Puesto traces its roots to Mexico City and was built by first-generation Mexican Americans looking to bring that food culture into Southern California. This location operates out of The Headquarters in La Jolla, part of a small California and Nashville footprint.
Every taco starts with organic, non-GMO blue corn tortillas pressed in-house daily, folded around a layer of griddled melted cheese before the filling goes in. The lineup includes the Filet Mignon Taco, the Chicken Al Pastor Taco, and a Lobster Taco.
The bar leans on fresh-squeezed citrus and tequila- and mezcal-based margaritas, backed by Puesto Cervecería's own Mexican-style lagers, pilsners, and IPAs, brewed in San Diego and poured across locations.
Out-of-town guests staying nearby regularly single this location out as a trip highlight, with service and atmosphere drawing consistent praise; tacos are the standout, though entrée execution reportedly varies. The restaurant has also drawn coverage from The Infatuation.
Every taco starts with organic, non-GMO blue corn tortillas pressed in-house daily, folded around a layer of griddled melted cheese before the filling goes in. The lineup includes the Filet Mignon Taco, the Chicken Al Pastor Taco, and a Lobster Taco.
The bar leans on fresh-squeezed citrus and tequila- and mezcal-based margaritas, backed by Puesto Cervecería's own Mexican-style lagers, pilsners, and IPAs, brewed in San Diego and poured across locations.
Out-of-town guests staying nearby regularly single this location out as a trip highlight, with service and atmosphere drawing consistent praise; tacos are the standout, though entrée execution reportedly varies. The restaurant has also drawn coverage from The Infatuation.