Tuétano Taquería and Second Mujer Divina Location Secure New Locale in Chula Vista
After speaking with Priscilla Curiel, I realize I’ve been living under a rock. I had no idea that the culinary mastermind behind the famous bone marrow birria tacos at Tuétano Taquería also owns National City burrito and coffee house gem Mujer Divina. Lucky for me (and my fellow San Diegans), in about six months or so, her two ventures will be neighbors and easier to enjoy side-by-side. Tuétano Taquería will depart its current Old Town brick-and-mortar and Mujer Divina will launch its second location, taking over two spaces on the bustling Third Avenue in Chula Vista.
Chula Vista is Curiel’s hometown, where she gained some of her restaurant chops while working at her parent’s restaurant Talavera Azul (just down the street from her new spot). The taquería will offer counter service with room to sit. Birria will still be the star of the menu, but she’s also hoping to bring back some OG menu items like arrachera tacos and rajas. The coffee shop will be grab-and-go style, like her National City space, but a few tables offer seating if you prefer not to take your burrito and café de olla on the go. Mujer Divina will continue to serve up their 21 coffee offerings, including the churro latte and the Mexican mocha, plus bites like machaca and bean-and-cheese burritos. “It wouldn’t be Mujer Divina without the coffee or the burritos,” Curiel says. “They compliment each other.” The two spaces are expected to open early next year.
San Diego breweries took home five gold medals (and 18 medals overall) at the 2023 Great American Beer Festival this past weekend. Some of the gold winners were Ballast Point Brewing Company’s Barometer Drop in the “Strong Porter” category and TapRoom Beer Company’s PB Haze in the “Juicy or Hazy Strong Pale Ale” category.
Sushi master John Wong is hosting an 150-minute, 18-course omakase dinner for 10 diners at his recently opened restaurant, Hitokuchi, on the first Saturday and Sunday of each month. The dinners launch October 7 and 8 with a focus on seasonal ingredients, particularly fish, 70 percent of which will be flown in from Japan. Menu highlights include live abalone with liver sauce and 18-day aged bluefin tuna.
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