Mesa Agricola started as a connection between farmer Megan Strom and chef Juan González, both drawn to farm-fresh ingredients. That shared interest became a restaurant on S. Escondido Blvd built around tacos and burritos filled with slow-cooked guisados, served on house-made flour or corn tortillas.
González is from Baja California, and his cooking draws on the flavors of that region along with pre-hispanic techniques, layered with influences from other culinary traditions. Produce comes largely from the Mesa Agricola farm in Valley Center along with other local Southern California farms, so the menu shifts with what's being grown nearby.
The restaurant has built a following as a neighborhood spot, with regulars pointing to its homemade cooking and ingredient quality.
González is from Baja California, and his cooking draws on the flavors of that region along with pre-hispanic techniques, layered with influences from other culinary traditions. Produce comes largely from the Mesa Agricola farm in Valley Center along with other local Southern California farms, so the menu shifts with what's being grown nearby.
The restaurant has built a following as a neighborhood spot, with regulars pointing to its homemade cooking and ingredient quality.