Signature tacos served at Pacific Fresh Grill are anything but standard.\u00a0
\nInstead, the new eatery’s cuisine reflects ancient Mesoamerican roots in Mexico City and the Aztec and Mayan cultures.
\n“It is our first restaurant, it became a dream come true,” said Luis Briones who, along with wife Vronica, have opened the new eatery at 2015 Garnet Ave.
\nPreviously, Luis was an accountant and financial analyst at a restaurant chain in Orange County. He was encouraged to change occupations by his boss who told him, “You know everything about the business, you should open your own place.”
\nAdded Luis, “The passion became stronger because my background is from Mexico City.”
\nFood from Mexico City and central Mexico, noted Luis, is heavily influenced by recipes served on pita bread from Lebanese and Turkish immigrants.
\n“Lamb was very expensive in Mexico, so they started using pork,” said Luis. “That\u2019s how tacos el pastor was born.”
\nA mainstay of Pacific Fresh Grill\u2019s menu, tacos al pastor is a dish developed in central Mexico based on shawarma spit-grilled meat, similar to the Turkish d\u00f6ner kebab and the Greek gyros.
\nHow are Mexico City-style tacos different?
\n“Flavors,” replied Luis, noting tacos el pastor is served with grilled pineapple. “It\u2019s a street food. But it\u2019s one of the most delicious tastes.”
\nLuis said many of his menu items are derived from his mother\u2019s family recipes.
\nDeep-fried quesadillas are just one of Mexico City\u2019s delicacies served at Pacific Fresh Grill. Luis pointed out unemployed people there often make ends meet by opening street taco stands.\u00a0
\nPacific Fresh Grill also puts its own twist on tacos and other dishes.
\n“Here in California, it\u2019s just a flour tortilla with a lot of cheese,” said Luis. “But in Mexico City, you actually have quesadillas without cheese, which is a folded tortilla with a filling in the middle. You have different influences: beef, pork.”\u00a0
\nItems on Pacific Fresh Grill\u2019s menu include: a shrimp taco with chimichurri, Luis\u2019s culinary take on an Argentinian sauce; several different chili-pepper based mole sauces; a sampler taco plate with three choices; tostadas; panucho, a Yucatan speciality made of homemade tortillas stuffed with black bean sauce and topped with Cochinita Pibill or Tinga; Taco in Nahuatl, a tortilla with a filling in the middle; Tacos de Cochinita Pibill, pulled pork with pickled onions on a corn tortilla; and grilled- or Baja-style fish tacos.
\n“We don\u2019t use your typical refried beans, but black beans,” noted Vronica, who added a visit to Pacific Fresh Grill is more than just a meal.
\n“A lot of our customers are saying, when they come here to eat, they get a history lesson as well because almost every dish has a (historical) background to it, as if you were going to that region,” she said.
\nDecor inside Pacific Fresh Grill is simple, tasteful and spacious with plenty of seating and original artwork displayed from a local artist. Pacific Fresh Grill
\n2015 Garnet Ave, Ste. 103
\nHours: 11 a.m.- 9 p.m. Mondays to Saturdays, closed Sundays.
\n619-279-1685<\/p>","protected":false},"excerpt":{"rendered":"
Signature tacos served at Pacific Fresh Grill are anything but standard.\u00a0 Instead, the new eatery’s cuisine reflects ancient Mesoamerican roots in Mexico City and the Aztec and Mayan cultures. “It is our first restaurant, it became a dream come true,” said Luis Briones who, along with wife Vronica, have opened the new eatery at 2015 […]<\/p>","protected":false},"author":726,"featured_media":272810,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11559","_seopress_titles_title":"Flavors of Mexico City served at Pacific Fresh Grill","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11559,11551],"tags":[],"class_list":["post-272809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beach-bay-press","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/272809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=272809"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/272809\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/272810"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=272809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=272809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=272809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}