Pacific San Diego Magazine, May 2013 issue by Pacific San Diego Magazine

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P A C I F I C S D

P R o m o t i o n

San Diego

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EDITOR’S NOTE

New PacificSD editor-in-chief, Kyle Hall, should be at the office, but he’s sipping wine south of the border instead. He says it’s for work. (See story page 66.)

THE LAST WORD

just hired a new editor. He comes from the Internet but seems to be getting along with everyone on the team so far. He’s actually kinda funny. We’re still getting used to him. Dude’s name is Kyle, and he’ll be writing the Editor’s Note from now (until at least the end of the next page) on. I used to write it, but he thinks he should now. So, whatever, let’s humor him. How bad could it be, right? As for who gets the last word, I told him it’s him, and I think he bought it. So, as my name (David Perloff) falls from the top of the editorial masthead, let me introduce you to Kyle Hall.

David: Where did you say you’re from again? Kyle: Encinitas. D: Did you grow up there? K: Born and raised. I spent a little over a year in Seattle during high school, but moved back to graduate from La Costa Canyon. D: What did you do after college? K: I managed the valet account in Balboa Park. If your keys were ever lost in the park, or someone damaged your vehicle, it definitely happened prior to, or after, my tenure. D: When was your tenure there? K: Before or after all of those bad things happened.

D: Then what? K: I was hired to launch the San Diego edition of an online newsletter called Thrillist. When I was hired, the company had under 50 employees, and when I left they had over 200 — it was a pretty exciting ride. Shortly before my departure, Forbes ranked Thrillist the 15th most promising privately held company in America. D: You left a Forbes-ranked web company to work at a magazine? Isn’t print dead? And why do web companies brag about getting ranked by magazines?

o c h o [ m ay o 2 0 1 3 ]

K: Yes, far from it and ha — never thought of that. This whole line of questioning reminds me of an old Alanis Morissette song. D: How well do you know San Diego? K: Well enough that I would not make out with her. D: Would you rather be smart or funny? K: Definitely smart. If you’re funny without the smarts, people will just laugh at you, and I get enough of that already. D: You rolled an ATV-looking

thing in Mexico during your first week on the job. Should you be allowed to drive the company FIAT? K: That question would be more appropriate for your insurance agent. D: Anything else? K: Just that I couldn’t be more excited to unleash this issue (16 pages longer than ever before!) on the city. A lot of talented people put in long hours to pick up my slack and produce, what I think, is the best issue of any magazine that’s ever been published. Before you jump to disagree, Dear Reader, because you still own an issue of Tiger Beat with Tiffany Amber Thiessen on the cover, please read every word in this magazine. Then let me borrow that issue of Tiger Beat because… awesome. This being PacificSD’s first Latino-themed issue, we focus on our neighbors to the immediate south, not because we think Mexico is superior to the other Romance-tongued, Latin American nations, but because of its proximity and daily effects on the lives of San Diegans.

Over the last several years, violent stories about Mexico once featured prominently by American media outlets have appeared less frequently, and, to a large extent, have been replaced by those of a cultural revolution in border cities. As economies were forced to stop relying on the Americantourist dollar, a very interesting thing happened — an explosion in nearly every facet of local culture. Now, San Diego foodies, fashionistas and craft-beer fanatics need only hop across the border to Tijuana to find an exciting new scene to explore, and there’s never been a better time to make the trip. After going down to take a look for myself after a 15-year absence, the picture I was left with was far different from the one I previously held. By the end of this issue, I hope you’ll be left with the same. — Kyle Hall Editor-in-Chief

[publisher’s note: don’t let new guy have last word; add Publisher’s Page(s)]

n u e v e [ m ay o 2 0 1 3 ]

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PUBLISHERS David Perloff Simone Perloff DIRECTOR OF ADVERTISING Dana Schroedl (dana@pacificsandiego.com) PROMOTIONS + CLIENT SERVICES DIRECTOR Alyson C. Baker (alyson@pacificsandiego.com) BUSINESS DEVELOPMENT DIRECTOR Vicki Marangos (vicki@pacificsandiego.com) PROMOTIONS MANAGER Katie Dunn (katie@pacificsandiego.com) ACCOUNT EXECUTIVES Jim Lucich (jim@pacificsandiego.com) Brennan MacLean (brennan@pacificsandiego.com) Stephanie Powers (stephanie@pacificsandiego.com) BRAND AMBASSADORS Ellie Fleischer (ellie@pacificsandiego.com) Missy Gibson (missy@pacificsandiego.com) PROMOTIONS ASSISTANT Kelly Shryock (kelly@pacificsandiego.com) Reach America’s Finest readers via print, web, social media and events. Read, click, connect... BOOM! 619.296.6300, pacificsandiego.com facebook.com/pacificsd, Twitter @pacificsd d o c e [ MAY o 2 0 1 3 ]

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P A C I F I C S D

P R o m o t i o n

The view from PacificSD’s office...

…is nowhere near this good.

But the people behind the magazine are kind, smart and badass (aka really good) at what they do, which makes PacificSD a great place to work. Halfway into our seventh year (you’re holding monthly issue No. 77), PacificSD is growing again. And if you’re as awesome at work things as you are at picking magazines, we might have the perfect gig for you, like one of these: Account Executives: Say and do smart things to help advertising partners reach the PacificSD audience. Graphic Designers: Design cool, beautiful stuff, sometimes really fast. Web Developers: Whatever it is you do that we don’t quite understand, we need some help with that. Writers: It’s all about the words, yo! If you got the flow, we want to know.

As far as jobs go, this is one.

gigs@pacificsandiego.com c at o r c e [ MAY o 2 0 1 3 ]

P A C I F I C S D

P R o m o t i o n

Upper Glass Elevate your sensibilities

Become a whisky connoisseur (and/or meet one) at Seven Grand in North Park. PacificSD and North Park Festival of Arts present The Art of Whisky Tasting Event, where you can buy taste — excellent ones at that. Take a one-hour tasting class highlighting standout spirits from William Grant & Sons’ award-winning portfolio:

Gledfiddich Hudson Whiskey Monkey Shoulder Tullamore D.E.W.

Saturday, May 18

Tasting classes: 1:00, 2:30 and 4:00 p.m.

Seven Grand

3054 University Ave., North Park 619.269.8820, sevengrandbars.com

Get more info and enter to win tickets at

pacificsandiego.com/whisky

die c is é is [ MAY o 2 0 1 3 ]

CONTENTS m ay 0 2 0 1 3

FEAtures f

52 Any Given Funday

A day by the pool, a night on the town

62 Culture Shot

Two San Diegans document Mexico’s cultural rebirth ON THE COVER: Vino what we we’re doing. Illustration by R. Black. THIS PAGE: Behind the wheel on an extreme Baja wine tour. (See story, page 66.)

66 Vino Bandidos

Dos amigos go off-road in Mexican wine country

78 OF COURSE

America’s Finest menu, now with pictures

die c i o c h o [ MAY o 2 0 1 3 ]

pacificsandiego.com

CONTENTS m ay o 2 0 1 3

pacificsandiego.com

DEPARTMENTs f

CURRENTS

104 It’s Bean Awhile A brief history of San Diego’s favorite hand- held meal

FIRST THINGS 25 Pillars of Success Chicano Park’s art and heritage gain national recognition

DRINK 106 Gulp of Mexico The inside scoop on tequila’s best friend

CITY 28 Suite Dreams A LEGO castle you can sleep in 30

108 Get in the Spirits Drink like you’re in Latin America

Gloria Days Spotlighting a city councilman’s rise to the top

GROOVE SHOWTIME 111 Royal Treatment Rock ‘n’ Roll nobility comes to San Diego

34 Five.Thirteen May events listings PULSE

SHOWTIME 114 May concert dates

ARTS 39 Block Party Art, music and beer at the North Park Festival of the Arts

ON THE RECORD 118 Record Fable A tale of cultures clashing Bartender 120 Shot Luck A downtown bartender gets six bars to bring her drinks

42 See Spot Run A Barrio Logan art gallery gains momentum 46 Spot Light A talented tenant hits The Spot 48

Show Enough An ample selection of art gallery and museum openings

COOLTURE 50 Just For Laughs May’s stand-up line-up is filled with testosterone… and a few dummies

love blind date 122 The Mex Best Thing A quasi-international interlude

f TASTE dining out 93 Something To Taco ’Bout A rundown of the city’s best taquerias

WHAT’S COOKING 100 Haute Tamales An elegant Mexican/American mashup

think 130 Nacional Holidaze Five Mexican milestones to celebrate instead of Cinco de Mayo

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P A C I F I C S D

P R o m o t i o n

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CURRENTS

FIRST THINGS cITY CALENDAR

pillars of success Chicano Park’s art and heritage gain national recognition B y R o n D o n o h o / P h o t o s by J e f f “ t u rb o ” C o rri g an

Chicano Park’s 70-plus murals comprise the world’s largest collection of street art.

n 2012, the 7.4-acre tract under the Coronado Bridge underwent a mural restoration project and won a “Grand Orchid” during the San Diego Architectural Foundation’s annual Orchids & Onions award ceremony. Now, the Barrio Logan parkland has been included on the National Register of Historic Places. {continued on page 26}

v einti c in c o [ MAY o 2 0 1 3 ]

currents { FIRST THINGS } The park gets its historical duckets by being the location of a peaceful protest that saved it from bulldozers in 1970.

{continued from page 25}

The park, created in 1970 at the intersection of National Avenue and Dewey Street, was recognized for “critical association with the Chicano Civil Rights Movement.”

OUTTA SITE!

Chicano Park joins an impressive list of local landmarks included on the National Register of Historic Places. Here are 10 other San Diego spots that made the cut: Balboa Park Carbrillo National Monument El Cortez Apartment Hotel Gaslamp Quarter Historic District Hotel del Coronado George W. Marston House Mission Beach Roller Coaster Mission Brewery Naval Training Center U.S. Grant Hotel

v eintis é is [ MAYO 2 0 1 3 ]

This “critical association” stems from an incident, on April 22, 1970, when bulldozers arrived to raze the land for a parking lot, despite Government officials’ promises to local residents that the land would be used for a park. Chicano (a word for Mexicans living in the U.S.) activists initiated a peaceful, 12-day standoff with police that, in an uncharacteristic twist in modern protests, actually accomplished something. In 1973, a few years after the momentous victory, artists from all over the Southwest were consigned to create nearly 50 murals on pillars of the easternmost end of the Coronado Bridge. Today, the works number over 70, making Chicano Park the home of the largest street-art collection in the world. On the heels of the national nod comes a new, visitor-friendly “Barrio Logan” neighborhood sign slated to be installed on Cesar Chavez Parkway between Main and Newton. “The sign will be a unique cultural entrance and a source of pride for the community,” says San Diego city councilmember David Alvarez. The 80-foot, yellow and orange beacon will incorporate symbols used in some of the parks more recognizable murals. It may say “Barrio Logan,” but it will stand more as a sign of the neighborhood’s bourgeoning status in San Diego. Visit chicano-park.org for more history and a listing of park events. Park admission is always free.

currents { city }

Suite Dreams A LEGO castle you can sleep in

the mayor down there

he coolest thing to happen to kids since Neverland Ranch closed, LEGOLAND has debuted a three-level, 250-room hotel with awesomeness like models comprised of three million LEGO bricks, a castle playarea for kids and smoke-breathing dragons. Throne watchers should opt for a Kingdom suite, would-be explorers will enjoy the Adventure floor, and swashbuckling types arrrrre going to love the Pirate digs, though all booty-pillaging should be kept at whisper level — it’s a family establishment, after all. Prices start at $149 a night. —K.H.

The Via Corporativo building in Tijuana houses Filner’s binational affairs office/cubicle.

Design by guillot architects, photo by Carlos Varela

Bob Filner makes almost good on campaign promise

hen on the campaign trail, soon-to-be Mayor Bob Filner made a lofty promise to open a binational affairs office south of the border to facilitate a closer working relationship with our neighbors in TJ. In a stunning, not-very-politician-like move, he’s totally (read: kinda/sorta) kept said promise. Filner’s binational affairs office now consists of a solitary cubical within Tijuana’s Via Corporativo building. For exactly one arduous day a week, the newly minted San Diego Binational Affairs Director will be working on, among other yet-to-beannounceed projects, a joint bid with TJ for the 2024 Olympics. The lucky beneficiary of these new digs, and the sweet title, is Filner’s longtime associate Mario Lopez, who, it’s assumed, needs the rest of the week off to coach Bayside’s wrestling team and call everyone “preppy.” v einti o c h o

[ m ay o 2 0 1 3 ]

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anniversary

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Qualify weekly from April 15, 2013 - May 30, 2013. For every $250 spent at Viejas Outlets Stores, receive one entry for a chance to win one of 15 $1,000 shopping sprees. Weekly drawings every Friday in May. “Shop to Win” Official rules / regulations available at Viejas Outlets Shopper Services. Must be 18 or older to enter. Please visit us at ViejasOutletCenter.com for regular updates on sales and events. 619-659-2070 Please visit us at ViejasOutletCenter.com for regular updates on sales and events · 619-659-2070

currents { city } City Council President Todd Gloria grabs a bite in his district at Uptown Tavern in Hillcrest.

GLORIA DAYS C Spotlighting a City Councilman’s rise to the top

B y R o n D o n o h o / P h o t o by P a u l B o dy

ity Council President Todd Gloria (toddgloria@sandiego.gov) is proud of how he lip-synced Carly Rae Jepsen’s “Call Me Maybe” on a YouTube video promoting 2-1-1, a local call-in program that connects citizens to city services. The 34-yearold, third-generation San Diegan went to James {continued on page 32}

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currents { city } {continued from page 30}

Madison High School in Clairemont, graduated from the University of San Diego and now represents District 3, which includes downtown, Hillcrest and North Park. He’s part Native American, part Filipino, part Dutch, part Puerto Rican and wholly devoted to America’s Finest.

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PacificSD: What’s the best way to describe what the City Council president does? Todd Gloria: I run the meetings of the city’s legislative branch. We’re a co-equal branch to the executive, the mayor. People do seem to understand it when I compare it to the federal level: I’m like House Speaker Boehner… but I don’t cry as much.

F R I E N D L Y

DOWNTOWN (EAST VILLAGE) 906 Market St. San Diego, CA 92101

619.595.0115

HILLCREST 3761 6th Ave. San Diego, CA 92103

Is Mayor Bob Filner too combative for his own good? My style is very different. We share the same philosophies, though. I don’t make a value judgment. I think you should be judged on results. We should allow him some time and space to yield results.

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How many hours a week do you work? Definitely every day. Let’s see, it was 7:30 a.m. to 10 p.m. yesterday, and 8 a.m. to 9 p.m. today. A solid half-day every weekend. [That adds up to 75-80 hours per week.] If you had a weekend off to spend in San Diego, what would you do? I love hiking Mission Trails. I love having a burger and a beer at The Station, because it’s outdoors, and I love going to Babycakes [bakery/ bar/cafe in Hillcrest] on Sunday afternoon. They have a great patio. That’s where I feel not so council president-y, and more like just Todd. You are 34 and recently single, right? Are your friends trying to set you up on blind dates? People talk a good game, but don’t always follow through. What’s your fondest memory of going to school at the University of San Diego? treinta

d o s [ MAY o 2 0 1 3 ]

I found my voice as an activist on that campus. I was openly gay at a Catholic University. It was a wonderful academic experience; it wasn’t a great social experience. How is it different being an openly gay politician today versus a generation ago? So much progress has happened. When Christine Kehoe was elected to city council, she was like our Harvey Milk. She was our crusader. Back then, every news story referred to her as “lesbian Chris Kehoe.” When I became council president, there really wasn’t reference to me being gay. That’s a wonderful measurement for the 20 years since Chris was first elected. What kind of music do you listen to? Hip-hop and R&B. I love Rick Ross, Ludacris, Mary J. Blige. Favorite Reality TV show? The Amazing Race. If you and Mayor Filner were the last two players left on Survivor, who would win the tribal council? Who’s voting? The public is voting. I don’t know. I don’t see our relationship as a competition. I know the media has set it up that way, and that makes it far more interesting. I’m just looking to run the city, you know?

