Our Green Affair started with a diagnosis: when Jeanette was diagnosed with Crohn's disease, her family — foodies with roots in Mexico City's hospitality scene — set out to keep eating enjoyable while making it healthier. Her sister Jackie turned that into a farm-to-table brunch café in Solana Beach, made from scratch daily, founded alongside their father David.
The menu runs through California brunch staples with nods to the family's Mexican heritage — Baked Chilaquiles Omelette, a Hot Breakfast Wrap with chorizo and pico de gallo, a Breakfast Sandwich stacked with bacon, turkey, and pesto — alongside the Hot Chick salad, Turkey Delight sandwich, Açaí Bowl, and a side of Corn Ribs with Tajin mayo that keep regulars coming back. Ingredients are sourced locally from Specialty Produce, Charlie's Best Bread, and Catalina Offshore Seafood, and the kitchen offers gluten-free, vegan, and vegetarian options throughout.
Our Green Affair has built a strong following in the Solana Beach community and was named to San Diego Magazine's Best of 2025 list.
The menu runs through California brunch staples with nods to the family's Mexican heritage — Baked Chilaquiles Omelette, a Hot Breakfast Wrap with chorizo and pico de gallo, a Breakfast Sandwich stacked with bacon, turkey, and pesto — alongside the Hot Chick salad, Turkey Delight sandwich, Açaí Bowl, and a side of Corn Ribs with Tajin mayo that keep regulars coming back. Ingredients are sourced locally from Specialty Produce, Charlie's Best Bread, and Catalina Offshore Seafood, and the kitchen offers gluten-free, vegan, and vegetarian options throughout.
Our Green Affair has built a strong following in the Solana Beach community and was named to San Diego Magazine's Best of 2025 list.