Introducing Your April Tacos of the Month!
Puesto’s Next Top Taco Showdown, in partnership with San Diego Magazine, is back on Saturday, April 27th at Puesto at the Headquarters. Watch as our panel of judges: San Diego food critic Troy Johnson, media personality Jenny Milkowski, Puesto Executive Creative Chef Katy Smith, and Puesto at the Headquarters Executive Chef Edgar Chong determine our winner and enjoy free tacos on us + drink specials! Produce for the event is being provided by Imperfect Produce. Follow along on Facebook and Instagram for updates and get your tickets here!
Taco(s) of the Month
This month you can try two different tacos of the month! Our San Diego and La Jolla locations are rolling out a special “Manny Machado” inspired taco in honor of Opening Day and the start of baseball season. In Irvine, Santa Clara and Concord, enjoy a very delicious Campechano taco.
Whats in the Manny Machado taco: filet mignon, crispy melted cheese, queso Oaxaca, fresh mango, avocado, tostones, olive oil caviar, spicy Manzano-plantain sauce, cilantro, and 24k gold leaf.
When Chef Edgar Chong was tasked with creating a Manny Machado themed taco, he began thinking about what a professional baseball player from the Dominican Republic with a $300 million dollar contract would want in his taco. With our Filet Mignon taco being a crowd favorite, he used the filet mignon and crispy cheese as the foundation. To add a Caribbean flair, he made sure to include plantains, known as “tostones” in the Carribean, Chef Chong fried the plantains twice to symbolize Machado’s two Golden Glove awards. A slice of mango is added for sweetness and a slice of avocado is added for creaminess.
Chong selected chile Manzanos for the salsa, as it is a popular chile used in the tropical climates of southern Mexico. Plantains are also used in the salsa to add body to the salsa on the taco. Chong’s cleverness is further featured by adding olive oil caviar to balance the bold flavors. Finally, gold leaf is added as the finishing extravagant touch.
Whats in the Campechano taco: pork chorizo, prime beef, cooked chicharrones, tomatillo mignonette salsa, and roasted grapes.
Chef Katy says, “You’re welcome” in advance. This taco was inspired by one of Chef Katy’s favorite street tacos in Mexico. We are calling it “Campechano” but it is also referred to as “mixto,” meaning “a mix!” Your average street taco cart in Mexico will have a big round plancha divided into sections. Each section has different types of meat; beef in one section, chorizo in another, pig ears, carnitas, etc. This taco is essentially the version of ordering THE WORKS and getting everything that the taquero has to offer. Our taco is filled with pork chorizo, prime beef, and cooked chicharrones. Once it is mixed together we marinate it for at least one day so all the flavors meld together, which results in incredible flavors. It is topped with a vinegary tomatillo mignonette salsa to cut some of the richness of the meat. We top the taco with beautifully roasted grapes that add color and a hint of sweetness.
What we’re drinking
Our spring cocktails are here and feature gin from our amigos at You & Yours Distilling Co., the first ever female led distillery, located in our hometown of San Diego! You can find us enjoying these cocktails the next few weeks.
GARDEN PARTY: Sunday Gin, Dolin vermouth blanc, lemon, lime, & agave.
LAST FROST COLLINS: Winter Gin, Vida mezcal, lemon, orange, & cloves.
SPRING CHERRY GIMLET: Sunday Gin, fresh cherries, fresh squeezed lime juice, a touch of classic curacao from Pierre Ferrand.
Horchata for a Cause Beneficiaries
From the months of March to May, we’re proud to support 3 incredible local charities in the communities we are in. $1 from every frozen horchata purchase will be donated to our Spring beneficiaries to support the important work they do. These are the Irvine Public Schools Foundation, I Love A Clean San Diego and CUESA.
Irvine Public Schools Foundation (IPSF) is a nonprofit organization with the mission of enriching the educational experience of each child in every school. Founded in 1996 by concerned parents and community leaders, IPSF sponsors enrichment programs and provides financial support to ensure educational excellence in Irvine schools. In addition, IPSF excels at uniting local corporate and community partners, parents and residents in raising funds to nurture student potential. Each year, IPSF provides millions of dollars in funding to Irvine Unified School District (IUSD) to support STEAM (science, technology, engineering, arts and mathematics) education, small-group learning, afterschool and summer programs, grants for classroom innovation, and support for mental health initiatives and athletic trainers.
As San Diego’s most influential advocate for sustainability, I Love A Clean San Diego (ILACSD) is an environmental catalyst, awakening passion and inspiring action, empowering everyone to improve the health and beauty of our local environment. For 65 years, they’ve brought the best in all of us together for a lasting, positive impact on our region. They are passion in action. For more information, to volunteer or donate, visit CleanSD.orgor call (619) 291-0103. Connect with them on Facebook, Twitter and Instagram.
CUESA (Center for Urban Education about Sustainable Agriculture) is building a connected, sustainable, and resilient food shed that strengthens family farms and grows healthy communities. They’ve run the world renowned farmers markets since 1993, as well as educational programs that connect youth and adults with local food and farmers.