P A C I F I C S D

P R O M O T I O N

Find more of fab at FabulousHillcrest.com

Your guide to Fabulous Hillcrest FA

CITY DELI

LOU

SHILLCREST.

Celebrating 30 years of bringing New York Deli fare and comfort classics to San Diego. Melt-in-your-mouth corned beef and pastrami, lox, blintzes and cabbage rolls are amongst the favorites. Open late every night; ’til 2 a.m. Fridays and Saturdays. Breakfast anytime. Ample validated parking. Full bar / happy hour.

CAFÉ BARBERA

Café Barbera’s unique concept offers a chance to relax in a warm, inviting and elegant Italian classic dining environment. Along with the unmistakable taste and aroma of their coffee, a number of fresh, tasty and healthy food items are also served.

535 University Ave. (on the corner of 6th Ave.) in the heart of Hillcrest 619.295.2747 | citydeli.com

3614 Fifth Ave. | 619.683.2233 cafebarberasd.com

ORIGANO

SALT & CLEAVER

Osteria Origano in Hillcrest will dazzle your senses and delight your taste buds with its warm and inviting atmosphere, paired with fresh, quality, California-Italian inspired dishes. Join us for bottomless mimosas every day and Happy Hour Monday to Friday from 3 to 6 p.m.

Salt & Cleaver brings globally inspired sausages and International ﬂavors together with innovatively prepared sides, and a full bar with over 30 beers on tap. Farm-fresh fare is provided by local purveyors and cleverly combined to produce plump, top-quality house-made Artisan sausages.

3650 Fifth Ave., #103 619.295.9590 origanorestaurant.com Open for Breakfast, Lunch & Dinner

THE HILLCREST FARMERS MARKET IS GROWING San Diego’s favorite farmers market has over 120 vendors each week, with the freshest seasonal produce, a delicious food court, dozens of artists and crafters, unique retail displays and more! Now you can park off Campus Ave. and take the trolley to the heart of the market.

3805 Fifth Ave. | 619.756.6677 | saltandcleaver.com

SALLY AND HENRY’S DOGHOUSE BAR AND GRILL Sally and Henry’s Doghouse Bar and Grill in Hillcrest on Fifth Avenue invites you to come, sit and play awhile with your furry friend. Enjoy great eats, 10 beers on tap, and hang out with other dog lovers on the backyard patio. Specials every day.

University Ave. & Normal St. Every Sunday 9am - 2pm hillcrestfarmersmarket.com

3515 Fifth Ave. 619.501.8638 sallyandhenrysdoghouse.com

HILLCREST NEWSSTAND

DESIGNER STYLE SUNGLASSES

The best selection of rare international and domestic magazines, journals, and foreign language publications. Categories include: film, fashion, art and design, sports and fitness, travel, sports, leisure, and more. You’ll also find souvenirs, sundries, snacks, beverages and lottery tickets.

We carry over 250 different styles of sunglasses for both men and women. Get the latest styles and fashions at a fraction of the cost of name-brand sunglasses. Stop by and let our friendly staff help you pick out the perfect pairs for all occasions.

529 University Ave. 619.260.0492 Additional location at 4525 La Jolla Village Dr., D-31 858.535.8002

3870 Fifth Ave. 619.255.1547 Additional location at 4919 Newport Ave., Ocean Beach 619.677.2222

CALENDAR mayo 2013 5/3-5: The Chocolate Festival Location: Maritime Museum of San Diego, Downtown Admission: $5-$15 Info: sdmaritime.org/chocolatefestival Learn which alcoholic beverages go best with the many chocolate samples being served, and then completely forget after your fifth pairing.

5/5: Re:Run San Diego Location: Balboa Stadium, Downtown Admission: $35-$70 Info: rerunsandiego.com Complete the 5K/10K race before watching some of the nation’s top track and field athletes compete in four events for a $60,000 purse.

5/5: Carlsbad Village Faire Location: Carlsbad Village, Carlsbad Admission: Free Info: carlsbad.org Dubbed the largest one-day street fair in the U.S., this event draws more than 100,000 visitors, despite the organizers’ pretentious spelling habits.

5/4-5: PBR Rodeo

5/8-12: San Diego Surf Film Festival Location: Bird’s Surf Shed, Bay Park Admission: $5-$100 Info: sandiegosurffilmfestival.com Sandy beach dwellers pay homage to their passion with 35plus international surf films, a surf art gallery, live music, beach cleanups and board-shaping demos.

5/11: R.O.C. Race

5/10-12: Gator By The Bay Location: Spanish Landing Park, Midway Admission: $15-$25 Info: gatorbythebay.com The West Coast’s biggest Zydeco and Cajun festival brings a taste of Louisiana to San Diego with 10,000 lbs. of crawfish and hopefully not quite that much gator. 5/11: R.O.C Race Location: Del Mar Fairgrounds, Del Mar Admission: $65-$70 Info: rocrace.com The 5K Ridiculous Obstacle Challenge consists of American Gladiator-esque wrecking balls, Tarzan swings, tight ropes and a whole lot more. Fun, fun, fun!

{continued on page 36} treinta

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5/5: Re:RUN San Diego

John Audley

5/4-5: Ramona’s Bluegrass and Old West Festival Location: Ramona Community Park, Ramona Admission: $10 per day Info: ramonabluegrassfest.com Good ol’ boys and girls gettin’ down on the farm (or park).

5/4-5: Fiesta Old Town Cinco de Mayo Location: Old Town Admission: Free Info: fiestaoldtown.com Grab your mariachi garb and head to the booze garden for tequila samples and la música.

Cheryl Treworgy of Pretty Sporty

5/4-5: PBR Rodeo Location: Pala Casino, Pala Admission: $28-$83 Info: palacasino.com Bucking bulls, broken bones and plenty of beer. Yee-haw? (We’re rooting for the bulls.)

5/4: Barrio Logan Grand Prix

Reed Settle, Roughstock Photography

5/4: Barrio Logan Grand Prix Location: Beardsley St., Barrio Logan Admission: $20-$35 Info: sdbc.org Pros and amateurs race around a Figure 8 track in one of SoCal’s largest cycling events.

5/5: Safari Park Half Marathon Location: San Diego Zoo Safari Park, Escondido Admission: $110 Info: safariparkhalf.com Because nothing motivates like the hungry stares of wild animals.

Dan Goese

Padres Home Games: 5/3-5: vs. Arizona Diamondbacks 5/6-8: vs. Miami Marlins 5/16-19: vs. Washington Nationals 5/20-22: vs. St. Louis Cardinals 5/29-31: vs. Seattle Mariners

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treinta

c in c o [ m a y o 2 0 1 3 ]

CALENDAR may 2013 {continued from page 34}

5/21: Coast of Pacific Beach Restaurant Walk Location: Several restaurants in Pacific Beach Admission: $18 Info: pacificbeach.org Cruise the streets and taste some of PB’s best eats during this selfguided restaurant tour.

5/16-19: Celebrity Championship Location: La Costa Resort and Spa, Carlsbad Admission: $15 for all three days Info: celebritychampionship.com Professional athletes and celebrities swing at balls for bragging rights and a $100,000 purse.

5/25: Gaslamp Music & Art Festival Location: 5th Ave., Gaslamp Admission: Free until 9 p.m. Info: gaslamp.org If you’re skipping the sand Memorial Day weekend, check out the live bands, fashion shows and art displays hosted inside restaurants and other venues all over Gaslamp.

5/17-19: The Beach Soccer USA Cup Location: North Pacific Dr., Oceanside Admission: Free Info: beachsoccerusa.org The San Diego Sockers (2011 champs) and seven other professional teams go head-tohead for the title. 5/18: North Park Festival of the Arts Location: University Ave. and 30th St., North Park Admission: General admission, free; beer block, $25 Info: northparkfestivalofarts.com There’s a Craft Beer Block! See page 39 for more details.

5/17-19: The Beach Soccer USA Cup

5/29-6/2: 2013 LGBT Film Festival Location: Birch North Park Theatre, North Park Admission: $10-$150 Info: filmoutsandiego.com Catch nightly screenings of award-winning LGBT films and shorts, many of which have already been recognized at the Sundance and Berlin Film Festivals. H e at h e r T o r r e s

5/18: Deep Pit BBQ Location: San Dieguito Heritage Museum, Encinitas Admission: $20 Info: sdheritage.org Live entertainment, a bake sale and, of course, barbequed beef.

5/26: Vista Strawberry Festival Location: Main St., Vista Admission: Free Info: vistastrawberryfest.com Join 55,000 spectators for a berry entertaining Sunday of pieeating contests, carnival rides and the Miss Strawberry pageant.

5/16: MCASD’S 25 & Under Art Contest

B rya n B a n g e rt e r

5/16: MCASD’s 25 and Under Art Contest Location: MCASD, Downtown Admission: $10 Info: mcasd.org Vote for your favorite piece of art inspired by the “Greedy Organ,” which isn’t nearly as dirty as it sounds. (It’s the eye.)

5/26: Vista Strawberry Festival

5/19: Navy’s Bay Bridge Run Location: Park Blvd. and Harbor Dr., Downtown Admission: $47 Info: navylifesw.com Run/walk four miles across the Coronado Bridge to support the Navy’s Morale Welfare and Recreation programs.

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ARTS coolture

North Park Festival of Artsâ&#x20AC;&#x2122; featured artist Sarah Stieber.

BLOCK PartY Art, music and beer at the North Park Festival of the Arts B y C H A D D E A L / P hotos by P A U L B O D Y

{continued on page 40}

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P U L S E { ARTS } {continued from page 39}

he North Park Festival of Arts has grown into a staple affair for Uptown’s creative community since its inception seventeen years ago. This year’s installment features 40 artists, five live-performance stages and a Craft Beer Block featuring more than 25 San Diego breweries.

CLOCKWISE (from top left): “The Window” by Sarah Stieber; Stieber in her studio; beer-tasting cups are ready to be half-full; live performances set the stage for a day of art and music.

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A 7 D CREATI V E GROUP

5/18: North Park Festival of Arts University Ave. & 30th St., North Park northparkfestivalofarts.com

A 7 D CREATI V E GROUP

Centered on the crossroads of University Avenue and the renowned craft beer corridor of 30th Street, the festival will be held on a Saturday (May 18) to encourage guests to explore the neighborhood’s numerous bars and eateries after the beer garden closes at 9 p.m. (Beer garden tickets are $25 in advance, or $30 at the door, and include 12 four-ounce pours in a commemorative glass.) The spirit-savvy will want to check out the fest’s new cocktail class, where local bartenders will be teaching the tricks of their trade. As an added bonus, participants can sip their creations while practicing, and then take home a set of the tools needed to craft the concoctions.

The Kids Art Block offers mural painting, interactive jam sessions and old-timey carnival booths the little ones will ignore while playing Angry Birds. Featured artist and North Park resident Sarah Stieber says she’s impressed by the community’s “consistent growth into a thriving arts district.” Stieber will debut a series exploring the theme of Possibilities, along with limited edition prints including the festival’s featured image, “Supportive,” and “Onward and Upward,” a painting recently installed at the Courtyard by Marriott in the Gaslamp. Says festival director and the neighborhood’s business improvement district executive director Angela Landsberg, “It’s a chance for North Park to shine.”

P U L S E { ARTS }

see spot run A Barrio Logan art gallery gains momentum

B y P atri c ia B . D wyer / P h o t o s by K ristina Y amam o t o

hen Milo Lorenzana opened The Spot in 2011, he couldn’t get a cab to pick him up from the Barrio Logan warehouseturned-art-studio. “Now when we have a show, there are taxis lined up down the street,” Lorenzana says. What started as three friends renting an art studio in Barrio Logan quickly grew to eight friends running an art gallery and cultural hub not only for the barrio, but also for San Diego’s art scene at large. Since its opening, The Spot has hosted about 50 shows featuring work by artists from San Diego, Los Angeles, Tijuana, San Francisco and New York. Despite the rapid growth, Lorenzana says he and his crew have stayed rooted. {continued on page 44}

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barryfiskelaw.com

Specializing in Personal Injury, Business Litigation and Bad Faith Insurance cases.

P U L S E { ARTS } {continued from page 42}

“It’s still about friends,” says Bucky Montero, Lorenzana’s righthand woman at The Spot. “It’s just that, now, it’s on another level.” With a gallery run by an eight-person artist collective on one side, studios rented to seven San Diego creatives on the other, and a supersecret artist loft on top, the space is a 24/7 ministry of creativity. “The Spot is so big, we can’t avoid getting more people involved. It’s just a big machine,” says Montero. “Now, the city is going to be pumping in money for a gateway sign, and there’s a new Northgate Market. A lot of change is happening.” With this recent wave of gentrification rolling through the neighborhood, the crew is poised to ride the rising swell to the top.

5/18-5/28: Power Animals

The Spot, Barrio Logan 619.847.8910 thespotbarriologan.com In Fight Club, a Power Animal is a friendly penguin who tells Edward Norton to “slide.” At The Spot, it’s the basis of every piece in an upcoming show that will feature more than 50 local artists.

ABOVE: “Panda Painting” by Robert Piper BELOW: The Spot’s Milo Lorenzana (left) and Bucky Montero.

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P&N+/!&%#&%'))&/#JK$'&A VAVi PLAYER 1. Over 50% of the shirts you own are VAVi tees, including every color of the rainbow 2. Your default picture is your team photo 3. You’ve been given a nickname on the field 4. Bobbleheads aren’t for collecting, they’re for winning 5. You spend more time emailing your teammates than emailing your co-workers 6. You wear more costumes now than you did in college 7. Your Sponsor Bar bartenders know you by name + beverage of choice

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P U L S E { ARTS }

ABOVE: Artist Francisca Elena Orellana Polanska prints educational pillow dolls at The Spot in Barrio Logan. MAIN: One of Polanka’s dolls depicting a Mapuche, an indigenous Chilean.

spot LIGHT

A talented tenant HITS The Spot

B y P atri c ia B . D wyer

rancisca Elena Orellana Polanka’s (you can call her “Fran”) art studio at The Spot in Bario Logan is hoarder-style crammed with equipment for photography, screen-printing, painting and, apparently, blood collecting. The Chilean artist dabbles in many projects, the most conventional of which is her Oveja Negra (Spanish for “black sheep”) line of educational creations for children. She draws and screen-prints historical Latin American figures onto pillows and bags, and then prints educational tags (EduTags) with child-friendly information about each figure. Her gang of pillow pals includes inspirations like legendary artist Frieda Kahlo; Mercedes Sosa, an Argentine singer known as La Negra; and Nobel Prize-winning Chilean Poet, Pablo Neruda. “I want kids to play with them and to own their histories,” Polanka says. “[I want to] invite people to be part of Latin America for a little while, to learn from all these amazing characters and to learn about these resilient and beautiful countries. I want people to fall in love with our culture.” When not reclaiming Latin American history through dolls, Polanka sometimes tries to reclaim womanhood by taking pictures of women’s vulvas and painting with her own menstrual blood. “I guess I’m an ‘I’ll do whatever I want’ kind of artist,” she says. “I don’t know, they both make sense to me, ’cause they are both explorations of identity in different mediums and with a different target audience.” From child’s play to projects painted in conjunction with menstrual cycles, see the full range of Polanka’s work at buhoart.com.

