Fruit and vegetable juice is the new coffee—a previously marginal, mass-produced commodity being upscaled by technology and aficionado-ness. Not to mention a new, health-obsessed marketplace. Experts estimate the premium juice category is worth $1.6 billion to $3.4 billion, and growing fast. By “premium,” they mean cold-pressed juice. Whereas traditional fruit juices are heat pasteurized, which denatures healthy enzymes and oxidizes nutrients, cold-pressed juice uses high pressure for maximum health retention.
Your father’s O.J.? Mostly sugar water, say cold-pressers.
San Diego has been the epicenter of the movement. Starbucks bought S.D.-based Evolution Fresh in 2011. And now the biggest name in the U.S. for cold-pressed juice is the all-organic Suja. In two short years, Suja has grown from the kitchen of Encinitas surfer and yoga enthusiast Eric Ethans into a nationally distributed company valued at $150 million.
“Timing is everything in life,” says Suja CEO Jeff Church, who, along with entrepreneur James Brennan (Stingaree, Searsucker), joined Ethans and his partner, Annie Lawless, two years ago. “The carbonated soft drink market is $28 billion, but three billion is dropping out of that. You’ve got a lot of dollars coming out of the sugar-water claim against regular fruit juice. Energy drinks are under attack. Consumers want healthy alternatives. With cold-pressed juices, there are no additives—just fruits and vegetables.”
Pounds of produce go into each bottle of the industry’s most famous drinks, like BluePrint Green Juice (six pounds per 16 ounces), Evolution Fresh (one to two pounds per 15.2 ounces) and Suja’s Glow (two to three pounds per 16 ounces). That explains why they cost so much ($3.99 to $8.99 per bottle for Suja, about $5 per bottle for Evolution Fresh, about $10 per bottle for BluePrint).
In two short years, Suja has grown from the kitchen of an Encinitas surfer into a national company valued at $150 million.
When Church—a self-made investor who last spearheaded Nika Water—joined Suja, the business didn’t seem scalable. Fresh juice spoiled in four to six days, unable to survive the slow journey of nationwide retail. Then they learned through Evolution Fresh about high-pressure pasteurization (HPP). HPP is the key technology credited with revolutionizing the juice market. Instead of heat, HPP creates 87,000 psi of pressure (same as the Mariana Trench, in the deepest part of the ocean). That kills pathogens and makes the juice stable for weeks, says Church, without denaturing the healthy parts, and retaining the color and flavor of the original juice. To fulfill a first order of 25,000 bottles from Whole Foods, they used the third floor of Brennan’s former nightclub, Stingaree.
“Suja, Forager, and BluePrint—one of those is going to make a huge play and the rest of them are going to be also-rans,” suggests Douglas Raggio, CEO of Gastronome Ventures, a food and beverage investment company in San Diego. “Suja is well-positioned because they’ve got the capital, and they have the most educated demo team in the market—teaching customers about HPP.”
Ironically, with $35 million in funding, Suja isn’t even profitable yet. Vertically integrating a nationwide business model isn’t cheap. They now have a new bottling plant in Miramar. They’re contract-growing their own kale at Southern California farms, and employ three Culinary Institute of America grads who taste-test for quality control. Currently at 20 percent market penetration (of about 30,000 potential retailers nationwide), Church expects to gross $80 million in 2015 and make their first profit.
“Organic is growing at 15 percent a year, non-GMO is growing, and the trend is moving away from carbonated soft drinks,” he explains of Suja’s breakneck growth. “We could have grown more slowly, but the last thing you want to do is have the train leave the station [without you].”
Power of the Juice Press
From left to right: James Brennan, Eric Ethans, Annie Lawless, and Jeff Church
Food & Drink
JULY 23, 2026
San Diego’s Biggest Summer Seafood Party Is Coming Back
Dockside Night Market returns to Tuna Harbor Dockside Market on August 6 for one night only
Ask any local, human or shark—San Diego summer doesn’t really start until August. After June Gloom lifts and children file back into the halls of academia, our coastline comes to life with more space on the sand and a water temperature that finally rises above muscle-clenchingly frigid.
What better way to welcome Local’s Summer than by celebrating the bounty of the sea? At least, that’s what the gang at Puffer Malarkey Collective (PMC) figured when they launched Dockside Night Market four years ago.
Despite being born and raised in San Diego, Lillian Dang (the event’s co-producer and marketing director for PMC) says she didn’t know how abundant our local seafood scene was until she left and came back. “We are spoiled here,” she says, pointing not only to our plentiful produce from local farms, but also our sea-borne treasures.
