The first-ever $60 taco donut, and it’s here in San Diego
Puesto has unveiled its newest savory creation: the Taco Donut.
Crafted by executive creative chef Katy Smith, the innovative dish is made by folding filet mignon into a bed of melted cheese on the griddle to form the crispy, cheesy wrap into the shape of a donut. Then it’s topped with Maine lobster, avocado slices, chipotle and cilantro cremas, all served atop a bed of handmade, stone-ground, blue corn tortillas.
Because it’s made up of six tacos melded together with cheese and choice ingredients, the price of this “big boy” is $60. Share it with a friend or tackle it alone.
Sign up for the Pacific Insider newsletter
PACIFIC magazine delivers the latest restaurant and bar openings, festivals and top concerts, every Tuesday.
You may occasionally receive promotional content from the Pacific San Diego.