The Dish: San Diego taco institution opens third location in Mission Valley

Openings

Puesto Mexican Artisan Kitchen & Bar will open its third location in the former Gordon Biersch space in Mission Valley by year’s end. An in-house brewery called Puesto Cerveceria will focus on Mexican lagers and will be helmed by longtime brewer Doug Hasker, who led Gordon Biersch’s program for more than 20 years. At a cost of $8 million, the 450-seat restaurant spans more than 10,000 square feet of indoor and outdoor patio space, making it the largest project to date for the San Diego-based restaurant group. The overall design is inspired by modern Mexico City with custom fabrications and materials. The dining room will feature an open kitchen and a four-tiered hydraulic bar serving signature margaritas, seasonal cocktails and agave spirits. Baja and Valle de Guadalupe wines will also be available. Founding chef Luisteen Gonzalez’s popular Mexico City-style tacos are the pinnacle of the menu along with new dishes, including a lineup of wood-fired and hearth-roasted plates, created in collaboration with executive creative chef Marco Arreguin (Taco Mario) and San Diego executive chef Edgar Chong. Mexican-inspired desserts will be crafted by executive pastry chef Erik Aronow. 5010 Mission Center Road, San Diego. eatpuesto.com

The Rise & Shine Restaurant Group has opened El Jardin Cantina in Liberty Station. Housed in the group’s shuttered El Jardin, the revamped concept features a bright canopy of colorful umbrellas and lush greenery on an expansive outdoor patio space. The interior is designed with a living plant wall, deep blue-velvet booths and an open-air kitchen. The menu offers signature margaritas, tequila-infused cocktails, wine from Valle de Guadalupe, and dishes like lamb barbacoa, pollo en mole and specialty tacos. Open for dinner and weekend brunch. 2885 Perry Road, San Diego. (619) 795-2322. eljardincantina.com

What’s happening

Texas de Brazil at The Shoppes at Carlsbad Mall will celebrate National Cachaca Day on Friday with $5 Caipirinhas served all day long. What is cachaca? Pronounced kah-SHAH-sah, Brazil’s most popular spirit is a spicy, sweet and fruity clear liquor distilled from fermented sugarcane juice that is used to make Caipirinhas, Brazil’s national drink. You can pair the cocktail with any savory churrasco grilled meats, salad bar items or sweet confections on the restaurant’s menu. 2525 El Camino Real, Carlsbad. (760) 544-1600. texasdebrazil.com

Louisiana Purchase will wine and dine guests at its second Sicilian Chefs Table dinner party. Executive chef Quinnton “Q” Austin will share stories while presenting a five-course private meal with wine service. The menu will feature first bites of arancini (rice balls) with tomato basil cream sauce; hand-made gnocchi and sausage with arugula pesto cream; a family-style vegetable broth with orzo and Italian salad; and the main dish of sausage and cream cheese eggplant roll over angel hair, marinara and charred octopus. A cleansing Italian ice will be paired with a decadent fried dough dessert. 7 to 10 p.m. Monday. 2305 University Ave., San Diego. $89. Tickets: bit.ly/2lUq3NE

Limited-time menus

Tahona is celebrating the spirit of agave with a Friday the 13th spooky mezcal cocktail and pop-up complimentary mezcal sampling Friday and Saturday. On Sunday, the Old Town establishment will offer a mezcal-themed weekend brunch from 11 a.m. to 2 p.m., a blind tasting from 6 to 7 p.m., Spanish music by Sol Y Sambra from 6 to 9 p.m., and late-night happy hour, including 25 percent off mezcals starting at 8 p.m. 2414 San Diego Ave., San Diego. (619) 255-2090. tahonabar.com