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P U L S E { ARTS }

SHOW ENOUGH An ample selection of gallery and museum openings B y P atri c ia B . D wyer “House, Trees, Family” by Ernest Silva “Living for the City” by Monstrinho

5/25-9/15: “Volcanoes and Full Moons” by Ernest Silva

Oceanside Museum of Art, Oceanside oma-online.org Ernest Silva’s paintings provide a colorful, dreamlike glimpse into the artist’s childhood. This exhibit will include hanging paintings and installed sculptures intended to make visitors feel like they’ve entered Silva’s subconscious.

5/25-9/15: “Looking for Things” by Jay Johnson Oceanside Museum of Art, Oceanside oma-online.org

Jay Johnson is a local artist who, in this exhibition, uses reclaimed materials to create sculptures portraying satirical and dry-humor narratives.

5/11-6/2: “Monstrinho & the Kelp Kids” by Monstrinho Thumbprint Gallery, La Jolla thumbprintgallerysd.com

In his first solo show at La Jolla’s Thumbprint Gallery, New York-based multimedia artist Monstrinho will show 24 gouache (paint akin to opaque watercolor) works depicting his lovable sea creature characters, the Kelp Kids.

“Some Become Apparent, All Dissolve” by Jay Johnson

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5/3-6/9: “Cognitive Dissonance” new works by Kelly McKernan Subtext Gallery, Little Italy subtextgallery.com

Kelly McKernan is a Nashville-based artist and children’s book illustrator who, in her first solo show at Little Italy’s Subtext Gallery, will be displaying Art Nouveau-style images of half-woman beings struggling with, or overcoming, opposing forces (like a pair mermaids who share a tail and are thereby stuck in an eternal tug-of-war). Historical note: Art Nouveau is an art/architecture movement that began in the 1800s and is characterized by flowing-line work inspired by the underwater organisms being discovered at that time.

ABOVE: “12/1/12” BELOW: “10/3/12” © Peter Alexander Photo courtesy Quint Contemporary Art

“Sentry” by Kelly McKernan

4/20-6/1: “Perception of Desire,” by Peter Alexander

Quint Contemporary Art, La Jolla quintgallery.com

5/25-9/22: Pictures of the Year International

Art’s “light and space movement” involves the visual perception of art objects — how natural light reflects off of (or is absorbed by) an object, and how that light interacts with the viewer’s eye. Representative the genre, Peter Alexander’s wall-mounted resin works create an organic submarine haze that contrast the sculptures’ manmade nature.

Museum of Photographic Arts, Balboa Park mopa.org Each year, the Museum of Photographic Arts displays the best images from the Pictures of the Year International photojournalism contest. These hundreds of photographs capture everything from an insider’s look at the ivory trade to moments in professional sports.

“Grounded: Winged Survivors of Florida’s Gulf Coast Wars” © Bob Croslin (freelance) Category: Science & Natural History Picture Story

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P U L S E { COOLTURE }

LAUGHING STOCK May’s stand-up line-up is filled with testosterone… and a few dummies B y Catlin D o rset

“I feel like when a cinematic, international treasure like John Travolta wants to jerk you off, or you to jerk him off, you jerk him off! You don’t run to a news outlet!” — Rob Delaney

“People are saying that I’m an alcoholic, and that’s not true, because I only drink when I work, and I’m a workaholic.”

Pier Nicola D’Amico

5/2-4: Rob Delaney @ The American Comedy Co., americancomedyco.com This Boston native was the first comedian to win Comedy Central’s “Funniest Person on Twitter” award and currently has more than 800,000 followers.

— Ron White

5/3: Ron White @ Pechanga Resort & Casino, pechanga.com Having spent the last five years on the Blue Collar Comedy Tour, this cigar-puffing, scotchswirling pro is taking his A Little Unprofessional tour across the U.S.

— Aziz Ansari

5/6: Aziz Ansari @ San Diego Civic Theatre, sandiegotheatres.org Currently starring as Tom Haverford on NBC’s Parks and Recreation, this funnyman has also appeared in several comedy films including I Love You, Man and Funny People.

“Some people say that, ‘Alcohol’s a drug.’ Not me; I call it a vitamin. ’Cause whatever your deficiency is, alcohol will treat it.” — Tony Rock

5/16-18: Tony Rock @ The American Comedy Co., americancomedyco.com Chris Rock’s little brother had his own sketch comedy show in 2009, The Tony Rock Project, which co-starred Whitney Cummings.

“Mexican women are the best girlfriends to have, man, ’cause if you get in a fight or something, they’ll jump in… You ever seen two Mexican women fight? That’s better than Jerry Springer.” — Pablo Francisco

5/30-6/1: Pablo Francisco @ The American Comedy Co., americancomedyco.com Known for his slew of celebrity impressions, this former MADtv star is on Comedy Central’s Most Requested list for his 2006 special, “OUCH!”

“She rolled outta bed, jumped on her menstrual cycle and ran my ass over.” — Jeff Dunham

5/31-6/1: Jeff Dunham @ Pala Casino, palacasino.com This ventriloquist and his gang of mouthy characters’ Minding the Monsters special was the most-watched broadcast of 2012 for Comedy Central. Wait, seriously?

“I propose we plant these seeds, and I know what you’re thinking, ‘Illegal, illegal!’ But the value of Purple Sticky Punch goes way beyond tokin’ it.” — Pauly Shore in Bio-Dome

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Andrew Smallz

C o l i n Pat r i c k S m i t h

“You can’t call anybody anymore. If you call someone, they’re like, ‘What?! Are you on fire? Then quit wasting my time and text me that shit.’”

5/10-11: Pauly Shore @ The Comedy Store La Jolla, lajolla.thecomedystore.com The Wea-sel returns to his second home for a ma-jor show at The Comedy Store in La Jolla, and not just because his mother founded it.

any given

Photography by Jeff “Turbo” Corrigan f

Fashion director, stylist: Amanda Thorne-Pritchard Hair, makeup: Chelsea Gonzalez f

Model: Lucia Ordoñez Fashion assistant: Jessica Hoerth

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A day by the pool, a night on the town Vuarnet sunglasses, $320, Sunglass & Optical Boutique, sunglassoptical.com. (See rest of fashion credits on page 54.)

Certain Sunday-savvy San Diegans love to take a dip. Others are too cool for pool. But the sharpest-dressed from both sides of the water agree: knowing what to wear, and where, can be the difference between making a splash and being all-wet. Sharing her sense of what’s right, what’s bright and how to turn it on for night, Finest City stylist Amanda Thorne offers pointers to consider before diving into pool parties this sizzling season. Regardless of attire, poolside cocktails keep things fluid — just don’t drink the water.

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BY DAY...

She loves a party with music and wants her clothes to show she’s ready to rock ‘n’ roll. Never a wallflower, she’s bold, sometimes a little bossy, and wishes there were something brighter than neon. The belly chain and white stilettos are just in case you missed her. Bathing suit by Vitamin A (price available upon request), vitaminswim.com. Shoes by Hustler ($69.99), Hustler Hollywood, hustlerhollywood.com. Belly chain, earrings ($210) and bracelet ($59), all available at Melero Boutique & Gallery, meleroboutique.com. Hat by D&Y, Target, target.com.

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BY NIGHT...

When the sun goes down, it’s time to catch the spotlight, so she wears a metallic, sequined, bold-pattern dress over her bikini. Rockin’ the rock star earrings saves time and helps keeps the neon clutch uncluttered. The statement chain necklace, luscious red lips and big hair keep the attention coming. Bathing suit by Vitamin A (price available upon request), vitaminswim.com. Dress by Parker ($396), Blended Industries, blendedindustries.com. Shoes by Hustler ($69.99), Hustler Hollywood, hustlerhollywood. com. Earrings ($210) and necklace ($99), both available at Melero Boutique & Gallery, meleroboutique.com. Clutch by Hobo International ($95), Bloomingdale’s, bloomingdales.com.

BY THE WAY...

Rock Star Girl can name 50 of DJ Mag’s HOT 100 DJs and will definitely be dancing by the stage when the headliner starts spinning. She chases tequila shots with vodka/Red Bulls by the pool. LOCATION: Hard Rock Hotel San Diego, Gaslamp c i n c u e n t a

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R E T S P I H BY DAY...

She’s a trendsetter who isn’t afraid to take risks, even by the pool. She’s feminine without being too girly. Mixing patterns and colors is key. Denim swimsuit bottoms and a pink-bow top add the right amount of edge without looking like she’s trying too hard. Her tiger necklace and bracelets show her quirky side.

Bandeau ($79) and bottoms ($69) by Lolli Swim, ilovelolli.com. Sunglasses by Revolver ($320), Sunglass & Optical Boutique, sunglassoptical.com. Fedora available at Target, target.com. Scarf by Terracotta, Blended Industries, blendedindustries.com. Necklace ($75) and bracelets ($120$145) available at Melero Boutique & Gallery, meleroboutique.com. Vintage rings.

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R E T S P I H BY NIGHT...

Wearing her glasses at night shows she’s not afraid to be taken more seriously. Adding a tribal print skirt, her boyfriend’s jean shirt and funky heels (that are sooo comfortable) reveal not only her love of fashion, but also that she’s not a slave to it.

Bandeau by Lolli Swim ($79), ilovelolli.com. Shirt by Mossimo ($22.99), Target, target.com. Skirt by Parker, necklace ($75) and bracelets ($120-$145), all available at Melero Boutique & Gallery, meleroboutique.com. Shoes by J Shoes ($168), jshoes.com. Glasses by Kio Yamato ($340), Sunglass & Optical Boutique, sunglassoptical.com.

BY THE WAY...

Hipster Girl cares about fashion, but probably doesn’t want you to know it. She drinks Mint Juleps and the occasional craft beer by the pool.

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LOCATION: Lafayette Hotel, University Heights

EVENING WHERE?

How to keep it cool, long after the pool

DO:

f Have fun with accessories. Don’t be afraid to liven up your look and show your personality with a hot heel, handbag or statement necklace. f Wear a hat if you have crazy pool or beach hair. f Break some rules. Add a bold lip and eye for night. Dim lights let you be braver than you would dare during the day. f Show off your sassy swimsuit by wearing a vest instead of a shirt that covers you completely. f Wear a print if your suit is a solid color (and vice versa) to add more interest to your look.

DOn’t:

f Wear flip-flops or beach sandals out at night. Bars and nightclubs might not let you in. f Wear a traditional beach cover-up. The idea is to look put-together. f Be afraid to wear a form-fitted skirt instead of the traditional Maxi. f Wear something see-through. Seeing your entire suit is not cute. Make sure your dress or skirt is at least partially lined. f Over-complicate your look. Make the transition easy with a few key pieces: great shoes, an amazing necklace or earrings and a hot handbag. Style guru Amanda Thorne owns Thorne Artistry, a mobile styling company based in San Diego, and has been a student and lover of fashion her entire life. Her work has been showcased on fashion editorial pages of numerous local and national publications, but here at PacificSD, we like to think she’s all ours. Pants by Paul and Joe ($385), Melero Boutique & Gallery, meleroboutique.com. Shoes by J Shoes ($168), jshoes.com.

model behaviour

Q&A with pool party poser Lucia Ordoñez

Age: 23 % Mexican: 50 % Gringo: 25 % Other (please specify): German, 25% PacificSD: How’s your Spanish? Lucia Ordoñez: Good, I actually didn’t learn English ’til I was about 4 or 5.

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What’s your favorite saying in Spanish? I don’t think I’m allowed to say it here. What’s the best thing about living in San Diego? Being close to the water. I love to surf, scuba and kayak.

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What sucks about this town? The water gets crowded. Where’s your favorite pool party? Me and my fiancé breaking into my neighbor’s hot tub.

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BY DAY...

She wants to look put-together and gorgeous and isn’t afraid to show she’s trying. She’ll rock big hair and full makeup by the pool, because she has a hot date later and wants to look fierce all day. Her choice of a black one-piece suit tells the world that she’s all class; the cut-outs say she’s got a youthful edge. Bathing suit by Robin Piccone ($130), Nordstrom, nordstrom.com. Necklace ($395) and bracelets ($50-$175) by Blended Industries, blendedindustries.com. Sandals by Azzura Capri, azzurracapri.com.

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BY night...

She likes expensive things and will wear her amazing gold tassel necklace by the pool and out to dinner. After dark, she swaps her Swarovski sandals for black booties with a big heel. Her form-fitted bandage skirt and chiffon-andsuede vest complete the late-night look. Bathing suit by Robin Piccone ($130), Nordstrom, nordstrom. com. Vest by Maggie Ward ($340), bracelet by Elena Meyer ($470), and black ring, all available at Melero Boutique & Gallery, meleroboutique.com. Skirt by BCBG Maxaria ($138) and necklace ($395), both available at Blended Industries, blendedindustries. com. Boots by Hustler (69.99), Hustler Hollywood, hustlerhollywood.com

BY THE WAY...

Socialite Girl doesn’t care who’s gossiping — she’s seen it all on Real Housewives of somewhere. She fights free radicals by ordering expensive bottled water between dirty martinis by the pool. LOCATION: Hotel La Jolla, La Jolla Shores s e s e n t a

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u l r Cu tHO e S t Two San Diegans document Mexicoâ&#x20AC;&#x2122;s cultural rebirth

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(unless noted)

By Kyle Hall f Portraits by Sara Norris ertain preconceptions about Tijuana are unavoidable when growing up near the border. For a child, the bustling city is a gritty repository of tasteless gum and fireworks. At age 18, the same child sees TJ as place to buy beers and act like an idiot with impunity. Over the past two decades, however, violence from the drug war and associated turf battles have further tarnished American views of what lies south of the border. Curious as to what degree this negative image is caused by 24-hour news outlets with a penchant for sensationalizing violence, a fledgling media company called Snail Trail Media set out to experience today’s Mexico firsthand. Founders Hugo Fierro (an artist also known as Moistrix) and Chad Deal (a musician and journalist) developed the project to share their documented experiences from a series of cross-border trips, arriving at the name after a particularly memorable sojourn. For those familiar with the term “snail trail,” the tale of the crew’s moniker won’t come as a surprise. Those who don’t know the term should definitely not look it up on Urban Dictionary,

and should probably just skip the next two paragraphs. The legend goes like this: on an alcohol-blurred night in Ensenada, the adventurers in question found themselves “accidentally” in a bar, which turned out to be a strip club. Apparently, strip clubs in Mexico are different from those in the states — one main difference being that a certain level of contact is encouraged, rather than met with expulsion. While Fierro, probably not-at-all because he was (and still is) recovering from four years in the Coast Guard stationed in womanless Alaska, was enjoying the show, Deal became visibly uncomfortable. With a degree of lingering trauma in his voice, Deal recalls, “This one girl is up there, and she saw how awkward I was being. So she gives me this look and she reaches in and kinda dipsticks herself.”