When she and her co-producer Lucien Conner (PMC’s director of operations) brainstormed over what they felt the city’s food scene lacked, they realized: “What’s missing is an event that really celebrates the local seafood,” explains Dang.
Photo Credit: Enrique Espinoza
Dockside Night Market is meant to be a “San Diego summer party on the pier,” she says, bringing together local fishermen and local chefs to highlight the fruits of the local seas. Chefs from some of San Diego’s best restaurants clamor to be a part of the 15-chef-max roster, including Travis Swikard (Callie and Fleurette), David Sim (Kingfisher), Aidan Owens (Herb & Wood), Chianne Mallari (Herb & Sea), Tara Monsod (Animae), Jacob Ruck and Eric Bost (Jeune et Jolie), not to mention Mabel’s Gone Fishing, Bica, The Lion’s Share, Nine-Ten, Marisi… you get the idea.
Part of the intrigue is not knowing exactly what seafood will appear—in past years, there’s been uni, bluefin tuna, halibut, black cod, but it ultimately comes down to what’s fresh and what’s available. And with a chef lineup like that, it’s fun to imagine what sorts of surprises await. (If you’d like a small hint, there arecalendars of seasonal availability in the area.)
The one-night-only annual event takes place at Tuna Harbor Dockside Market on Tuna Harbor Pier (598 Harbor Lane), the same spot as the weekly fish market every Saturday from 8 a.m. until 1 p.m. or sellout (it’s usually the latter). VIPs get in at 6 p.m. and general admission is 7 p.m., and 100 percent of all ticket profits go to support the San Diego Fishermen’s Working Group, a 501(c)(3) nonprofit created to support the best interests of the region’s commercial fishermen. There’s also four cash bars and a live DJ (but leave the kids and pets at home).
“I think this is an event that can only happen in San Diego,” says Dang. Our city’s culinary cache is on the rise, and our proximity to some of the best fishing waters in the world make it a pretty dynamic duo. “It’s curated, it’s intimate, it’s all the things,” she promises.
The future of one of San Diego’s quintessential restaurants is up in the air. For 50 years, Kearny Mesa’s 94th Aero Squadron has slung its signature champagne brunch buffet, lunch, and dinner from a WWI-inspired restaurant and events space that looks like it was dropped straight from the French countryside. Recently and without fanfare, the restaurant added a message to its website that reads “Our restaurant is closed until further notice. We apologize for the inconvenience.” Mysterious, alarming, and vague—one can only hope it takes flight once more.
Apparently July is “National Pickle Month,” and if I’d known sooner, I would have celebrated accordingly (by stealing all the leftover pickles from people’s plates at lunch). I’m already deeply devoted to TNT’s pickle pizza any month of the year, but Town and Country Resort in Mission Valley is joining the briny fun with two specials at the lobby bar Monkeybar through the end of June—the Monkeybar Spicy Pickletini (vodka, spicy pickle juice, dry vermouth, the the resort’s housemade Riki Tiki hot sauce) and the “What’s the Big Dill” pizza, a not-terribly-creatively-named pie with mozzarella, red sauce, dill pickles, bacon bites, and a dill garnish. I’ll admit I haven’t had a pickle pie with red sauce before, so I’m interested in checking it out for that novelty alone. (Have you tried either? I’m genuinely curious how they are, so drop me a line at [email protected] to let us know!)
Since 2009, restaurateur Tracy Borkum’s Urban Kitchen Group restaurant collective has operated places like Cucina Urbana, The Kitchen at MCASD, and more, racking up local likes and an IYKYK reputation for solid food at decent prices. Now, all three of her Cucina locations (San Diego, Newport Beach, and Irvine) are offering new price-conscious specials that help ease the financial stress for people who just want to eat some damn good food without going broke. One example: for $145, their Sunday Supper special feeds four people with a family-style Italian feast of focaccia, salad, a whole spatchcock chicken, veggies, polenta, a choice of Rigatoni Bolognese or Bucatini Amatriciana, and tiramisu to finish things up. For a casual pizza and wine night, their happy hour bar special from 2 p.m. to 4 p.m. gets you a margherita or pepperoni pizza, plus a bottle of red or white wine for $45. Simple? Yes. Savings? Also yes. Scrumptious? Undoubtedly.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
In Mexico for a wedding, a friend got a tourist-level sunburn. One of San Diego’s top restaurateurs—Arturo Kassel, founder of Catania and Gravity Heights—was on hand. He made a joke about how basic sunscreen literacy seems to be a male-pattern blindness.