Urban Plates unveiled seven chef-crafted plates, including hand-carved sandwiches, fresh salads and show-cooked seasonal braises, to its 100 percent scratch-made menu. The new offerings, priced at $10 each, include grilled cage-free chicken with roasted tomato pesto; UP grilled cage-free chicken salad; cage-free chicken or wild ahi tuna banh mi sandwich; braised beef and mushroom braise; Moroccan chicken braise, cooked with vegetables, preserved lemon, turmeric, cinnamon and spices; and curry tofu and vegetable braise, with organic carrots, organic apples and zucchini with a green curry-coconut sauce. The menu is available through Sept. 30. Locations: Carlsbad, Del Mar, La Jolla. urbanplates.com

Farmer Boys is bringing back two guest favorites — the Hog Heaven Breakfast Burrito (packed with three cage-free eggs, two slices of American cheese, hash browns, fresh salsa, hickory-smoked bacon, sausage and country ham) and the Xtreme Bacon Boy Burger (hickory-smoked bacon, two fire-grilled pure beef patties, two slices of American cheese, bacon stripes, bacon bits and mayonnaise on a toasted sesame seed bun). Both items are available through Nov. 11. Two Escondido locations: 1333 E. Valley Parkway and 925 W. Mission Ave. farmerboys.com

Daphne’s has added hand-carved chicken shawarma to its menu. Made from tender halal meat, slow-roasted on a vertical spit and seasoned with sumac, pepper, cinnamon and other herbs, guests can add it to their plates, salads and bowls, or enjoy it on the new chicken shawarma pita melt. The warm pita bread is coated with pesto sauce and melted mozzarella and feta cheeses and topped with roasted bell peppers and the spice-forward chicken shawarma. The savory newcomer is priced at $8.99 and is available through Dec. 29. Locations: Carlsbad, Chula Vista, La Jolla, Mission Valley, Mira Mesa, Santee and Poway. daphnes.biz/locations

Bruegger’s Bagel celebrates all the savory goodness of fall with pumpkin spice-inspired offerings like the pumpkin bagel, made with simple ingredients and then kettle-boiled and stone hearth-baked; pumpkin cream cheese, made with pumpkin puree for a creamy, pumpkin pie-like flavor; and pumpkin spice coffee (available at participating locations), made with cinnamon, nutmeg, ginger and allspice. The menu also offers heartier fare for the season, including the farmhouse egg sandwich, the new hot pastrami sandwich and the hot tuna, similar to the tuna melt. Locations: San Diego, Coronado and Carlsbad. brueggers.com

On the move

SDCM Restaurant Group (Kettner Exchange, The Grass Skirt, Firehouse, Vin de Syrah) has appointed Claire Sexton as Kettner Exchange’s new beverage director. Sexton will manage the restaurant’s bar program, including menu creation and staff development. Sexton started her career working the door at Little Italy’s El Camino Restaurant and Bar and at the El Dorado Cocktail Lounge. She moved up the ranks at El Camino, ultimately joining the Kettner Exchange team during its opening in 2014. Under the apprenticeship of former beverage director Steven Tuttle, she trained as part of the core bar staff at the hospitality group’s tiki property, The Grass Skirt, where she utilized her ktiki-heavy background. Her signature cocktail, Anchor Management, is on the Kettner bar menu. It’s made with Scotch, Navy Strength Rum, cane sugar, Angostura bitters and Elemakule bitters. 2001 Kettner Blvd., San Diego. (619) 255-2001. kettnerexchange.com

After 18 months at The Pearl Hotel, chef Andrew Santana has returned home to Campfire — recently awarded Bib Gourmand status from California’s 2019 Michelin Guide — as its co-executive chef alongside longtime friend Andrew Bachelier (executive chef at sister restaurant, Jeune et Jolie). The California native is charged with curating the menu in a whole new direction, as well as executing the restaurant’s vision of sustainability and relationships with local farms. Santana said he looks forward to serving as both a chef and leader, providing knowledge and guidance to a new flock of budding culinary leaders. 2725 State St., Carlsbad. (760) 637-5121. thisiscampfire.com