An artists’ bromance: the fabulous duo that make up Snail Trail Media, Chad Deal (left) and Hugo Fierro. sesenta

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hat happened next isn’t for polite conversation. Suffice it to say, the woman reached out her hand and, uh, kinda dealt Deal’s face a smear campaign as he sat frozen in terror. Despite the rather raunchy and disturbing tale, the resulting company name is surprisingly apt. “That’s sort of an analogy for what we want to do,” says Deal. “Go to a place, dipstick it and come back here and snail-trail the shit out of people.” Their first foray into “dipsticking” resulted in Blueballs in Mexicali (surprisingly not a sexual reference, honestly; watch it!), a 15-minute documentary chronicling everything from the history of the region to masked graffiti artists. The most important picture the duo gleaned from their freshman effort is one of a culturally reinvigorated Mexico. It turns out, gringos’ fear of travelling to other-side-of-theborder cities was the best thing that could have happened to the culture there. “[They’re] no longer geared toward a convoluted perception of what Americans want,” says Deal, adding that local interest in everything from artistic mediums to the culinary scene to craft beer-brewing has exploded in recent years. Normal Heights’ Visual Art Supply (one of the crew’s early sponsors) was so thrilled with the guys’ discoveries, they suggested bringing the artists and musicians featured in the documentary north for a show in their gallery. After weeks of smooth talking by the Snail Trail-ers, and last-minute border delays nearly negating their efforts, the standing-room-only show was a huge hit. “The people here in San Diego responded to it amazingly well,” says Fierro. So well in fact, that this in-person cultural exchange became a main objective of the pair. “We’ve become more promoters in a sense, even though we’re certainly not making any money on these shows,” Deal says. “We’re just trying to open channels of communication and hook people up with the right people in both towns.” And hooking them up they are — and not just in one direction. They’ve now booked a friend from Minneapolis to play in Tijuana this summer.

In regards to whether they’re concerned about sending their friends across the border, Fierro shrugs, saying, “It’s just like anyplace else. There are places here in America you know you’re not supposed to be. It’s about understanding who you are, having courtesy and being smart. It’s just common sense stuff.” If a recent spat of San Diego nightlife violence is any indication, this is important advice to follow everywhere. After a shooting in North Park and a stabbing in the Gaslamp, Deal noticed Tijuana party promoters where quick with satirical Facebook posts akin to, “Listo! Don’t go party in San Diego, it’s very dangerous!” The point: senseless violence can take place anywhere. “I’ve always wanted to find what lied beneath the surface story, and there’s no better place to do that than the border cities of Mexico,” says Deal, but he wouldn’t want you to take his word for it. Go leave your own trail.

The inspiration for the name Snail Trail, fortunately, has nothing to do with what Deal (photographing) and Fierro (drawing) are up to in Mexico… most of the time, anyway.

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In May, Deal and Fierro will release their next episode, “Tijuana: Caution, Wet Stripes,” featuring TJ musicians Los Mucuanos, Coastral, Late Nite Howl and more. Stay tuned to facebook.com/ snailtrailmedia for more info on the upcoming drop.

FROM TOP: First three images are of the Tijuana dronegaze quartet PL DVNA performing at Slug & Tug, Snail Trail’s first cross-border show at Visual Art Supply in Normal Heights; Fierro shows a piece of his own work; in the bottom two photos, cosmic cabaret quintet Madame Ur y Sus Hombres performs at Slug & Tug.

“The legend goes like this: on an alcohol-blurred night in Ensenada...”

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N VI O banditos

Dos amigos go off-road through Mexican wine country

By Kyle Hall f Photos by nick tooman

hether for a night on Calle Sexta in TJ, tequila shots at Papas & Beer in Rosarito or wet T-shirt contests in Cabo, Baja has been seen as a drinking destination for decades. Over the past few years, however, a region for more cultured imbibing has been rising to prominence — Valle de Guadalupe, home to more than 50 well-respected boutique wineries. Located 70 miles south of the border, this bourgeoning mecca is the perfect destination, but seeing as how the journey is supposedly more important, planning the best way to get there is vital. Fortunately, a company called Too Much Fun Promotions recently put together a one-of-akind, 110-mile off-road journey into Valle de Guadalupe, which promises to be way cooler than taking a party bus. In the spirit of never recommending anything we wouldn’t try ourselves, a brave photographer friend, Nicholas Tooman, and I set off to experience the dangers of the dusty road firsthand. What follows is a Tecate-fueled account of our 60-hour tour through three Baja California cities that give three very different impressions of the new Mexico, none of which involve binge-drinking spring breakers.

I M P R E S I O N E S :

tijuana

The new border crossing has the feel of a dystopian prison block, but a short walk from the retail mayhem on the other side, Tijuana has the feel of L.A.’s bustling sprawl. The road out of town is riddled with charming eccentricities like gas stations cut into the sides of mountains, while houses cling to the resulting cliffs formed above. What would be outrageous north of the border are novel curiosities here. Once-common checkpoints manned by assault rifle-wielding, plain-clothed soldiers have been replaced by reduced-speed zones manned by construction workers in orange jumpsuits, working to expand the road. In fact, the only guns we see over the entire three-day trip are in the hands of guards straddling the border. When we return to TJ Friday, we stop in to check out one of Baja’s newest brewpups, Baja Craft Beer (BCB). After hydrating with two pints of their red ale, I could easily be convinced I’m back in the states, and not just because the brew is strong. The bar — from the unfinished/industrial interior to the well-dressed clientele — would fit right into any major American metropolis. It’s cemented: this is not the Tijuana of my youth. sesenta

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ven though we take the scenic route, we arrive at the Rosarito Beach Hotel within an hour of crossing the border. We spend the next few hours exploring the relatively vacant tourist destination during its mid-week lull (see impressiones), before meeting up with our guide, Armando Carrasco. A former race promoter, and owner of the aptly named Too Much Fun Promotions, Carrasco, through decades of cultivated relationships, has gained access to a 55-mile route to wine country unlike any other. Meandering over privately held land, the dirt roads are accessible only by fourwheel-drive vehicle, and only with permission. We meet Carrasco in the lobby of the hotel before heading to dinner at La Estancia Steak House. As we discuss our impending journey over margaritas and some unreal queso dip, he fills us in on his 33 years in the promotions game and his future plans. “The plan is to re-invent Too Much Fun, re-invent tourism in Baja and give people a reason to come,” Carrasco says. Within 24 hours, we’ll know whether or not he’s succeeded. (Spoiler Alert: he nailed it!) After parting ways with Carrasco, Tooman and I hit the town to connect with locals through the universal languages of billiards and bourbon. After several games in a local dive bar, we crash, but only after going on a fruitless 3:30 a.m. taco search. Our 7 a.m. wakeup call confuses more than it awakens. We drag our equipment downstairs to meet Carrasco and his mechanic, Victor Valenzuela, and get a look at our transportation. At first glance, the silver UTV (Utility Type Vehicle) isn’t impressive, more like something a golf course groundskeeper would drive than anything adrenaline-inducing. It’s going to be a long day if we have to golf-cart our way to the valley. At least there are beer coolers under the seats. About 30 seconds after gassing the engine, the wind in our faces peels away the alcohol haze. Now, we’re flying across rough terrain at speeds upwards of 40 miles an hour, and not going fast enough is the least of our concerns. We’re hung over, exhausted and barely a mile down the road, but we’re giggling like toddlers as we jostle about while following Carrasco and Valenzuela in the lead vehicle. A couple hours of giddiness and at least 30 proclamations of “This is too much fun!” later, we pull off the road at the intersection of several trails, in front of a ramshackle outpost surrounded by fields of blue and yellow wildflowers and a collection of untethered animals. Welcome to Pancho’s, a dirt-floored bar-of-sorts that has no electricity or running water, but, through some sort of divine intervention, does have coolers stocked with ice and cold beer. The outpost is home to Jose Lopez (who makes a mean quesadilla), a cat named Fascile, a skittish wiener dog named Hocho and a gang of fearless chickens who jump in our UTV when we’re not standing next to it.

CLOCKWISE (from top right): Interior of Pancho’s Place; horse for rent on Rosarito Beach; octopus ceviche at Finca Altozano; Pancho’s exterior; the streets of Rosarito; Rosarito Beach Hotel’s new pool; hangin’ with Hocho; our room with a view.

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I M P R E S I O N E S :

Rosarito:

When we arrive Wednesday afternoon, the city is a ghost town. The Rosarito Beach Hotel’s Las Vegas-worthy new tower is all but vacant, and beachside party spots like Papas & Beer are completely void of revelers. There’s not so much a pall over the town as a feeling of anticipation. They’re waiting for something. When we return Friday afternoon, the area is much more recognizable as the tourist hub it is, but instead of the gringo-heavy crowds of my youth, the streets are now filled with vacationing Mexicans. The regional locals seem to have taken back the affordable beach town, bringing their families and a relaxed vibe akin to Cardiff, only with better Mexican food.

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h Armando Carrasco f

h Victor Valenzuela f

h Chuy Loperena f

h Maria Elena Chavez f

h Joaquian Santana f

h Juan Rios f

Rumor has it that this little gathering post serves more Tecate than any account in the region, despite the lack of a formal liquor license. We spend an hour trying to extend their sales record while Valenzuela replaces a lost bolt on our muffler. This is, hands-down, the most peaceful place I’ve ever had the misfortune of having to leave —

absolute simplicity set against a backdrop of silence. As Valenzuela wraps up the muffler, Carrasco informs us we’re a bit behind schedule, but we can’t resist his offer to stop at a neighboring ranch, La Nopalera, for some burritos. When we pull up, we’re the only ones around. The proprietor, Maria Elena Chavez, emerges and starts

churning out spicy, shredded-beef burritos with potatoes. It’s hard to tell if it’s the beer, the novelty of the situation or a combo of the two, but the burritos are quite possibly the best I’ve ever tasted. We’re barely at La Nopalera long enough to notice details like Maria Elena’s circa-1970 TV with a wire running through the back wall to a car battery — clues to just how far

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off the grid we are. The next leg of the journey seems to be the most inhabited, in that we pass at least two ranches and see a real-life caballero on horseback, leading a random band of mutts off to do cowboy things. We wend our way through several properties, pausing every half-hour to pass through gates, some of which Carrasco pulls out keys for.

h Jose Lopez with fascile f setenta

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This 660cc Rhino from Yamaha may look like a golf cart on steroids, but performs more like an ATV with a roll-cageâ&#x20AC;Ś a very handy roll-cage. Though powerful enough to excite an expert, itâ&#x20AC;&#x2122;s got an automatic transmission that makes it easy to pick up for the rankest of amateurs.

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Upside down!

Each fence we lock behind us gives an increasing sense of the rarity of what we’re seeing, things that would be impossible for gringos to glimpse any other way. The coastal sage scrub scenery peppered with oak groves isn’t the most aesthetically pleasing in the world, especially for a Southern California native, but it is continuously changing. One minute we’re in rocky high desert, the next we’re surrounded on all sides by fields of wildflowers and the next we’re…

After taking a blind right at exactly the right speed, we hit a rut at exactly the wrong angle and, in an instant, my passenger is somehow sitting on my chest. In a ballsy maneuver, especially considering who was driving (yours truly), the faithful photographer had unbuckled his seatbelt to get a better angle on a rather intense section of trail when — oops. We check for missing limbs before Tooman’s able to undo my seatbelt, allowing us to crawl out and right the vehicle. Our paralyzing initial panic at the thought of hiking 35 miles out of wherever the hell we are proves unfounded, as the Rhino lives up to its armor-bearing namesake — the engine and muddied exterior never skip a beat.

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I M P R E S I O N E S :

Valle de Guadalupe:

Everything seems to be done on a grander scale here. While the topographical similarities to Temeculaâ&#x20AC;&#x2122;s wine country are hard to ignore, the wineries we visit seem more like the elaborate lairs of James Bond villains than any place you should be allowed to walk around freely while tasting from $100 bottles of wine. The food is, much like everywhere else weâ&#x20AC;&#x2122;ve been, insane. But instead of the stripped down authentic stuff, artfully constructed Baja Med holds reign. While we have a hard time discerning the exact ingredients of our octopus ceviche and beef-tongue carpaccio, each course in our seemingly endless meal is elevated to the level of art. As for the wine itself, the region produces something in every price range, and while I claim no specific expertise, it goes down easy and seems to help achieve the desired results.

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A worker training the vines at Rancho Maria Teresa.

hen we catch up to Carrasco 100 yards down the path, he hasn’t had time to begin wondering where we’ve been — he didn’t see us flip the UTV. As it turns out, we rolled over a stone’s throw from our next stop, a dude ranch where the stoic Chuy Loperena waits to chuckle at us while saddling a horse. The adobe-walled ranch looks like a movie set, complete with an empty pool and a makeshift mechanical bull strung from a set of trees. With our nearbrush with serious bruising, we aren’t too keen on poking around the place, and instead content ourselves with beers and war stories of the not-so-harrowing ordeal. It’s about 15 minutes before we hit the road again for the final leg to Valle de Guadalupe. After descending from the hills, we’re back on a paved road and headed towards lunch at famed chef Javier Plascencia’s new Finca Altozano, where we’re regaled with countless courses of food and wine that, it turns out, we should have vetted more thoroughly (it was about $100 a bottle). Having stuffed ourselves, we head off to Baron Balché winery where we meet owner Juan Rios for a tour of his underground production facilities and a quick taste of what’s good. When Rios purchased the property in ’97, it already had 50-year-old vines that have since been bent to the will of his winemaker, a Ph.D. from the University

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Rancho Maria Teresa

of Oenology in Bordeaux, France. What does all that fancy-talk mean? It means these guys are high on the long list of up-and-comers in a region that’s home to more than 50 labels (compare to Temecula’s roughly 35). Departing the surreal estate of Baron Balché, we head toward our final destination, Rancho Maria Teresa. We arrive at the gated resort at dusk, just in time to soak in the peaceful property, which seems like it was transplanted straight from Palm Springs. Too beat and bloated for anything but a dirt-covered nap, we part ways with plans to reconvene for breakfast. The next morning, we head to the property’s restaurant for a powwow with the owner, Joaquin Santana, who stresses the safety and lack of crime in the area. We can’t tell exactly what he’s saying, but just look at him (picture on page 70). How could you not trust this guy? With breakfast in our bellies the next morning, we take a driving tour of the property where, aside from the oranges used for the jugo de naranja (OJ) we just enjoyed, they also grow olives for extra virgin olive oil and grapes for Santana’s two wine labels: Viñedos de Santana and Misión de Guadalupe. With two pools, walking trails through the vineyard and a gourmet coffee shop called D’ Volada, the serene property isn’t easy to leave, but we’re lured away for an early taste of the picturesque Monte Xanic. Probably named for its anxiety-reducing views of a manmade lake amid the vines, the 36-year-old winery has a tasting room that’s perched on the side of a hill overlooking the valley. It’s the perfect spot to reflect on a destination that fully lives up to the hype. And the best part? The journey is only half over. setenta

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Wine cellar at Baron BalchĂŠ

The holy grail of carne asada tacos from Tacos El Yaqui in Rosarito. setenta

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Introducing Americaâ&#x20AC;&#x2122;s Finest menu... now with pictures.

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Appetizers, entrees and dessert setenta

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Spicy tuna, bacon and asparagus, tempurabattered and drizzled with bacon garlic aioli, sweet mandarin and sriracha sauces, topped with bonito flakes, scallions and kuro goma.

