Growing up, when I was sick, at some point I’d usually find myself slurping down a bowl of chicken noodle soup to cure what ailed me. I’m betting most of you did, too. What’s more healing than chicken soup?
Different iterations of tender chicken bits floating in a bowl of steamy broth is a near-universal comfort food across cultures—in Brazil, it’s Canja de Galinha, a chicken and rice soup. In Thailand, it’s Tom Kha Gai, a creamy coconut milk broth with lemongrass, lime, galangal (a Southeast Asian rhizome similar to ginger), and of course, chicken. And in Vietnam, it’s phở gà.
Kim Phan loves cooking soup. Her family came from Vietnam to the United States in the ’90s and opened the first Crab Hut in San Diego in 2007, a family-style seafood boil concept where bibs are mandatory and joyful feasting is unavoidable. Today, they have two Crab Hut locations and Kingfisher, an upscale Vietnamese-French fusion restaurant with one of the best dry-aged duck entrees in town and a cocktail menu that’s as soaringly ambitious as it is exquisite. So what is it she loves so much about soup?
Courtesy of Phở Gà Go
Phan has two young boys, and has worked in her family’s restaurants for nearly two decades. It’s a hectic schedule, she admits, but one of the most therapeutic parts of her day is when she gets to simmer broth for the next day. And while there are plenty of Vietnamese restaurants around San Diego that offer beef phở (phở bò), she doesn’t see many that serve chicken phở (phở gà), the ultimate comfort food. So, she has to make it for herself.
She’d been looking on and off for a brick-and-mortar location for a phở gà restaurant, but with the economic downturn, she couldn’t justify the cost of investing in a new space. So she decided to launch Phở Gà Go.
Phở Gà Go is a takeout-only pop-up out of Crab Hut in Mira Mesa. Pickups are only Sundays from noon to 3 p.m., Mondays from 4 p.m. to 7 p.m., and Tuesdays from 4 p.m. to 7 p.m. Pre-orders close at noon the day before pickup, and the small menu reflects both Phan’s memories of visiting family in Vietnam, as well as her preference for northern-style phở, which tends to let the broth shine with a clean, full flavor rather than southern-style, where people add more garnishes like bean sprouts, hoisin, and basil to a more seasoned, slightly sweeter broth.
Courtesy of Phở Gà Go
Every bowl of phở from Phở Gà Go comes in three containers: the broth, the chicken and noodles, and the herbs and bean sprouts. (Phan knows that many Americans are used to adding bean sprouts to their phở, despite it not being the Northern Vietnamese style and not her recommendation. “If they must, they can blanch [them] before they add it to the bowl so it doesn’t dilute the broth.”) Once you get your order home, you should first bring your broth to a boil, then add the chicken, then add the noodles at the very end. If you add the noodles too early, she warns, they’ll get soggy.
Other menu items include Vietnamese egg rolls (Chả giò) made with rice paper and a chicken salad (Gỏi Gà Xé Phai) with banana blossom, pickled lotus stem, lime lime leaves, rau răm (Vietnamese coriander), and lemongrass. Phan says that way she can offer a full family meal with an appetizer, salad, and soups for busy families like hers—the reason she started this in the first place. In fact, she specifically designed the pickup hours for working parents to be able to grab it on their way home.
Courtesy of Phở Gà Go
“I hope that this concept will bring some comfort to the family, the busy mom and dad that are working,” she says. “I’ve been wanting to do this for a long time, but there was nothing there to push me to follow through with my plan.”
That push came when her family had to close the Crab Hut location in downtown San Diego earlier this year after 15 years in business. It was heartbreaking, but eventually became the catalyst for her to bring this dream to fruition. “Sometimes during hard times, you will actually follow through and [it will] help you achieve your dream,” she says. “This is the perfect time.”
Pick up takeout orders from Phở Gà Go at Crab Hut Mira Mesa, 8280 Mira Mesa Blvd., Suite E. Visit its website to place a preorder.
Photo Credit: Kimberly Motos
San Diego Restaurant News & Food Events
Napa Meets La Jolla On Tuesday, November 18 at Lucien
Chef and co-owner Elijah Arizmendi’s passion project Lucien landed in La Jolla earlier this year, bringing a multitude of Michelin talent along for the ride. But the Lucien team hasn’t slowed down since their summer launch, and its next collab dinner features a big name in the Napa Valley wine world—Robert Sinskey Vineyards. On November 18, Arizmendi and RSV estate general manager Phil Abram will walk guests through a six-course tasting menu paired with a curated selection of wines, including a special RSVnapa vs. Bordeaux finale. Claim your seat at the communal table to experience the evening for yourself.