“I said, ‘You know what? I’m going to start a men’s sunscreen brand, and I’m going to call it 4-Skin—because men are dicks and they need to cover up,’” he explains. “We spent the whole weekend thinking of puns and innuendos for this hypothetical brand we were never actually going to launch.”
The joke refused to die. Days later, one of the Mexico-wedding friends—a top marketer in the city—called Kassel and said the highly intentional dude humor might have a couple top notes of genius. So Kassel did a little digging into men and very basic skincare/sunscreen usage. Turns out, 1 in 29 are at risk of developing melanoma compared to 1 in 40 women.
“I was shocked to learn that only about one in 10 men actively use sunscreen, and that’s at the beach, on the golf course, or at the pool, when you’re going to get fried,” he says. “Daily use is essentially nonexistent.” During the process, Kassel became part of the story.
“My dermatologist called and told me I had basal cell carcinoma,” he says. “At that point, it went from being a business to a very personal mission. I became determined to move the needle when it comes to men’s apathy toward sunscreen.” And so—hundreds of hours later, including a still-going crash course on launching a CPG brand—a local restaurateur launched a jarringly named sunscreen and moisturizer for men. Broad spectrum, high-quality, SPF 50, lightweight, goes on clear, all the things. The daily-use morning routine version is called Morning Rub. Of course it is.
Kassel reached out to his friend Troy Johnson—San Diego Magazine co-owner and co-founder of Here We Are Studios,—to collaborate on creating two commercials for the brand. They launched July weekend. Friends went down to the beach to talk to strangers about their 4-Skin. Awkward, funny, and if all goes to plan: making men rethink their relationship to the blazing ouchie star in the sky.
“4-Skin is funny as a brand, but there’s nothing funny about skin cancer,” says Kassel. “That’s the one-two punch: we got your attention, maybe we made you laugh. And now we can tell you something that might extend your life.”
For this special-edition podcast from Here We Are Studios, Troy and Arturo sit down and tell the entire story of how a joke became a brand with a serious mission.
Ten million dollars can buy 30 small helicopters, two or three houses in Del Mar (depending on how many bathrooms there are), or one really, really extravagant restaurant remodel. Harrah’s Resort Southern California went with that last one, revamping the former Salt & Fin space into Tierra y Mar, the resort’s new signature restaurant next to Hell’s Kitchen by Gordon Ramsay.
The 25-year-old Valley Center casino and resort went through its first major expansion in 2014, adding more pools, more restaurants, a convention center, and hundreds of new rooms—basically, the full works. In 2016, the Rincon Band of Luiseño Indians officially renamed the land the resort sits on as “Funner, California,” dubbing David Hasselhoff (excuse me, The Hoff) as the rechristened town’s first mayor and inviting guests to leave their hassles behind.
Still, any respectable resort knows the spectacle has to be fresh to keep guests coming back for the newest, most eye-popping, droolworthy, thrill-inducing, jackpot-hitting experiences. So Harrah’s spared no expense with Tierra y Mar, tapping JCJ Architecture to completely reimagine the 7,245-square-foot restaurant as a transportive Mediterranean-meets-Mexico space bridging Cycladic and Moorish architecture details with mid-century glamour.
Courtesy of Harrah’s Resort Southern California
Derek Sola, design principal at JCJ and project lead, says his team had to completely demolish Salt & Fin to create Tierra y Mar from the ground up—literally. The Tini Bar? Adios. The fixtures and furnishings? Vayan con Dios! The very floors, walls, kitchen, and ceiling? Gone. New plumbing, new kitchen equipment, new HVAC—tabula rasa.
Now, the natural wood-lined, mosaic-laden, greenery-rich space feels like a coastal hacienda, with woven elements and artisan accents that seem surprisingly intimate in such a sprawling room. Sola says by moving the kitchen and back-of-house operations out of view, guests can focus more on the dining experience than the cooking process. And yes, it’s meant to feel wildly different from the flashing lights and ding-ding-dings of the casino floor. That’s why the entry portal uses columns and archways—it’s like a bridge from buzzy commotion to complete calm.