WHEN PIGS FRY

With an eye on tradition and a talent for ingenuity, Sabuku has quickly become the first choice of discerning epicures and sushi novices alike. By adding colorful twists to traditional fresh seafood presentations, the chefs manage to keep their guests’ palates guessing. In addition to classic nigiri, sashimi and rolls, Sabuku has developed distinctive creations with ingredients like candied garlic, pineapple, filet mignon and hickorysmoked honey-cured bacon. The result: San Diego’s next wave of sushi cult favorites. Thanks in part to the restaurant’s calming, minimalist décor, the focus here is on the food, where it belongs. Sabuku, where passion meets sushi. Sabuku Sushi 3027 Adams Ave. Normal Heights 619.281.9700 sabukusushi.com

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] Brushing home-made soy sauce on Kinmedai (Japanese golden eye snapper) for omakase (chef â&#x20AC;&#x2122;s choice) by Takahiro Sasaki.

kinmedai Using fish imported directly from the worldfamous Tsukiji fish market in Tokyo, Sushi Mura chef Takahiro Sasaki prepares dishes Edomae style, which means patrons enjoy traditional Tokyostyle sushi made with premium Japanese shortgrain rice. The soy sauce is house-made, and the premium sake list will make you cheer, Kampai! Sushi Mura 2816 Historic Decatur Rd., #106 | Liberty Station 619.241.2587 | sushimurasd.com o c h enta [ MAY o 2 0 1 3 ]

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PRIME RIB Built in 1941, the historic Cafe La Maze steakhouse was once a thriving hub for vacationing Hollywood elite. It’s where Clark Gable sipped cocktails with Marlene Dietrich at a candlelit corner booth. With live music every night, the ever-popular restaurant still welcomes guests with that rich, inviting charm, now 72 years in the making. Cafe La Maze 1441 Highland Ave. | National City 619.474.3222 | cafelamaze.com

Prime rib, slow-roasted and hand-carved to order, served with au jus and spicy horseradish.

DOUBLE D BURGER For “Man-sized” 22-ounce draft beers, more-than-a-mouthful burgers and our nearly world-famous wings (which come in 16 flavors and range in spiciness from mild to 911), you gotta come to Hooters. It’s where lunch is fun, the big games are on TV, and the world famous Hooters Girls serve you with a smile. HOOTERS 410 Market St. | Gaslamp 619.235.HOOT (4668) westcoasthooters.com 1400 Camino De La Reina Mission Valley 619.299.HOOT (4668) westcoasthooters.com

Two half-pound Chuck burgers with your choice of cheese, served with lettuce, tomato onion, pickle and curly fries. o c h enta

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beet salad

With a throwback vibe in the hippest incarnation, analog brings together the best qualities of a sleek downtown lounge that harmonizes with design elements from a wood-clad 1970s recording studio, an eclectic dive bar and a true foodie destination. The menu at analog focuses on fresh ingredients and delectable flavor combinations. From the BBQ Pork Banh Mi Street Tacos to the Prosciutto Salad, there is a plate sure to please even the most discerning palates. With creative takes on rustic as well as elevated gastro-pub fare, the menu showcases truly inspired dishes. Analog | 801 fifth Ave. | GASLAMP 619.233.1183 | analogbar.com

Slow-roasted beets and baby greens topped with imported feta cheese, candied bacon, grape tomatoes and balsamic vinaigrette.

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halibut

Just footsteps from the Pacific Ocean and the vibrant P.B. boardwalk, Chef David Warner creates market inspired California cuisine for your culinary delight. All-natural meats, the finest seafood and locally grown organic produce are artfully prepared to tempt every palate. The result is classic, flavorful and vibrant food creatively reflecting the season. Overlooking historic Crystal Pier, JRDN offers ocean view dining coupled with truly unforgettable cuisine and a wine list that emphasizes California’s remarkable vineyards as well as global standouts. JRDN’s open-air lounge serves stunning sunsets, craft cocktails and light fare. Weekend brunch on the patio is a San Diego favorite with beachcombers and locals alike. JRDN at Tower23 | 723 Felspar St. | Pacific Beach 858.270.5736 | jrdn.com

Alaskan halibut, English peas, heirloom red potatoes, ramps, Easter egg radish, spring garlic velouté. o c h enta

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mcmonster burger McGregor’s Grill and Alehouse has been serving great food, cold beer and tasty libations since 1996. Located a short walk east of Qualcomm Stadium, it’s always been a must-stop saloon for any major sporting event. And with 20-plus HDTVs, pool tables, vintage shuffleboard and other games, the place is always fun, even when your plate is empty. McGregor’s Grill and Ale House 10475 San Diego Mission Rd. Mission Valley (Rancho Mission Plaza) 619.282.9797

Two quarter-pound triple-ground burgers, two kinds of cheese, bacon and all the fixins.

VOODOO SHRIMP

Crossroads at House of Blues Voodoo Shrimp has been revered nationally and embraced locally. The dish is a perfect combination of freshly marinated jumbo shrimp, sautéed and simmered in an amber beer reduction on top of jalapeño cornbread. It’s an addictive mix of sweet and savory flavors with significant heat. Crossroads at House of Blues | 1055 Fifth Ave. | GASLAMP 619.299.BLUE | hob.com/sandiego

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CHILAQUILES VERDE For a farm-fresh twist on traditional Mexican cuisine, bring your friends and your appetite to La Fiesta in the Gaslamp, serving breakfast, lunch and dinner, plus an impressive collection of tequilas and specialty margaritas. The new brunch menu features crepes and other invigorating morning favorites that go perfectly with $10 bottomless mimosas. La Fiesta proudly uses organic eggs and local micro-organic greens and vegetables. La Fiesta 628 Fifth Ave. | Gaslamp 619.232.4242 | lafiestasd.com

Eggs any style, crispy corn tortilla, tomatillo salsa, crema and panela cheese — served with pinto beans, rancho potatoes and fresh fruit.

ESPINACA CON QUESO

lobster risotto Enjoy globally influenced seafood paired with panoramic harbor views at Glass Door in Little Italy.

Stop in to try any (or all) of the 20 delicious varieties of unique, hand-folded empanadas Papa Luna’s bakes every day. papa luna’s | 1404 Garnet Ave. | PACIFIC BEACH

glass door

858.255.8875 | papalunas.com

1835 Columbia St., fourth Floor | Little Italy 619.564.3755 | Glassdoorsd.com

Creamy risotto, butter poached lobster, scallops, mushroom ragout, truffle oil, arugula, parsley oil. o c h enta

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mixed board

A much needed “breath of fresh air” for the Gaslamp Quarter, Vin De Syrah offers spirits, unique beer and, of course, an array of beautiful wines by the glass. Whether your taste is for a dirty martini, a frosty Chimay or a smooth glass of Bordeaux, this is the chill out parlor for you. Winner of the 2010 coveted Orchid and Onion award for outstanding interior design, Vin De Syrah is complemented by amazing cheeses, desserts, panini and a friendly wine list. This subterranean yet organic space pays respect to the old while at once embracing the New World with a contemporary style all its own. Vin de Syrah | 901 fifth Ave. | GASLAMP 619.234.4166 | syrahwineparlor.com

A combination of our best meat and cheese offerings with a crusty, French baguette and house-made spreads, the Mixed Board makes the perfect complement to Vin De Syrah’s unique, eclectic wine list. o c h enta

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Crispy fried chicken served with real Vermont syrup and butter.

CHICKEN AND WAFFLES

FIREHOUSE has been the go-to Pacific Beach restaurant and lounge for nearly six years running. With a sophisticated yet laidback vibe, the venue pleases both locals and tourists with its rooftop patio and ocean view. Offering an upscale menu for sophisticated diners, as well as playful bar “snacks,” FIREHOUSE has fare for foodies and hipsters alike. Also open for breakfast everyday until 3 p.m., FIREHOUSE serves up crowd favorites such as chicken and waffles, and bottomless mimosas. FIREHOUSE | 722 Grand Ave. | San Diego 858.274.3100 | PACIFIC BEACH

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Golden brown krab cakes and two poached eggs on a split English Muffin topped with creamy, house-made hollandaise sauce.

krab cake benedict

Brian’s 24 is the only 24-hour, full-service restaurant in the Gaslamp Quarter. Everyone can find something to fall in love with on Brian’s diner-style menu, which is stacked with favorites including chicken and waffles, buttermilk hotcakes, pizzas, burgers and chicken wings. This mega-popular downtown spot boasts a grand, handcrafted mahogany bar, a beautiful crystal chandelier and a decorative tin ceiling, all of which contribute to the warm feeling you get when walking through the door into the restaurant that never sleeps. Whether you’re hungry for a friendly place for happy hour, a cocktail at midnight or an omelet at 3 a.m., Brian’s 24 will surely satisfy. Brian’s 24 Restaurant, Bar & Grill | 828 sixth Ave. | gaslamp 619.702.8410 | brians24.com

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battered fish tacoS If nightlife had a baby with beach life, it would look like Bar West, and the parents would be proud. Pacific Beach’s sleek nightclub near the water now dishes tacos, ceviche and other noshes of the ocean persuasion from Oscar’s Mexican Seafood, the neighborhood taco shop with a cult following, from 5 to 10 p.m. each day (’cept Mondays and Wednesdays). And because no right-minded taco taker would dare one-fist it, they’re serving Mexican-inspired craft cocktails c/o the Snake Oil Cocktail Co. boys to complement each dish’s flavor profile. BAR WEST | 959 Hornblend St. | Pacific Beach 858.273.WEST (9378) | BARWESTSD.com

Battered fish tacos topped with cabbage, onion, tomato, avocado and cilantro.

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molten cake thingy that everyone has.

But ours has a truffle inside. (And it’s free; see below.) Chocolate lava cake, cocoa nib dentelle, raspberry compote, Sicilian pistachio ice cream. Food Network star Keegan Gerhard is making dessert at D Bar in Hillcrest tonight. The “D” in D Bar (which Gerhard opened last year), stands for “Dessert,” “Dining” and “Drinks,” not necessarily in that order. It’s where lunches rock, and dinner rolls into the hottest dessert scene in the city. Late-night, martinis and milkshakes comingle at D Bar’s pastry counter, where being sweet comes naturally, and exquisite desserts come from the hands of a celebrity chef. Gerhard competed on Chopped, co-starred on Last Cake Standing and judged Food Network Challenge for nine seasons. On Tuesday nights in May, he’s giving away his Molten Cake Thingy that Everyone Has (just like the one pictured here) for free. All you have to do to get a slice of the action, you’ve already done — which is to read this blurb. Pretty sweet, huh? See you at D Bar. D Bar, by Keegan Gerhard | 3950 Fifth Ave. | Hillcrest 619.299.3227 | dbarsandiego.com

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{continued on page 94}

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T A S T E { Dining out }

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avorite taco shops are like opinions — everybody’s got one. Arguments as to which one is the absolute best usually take place over the Styrofoam containers and crinkly yellow wrapping paper that hold the hot Mexican goodness inside. So pull up a plastic chair, grab a paper cup of complimentary jalapeño carrots and get ready to discuss whether these Más Alto Diez (Top 10) San Diego taco shops are better than your Número Uno.

CLOCKWISE (from far left): Las Cuatro Milpas in Barrio Logan; Hillcrest’s La Posta de Acapulco; Tommy’s in Ocean Beach.

La Posta De Acapulco’s 3980 Third Ave., Hillcrest 619.295.8982 The painted windows fronting this boxy walkup spell out the menu under harsh fluorescent lighting, which can be sobering after a night of uptown Jäger bombs. With some neck-craning required, customers voice their orders through a small, square portal while sneaking (or avoiding) peeks at tortilla chips bobbing in molten lard. Memorable menu items include potato rolled tacos, juicy carne asada and garlic-spiked refried beans, but it’s the shop’s five-alarm cilantro salsa verde that proves the most difficult to forget, especially the next day.

Tommy’s Tex Mex 4145 Voltaire St., Ocean Beach 619.223.5225 Despite its name, this taco shop doesn’t sell chili or fajitas. In fact, its only connection to Tex Mex traces back to the original owner, a Texas-born surfer named Tommy, who started cranking out traditional Mexican food wrapped in thick, made-to-order flour tortillas. When he sold the shop to a new owner several years ago, Tommy was benevolent enough to pass on his recipes, including the one for his delectable tortillas. There are only four tables inside, so consider taking the order to go and scarfing while soaking in the views from Sunset Cliffs.

Las Cuatro Milpas 1875 Logan Ave., Barrio Logan 619.234.4460 The homemade tamales and pork tacos sweating with fat at Las Cuatro Milpas are worth the snaking lines that typically start forming when the shop opens at 9 a.m., Monday through Saturday. Tortillas are also made on-site and sell for less than $3 a dozen, should you wish to try to duplicate these fiercely authentic tacos at home. Considering that several experienced abuelas (grandmothers) rule this spirited kitchen, however, chances are high you won’t come close. {continued on page 96}

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HOTEL / RESTAURANT

INDUSTRY RATE mon-thurs

green fees* *excluding

holidays | car not included

3007 Dehesa Road / El Cajon, Ca 92019 / 619.219.6028

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T A S T E { Dining out } {continued from page 94}

Gloria’s Taco Shop 1233 28th St., Golden Hill 619.239.8093 The front window boldly advertises a shrimp cocktail, which tastes just as fancy-pants as any served in fine dining restaurants, provided you don’t mind eating it from a paper cup. The fresh crustaceans reappear in hefty burritos, and Diablo-style (extra spicy) on plates brimming with rice and beans. Fish tacos are grilled rather than fried. For a serious grease fix, try the carne asada chimichanga (deep-fried burrito) and chase it with a week’s worth of Lipitor.

Juanitas Taco Shop 290 N. Coast Highway 101, Encinitas 760.943.9612 Despite the metal bars covering its windows, Juanitas is neither a check-cashing operation nor a pawn shop, but rather a beloved repository of some of the best good-and-greasy Mexican grub in North County. If you’re still a stranger to al pastor (“steak of pork” marinated in chilies and fruit juice), you’ve come to the right doorstep. The menu also highlights the usual suspects, with pollo asado tacos, California burritos and carne asada fries leading the pack.

Papas & Tacos Mexican Food 2239 First Ave., Bankers Hill 619.233.6079 Nestled between a laundromat and a bar, this Bankers Hill hideaway exudes an authentic ambiance enhanced by odd figurines mixed into the décor, and Mexican soap operas blaring. Tender papas (potatoes) dominate the California and breakfast burritos, while less-Americanized dishes like nopalitos (fried cactus) and chicharones (pork rinds) offer adventurous alternatives to staples like chicken tacos and chili rellenos. {continued on page 98}

CLOCKWISE (from above): Gloria’s Taco Shop in Golden Hill; Juanitas Taco Shop in Encinitas; Bankers Hill’s Papas & Tacos.

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T A S T E { Dining out } {continued from page 96}

Mexican Fiesta 1460 India St., Little Italy 619.231.9851 This walkup taqueria outdates many of the Italian kitchens lining Little Italy’s main drag. The secrets to its more than three decades of success are super-cheap rolled tacos, weighty California burritos and speedy service during peak hours. Be prepared to eat on the run, however, as seating comes in the form of nearby window ledges or a small park with a water fountain across the street.

