Puesto is serving up a recently revamped menu! Adapted for spring and summer, the menu features several new items, seasonal flavors, and fresh cocktails.
Highlights
Highlights from the menu, include Citrus Cured Rockfish Ceviche, made with local rockfish, bell pepper, jalapeño, cilantro, cumin, coriander, and lime; a Chicken Asado Taco, which combines crispy melted cheese, grilled Jidori chicken, tomato sofrito, and classic guacamole.
Exclusive to Puesto’s Mission Valley and upcoming Huntington Beach locations, a Vegetable Enchilada, made with mushroom, tomato, tatume squash, corn, black beans, tomatillo, smoked Gouda, and red pepper sofrito.
Fresh margs and cocktails!
On the cocktail side, Puesto has added two options to their Margarita menu ―a Watermelon Margarita and a Cucumber Margarita – perfect to beat the heat as temps start to rise!
Beau du Bois, Puesto’s Bar & Spirits Creative Director, has also crafted five additional signature cocktails to be added to the menu, including the Bird of Paradise, made with Espolon Blanco Tequila, Campari, Grand Marnier, Pineapple, and Lime, and the Cannonball, made with Del Maguey Vida mezcal, apricot liqueur, pineapple, fresh lime, Angostura Bitters.
See you there….and stay healthy, San Diego!