Courtesy of Harrah’s Resort Southern California
Considering Tierra y Mar translates to “land and sea,” specialty chef Bryan Texis highlights both as forefronts of the menus, incorporating his birthplace of Mexico City, childhood home in Baja California, and current proximity to Baja. It’s that all-encompassing influence that Harrah’s food and beverage Director Ryan Adams says served as inspiration. “We pulled influences from all over the country,” he says, pointing to items like birria (Jalisco), whole Pacific rockfish (Baja California), salmon zarandeado (Nayarit), and tacos al pastor (Mexico City).
“Our goal was to create just a fully immersive menu for all to enjoy, despite whether or not you grew up in Mexico, eating your abuelita’s food, or you are new to the area and just want something that just tastes amazing,” says Adams.
Highlights include salmon marinated in a chipotle sauce and served with arroz verde and a petite frisée salad with cucumber, cherry tomatoes, citrus segments, and honey citrus vinaigrette; a shrimp aguachile appetizer with cucumber, red onion, radish, avocado, and cilantro; a salsa sampler with three heat levels; the “siete mares,” or “seven seas,” with seared seabass, mussels, littleneck clams, scallops, shrimp, and fried crab cakes, all served in a lobster tomato consommé; and their house birria: an eight-ounce braised short rib wrapped in hoja santa (an aromatic herb from Mexico), served with consommé reduction and a sweet corn purée. Texis’ pan de elote provides a sweet-and-savory end to a meal, made with fried corn bread, chantilly (whipped cream) banana mousse, pecans, and totomoxtle (corn husk).
Courtesy of Harrah’s Resort Southern California
While menudo and brunch (think breakfast burrito, huevos rancheros, and a masa waffle) will only be available on the weekends, the bar is always open. Naturally, Tierra y Mar’s bar emphasizes tequila, with plenty of beer, wine, cocktails, and margaritas. Like Old Fashioneds? Try the Tequila Old-Fashioned, made with Callfino Añejo, agave, orange bitters, orange peel, and dark cherry. Or kick up your margarita by opting for a blended Mangonada, with Casa Dragones blanco tequila, passion fruit liqueur, blue curaçao, mango puree, Chamoy, and fresh lime, served with a chamoy and tajin rim and tamarind candy stick.
Pulling off such an ambitious, far-reaching restaurant revamp required a group effort, says Adams. General manager Jill Barrett, vice president of resort operations Shannon Upson, and the Rincon Band of Luiseño Indians have worked for a year-plus to bring Tierra y Mar to life. It might not be “traditional” Mexican food, according to Adams. But he invites guests to take a chance on their approach.
In other words: come for the fun, stay for the food.
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.
Entrepreneurs typically launch businesses because they’re passionate about a product or service, not because they want to manage its finances. While working to carve out a niche in their respective industries and drive their companies forward, many business owners find themselves bogged down by day-to-day accounting. Their existing accounting tools don’t provide the necessary visibility or insight, and they don’t have the time or resources to hire additional staff or a chief financial officer. That’s where NOW CFO comes in.
For more than 20 years, NOW CFO has been pairing businesses across the country with experienced accounting and finance professionals. Its outsourced model allows clients to customize solutions that match their individual needs, size, and financial challenges, whether that’s fractional or interim support, project-based services, or full-time placement.
NOW CFO’s clients range from startups preparing for rapid growth to established companies that need additional financial leadership without the commitment or expense of building an in-house team. However, many of these companies don’t fully understand their needs until they experience a “trigger” event: preparing for an acquisition or capital raise, navigating a first-time audit, or another period of transition. With a team of over 300 consultants nationwide, NOW CFO can start quickly and match the right expert to the right business.
“It’s important for companies to have financial visibility, and we can help them avoid a lot of the potholes that companies often run into,” says Mariah Block, a partner at NOW CFO’s San Diego branch. “Roughly half of our clients have an in-house finance person or department, and we’re resourced for more bandwidth when they need an extra set of hands at the staff or senior accountant level, or the controller or CFO level. Some clients use this a few hours a month and others use multiple people close to full-time. Our model is solution-based and customizable. We’re like a faucet you can turn on and off.”
With NOW CFO, there’s no one-size-fits-all approach. Solutions are based on the client’s individual goals, challenges, needs, and budget, meaning a client never pays for more than they need. Whether it’s a few hours of executive-level guidance or a full accounting team to support daily operations, NOW CFO meets businesses where they are and grows alongside them.
“We pride ourselves on providing our clients with the right resources at the right rate and being able to evolve as their needs evolve,” says Block.
And clients appreciate on-demand access to cost-effective support designed to improve performance and profitability.