Oscar’s Mexican Seafood 703 Turquoise St., Pacific Beach 858.488.6392 The dorm-sized interior of this north PB haunt leads many regulars to devour their smoked marlin fish tacos curbside or fumble through little cups of fish stew while standing on the sidelines. Beef is basically a footnote amid the shop’s menu of seafood options, showing up only in the surf-n-turf taco. The crowd-favorite Seafood Taco Especial reveals an oceanic treasure chest of smoked fish, spicy shrimp and scallops accented with fresh cilantro and cabbage. Oscar’s is easy to miss when hunger directs your driving speed, so look for a sea-blue mural marking a sidewall. (Oscar’s now has a second location: inside the kitchen at Bar West, on Hornblend Street, in PB. barwestsd.com)

JV’s Mexican Food 1112 Morena Blvd., Linda Vista 619.276.0758 JV’s array of menu choices, many of which are written clumsily on neon-colored sheets of paper tacked to the wall, can be dizzying. The makeshift signs highlight copious specials such as mole bowls, tilapia plates and tortas filled with, um, corned beef and eggs, of all things. The burritos stuffed with machaca, carnitas or shrimp are so big, they could pass as newborns if blankets were thrown over them.

La Fachada 20 25th St., Logan Heights 619.236.8566 Prepare to feel catapulted into Tijuana as you approach La Fachada’s shocking turquoise exterior and parking-lot grill piled with sweet onions and fiery chili peppers. The eatery slings beef tongue tacos, chicken sopes and exceptional pork gorditas. English is rarely spoken here, but menu-pointing is embraced. CLOCKWISE (from above): Mexican Fiesta in Little Italy; JV’s in Linda Vista; Oscar’s Mexican Seafood in Pacific Beach.

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T A S T E { WHATâ&#x20AC;&#x2122;S COOKING }

haute tamales

easy recipe: follow me!

An elegant Mexican/American mashup R e c ipe and p h o t o s by B rand o n M at z ek

s the days get longer, and warmer winds start to blow, I begin to crave all manner of smoked/grilled meats, fresh summer produce and Mexican food. I like to eat Mexican food year-round, but I always seem to crave it more during summer months.

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{continued on page 102}

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T A S T E { WHAT’S COOKING } {continued from page 100}

To satiate these urges, I prepared a monstrous batch of Pulled Pork Tamales with Corn Salsa. Succulent BBQ pork is encased in a tender masa shell and topped with a vibrant salsa made with corn, chile, red onion, cilantro and lime. Prepared in a slow cooker, the pork is simple to make, yet tastes like it’s been sitting in a smoker all day. The corn salsa is packed with fresh flavors accented by tantalizing hits of chopped serrano chile. Making tamales at home might seem a bit daunting. However, none of the steps below are complicated. Plus, after learning the process, it’s easy to switch up the ingredients to fit any taste. Substitute pulled pork with braised beef, Buffalo chicken or roasted vegetables. When I make tamales, I like to invite friends over to help with each of the steps. Throw some margaritas in the mix, and you’ve got yourself a fiesta!

Pulled Pork Tamales with Corn Salsa Ingredients

To make the slow-cooked pulled pork: 1/4 cup paprika 2 tbsp. kosher salt 2 tbsp. coarsely ground black pepper 1 tbsp. garlic powder 1 tbsp. dry mustard (preferably freshly ground) 6 lbs. largely boneless pork shoulder (Boston butt, country-style pork ribs or picnic ham will also work), cut into 3-inch chunks 1/2 cup hickory bottled smoke Heaping 1/4 cup of your favorite BBQ sauce To make the tamales: 8-oz. package dried cornhusks 1 1/3 cups pork lard, room temperature 2 tsp. fine grain sea salt, plus more for seasoning 1 1/2 tsp. baking powder 2 lbs. (about 4 cups) fresh coarse-ground corn masa 1 to 1 1/2 cups chicken stock To make the salsa: 12-oz. bag of frozen yellow corn, defrosted, drained and dried 2 serrano chiles, ribs and seeds removed, finely chopped 1/3 cup chopped red onion 1/2 cup coarsely chopped cilantro 1/2 tsp. kosher salt, plus more to taste 1/2 tsp. sugar, plus more to taste 1 tbsp. extra virgin olive oil Juice of 2 limes c ient o

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easy recipe: follow me!

Process

Season the pork. To make the rub, add paprika, kosher salt, black pepper, garlic powder and dry mustard in a small bowl and whisk to combine. Measure out a heaping 1/4 cup and save the remainder in an airtight container. This makes enough rub for two batches of pulled pork. Sprinkle each chunk of pork with the seasoning, coating all sides. Slow-cook the pork. Pour bottled smoke into the bottom of a large slow-cooker, then add the chunks of rubbed pork. Cover and cook on low for 10 to 12 hours until the pork shreds very easily. Using a slotted spoon, scoop the pork from the juices at the bottom. Shred pork and discard any bones. Measure out four cups of pulled pork for the tamales. Toss pork in BBQ sauce until each bit is well coated. Reserve remaining pork for another use (pulled pork sandwiches!). Prepare the cornhusks. Bring a large pot of water to a boil. Place cornhusks in a large roasting pan (I used a 15” pan). Carefully pour the boiling water over the cornhusks. You’ll want to fill the pan up about halfway. Place a smaller baking dish (9 x 13”) on top of the cornhusks to keep them submerged. Let soak for two hours until pliable. After two hours, go through

the cornhusks and find 24 of the largest and most pliable husks. They should be at least six inches across on the wider end and at least six inches long. If you can’t find ones that large, you can overlap two to make a large enough surface. Pat the corn husks dry with a towel. Tear some of the remaining cornhusks into 1/4-inch strips. Keep these strips in the water until you’re ready to form the tamales. Prepare the batter. Add lard, salt and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy (about three minutes). Add masa in three additions, beating on medium-high until fully incorporated. Reduce speed to medium-low, then add one cup of chicken stock. Beat for another minute, then do a float test. If a 1/2 tsp. of the batter floats in a cup of cold water, then it’s ready. If your batter doesn’t float, beat for a little while longer and test again. Beat in additional chicken stock to give the mixture the consistency of soft cake batter. The batter should hold its shape in a spoon. You don’t want a runny mixture. Set up the steamer. I cooked my tamales in a tamal steamer. Place several coffee mugs in the bottom of the steamer. Set a wire rack on top c ient o

of the mugs. Fill the bottom of the steamer with water. The water should come about 1/2 to 3/4 of the way up the mugs. Line the rack with some of the leftover cornhusks. If you don’t have a tamal steamer, use the largest pot you have. You’ll need enough room to stand all of the tamales up inside with space between each. If you don’t have a wire rack, you can use a collapsible vegetable steamer insert. Form the tamales. Lay out one of the chosen cornhusks with the narrow end closest to you. Spoon about 1/4 cup of batter on to the middle of the husk then spread into a 4-inch square. This isn’t an exact science — just make sure you don’t spread the batter all the way to the edges. Spread a small spoonful of BBQ pork down the middle of the batter. Don’t overfill! Bring the two long sides of the cornhusk up so the ends meet and the batter surrounds the BBQ pork filling. Roll both sides in the same direction around the tamal. Fold up the bottom tip, then tie with a strip of cornhusk (see images for process). Stand the tamal up, tiedend down, in the prepared steamer (the top end remains open). Repeat with remaining cornhusks. Be sure to leave a little space between the tamales in the steamer, as they will expand a bit.

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Cook the tamales. Once all tamales are standing in the steamer, cover with a clean kitchen towel. Cover the kitchen towel with a plastic bag and then clamp on the lid. Steam over constant medium heat for about 1 1/4 hours, adding boiling water to the pot if needed. Tamales are done when the husk peels away from the masa easily. Let the tamales stand in the steamer off the heat for a few minutes to firm up. Make the salsa. Combine salsa ingredients in a large bowl, stirring to combine. Season to taste with additional salt and sugar. Serve and enjoy. Place a tamal on a small plate and peel back the cornhusk. Spoon corn salsa over the tamal and dive in!

*Tamales and corn salsa will keep in the refrigerator for up to one week, or in the freezer for several months. To reheat the tamales, cook them for 15 minutes in the steamer or for 2 minutes in a microwave wrapped in a wet paper towel.

T A S T E { Dining out }

it’s bean awhile A brief history of San Diego’s favorite hand-held meal B y K e v in A lexander / ill u strati o n by D aniel inskeep

sk any real San Diegan how the burrito came about, and they will, without fail, ignore you and go surfing, or whatever. But the truth is, the history of that choice late-night meal, like your vision while eating it, is pretty damn blurry. The name itself, which means “little donkey,” is often linked to one of two stories. The first, more exciting story is that, during the Mexican Revolution (in 1910), a taco peddler named Juan Mendez, used a donkey as transportation to and from work in Ciudad Juarez, Mexico. To keep his fillings warm, he began wrapping them with large flour tortillas and wrapping those in napkins. The people immediately took a liking to these napkin-covered huge-tacos and started calling them the “food of the burrito,” and, as it got more popular, just “burritos.” (As online marketing classes often point out, trendsetters shorten words.) The second idea is that the rolled-up deliciousness vaguely resembles the ear of its namesake animal, or the bedrolls and packs that donkeys carried. The second idea sucks.

Either way, an academic named Andrew Smith, in the Oxford Encyclopedia of Food and Drink in America, says that the first documented burrito action in the U.S. came from an L.A. restaurant called El Cholo Spanish café, which started serving them in the 1930s. Smith also says burritos appeared in Erna Fergusson’s Mexican Cookbook in 1934. What he does not say is that “el cholo” means a lot of not-very-nice things on Urban Dictionary. Though burritos may have been introduced to L.A. in the ’30s, the general California public apparently kept eating deviled ham salad and chewing tobacco until the 1960s, when the little donkeys turned up in two other Cali locations. In San Francisco, Febronio Ontiveros was peddling Super-style burritos (with rice, sour cream and guacamole) at his El Faro grocery store on Folsom Street in the Mission District. In San Diego, at Chula Vista’s La Lomita, Roberto Robledo began slinging them No Frills-style: meat, cheese, salsa. And though the Internet’s blog river runs red with bloody comment battles as to which style is superior, we leave you with these

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simple facts: Roberto Robledo’s shop did well enough that he now has 65 restaurants, 32 of which are in the city of Las Vegas alone, and the “berto” in his name has spawned more than 500 copycats. In the 1980s, Robledo had the genius idea of putting fries and cheese in the burrito and calling it the “California.” Poor Febronio never stood a chance.

see page 93 for SAN DIEGO’S TOP 10 SAN DIEGO taquerias SERVING burritoS AND MUCHO MORE.

T A S T E { DRINK }

gulp of mexico The inside scoop on tequila’s best friend B y J as o n O ’ B ryan / P h o t o by S ara N o rris

ew things in this world go better together than tequila and sangrita. Like peanut butter and jelly, and Bert and Ernie, the two are nothing alike, yet they are perfect complements. Tequila, with its peppery/vegetal flavors, acidic bite and agave sweetness, is cleansed by the savory heat of the sangrita — a customary tequila accompaniment that translates to “little blood.” In San Diego, nobody does tequila and sangrita quite like they do at University Heights’ inimitable temple of the agave, Cantina Mayahuel. “It’s pretty much blended salsa,” says owner Larry Auman, whose tomato-based sangrita boasts more than a dozen ingredients including soy sauce, Worcestershire and garlic. Cantina Mayahuel practically bleeds authenticity, but on this point they stray from strict tradition, as the original sangrita was made without tomatoes. “It dates to the 1920s,” says Auman. “They’d make a kind of fruit salad and save the juice at the bottom to pair with the tequila.” Early sangrita was often comprised of orange, lime and pomegranate juices spiked with ground peppers for heat. But, much like the staff at Abercrombie & Fitch, it diversified over time. “It’s just like mole,” Auman says. “Now there are 80 million recipes.” These millions of recipes can be broken down into three distinct groups: the juice-based/old-school style, which is hard to come by; a grotesquely sweet, pre-bottled perversion comparable to tomato candy (yum!); and a savory yet refreshing variety like the one found at Cantina Mayahuel. The Mayahuel sangrita is a muted orange-red, like sun-bleached terra cotta. The soy and Worchester offer a distinct salty richness, while the acidity from the orange and lime juices balance with the savory tomatoes, garlic and onion. It’s a palate cleanser with an enormous flavor profile, and works seamlessly as either tequila’s opening act or its curtain call. Chasers don’t get a lot of respect in the bar world, but sangrita is different: it’s like tequila’s wingman, there to point out all its best aspects, and then disappear at closing time. Friends don’t get much better than that.

“Chasers don’t get a lot of respect in the bar world, but sangrita is different...” c ient o

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The Sangrita at Cantina Mayahuel in University Heights is made with a dozen ingredients including soy sauce and Worcestershire.

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T A S T E { DRINK }

get in the spirits Drink like you’re in Latin America

B y Frank S abatini J r . P h o t o s by S ara N o rris

Piña colada at Ortega’s Mexican Bistro.

assy and sultry are the Latin cocktails that have shaken up American drink menus with their high-octane spirits skillfully disguised by citrus, herbs and occasional mantles of froth. While industry experts point to Latin libations as a red-hot trend, San Diego bartenders got ahead of the surge by perfecting the classics long before they escaped their native borders.

