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Spring happenings + the chance to win $1,000 at Puesto’s Next Top Taco Showdown!

a blue tortilla taco on a plate

We’re looking for Puesto’s Next Top Taco!

Our second annual Next Top Taco competition is back in full swing and looking for your best taco recipe, which may just be worth some serious cash. Creating the perfect taco is the ultimate challenge for any food-loving San Diegan. Think you have what it takes? Here’s your chance to share your top taco recipe and have it added to our menu as the June Taco of the Month.

Finalists will present their tacos to our esteemed panel of judges on April 27th at Puesto at the Headquarters, including San Diego Magazine food critic Troy Johnson and Puesto Executive Chef Katy Smith with produce provided by Imperfect Produce. Winner will enjoy $1,000 and winning taco will be added to our menu as the June Taco of the Month. Also included in the prize: Puesto Swag, bragging rights, and 2 tickets to San Diego Magazine’s Best Restaurants party in June ($1400 value). Enter here by Tuesday, March 19, 2019 — you don’t want to miss this one!

March Taco of the Month

So here’s the story. We used to have a chicken Verde taco and March’s taco of the month is (in our opinion) the chicken Verde 2.0. Please welcome the Grilled Chicken Verde Taco!

Our chicken breasts and thighs are marinated overnight in buttermilk and spices to tenderize them and pack them with flavor. They are marked on the grill then finished in the oven. Finally, the chicken is tossed in a spicy, herbaceous green sauce and loving placed into our signature blue corn tortilla. The taco is garnished with roasted tomatillo salsa and a slice of avocado.

Pro tip: Ask for it wrapped in cheese if you’re still reminiscing the old chicken Verde.

Spring Cocktails

a close up of drinks on a table

Drumroll, please. 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! Please welcome…

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, freshly squeezed lime juice, a touch of classic curacao from Pierre Ferrand.

Horchata for A Cause Beneficiaries

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CHEFS CYCLE is a fundraising endurance event featuring award-winning chefs and members of the culinary community-fighting hunger outside the kitchen. For the past four years, the Chefs Cycle has engaged culinary talents who want to push their limits by completing a three day, 300-mile ride while raising funds and awareness in support of No Kid Hungry. The 2020 ride has a goal of 275 chefs riding to help raise $2 million, which translates into 20 million meals for kids facing hunger. Join us in supporting our local culinary community as they cycle for a cause.

a close up of a logo

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.