Luxury car storage service Auto Concierge has partnered with NOW CFO to support growth over the past year. The arrangement began with a staff accountant who covered a leave of absence, but as the client’s needs changed, they also added a controller role. This allowed Auto Concierge to put effective processes in place and navigate operational challenges. Lori Church, Auto Concierge’s chief operating officer, says NOW CFO has been an “outstanding resource” and a “true strategic partner.”
“From the controller to the bookkeeper, every professional they’ve placed has brought a high level of expertise, responsiveness, and professionalism to our organization. Their team took the time to understand our business of high-profile clients and needs, adapted quickly to our fast-paced environment, and became a trusted extension of our team,” she says. “As Auto Concierge continues to grow, having a reliable financial partner like NOW CFO has allowed us to strengthen our financial and business operations while remaining focused on delivering exceptional service to our clients.”
San Diego has always worshipped at the altar of good skin. Equal parts surf town, biotech hub, and wellness capital, it’s a city where lunch breaks become beach walks and sunscreen sits beside car keys by the front door. The products that get used here earn their place. With 266 sunny days a year and one of the highest rates of skin cancer in the country, we take skincare seriously. Dr. Bronner’s has been making soap in North County since the 1960s. Sun Bum was born in Encinitas and is now on shelves in over 70 countries. The tradition runs deep.
“Living in San Diego means your skin is exposed to sun almost every day of the year,” says Sue Zhang, M.D., a San Diego physician specializing in aesthetic medicine. “The products that tend to succeed here are the ones that can keep up with daily life, UV exposure, sweat, and movement, while still supporting long-term skin health.”
From a mineral powder that solves the sunscreen-over-makeup problem to an acorn oil serum rooted in Indigenous plant medicine, the local San Diego shelf is more diverse, and comprehensive, than most of us realize.
Courtesy of Kopari
Kopari
Sun Shield Body Glow SPF
A hydrating gel-oil hybrid that applies like a body treatment and leaves skin with a sheen that reads as healthy rather than oily. La Jolla–founded Kopari built its reputation on cold-pressed coconut oil sourced from family farms in the Philippines, and the Sun Shield Body Glow SPF is exactly that in summer form: coverage that doubles as skincare.
4-Skin
Morning Rub
The name is intentional. The founder got a basal cell carcinoma diagnosis that his dermatologist caught—she’s now his business partner. The question he couldn’t shake was why the skincare industry hadn’t yet figured out how to talk to men, and 4-Skin is the answer: a premium sunscreen and skincare line built around the kind of blunt, self-aware humor that gets guys to pay attention. Men’s skincare has needed this for a long time, and the formulas are serious enough to deliver.
Courtesy of Coola
Coola
Classic Face Sunscreen SPF 50
Carlsbad-based Coola was formulating organic SPF before “clean sunscreen” was a marketing category, and the Classic Face Sunscreen is the brand’s thesis: protection that disappears into skin and layers cleanly under makeup. Sheer and lightly hydrating, it makes sunscreen easy to reapply before an afternoon walk at Torrey Pines.
Saffron and Sage
Glow Finishing Oil
Squalane, argan, jojoba, and CoQ10: a short ingredient list that does a lot. The Glow Finishing Oil from Mission Hills wellness sanctuary Saffron and Sage is plant-based, scientifically grounded, and formulated to absorb rather than sit on the skin. The brand started as an integrative health practice where acupuncture, naturopathic care, and functional medicine share a roof, and the skincare line runs on the same philosophy.
Courtesy of Alastin
Alastin
Restorative Skin Complex with TriHex+
The Restorative Skin Complex is powered by TriHex+, a patented peptide blend developed by Carlsbad-based Alastin’s team of SkinMedica veterans. It promises to clear out damaged collagen and elastin while supporting new production, the kind of gradual improvement that makes a product hard to quit.
Beldi is a multi-functional cleansing tradition rooted in Moroccan hammam culture, dating back over 12 centuries. Alia Jouj is the brand’s flagship product, and San Diego–based founder Dr. Mia Chae Reddy built a brand around it. Alia Jouj uses 100 percent organic, cold-pressed argan oil and the same ancient saponification method to produce a honey-thick liquid cleanser that softens skin without stripping it.
Courtesy of N8iV Beauty
N8iV Beauty
Móyla Moon Polish
Acorn oil has been used by California’s Indigenous communities as plant medicine for generations. Ruth-Ann Thorn, an enrolled member of the Rincon Band of Luiseño Indians, built N8iV around it as the first Native American–owned skincare brand to reach the national mainstream. The Móyla Moon Polish, named for the Luiseño word for moon, is an exfoliant centered on acorn oil Thorn gathers herself each year from the La Jolla reservation. Find it at the Gaslamp Quarter store Thorn owns at the historic Yuma Building.