Piña Colada Women go gaga over white, creamy piña coladas, and men hardly ever order them, says Juan Carlos Ortega of Ortega’s Mexican Bistro in Hillcrest, where they adhere to the original recipe made famous several decades ago at the Caribe Hilton in San Juan, Puerto Rico. The sweet and fruity drink blends white rum with strained pineapple juice and milky “piña colada cream” infused with coconut. A bright maraschino cherry adds the final element of froufrou, but don’t be fooled by its innocent looks. Ortega warns you’ll feel the effects after drinking just two of them. 141 University Ave., Hillcrest 619.692.4200, ortegasbistro.com Brugal Santo Libre Obscure in San Diego, though unavoidable in the Dominican Republic, the fizzy Brugal Santo Libre is a drink said to make you want to dance or make love, if not both. Onyx Room in the Gaslamp serves a version of the cocktail as a sexy cool-down perfect for after breaking a sweat on the dance floor. Dark rum, fermented from molasses, receives a lift from lemon-lime soda and fresh lime juice, resulting in a tall, uncomplicated refresher. 852 Fifth Ave., Gaslamp 619.235.6699, onyxroom.com

Mojito at JRDN

Aqua Fresca Typically enjoyed in non-alcoholic form, the aqua frescas of Guatemala, Nicaragua and Mexico are traditional family drinks made with fruits, flowers and herbs. Bankers Hill’s Barrio Star serves a tequila-spiked version of the otherwise innocuous drink that has the potential to leave guests chattering to the restaurant’s Day of the Dead skulls. Here, the standard sugar water flaunts mint and pineapple that kiddies will love; adults opt to have generous shots of tequila tossed in. While undeniably present, however, the booze hardly diminishes the punch-like beverage’s luscious personality. 2706 Fifth Ave., Bankers Hill 619.501.7827, isabelscantina.com Mojito The national drink of Cuba, which calls for white rum, superfine sugar and scads of muddled mint, is accurately domesticated at Pacific Beach’s JRDN, although nobody complains when pomegranate or strawberry puree sneak into the drink. Whatever your request, the bartenders are adept at constructing the kind of sweet, herby mojitos that deliver a true taste of tropical Havana to the PB boardwalk. 723 Felspar St., Pacific Beach 858.270.5736, jrdn.com c ient o

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Daiquiri at Gaslamp Speakeasy

Daiquiri According to lore, the daiquiri was concocted during the SpanishAmerican War by American miner Jennings Cox, who was living in a small Cuban town named Daiquiri. After hooking the palates of locals, Cox introduced the rum-based drink to top-rung military officers, and its popularity throughout the U.S. was soon embraced by the likes of Ernest Hemmingway and President John F. Kennedy. Gaslamp Speakeasy produces a modernized version of the drink, which calls for a blender and lets lime juice subtly dominate the simple syrup. Rum, however, still governs all the elements, even in modernized choices accented with fresh basil or grapefruit. 708 Fourth Ave., Gaslamp 619.239.9994 gaslampspeakeasy.com Caipirinha Eighty-proof cachaça (rum made from fermented sugarcane) joins forces with muddled limes and sugar in Brazil’s almighty caipirinha, which helps fuel the colorfully (and scantily) dressed masses during the country’s annual Carnaval. At Lei Lounge in University Heights, the drink receives a California spin with the addition of muddled grapes, which augment the intense citrus blasts with a little extra juiciness. 4622 Park Blvd., University Heights 619.813.2272, leilounge.com

Pisco Sour A gastronomic revolution is occurring in Peru, where an American expat first sparked consumer interest in the early 1920s by combining grape brandy (Pisco) with sweetened lemon juice. A Peruvian bartender later added egg whites and Angostura bitters to the now-famous Pisco Sour. The drink’s latest incarnations, involving passion fruit and purple corn, are captured by bartenders at Encinitas’ El Q’ero Restaurant, where they take their cue from modern Pisco bars flourishing throughout Peru. The original citrus recipe remains in the offing as a complement to contemporary Peruvian specialties like “hand-torn” chicken and caramelized plantains. 564 S. Coast Hwy. 101, Encinitas 760.753.9050, qerorestaurant.com Margarita Served in 16-ounce shakers with a base of Azul Reposado Tequila, the Ultimate Margarita at Miguel’s Cocina has been around since 1982, standing out among zillions of others because it’s punctuated with the fruitiness of Grand Marnier, Cointreau and a fresh sweet-and-sour juice mix of limes and oranges. Miguel’s slings about 15,000 of the margaritas each month from six different locations, including Old Town. Expect to get about two glasses per shaker. 2444 San Diego Ave., Old Town 619.298.9840, brigantine.com

Margarita at Miguel’s Old Town

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THE NIGHT IS ALWAYS YOUNG

!"#$%&'!()$"(*+,%

GROOVE

SHOWTIME ON THE RECORD BARTENDER

Want to win free Prince tickets? See page 22.

espite partying like it’s 1999 since 1982, the artist formerly known as a symbol (and born Prince Rogers Nelson), rocked a three-hour, six-encore set at Austin’s South by Southwest in March, proving he can still hang with the young guns. Now, the 54-year-old, five-foot-two mega-star presently known as Prince is coming to Hard Rock Hotel San Diego’s 1,000-person-capacity Legends ballroom. He and his new all-girl band, 3rd Eye Girl, will treat America’s Finest music lovers to four live shows, two each night on Friday and Saturday, May 3 and 4.

TREATMENT

Rock ‘n’ Roll nobility comes to San Diego

{continued 0n page 112}

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Universal Music Group

Royal

groove { SHOWTIME } {continued from page 111}

With 10 platinum albums and dozens of Top 40 singles under his belt, this dude’s got the loot to make it purple rain. But fame comes at a price — 250 bucks a ticket to be exact (plus service fees, of course). Given that all four of his local shows are on track to sell out, the heir apparent-ly hasn’t lost a step. “Consider that the Prince show in Anaheim has four times the capacity, and the ticket price there is $200,” says Andy Hersch, president of Gramercy Management Group and the guy who gets most of the credit for booking Hard Rock Hotel San Diego’s (HRHSD) impressive line-up of national and international musical talent. “For Prince to do a small club show, it’s like you, Prince and 900 of your best friends in a small, intimate ballroom.” But it’s not just rock ‘n’ roll acts rocking HRHSD these days. “We have hip-hop stars Bow Wow, DJ Scribble and Juvenile booked into 207 [HRHSD’s ground-floor nightclub]; Prince in the ballroom; and amazing EDM DJs at Intervention.” Day two of Prince’s San Diego reign falls on the eve of one of HRHSD’s Intervention Sundays — electronic dance music parties headlined by big-name DJs who draw an average of 1,500 people each week to the prime pool deck in the heart of the Gaslamp. “It’s the the biggest outdoor pool event in Southern California,” Hersch says. Before coming to San Diego, Hersch worked at the Hard Rock Casino in Las Vegas (with his friends and current Gramercy partners Joe Barbour and Justin Zotts). Long story short, the guy’s something of a pool party expert. PacificSD: Do I need to do a lot of bench-pressing to puff up my chest for the pool at Intervention Sundays — or puff up my wallet to buy a table? Andy Hersch: “Of course not. General admission ticket holders have an incredible time watching the shows and hanging out at the bars, in the lounge, by the fire pits and in the pool. Or, you can be on a day bed in the middle of the dance floor, a VIP suite in the middle of the action, or a VIP cabana overlooking it all. We provide a high level of service, whether you work out or not.”

Would you rather drink tap water in Mexico or the pool water after Intervention? Who writes your questions? I’d drink bottled water.

M ay

concert

5/1: Face to Face @ House of Blues, hob.com Recently reunited punk rock band best known for the 1994 hit, “Disconnected.” 5/1: Helmet @ The Griffin, thegriffinsd.com Their alternative metal style has influenced the likes of Tool and Deftones. 5/2: Eyes Set to Kill @ SOMA, somasandiego.com Two heavy metal sisters and a couple dudes screaming about their love woes while holding instruments so you don’t think they’re whiners. 5/3: Black Mountain @ Casbah, casbahmusic.com Apparently not crazy enough to rely solely on music for income, four of the five Canadian band mates in Black Mountain are mental health-care workers on the side. 5/3: Maps & Atlases @ Soda Bar, sodabarmusic.com Often referred to as a “math rock” band because of their scattered, complex guitar licks and experimental sound, this indie group has had songs featured in NBC’s Parenthood and a Nintendo commercial.

Decisions calendar

5/6: The Parlotones @ The Griffin, thegriffinsd.com These rockers from South Africa also have their own label of red, white and rosé wines. 5/7: Sara Watkins of Nickel Creek @ The Griffin, thegriffinsd.com Fiddle playing singer-songwriter going solo, just for the folk of it. 5/9: Devendra Banhart @ Belly Up Tavern, bellyup.com This Venezuelan folk singer got his middle name (Obi) from a Star Wars character. 5/10: Marina and the Diamonds @ House of Blues, hob.com This Welsh singer-songwriter came in second on BBC’s Sound of 2010 poll, behind Ellie Goulding. 5/10: Pepper @ Belly Up Tavern, bellyup.com Reggae rock band from Hawaii that toured with Sublime last year. {continued on page 114} Mindless Self Indulgence, 5/5

5/4: Killing Joke @ Brick By Brick, brickbybrick.com English post-punk band from the late-’70s known for controversial album artwork like nuns carrying rifles and Nazis saluting the Pope. 5/5-6: Built To Spill @ Casbah, casbahmusic.com Indie rock band from Boise, Idaho. 5/5: Conjunto Primavera @ Pechanga Resort & Casino, pechanga.com Mexican group with a slew of Spanishlanguage hits spread over 40 years. 5/5: Mindless Self Indulgence @ House of Blues, hob.com Controversial electronic punk foursome touring the U.S. thanks to a successful Kickstarter campaign. 5/6: Bonobo and El Ten Eleven @ Belly Up Tavern, bellyup.com British musician/DJ/producer and a rock duo that hates being dubbed “math rock,” even though Maps & Atlases (see 5/3) is totally cool with it. c ient o

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Jeremy Saffer

Should I stick around San Diego for Intervention Sundays or head to Vegas? “There’s no reason to go to Vegas. If you’re looking for that Sunday Funday experience, awesome music and a pool party, it’s right here.”

D U So N

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FAMILY NIGHT MOTHERS DAY, SUN 5/12 FA MILY E L O H W E BRING TH RATE MOM! & CELEB ndly rie Family F no Show Pia Dueling

30PM IANOS 4: P , M P 4 DOORS NO COVER E PIZZA* MILY SIZ A F 5 9 . 4 DA $1 ER OF SO & A PITCH ni PizZa Only *CheEse or PepPero ble rs are NOT availa High Chairs & BoOste ALL AGES

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STAYS TOGETHER

WWW.THESHOUTHOUSE.COM/SD 655 4TH AVE // GASLAMP QUARTER // 619.231.6700

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groove { SHOWTIME } {continued from page 112}

SoUND M ay

concert

Decisions calendar

5/10: Channel 933 Summer Kickoff Concert with Ne-Yo, Trey Songz, The Wanted and more @ Sleep Train Amphitheatre, livenation.com Ten chart-topping pop-ers, many thousands of screaming girls and Chula Vista’s worst traffic jam. 5/10-11: Pierce The Veil @ SOMA, somasandiego.com This San Diego-based screamo band has performed in three Vans Warped Tours and toured with Of Mice And Men. 5/11: Chris Botti @ Pechanga Resort & Casino, pechanga.com This trumpeter hit the road during his senior year of college to tour with Frank Sinatra. He also played with Sting for a couple years. 5/12: Suicidal Tendencies @ House of Blues, hob.com Hardcore punk rock band on tour to promote their first album in 13 years. 5/12: Attack Attack! @ SOMA, somasandiego.com Aggressive metalcore band with electronica stylings.

Ad a m E l m a k i a s

Pierce the Veil, 5/10-11

Dirk Mai

The Maine, 5/19

5/22: Twin Shadow @ Belly Up Tavern, bellyup.com No stranger to music festivals, this new wave pop musician played Coachella, Sasquatch, San Miguel Primavera, Ptchfork and Bonnaroo in 2011. 5/23-24: Katchafire @ Belly Up Tavern, bellyup.com Reggae band from New Zealand with an affinity for Bob Marley. 5/24: Turbonegro @ House of Blues, hob.com Their Facebook page describes them as “the musical equivalent to tits and ass.” 5/24: The Damned @ Sycuan Live & Up Close, sycuan.com The front man of this ’80s punk-gothic band rocked the vampire look way before Edward Cullen (Twilight dude) made it sparkle.

5/15: Cannibal Corpse and Napalm Death @ Ramona Mainstage, ramonamainstage.com Two death metal bands — one does the cooking, the other does the eating.

5/24: Billy Idol @ Pechanga Resort & Casino, pechanga.com Famous for his brief role in Adam Sandler’s The Wedding Singer, this UK-born musician also recorded little-known ditties like “White Wedding” and “Dancing with Myself.”

5/16: Noelia @ House of Blues, hob.com This Puerto Rican pop singer recently found herself on the American Billboard Charts after collaborating with Timbaland on the track, “My Everything.”

5/25: Creedence Clearwater Revisited @ USS Midway, greattickets.com With two original members from Creedence Clearwater Revival, this “tribute band” has, like, four legs up on the competition.

5/17: 91X Fest with 30 Seconds to Mars, The Offspring, Jimmy Eat World and more @ Sleep Train Amphitheatre, livenation.com A dozen ’90s rock bands prove they’ve still got it.

5/25 & 27: Cold War Kids @ Belly Up Tavern, bellyup.com This indie rock band from Long Beach toured with Death Cab For Cutie in 2009.

5/18: Tony Bennett @ Pala Casino, palacasino.com This living legend has been crooning his way into (older) women’s hearts for six decades. 5/19: The Black Angels @ Belly Up Tavern, bellyup.com This psychedelic rock band teamed up with Unkle for a song on The Twilight Saga: Eclipse soundtrack. Sorry tweens, the show’s 21-and-up. 5/19: Il Divo @ Pechanga Resort & Casino, pechanga.com The X Factor front man Simon Cowell created this multilingual quartet and signed them to his aptly named “Syco” record label. 5/19: YouthJamz Benefit Concert with The Maine, The Ready Set and more @ Del Mar Fairgrounds, ticketmaster.com Rock bands join forces to support peace and help suffering children worldwide.

Michael Elins

Jimmy Eat World, 5/17

5/22: Carla Morrison @ The Griffin, thegriffinsd.com Pop/rock singer-songwriter and guitarist from Tecate, Mexico.

5/22: Bloc Party @ House of Blues, hob.com This British indie rock band is headlining this summer’s Latitude Festival, the UK’s version of Coachella. c ient o

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5/26: Juanes @ Humphreys Concerts by the Bay, humphreysconcerts.com With 5.2 million Facebook fans and more than 20 Grammys under his belt, this Colombian rocker earned a spot on Time’s list of the 100 Most Influential People in 2005 for his humanitarian efforts. 5/29: Marilyn Manson @ House of Blues, hob.com Catch the goth, heavy-metal musician fresh off of appearing as himself on HBO’s Californication to give Becca a lurid sexeducation lesson. 5/30: Logic @ House of Blues, hob.com This rapper credits the movie Kill Bill as his inspiration to pursue a musical career. 5/31: Tame Impala @ House of Blues, hob.com Australian psychedelic rock outfit whose hit “Elephant” is used as the musical backdrop for BlackBerry’s current Z10 phone commercial.

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groove { SHOWTIME }

i Sp N {continued from page 114}

M ay ’ s

E D M

Armin Van Buuren, 5/7

cycle

shows

5/2: Jerome LOL @ Typhoon Saloon, typhoonsaloon.com Jerome LOL’s big remix of Rihanna’s “Diamonds” is the best feel-good song of the Spring. This will mark his first visit to a beach venue in San Diego. 5/3: Surprise guest and Brazabelle @ Voyeur, voyeursd.com When Voyeur/LED does a surprise guest, it’s HUGE. Expect the best.

D J

beats

5/5: Sidney Samson @ Hard Rock Hotel San Diego, interventionsd.com This Dutch DJ is best known for his song “Riverside.” He brings it hard with electro/ Dutch house. 5/7: Armin Van Buuren @ Rimac Arena (UCSD), ticketmaster.com The one and only Armin Van Buuren. ’Nuff said. 5/8: Markus Schultz @ FLUXX, fluxxsd.com Special 18+ EDM show at FLUXX for the whipper-snappers.

C a r l i H e r m ä s @ U n i t C . M

5/4: Adam Salter @ El Dorado, eldoradobar.com Adam Salter’s Boys & Girls party at El Dorado never disappoints for the best in up-andcoming house music.

Donald Glaude, 5/12

5/9: Markus Schultz @ FLUXX, fluxxsd.com More Markus Schultz, but this time, bring out the bottles.

Try the World’s

White Russian: You haven’t had a White Russian until you’ve had one of ours. A proven favorite containing ice cream, coffee and vodka.

Mojito Mojo: A classic from the birthplace of the daiquiri. A bold lime taste complimented with crushed mint leaves and Bacardi rum.

Sex on the Beach: Almost as good as the real thing, but without the sand. Made with raspberry, peach, cranapple, and vodka.

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Bahama Mama: For those with a sweet tooth, try this mixture of banana, coconut, raspberry and Bacardi light and dark rums.

Shock Treatment: Electrify the senses with this mix of lemonade, Blue Curaco and grain alcohol.

