A Mexican seafood restaurant with influences from San Diego, down the coast of the Baja Peninsula, has turned from a temporary pop-up into a year-long residency in the West Loop. The restaurant started out as an idea for a concept, suggested during a contest for a pop-up inside the Soho House. But its popularity has grown as word has spread,…
“So I grew up in San Diego, and burritos were a thing there, so we had something called a California Burrito: French fries, crema, avocado, steak and cheese. But then we go on the other side of the border and we’ll put things like tostadas...” he said.Like all tortilla-based dishes here, it starts with masa, or corn dough, formed by hand, pressed thin, then placed on the griddle to cook.
Plus a shake of homemade seasoning and a side of arbol-chipotle salsa. Octopus and potato skewers are one of several items that see time over the wood-fired grill.To finish, he drizzles a Mexican version of a Green Goddess dressing with cilantro, charred serrano peppers, lime and mayo, followed by a bright cilantro chimichurri. Sandoval says while the center of Mexico focuses on culture, history and heritage, it’s a different story on the coast.
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