Courtesy of Colorescience
Colorescience
Sunforgettable Total Protection Brush-On Shield SPF 50
This product solved the reapplication problem. As a brush applicator, this mineral SPF goes over makeup without disturbing it, which is why it has been on derm-office retail shelves in Carlsbad and beyond for over two decades. The tinted version doubles as foundation.
Courtesy of Tubby Todd
Tubby Todd
All Over Ointment
This steroid-free, petroleum-free eczema treatment was built specifically for babies and toddlers (although grown-ups can use it, too). It’s centered on FDA-approved 1 percent colloidal oatmeal with a base of sunflower seed oil, beeswax, and jojoba. The “linoleic-acid-rich sunflower oil is helpful for atopic, eczema-prone skin that is often deficient in that fatty acid,” says Dr. Zhang. Gentle enough for newborns, safe for daily use, and tested by both pediatricians and dermatologists.
Korej
The Mandelic Night Serum
The Mandelic Night Serum pairs mandelic acid, an AHA derived from almonds and gentler than glycolic acid on sensitive skin, with lactic acid, niacinamide, and urea to brighten, smooth texture, and reduce breakouts overnight. Fragrance-free, vegan, cruelty-free. The brand name is the initials of the founder’s five daughters, pronounced like courage. Dr. Zhang also says she “really value[s] [the founder’s] mission to create pregnancy-safe skincare products that are both effective and wallet-friendly.”
Ingrid Yang, M.D., J.D. is a hospital-based physician in San Diego, CA, certified yoga therapist, and longevity specialist. She loves *double hearts* San Diego and spends her days helping people fully engage in long, healthy lives through evidence-based lifestyle medicine. Her books include Adaptive Yoga, Zen Mindfulness, and Hatha Yoga Asanas. When she’s not leading international wellness retreats, she is chasing sunsets, handstanding in nature, or geeking out over mitochondria.
When Rigo Munoz opened a weekends-only taco stand on Market Street in 2018, at first, he was just hoping to sell his tacos to however many customers he could. That low-key, word of mouth approach worked well for a couple years. Very well.
“Then, the line started,” he laughs. He began to double his sales week after week, until an influencer from Tijuana paid them an undercover visit in 2024. Munoz was hanging out in his backyard the next Monday when his phone started pinging and ringing off the hook. “So I go onto my social media and there, lo and beyond, the video already had 10,000, 12,000 views in like, less than an hour,” he says. The next day, there was a line of customers waiting for him before he opened at 5 p.m. The Chula Tacos revolution sparked there.
Now, he’s ready to open his third location on August 1 at 4994 Newport Avenue in Ocean Beach. It wasn’t an easy or straightforward path—the city shut down his original location citing too much noise and traffic. But Munoz was looking ahead, already in talks with a restaurateur to take over his space at 1719 Palm Avenue in the Nestor neighborhood of southeast San Diego. From the time he got shut down to getting the keys of his first brick-and-mortar was less than two days.
The second location in Chula Vista caught fire on Valentine’s Day and is slated to reopen later this fall (689 H Street). Munoz says he also plans to open a fourth location somewhere between the Ocean Beach and Morena Boulevard areas, but has aspirations for more.
“I’d like to become the In-N-Out of tacos,” he says. He’s actively looking for places that could support either a drive-thru or the typical fast-casual taqueria style, but no matter what, he’s going to keep his menu simple.
Each location has the same menu, except labio, which are ox lips, and beef intestines. They’re top-sellers at Palm Avenue, but might not translate as well to the OB crowd, he says. But guests can still get their fix of vampiro tacos, tacos de trompo, and from-scratch horchata and jamaica.
Chula Tacos is best known for its kekas (pronounced keh-kuhs), which are extra-large quesadillas stuffed with your choice of meat. “It’s a hefty thing,” Munoz promises. It’s such a trademark that he filed for a patent, which is still pending.
Building a taco empire has been a long time coming. Munoz first started making tacos at age 12, and has operated a number of cafes, delis, and other businesses on both sides of the border ever since. “We’re a family business,” he says. He’s been trying to hit that mother lode for years—and all it took was one video to light the fuse.
