Tijuana-born chef Julio Rodriguez’s menu features customizable lineup of tacos, burritos and bowls, plus tostadas and burgers made with a crispy rice base.
Six new restaurants and a cidery for San Diegans to fill their plates and fill their glasses.
Restaurants roll out new items to fill growling bellies.
Menu is based on traditional Texas-style barbecue, smoked over white oak for 13 to 14 hours.
Restaurants around San Diego launch fresh items on new seasonal menus.
Spring is sprouting some creative, fresh new items at restaurants around the county.