Pacifica Beach: Pueblo updates menu and interior for 10th anniversary

Diners at Pueblo in Pacific Beach will encounter a completely different dining experience this week as the restaurant marks its 10th anniversary. The Hornblend Avenue establishment, located one block from the beach, has replaced its entire menu and refreshed its interior spaces to align with its current identity.

The culinary pivot centers on modern Baja coastal cuisine. Executive Chef Angel Hernandez stated that the new offerings combine fresh ingredients, particularly seafood, with bold flavors. He noted that the menu spans from simple preparations to elevated dishes, covering seafood, poultry, and beef categories. Hernandez described the update as a brand new creation that he personally enjoys, emphasizing that every item on the list reflects his current tastes.

Specific dinner mains include Mary’s Chicken, which features Amarillo mole and honey-soaked cornbread. Hernandez explained that the dish blends barbecue chicken with Mexican influences, using dried peppers for the mole and a honey butter sauce for the side. Another featured item is the Puerto Nuevo Lobster, a grilled whole lobster served on homemade tortillas with mojo de ajo, avocado pico de gallo, Spanish rice, and black beans. The chef highlighted the use of Serrano peppers in the pico and the garlic butter coating on the lobster to evoke a seaside dining atmosphere.

The menu also includes an 8 to 10 ounce prime hanger steak, cooked medium rare with smashed crispy potatoes and cilantro chimichurri. Starters feature an ahi tuna tostada served on a hard shell with avocado, radish, and salsa negra. Hernandez selected this dish for his personal shortlist of favorites due to the contrast of textures and flavors. Other main dishes listed include whole branzino, wild jumbo prawns, and a Baja bowl, alongside taco options for fried fish, shrimp, carnitas, and carne asada.

Context regarding the leadership indicates Hernandez has held his position at Pueblo for four years. Prior to joining the team in January 2023, he worked in the restaurant industry for 14 years, starting as a dishwasher. He cited owner Mark Oliver as a mentor who built the restaurant from the ground up. Hernandez stated that he connected with the location immediately upon arrival, describing it as a home. The restaurant operates with an emphasis on comfort, offering rooftop, indoor, and patio seating visible from the street via a colorful exterior mural.

Pueblo serves dinner from 5 to 9 p.m. or 10 p.m. depending on the day, with an abbreviated lunch menu available from 11:30 a.m. to 3 p.m. Happy Hour runs from 3 to 6 p.m. The dessert menu remains short, featuring Pastel de Elote, churros, and mango sorbet. The bar offers tequilas, beers, wines, and agave-based cocktails. A kids menu includes quesadillas, chicken tenders, and burgers. The restaurant also provides pickup and delivery options, a VIP program, and a Birthday Club for regulars.