The newest location of Chula Tacos opens August 1 at 4994 Newport Avenue, Suite A in Ocean Beach. Hours of operation are 11 a.m. to midnight daily. (Opening date subject to change.)
Courtesy of Oceanside Sustainable Food Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Everyone (clap) watches (clap, clap) women’s sports! (Thunderous applause!) San Diego’s first women’s sports bar, One of Us, opened this week in the former URBN Pizza space in North Park. I stopped by the preview and can confirm the Big Ass Fan is still there, but now there are tons of TVs lining the walls ready to broadcast women’s soccer, basketball, volleyball, and all the other sports events you could ever dream of. (And yes, they’ll be showing the men’s World Cup on Sunday, because I guess people watch men’s sports, too.)
Rolando’s ears must have been burning, because a month after interviewing chef Coral Strong of the now-closed Garden Kitchen, Campus Burgers announced plans to turn the formerly hyperlocal farm-to-table restaurant into a spot for affordable smashburgers. I’m sure the local college kids will appreciate the $1.99 smashburger special—although let’s face it, in today’s expensive times, everyone is ready for a wallet-friendly outing.
A few months ago, I gave Navore Market’s farm-to-front door delivery service a try and as a longtime former CSA subscriber, I have to admit it felt nice to leave the produce purchasing to the pros. But as of July 12, you can now head to Navore’s second community pickup hub at Mission Valley YMCA (5505 Friars Road) every Sunday from noon to 4 p.m. Having a centralized drop-off point makes it easy for farmers, and buyers don’t have to commit to a subscription—sounds like a farm-to-table win to me.
Keeping on with the farm-to-table news, the 4th annual Oceanside Sustainable Food Festival is scheduled for July 25 in downtown Oceanside, bringing 50-plus vendors together for a day of global food and drink, artisan products, home goods, live music, and more. The event usually draws in a couple thousand people, so might I suggest arriving close to the 11 a.m. kickoff for the best chance at maximizing your nom?
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
If you’re anything like us, it can be easy to get so caught up in taking care of everyone else, that your own needs get lost in the ether. But while this may be a cliché, that doesn’t make it any less true: You can’t give your best self to other people unless you’re taking care of yourself.
Sometimes, that looks like stopping in for your regular acupuncture or chiropractic appointment. Other days, it means giving your body the fresh, organic fuel it needs to truly feel and function at its best. And some other times still, it involves leaving your responsibilities behind for a weekend to pamper yourself at an incredible resort and spa.
Only you can decide what your truly need. We’re just here to help you find the best ways to get it.
Tommy Bahama Miramonte Resort & Spa
Island living meets desert luxury at the Tommy Bahama Miramonte Resort & Spa in Indian Wells. When you step onto the 11-acre property, you’ll be surrounded by sweeping view of the Santa Rosa Mountains with olive trees and fragrant citrus groves decorating the grounds. In other words, everything about this relaxed but refined resort is primed to help you let go of the stress from home and enjoy easy sun-soaked days and gorgeous starry nights.
The rooms blend calming, woven textures with Tommy Bahama’s signature tropical prints and feature private lanais, making it easy unwind the moment you walk in the door. If you book one of the four Villa Suites, you’ll be treated to exclusive Tommy Bahama furniture and unique personal touches to further that feeling of instant ease.
At the award-winning Spa Rosa, the expert team will help reset and recharge your body and mind using methods and rituals inspired by the desert. The 12,000-square-foot retreat includes outdoor soaking pools, eucalyptus steam rooms, and outdoor cabanas, as well as massages, facials, and body masks—all aimed at creating a day dedicated to you. We’re particularly partial to the Day Long Escape, an indulgent all-day affair of CDBs soaks, renewing scrubs, life changing massages, and transformative facials.
Following your treatment, continue the experience with a meal on the patio at Grapefruit Basil. We love the Hamachi Crudo, a light, citrus-forward dish featuring premium yellowtail, house-made ponzu, creamy avocado, and fresh seasonal garnishes.
Whether you’re strolling the gardens, relaxing beside its saltwater pools, or indulging in a restorative treatment, you’ll be able to escape in style and relax in luxury at the Tommy Bahama Miramonte Resort & Spa.