Courtesy of Visit Carlsbad Corner Pizza
Beth’s Bites
Local seafood joint The Fish Shop has been teasing its next location in Oceanside for some time, but based on a recent hiring call, my fingers are crossed that it’ll be sooner rather than later. (Yes, I can make do with one of the other three locations in the meantime, but I’m antsy for more!)
Ditto for Corner Pizza. Their Encinitas spot has been in the works for a while as well—when can I get my pepperoni slice on? (Yes, I can make do with one of theirother three locations as well. That is completely beside the point.)
But on a more serious note, things related to the federal government are not looking great right now (to put it mildly). SNAP benefits are up in the air, air travel is super questionable, and people’s paychecks may or may not be hitting their bank accounts. But there are a lot of local businesses stepping up to fill the void left in all this uncertainty, including Cork & Craft, Glass Box, and Zen Modern Asian Bistro. The trio is partnering up with Feeding San Diego now through November 23 to host a community food drive, but with a twist. For every non-perishable food item guests bring in, they’ll receive $1 off their total bill. So say you bring in 10 items—you’d get $10 shaved off your check. There is a 50-item max per party (and you have to claim your discount the same day you bring in your items), but of course nothing is stopping you from bringing in as much as you can spare. Considering more than 400,000 San Diegans rely on CalFresh (California’s version of SNAP), it’s up to communities and people to help fill in the gaps.
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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.
After running El Agave Restaurant & Tequileria in Old Town for 30 years and opening Nómade Tapas & Records in North Park in 2025, owner Juan Carlos Gomez wasn’t actively on the hunt for a new project. But sometimes, you have to grab the opportunities as they come, unexpected though they may be.
He was taking a stroll in Bankers Hill last year when he noticed Barrio Star was closing after 17 years. “[It] was a neighborhood staple for a long time,” he says. So he figured he’d take a look. “We were talking with ownership and threw out an offer, and then it was accepted. So we were like, ‘Okay, cool, guess we’re going to get a new concept going!” (Much respect to the YOLO business style.)
That new restaurant is nearing completion. Filo will open early in September. The restaurant’s name, pronounced fie-low, references phyllo, the Greek word for “leaf” and an unleavened pastry dough commonly used in Mediterranean (often Greek) cuisines. Gomez says the menu will range from all over the Mediterranean region.
“I’ve always been a fan of European cuisine, obviously, but I can’t land on just one,” he laughs. “I’m part Spanish, so we wanted to do something Mediterranean, have a little bit of Spanish, have a little bit of French, Italian, Greek… a lot of olive oil, a lot of sea salt, and very, very light seasoning.”
Courtesy of Juan Carlos Gomez
Although the menu feels European, Gomez says expect the vibe and ingredients to feel very Southern Californian. There will be tapas, of course, and other small plates, along with housemade pastas, salads, with lots of seafood (like a whole branzino) coming from local purveyors. The accompanying beverage program will feel equally breezy, “fresh, very light, citrusy, salty,” he says. “We’re going to have a pretty hefty wine list and full bar.”
Gomez’s goal for Filo is for it to feel like a laid-back, seaside eatery on the craggy Mediterranean coastline—light colors, white oak, lime wash, flowing between the indoor dining room and outdoor patio. Personally, a European escape sounds pretty awesome right about now.
Filo opens at 2706 Fifth Avenue in early September. Initial operating hours are 4 p.m. to 10 p.m. daily, with lunch and happy hour coming soon. (Subject to change.)
Courtesy of Nobu Del Coronado
San Diego Restaurant News & Food Events
Beth’s Bites
It’s hotter than a mile of Georgia asphalt in July, but relief is on the horizon. No, I don’t mean autumn (or as we San Diegans call it, “second summer”). I’m talking about the Sails & Ales Beer Fest at Kona Kai San Diego. The annual brew fest takes place on Saturday, September 12 from 1 p.m. to 5 p.m. at the Polynesian-themed Shelter Island resort, with over 30 local beverage makers bringing their most refreshing products to the hot and thirsty masses. Look for names like Pure Project, Coronado Brewing, Ketch Brewing, and a whole lot more, all of whom are donating a portion of the proceeds to Surfrider Foundation San Diego. Tasty waves? A cool buzz? Sounds just fine.
