brewing Company must never be lonely. It seems like there’s always a local pop-up or event at the University Heights space, from Bincho Taco slinging Japanese coal-fired tacos on the rooftop patio every Tuesday to Yipao Coffee serving coffee from a window on the ground floor. Later this year, the New Zealand-inspired brewery will bring yet another resident into the fold—Mon Chourie is launching its first bakery counter service window along Park Blvd.

Mon Chourie owner and baker Kelly Kim first started selling her Korean-style cream puffs at farmers markets and places like Pizza Kaiju, Pho Ga Go, and Mixed Grounds, collaborating with a myriad of other makers (like Amor ice cream and Ming Oun’s) before nabbing a regular spot at Michi Michi Bakery every Wednesday. San Diego Magazine readers even voted Mon Chourie the Best Pop-Up for 2026.

In French, the word for an airy puff pastry is “choux,” which is pronounced generally the same way as “syu,” the Korean word for the same item. (Both sound like “shoe.”) Mon Chourie plays with both iterations with a dash of whimsy by referencing the song My Cherie Amour by Stevie Wonder, which translates to “my darling love.”

As long as all the permits and inspections move forward without issue, Mon Chourie should open in Kairoa before the busy holiday season. She’ll continue appearing every Wednesday at Michi Michi and other pop-ups in the meantime. Once open, expect best-selling flavors like the savory potato croquette (a collaboration with Karanchi chili crisp) and a sweet Dubai chocolate choux au craquelin, a version of puff pastry with a delicate cookie crust. 

Classic cream puffs are fluffy, softs and often filled with custard cream in the United States. “What makes a difference for us is we use a very light version of diplomat cream, which is my mom’s recipe,” she explains. Diplomat cream is a lighter French pastry cream that uses whipped cream for a lighter, airier end result. 

Choux au craquelin’s signature crunchy top comes from adding a thin disc of cookie-like dough on top of the pastry, which crackles as it bakes, leaving a thin layer of crispiness atop the final product. “It contrasts with the creamy, fluffy cream inside, so it gets that better, deeper texture experience,” she says.

Courtesy of Kelly Kim

Along with her popular cream puffs and her bite-sized “mini-choux” options, Kim is also planning on offering more of a newer-to-her item: salt bread, a rich butter pastry topped with sea salt that originated in Japan, but went completely viral in South Korea. There are a few places to get it in Los Angeles and New York, “but I know that a lot of people here are interested in trying out new stuff, or maybe they had it in Korea or Japan, and they came back, but they couldn’t find it anymore,” says Kim. At first, she didn’t really get why it was so popular. Then she tried it in South Korea earlier this year. 

“I was in love,” she laughs. “This is what the hype is about.”

Ideally, Mon Chourie will eventually open its own storefront and introduce more events in North County to satisfy demand. “I would also love to have our own drink program that reflects what’s popular in Korea,” she says. And to mark two years of puffy pastry prosperity, Mon Chourie is throwing a two-year anniversary party at Easy Does It (5375 Kearny Villa Rd., Suite 112) on Wednesday, August 25 from 4 p.m. to 7 p.m. with drink specials like a misugaru latte (a Korean roasted multi-grain powder with espresso), a DJ, photo booths, special ceramic merch created by local ceramicist Whale Tran, and a few other vendors. Get there early.

Mon Chourie will open inside Kairoa Brewing Company by the end of 2026 and posts the next week’s schedule of upcoming events and pop-ups on Instagram every Monday.

San Diego Restaurant News & Food Events

Beth’s Bites

  • Mabel’s Gone Fishing has always supported the arts—see their Fishbowl Artist Series—and they’re keeping things going this month with The Studio Table, an immersive dining event on Saturday, August 29 from 6 p.m. to 9 p.m. at Barrio Logan-based ceramic studio Tao of Clay. For $160, guests can slurp down oysters and other Spanish-inspired pintxos, Basque ciders, cocktails, and take home a handmade oyster bowl made with reclaimed oyster shells. Gratuity is included for this 21+ event, so be prepared to slow down and enjoy the tangible fruits of nature.
  • City Tacos keeps moving and shaking, and the restaurant group’s next landing place is Liberty Station. El Punto by City Tacos is slated to open in October in the former El Jardin space (2885 Perry Road, Suite 102). Once destined to become another Lola55 outpost, the space will now become a full-service, family-friendly, and dog-friendly restaurant with seafood, tacos, cocktails, and more.
  • For as many closings as we’ve seen over the past year, restaurant openings seem to be back on track. The long-awaited Honor Bar finally opened its doors in Del Mar this summer, and Soul Sip in North Park is soft open from 4 p.m. to midnight daily. Still on the way are The Shackhouse by Julian Beer Company (slated to open by Labor Day) and Sprouts Farmers Market plans to open in the former Pancho Villa’s building in North Park this October. (La Mesa is still waiting patiently for Stella Jean’s and Pop Pie to make their debuts.)

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

About Beth Demmon

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.

Food & Drink AUGUST 11, 2026

8 San Diego Food Gifts Your Friends Actually Want

Bring home a taste of the city with local coffee, conchas, chili crisp, hot sauce, and other suitcase-worthy finds

8 San Diego Food Gifts Your Friends Actually Want
Courtesy of Provecho! Coffee Co.

Snacks are the best vacation souvenirs. You get all the novelty of having something to unwrap without any of the burden of keeping random crap around. I’m always game to try some chips from a place I can’t find on a map with ingredients I can’t identify by taste. Gimme that spice mix from that Southern barbecue pit whose wine list consists of light beers from lesser-known appellations. Don’t think I won’t lick the inside wrapper of some chocolate bar homemade by a grandma at a farmers market you stumbled upon in a small Midwestern town best known for giant yarn balls.

