Puesto, the omnipresent Mexican eatery located two blocks from La Jolla Cove, opened five years ago. The now staple brand also has a restaurant at The Headquarters downtown and in Irvine. The walls are covered with Chor Boogie’s bright murals, which play off the food’s vibrant flavors and color balance. “We are inspired by Mexican street food, which means that we have the flavors and the recipes from Mexico. We have the beautiful bright colors and that’s what we want the customers to feel, as though they are in a wonderful taqueria in Mexico City,” said chef Katy Smith.
They are especially known for their churro eclair and now Smith has concocted a new culinary sensation, the taco donut. The taco donut consists of filet mignon, which is folded into a bed of melted cheese on the griddle and arranged in a crispy, cheesy wrap into the shape of a donut. The donut is then toped with Maine lobster, avocado slices, and chipotle and cilantro crema. It is served atop a bed of stone-ground, blue corn tortillas to absorb the mess.
“We saw a sushi donut on the Internet and wanted to make a taco donut. It is something different. It is silly, life hearted and fun to share with your friends,” said Smith. Schmidt explains that Puesto strives to throw a party for their guests daily and serve food reminiscent of a celebration. Puesto wants to make their customers feel like they have been welcomed into someone’s home. Therefore, she thinks that the taco donut is perfect for the La Jolla locale.
Because it is essentially six tacos melted together with premium ingredients, the taco donut costs $60, which possibly makes it the world’s most expensive taco in addition to, the first ever, taco donut.