If you seek edible respite before September 12, Hotel del Coronado has you covered. On Friday, September 11 from 6 p.m. to 8 p.m., the man behind global sushi powerhouse Nobu—Chef Nobu Matsuhisa himself—will host Taste of Nobu, an immersive evening of sushi and signature cocktails on the Paseo Lawn. Prepare yourself for the famous black cod miso, Wagyu dumplings, hand rolls galore, and much more. (Personally, I will also prepare myself to be somewhat star-struck.)
I love a group grilling get-together, something Kingfisher must have known when the Golden Hill restaurant launched its Nướng Nights series. The recurring patio grill event brings patrons to the curb with a casual, but ridiculously delicious collection of skewers alongside special cocktails, this month coming from Realm of the 52 Remedies. Keep August 26 open for grilling glory (and save September 29 for the Mid-Autumn dinner with chef Helen Nguyen of NYC’s Saigon Social).
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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.
You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.
And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos.
Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family.
Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013).
Now Becker is branching out again, opening two new concepts in Barrio Logan this fall.
The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread.
“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.”
Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain.
The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak.
The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”
He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service.
Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items.
Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood.
Santo Poco opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.
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.
Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.
Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism.
“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere.
Courtesy of Madison on Park | Photo Credit: Andy McRory
Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.
The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”
Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics.
The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally.
Courtesy of Madison on Park | Photo Credit: Haley Hill
This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.
“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see.
Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.
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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.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
When I was pregnant, my food craving was singular and intense. If I didn’t eat at least one thing doused in cinnamon every day (ideally, more than one), I was—to put it gently—a complete monster.
Since then, my obsession has tempered somewhat. But cinnamon buns still perch high on my top treats list, so I’m always on the lookout for the next great place to indulge. IMO, The Huddle in Mission Hills’ mondo cinnamon roll remains top-tier, but after eyeing the ooey, gooey goodies from Sinner Buns, we might have a contender.
Originally from Ukraine, Daria Nadar had already done everything one can do at a bakery—business operations, wholesale contracts, actually baking, you name it—so during the pandemic, she started dabbling with perfecting her cinnamon rolls. After she got a couple fans over social media, she threw her first pop-up to see how they’d be received. She sold out.
After a few false starts with a couple storefronts and business deals, Nadar officially launched Sinner Buns in October 2025 with her partner Filipe Pazi. After making it through an unexpectedly hectic season stuffed with holiday orders, the team closed temporarily to get everything in line and reopened this April. Business has remained in full swing ever since.
There are only so many ingredients in a cinnamon roll, but “the process is what makes it special,” she says, adding they use fresh yeast rather than powder and a 48-hour process for each batch of brioche dough made to order. (Thus the need for pre-orders.) Customers can preorder until Thursday each week for pickup Friday, Saturday, or Sunday from Sinner Buns’ ghost kitchen at 780 Hollister Street, just east of Imperial Beach.
You can also catch her at various pop-ups around San Diego. Eventually, Nadar opens to offer nationwide shipping (once she figures out the logistics and quality control) and one day, her own storefront.
But it’ll be on her terms, not the whims of social media. “We already learned how to not only rely on virality of the product, because you go viral and then it fades,” she says. “It’s a slow burner, and I know eventually, it’s going to grow much more.”
Courtesy of San Diego Spirits Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Get spirited away at the 17th annual San Diego Spirits Festival. If you understood that reference, I regret to inform you that it is not a Studio Ghibli watchathon, but it’s still a win with a bonanza of craft makers pouring libations at the Museum of Contemporary Art in La Jolla for two full days. On September 26-27, try sips, glugs, and guzzles from brands like Condesa Gin and Uncle Nearest (with some bites to wash it all down, of course). Could you ask for a more picturesque venue? Spoiler alert: no.
You love to see a longtime employee take the reins of a beloved local institution. That’s exactly what happened at Konito’s Cafe in Pacific Beach, which is currently transitioning to Pablo’s Cafe, which is now under new ownership. (Yes, his name is Pablo.) Will their breakfast sandwich still slap? Guess we’ll have to go find out.
I’ve yet to visit Tigawok, the small California-based chain serving mini bowls like Kung Pao chicken and Mapo tofu. But the latest storefront (and the first in San Diego) is now soft open in La Jolla, and it’s only a matter of time before their Sichuan shredded chicken gets in my belly.
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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.
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.
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.
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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.
Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice.
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