Healcove Chiropractic
There’s no shortage of ways to stay active in San Diego—but if you really want to enjoy everything the city has to offer, you’ve got to make sure you’re giving your body its tune-ups. Enter: Healcove Chiropractic. The board-certified chiropractors and wellness professionals at Healcove are experts at addressing that stage where you’re not injured, exactly, but you’re not at 100%, either. Maybe you’re feeling a bit tense or stressed out. Or it could be that you’re not quite moving the way you want to. Sometimes, it’s just that the accumulation of days, weeks, or even years of daily strain is starting to take a toll. No matter what stage you find yourself at, the Healcove Chiropractic team can provide integrated, preventative care centered on long-term, science-backed approaches that ensure you can always stay active and live the life you want to live pain-free.
This starts by providing truly individualized care. Every patient can expect a thorough 60-minute consultation session that includes a posture and movement screening. This allows the team to develop a completely personalized plan. That plan might include chiropractic care, acupuncture, or massage therapy, as well as functional fitness training, vibration and sound therapy, and Dynamic Neuromuscular Stabilization, a clinical rehabilitation method that retrains the body’s stabilization systems. Whatever the team recommends, you can be sure that it’s tailored to meeting your body’s needs today and the future.
There’s a reason that San Diego Magazine named Healcove the “Best Chiropractor in San Diego”—don’t wait until you’re struggling with an injury to find out why. Book an appointment today for holistic, integrated care that helps ground and heal your body before it reaches a crisis point.
Juice Holler
West Coast wellness culture meets the community feel of Southern Appalachia at Juice Holler. Juice Holler’s menu consists of made-to-order smoothies and smoothie bowls, as well as grab-and-go cold-pressed juices, wellness shots, salads, and more. It operates from the blissfully simple premise that fueling up with food and drink that’s guilt-free and good your body should be simple, accessible, and, above all else, delicious. And if you haven’t yet made it out to the Encinitas café, which opened just this year, let us be the first to tell you: Juice Holler delivers on each and every of these fronts.
We love the Supercharger smoothie, a mood-lifting and body-fueling option made with banana, almond butter, blue spirulina, maca, grass-fed whey protein, raw cacao nibs, medjool dates, and coconut milk. We’re also partial to the Thrive Alive smoothie bowl, where avocado, mango, sea moss, spirulina, mint, coconut milk, and agave are mixed and topped with coconut, chia seeds, strawberry, mango, and chocolate drizzle. The wellness shots include the Detoxifier, a cleansing blend of kale, cucumber, lemon and spirulina, plus a shot specially designed to fight inflammation (named, fittingly, Anti-Inflammation). Probiotic overnight oats, lemon turmeric bars, and strawberry shortcake chia pudding are other standouts on the grab-and-go menu.
Much of the vibe feels beachy North County chic—think green tile with orange and pink accents, grounded with greenery and natural wood—but Juice Holler founder Kelly Sergott, a longtime Encinitas local, has also enfused the space with her Kentucky roots. In Appalachia, a holler is small valley between hills and mountains, where nature reigns, community is king, and nourishment comes right from the land. At Juice Holler, Sergott has created a holler for the busy modern times, using local ingredients to create a spot for people to come together and enjoy fresh, fast, feel-good fuel for their day.
Everwell Acupuncture
We’ve all had that experience with a medical professional where we’ve felt rushed, ignored, or misunderstood—and ultimately, like we didn’t get the answers that we needed. But at Everwell, the holistic acupuncture practice located in Solana Beach, the care team wants to transform your understanding of what healthcare can look like.
Patients at Everwell experience care rooted in intentional listening and radical empathy—and trust us, those aren’t just corporate buzzwords. This place actually puts those ideas into practice. You will always be given the time you need to tell your story— initial in-take appointments are two hours long—and you can rest assured that your story will be believed. Every single question and concern will be addressed by a dedicated practitioner who wants to find the specific solutions that work best for you, and you’ll receive care that’s aimed at healing the body, mind, and spirit.
Everwell’s highly trained, doctorate-level practitioners blend evidence-based acupuncture with the practice of classical Chinese medicine. (If you’ve never tried acupuncture before or aren’t sure if the team will be a fit, we’d highly recommended Everwell’s complimentary 20-minute consultations.) Research shows that by stimulating specific points on the body, acupuncture activates a natural healing response in the body, helping to restore balance, regulate the nervous system, and improve overall wellbeing. This allows the practice to address an incredibly wide range of conditions from chronic pain and autoimmune disorders to digestive issues, from stress and burnout to headaches migraines, fertility and postpartum struggles, hormonal imbalances, sleep concerns and more.
At Everwell, you can expect to feel heard, trusted, respected, and cared for. This is a space that doesn’t want to be just another healthcare provider you visit; it wants to provide patients with dedicated partner who will be there for their entire health journey.