Even though San Diego is best known for our thigh-sized burritos, fish tacos, and craft beers, those travel about as well as room-temp mayo. So we gathered some of the city’s best food souvenirs: snacks, spices, and sauces worth sliding into your carry-on or gifting to a lucky out-of-towner.

Courtesy of Provecho! Coffee Co.

Bulk Coffee

Provecho! Coffee Co.

Inside Bread & Salt—Barrio Logan’s old Weber Bread Factory turned into one of the city’s most vibrant art, culture, and community spaces—there’s a cafe in front of a giant, now-defunct bread mixer. Mexican-owned specialty brew shop and roastery Provecho! Coffee started as a pop-up in 2020, but its success quickly bricked-and-mortared. Although Provecho! specializes in sourcing and roasting Mexican coffees, its consistency is variety: The lineup changes regularly as Provecho! finds new sources around the world. Get a to-go taste via the coffee bags that range between 250 g and 2 kg.

Courtesy of Superlova!

Sesame Sauce

Superlova!

Superlova!’s Chinese-inspired, seed oil–free sauces are grocery list mainstays for San Diegans. The sesame sauces (Dan Dan is spicy, May May is tame) pair with noodles, dumplings, or any meal that could use a little more oomph. They don’t have tahini, which is de-hulled; they have Chinese sesame paste, which is dark-roasted for a nuttier flavor and packed with fiber and calcium.

Courtesy of JuneShine

Hard Kombucha

JuneShine

San Diego is known for beer, sure. But real locals pour from a different tap. JuneShine’s low-sugar, yet still refreshingly sweet, hard kombucha is an SD favorite. The brand has joined the canned cocktail tidal wave and now sells vodka mules, tequila palomas, and vodka sodas—all with about two shots per can, real juice, and sparkling water. But for a classic food gift, get a variety pack of the booch. Fit it into your checked bag. It’s worth it.

Courtesy of Down to Ferment

Hot Sauce

Down To Ferment

Double entendre is key to hot sauce brand Down To Ferment, aka DTF. (Popular sauces have flavor names like CornHub, Smokin’ Hot Date, and Ghosted.) But it’s no gimmick. The homemade, kombucha-based sauce is seriously good: DTF’s That’s What Shishito Said made it onto Season 30’s lineup on Internet-famous interview show Hot Ones.

Courtesy of Tortilleria Los Reyes

Fresh Tortillas

As discussed, carne asada burritos travel about as well as a toddler with emotional-regulation issues. But the soul of a truly great, San Diego burrito? It’s not the fillings. It’s the tortilla. You can’t go wrong from any locally owned spots, but our favorites are Tortilleria Los Reyes in Vista, Windmill Farms Market in Del Cerro (which uses Pancho Villa’s old tortilla press), Esperanza’s Tortilleria in Escondido, and Tortilleria Lily in City Heights.

Courtesy of Karanchi

Chili Crisp

Karanchi

Handcrafted in small batches, Karanchi’s Sichuan peppercorn–packed chili oil comes in two varieties: original and spicy. The original warms your palate and adds depth to your meal, and the spicy is a form of mealtime masochism. Founder Nguyen Le’s favorite way to eat his garlic-studded chili crisp is on avocado toast—which makes an already San Diego meal even more San Diegan—but it’d make old shoes taste pretty good.

Canned Local Tuna

Tuna Harbor Dockside Market

Fresh fish ranks low on society’s acceptable realms of carry-on items. But canned fresh fish straight from local fishermen? You’re the best part of a bruschetta. Every Saturday at the docks behind Seaport Village, fishermen step off their boats and sell what they caught as recently as that morning. While getting yourself some fresh sea urchin and squid, grab a couple cans of locally caught albacore tuna for the tinned-fish lover in your life.

Photo Credit: Salsa Digital Agency

Conchas

Tus Chefs Favoritas

Started as a pandemic baking hobby for BFFs Natalie Rodriguez and Lesly Mendoza, Tus Chefs is now a South County favorite spot for conchas with a twist. The menu is expansive enough to get over a baker’s dozen without any repeats—why not get one of each, anyway?—but if you only have enough space in your carry-on for a few, start with popular “chocolate abuelita,” churro, mazapan, horchata, and brownie conchas.

Emma Veidt

About Emma Veidt

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.

Partner Content AUGUST 12, 2026

Theranostics: New Hope for Patients with Metastatic Cancers

Innovative treatment could offer cancer patients new options with fewer side effects

Theranostics: New Hope for Patients with Metastatic Cancers
Courtesy of Scripps Health

Chemotherapy and radiation have long been considered gold standards of cancer treatment, but they can cause severe side effects. A promising new approach called theranostics—a combination of “therapeutics” and “diagnostics”—could offer patients with certain types of metastatic cancers new hope. It’s a two-step process that uses a drug that binds to specific receptors on cancer cells. Advanced imaging detects this radioisotope, allowing doctors to then use a second radioisotope that binds to the cancer cells and destroys them. Click here to learn more about how specialists at Scripps Cancer Center are using theranostics.

For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.

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