5/19: Quintino @ Hard Rock Hotel San Diego, interventionsd.com A Dutch DJ comparable to the likes of Avicii. Intervention Sundays is making sure its lineup this year is unparalleled in Southern California. 5/25-26: LED Presents: My Life Every Day USA @ Valley View Casino Center, ticketfly.com Featuring: Axwell, A-Trak, Brodinski, Congorock, Digitalism, Diplo, Gesaffelstein, GTA, Hook n Sling, Martin Solveig, The Presets, Totally Enormous Extinct Dinosaurs and more. You’ve got to be kidding! Markus Schultz, 5/8-9

Sidney Samson, 5/5

5/11: DJ Craze @ Voyeur, voyeursd.com This repeat DMC World DJ Champion will be bringing the bass hard. He’s got hip-hop roots, moved into the drum ’n’ bass/dubstep world and puts on a show like no other.

5/18: Kill Frenzy and Justin Jay @ Spin Nightclub, spinnightclub.com Kill Frenzy is helping spread the booty-house gospel as part of the California-based Dirtybird crew.

Jason Howard

5/12: Donald Glaude @ Hard Rock Hotel San Diego, interventionsd.com Consistently ranked as one of DJ Mag’s Top 100 DJs, Glaude’s kicking it at Intervention Sundays at Hard Rock Hotel San Diego.

5/18: DVBBS @ Voyeur, voyeursd.com Big-house electro DJ with the hit single “We are Electric.” Expect a lot of confetti and champagne.

5/26: Gareth Emery @ Hard Rock Hotel San Diego, intervention sd.com The highest-ranked Brit in DJ Magazine’s annual Top 100 poll, Emery sounds a lot like deadmau5. 5/30: Cold Blank @ FLUXX, fluxxsd.com LA-based heavy electronic duo, perfect for fans of Wolfgang Gartner.

Greatest Daiquiris and help support global cooling, one brain freeze at a time.

Call-A-Cab: The name says it all. The house specialty, made with grain alcohol and light rum. Very Strong.

Attitude Improvement: A tangy orange taste that’s earned its reputation. Grain alcohol, vodka and Barcardi light and dark rums.

River Street, Savannah, GA. Tybee Island, GA. City Markey, Savannah, GA. Atlanta, GA. Tampa, FL. Hollywood, FL. Miami Beach, FL. Myrtle Beach, SC. Columbia, SC. Memphis, TN. Charleston, SC. Charlotte, NC.

Frosty drinks. Hot crowd. Powerful good times.

555 Market St., Gaslamp | 619.546.8747 | wetwillies.com

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groove { SHOWTIME }

“Punk rock is a word used by dilettantes and heartless manipulators about music

R e c o r d F a b l e A tale of cultures clashing

B y Carl o s G o me z / P h o t o s by S ara N o rris

t City Heights’ Tower Bar, the usual lineup of hipsters convenes around the stage. Some are here for a show; others just want to be a part of the scene and appear to be indifferent to the live music. Mark Rivera, Lisa Phelps, Keaton Matz and Salvador Manuel Esqueda Mireles – collectively known as “Shiva Trash” –

aren’t about to tolerate the apathy. “Dancing is allowed,” Rivera says. Only a minute into the band’s frenzied performance, the crowd succumbs to his gentle nod. It’s hard not to lose control when hearing them play. The raucous crew on stage are the flagship band of fledgling local record label Cholo Punks, a San Diego-born outfit whose moniker not only stands out, but also tends to confuse. Can one be a “cholo” and a “punk” at the c ient o

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same time? The term “cholo” (which is often considered derogatory) refers to the Mexican-American street-gang subculture, while “punk” refers to anybody – typically white – who’s heavily into the abrasive mid-1970s genre of punk rock or the antiestablishment/counterculture views the stripped-down music embodies. Cholo Punks founder Aldo Bustos is a Clairemont native who grew up trying to reconcile punk rock and skateboard

that takes up the energies, the bodies, the hearts, the souls, the time and the minds of young men who give everything they have to it” (1977) —Iggy Pop OPPOSITE: Cholo Punks founder Aldo Bustos. BELOW: Bustos (center) with Shiva Trash (from left) Keaton O’Malley, Salvador Esqueda, Lisa Phelps and Mark Rivera.

culture with his suburban, MexicanAmerican upbringing. “School is a bitch. Everyone forms cliques,” Bustos says, admitting he was no different. While the popular crowd was playing team sports and wearing Abercrombie, his clique was landing kickflips and rocking flannels with only the top button buttoned. Middle school introduced Bustos to rock music, but it wasn’t until high school that he discovered a hankering for punk.

This musical maturation eventually led to his formation of Northern Tigers, a band inspired by the legendary Norteño group Los Tigres Del Norte and L.A. trash punk band, Suicidal Tendencies. It was while playing guitar with Northern Tigers that Bustos forged the beginnings of what would become Cholo Punks. “It’s more than just a record label,” Bustos says. What started out as a group of Chula Vista-based bands gigging turned into a company with plans to sign local c ient o

artists and skateboarders for promo videos and to start an apparel line. For now, three bands are on the Cholo Punks label: The Natives, Electric Healing Sound and Shiva Trash. With shows every other week in TJ and local venues like The Void (formerly Bar Eleven) and Til-Two Club in City Heights, as well as Soda Bar down the road in Normal Heights, Bustos and company are making big noise in a typically monotonous scene.

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groove { bartender }

Bek Allen pours one of her signature cocktails, the Green Goddess (it has avocados!).

A downtown bartender gets six bars to bring HER DRINKS B y K Y L E H A L L / P h o t o by K R I S T I N A Y A M A M O T O

hey say, “If you can make it in New York, blah blah blah, we’re really supa tough ova here!” Or something like that. Anyway, after making it, nay, killing it, in some of Manhattan and Brooklyn’s finest drinkeries, Bek Allen from Chaplos in Cortez Hill is proving she’s also got what it takes to hack it on the mean streets of San Diego. Working smart, and probably still hard, Allen’s now enabling guests to drink their way across the city with half-a-dozen neighborhood-inspired concoctions whose recipes were created by some of the area’s top bartenders. Despite being born wherever Indiana is, the savvy ’tender has managed to bring the city together over alcohol in a much cooler manner than we locals — who unite only to ban the stuff from beaches/parks and NEVER LET ANYBODY HAVE ANY FUN! — ever have.

PacificSD: What’s your favorite spirit? Bek Allen: Bourbon. You can do so much with that spirit — you can go Old Fashioned spin or Manhattan, or throw some juice in there and stretch it with soda. It is a spirit that you can work with and mold to the customer’s palate. What was your most embarrassing moment behind the bar? I had this guy think I was Dani Shay. If you don’t know her, look her up. I had to sing for him to convince him I wasn’t. Enough said. Where do you like to go for a good drink? Oh, man, that is a tough question. I would have to say, when I am in the mood for a good cocktail, I go to Prep Kitchen in Little Italy. Jen Queen always has something delicious up her sleeve. What does your home bar look like? Effen Black Cherry and tequila in the freezer. Are you kidding me? c ient o

Do you think I am going to make a craft cocktail after work? What’s your favorite neighborhood in San Diego? I dig University Heights. It has great pizza and Thai food, dancing and dive bars. What more can you ask for? Which drink on the new menu captures its corresponding neighborhood best? I think Meghan Balser’s [Seven Grand] cocktail corresponds with her neighborhood the best. North Park is becoming a great new destination spot for cocktails. Her cocktail is like a julep, but she throws in some twists. You must try it. What’s your favorite item on the menu at Chaplos? I love the fresh ceviche and I am currently hooked on Chef Norma’s BBQ Chicken Sandwich on the lunch menu. For dinner, I would hands-down recommend the lamb chops. They are absolutely delicious.

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Going to Town

Enjoy six Chaplos cocktails from across the city The Hillcrest, by Tavo Estrada of 100 Wines: Hornitos Tequila, lime juice, spicy blackberry coulis and grapefruit juice. The Mission Hills, by Robert Yowel of Brooklyn Girl: Ballast Point Old Grove Gin, Dolin Vermouth Blanc, lavender bitters and lemon bitters. The North Park, by Meghan Balser of Seven Grand: Rye, Amaro CioCiaro, mint and orange zest. The Little Italy, by Jen Queen of Prep Kitchen: Old Tom gin, Campari, housemade dry vermouth. The Normal Heights, by Sarah Ellis of Jaynes Gastropup: Gosling’s Rum, Pimms, lime juice and Angostura bitters. The Gaslamp Quarter, by Bek Allen of Chaplos: Knob Creek Bourbon, Amaretto and Benedictine.

THE SMOOTHNESS TO BLEND IN. THE BACKBONE TO STAND OUT. Sailor Jerry’s blend of Caribbean rums lays down a

smooth-as-hell base for any drink. Meanwhile, its bold spiced character stands out, so even fancyass cocktails taste better.

L O V E { bLIND DATE }

the mex best thing A quasi-international interlude

B y D a v id P erl o f f / P h o t o s by B re v in B la c h

aura and Nathan are gringos. She’s from San Francisco and currently lives in Pacific Beach. He’s from the “cornfields of Ohio,” as he describes it, and now lives in the Midwest of San Diego: Mission Valley. The two met for the first time half an hour ago and are presently in a Epic Limo en route to Mexico for a binational blind date. Soon, they’ll walk across the border and jump into another limousine (limusina) for a {continued on page 124} VIP tour of Tijuana’s caliente dining and nightlife scene.

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L O V E { bLIND DATE } {continued from page 122}

Before the daters become foreigners, let’s review the predate interviews. PacificSD: What do you do for a living? LAURA: I’m an analyst for a healthcare consulting company. NATHAN: I’m an on-air personality for San Diego’s hit music station, Channel 933, and host the night show every night from 7 p.m. to midnight. Why are you going on a blind date in PacificSD? LAURA: Couple of glasses of vino, light read-through of our monthly Pac Mag issue… why not? NATHAN: I think it sounds like fun, and it’s a great excuse to meet someone new. I’m still relatively new to San Diego and, to be honest, getting acclimated and making sure I’m killing it on Channel 933 has taken a higher priority for me so far than dating.

Describe your special brand of sex appeal in five words or less. LAURA: Great hair. NATHAN: Hashtag white boy swag.

What do you do for fun? LAURA: Running with my dog Lucy and creating incredible handshakes. NATHAN: My job. Working at Channel 933 is a 24/7 gig, and when I’m not physically at the radio station, I’m still usually thinking about the radio station, brainstorming ideas, connecting with listeners, et cetera. When I do get a little free time, I enjoy watching basketball and football, being outdoors and exploring new spots in San Diego. What’s your biggest fear? LAURA: Obamacare. NATHAN: Snakes. Hate them.

What’s the most important thing in the world? LAURA: Education. NATHAN: My family. What are you looking for in a date, physically and/or otherwise? LAURA: I’m basing this all off looks. I’ll figure the rest out afterwards. NATHAN: Someone who’s fun to be around, with a good sense of humor. Intelligent, positive, ambitious and motivated. Physically, I usually go for exotic girls. Great eyes and a great smile help, too.

Rate yourself on a scale from 1 to 10 for looks. LAURA: Five on the weekdays, 10 on the weekends; averages out to like a 7.5. NATHAN: Look up “face for radio” in the dictionary and you’ll see my photo next to it. How about for personality? LAURA: Ten, to someone who is exhibiting exponential customer service. [sic] NATHAN: I got informed this morning that I’m as funny as a root canal. So... yeah. Will the night end with a kiss, something more or something less? LAURA: Times are tough; I will take what I can get. NATHAN: If all goes well, I’m fully expecting to take the limo to

Las Vegas after the date tonight and get hitched. The date is heading south, literally, when Laura announces her passport is expired and she doesn’t feel comfortable leaving the country. How do you say “ugh” in Spanish? ¡Mierda! At the “LAST USA EXIT” sign, the limo gets off the freeway and stops near the border fence. The daters walk toward the pedestrian crossing, but turn around without ever setting foot in Mexico. Not realizing how close they came to being shoved across the border by a certain PacificSD matchmaker, they jump back in the car. Sometimes, the best laid plans need to get laid again. Plan B: more tequila in the limo, appetizers in Sherman Heights and dinner in Old Town. Olé! Thank you! Epic Limo 858.270.LIMO (5466), epiclimo.com {continued on page 126}

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L O V E { bLIND DATE } {continued from page 124}

fancy that A pit stop at a no-frills taco shop

ext stop: La Fachada (“the façade”), a decidedly un-fancy Mexican place a few blocks from the Coronado bridge. But looks can be deceiving, as the restaurant’s name suggests — the food here is legit. After talking over street tacos and cervezas, the couple heads north to “the Birthplace of California” (as the neighborhood’s slogan goes), Old Town. Shortly after arriving at Café Coyote, they’re drinking margaritas and being serenaded by Mariachis. Laura and Nathan may both be fluent in English, but they don’t appear to be speaking the same body language. They’re laughing some, but not sitting close to each other as they’re split for mid-date debriefings.

PacificSD: How’s it going so far? LAURA: It’s been nice getting to know him. Smooth sailing. NATHAN: It’s going well. Apparently, the zipper on my new jeans does not stay up. It keeps falling down. But other than that, it’s going good. I used to work in a radio station where she went to college, so we have that in common. She’s a cool chick. What were your first impressions? LAURA: He was wearing a really bright blue jacket. It was cool, but it was bright when I came out of my house. NATHAN: I thought she was very pretty. Is this the type of person you’d normally date? LAURA:Sure. I don’t normally date. NATHAN: Not really. I usually go for exotic girls. “Exotic” meaning what? Like a Ferrari? NATHAN: Like, not white. How was the limo ride? LAURA: Great time. Good flow of convo, tequila; and the mini Pacificos were really cute. NATHAN: The limo driver put on

a Santana album before we went to pick up Laura, so we had chill music playing in the background. The limo was stocked with tequila and beer, so we were well hydrated and just having a chill time. How was the border experience? LAURA: Freezing. By the way, I actually lied to you guys — I didn’t want to go to Mexico. My passport’s fine. TJ’s sketch! [Editor’s note: should have pushed Laura across border.] NATHAN: We were a little nervous. How was La Fachada? LAURA: The tacos were good, the atmosphere was cool, and there was a police station across the street, so I felt really safe. NATHAN: It was very authentic. The tacos were great; the beers were cold. What’s the most attractive thing your date has done so far? LAURA: Nothing. NATHAN: Not been a bitch. She’s just been nice. I told her, “Look, even if you think I’m a douche bag, it’s a free date.” She said she didn’t think I was douche bag. What would your parents say? LAURA: “Thank god, you’re on a

date. With a boy!” NATHAN: “Hey, a white girl!” Rate your date on a scale of 1 to 10 for looks. LAURA: He’d be a six. NATHAN: Seven. And for personality? LAURA: Ten. He’s so easy to talk to. NATHAN: Seven or eight. Do you want to kiss your date right now? LAURA: No. NATHAN: Not especially. Does your date want to kiss you now? LAURA: I want to say no. NATHAN: I would say no. If you could leave now with $100 cash or stay and make-out with your date, which would you choose? LAURA: I would stay and hang out, but not stay and make-out. NATHAN: If I get to finish my dinner and then make-out with her, I’ll stay. Thank you! La Fachada 20 25th St., Sherman Heights 619.236.8566 {continued on page 128}

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L O V E { bLIND DATE } {continued from page 126}

what happens mex Amor, or less, in Old Town

s their entrees arrive, the daters are finally left alone to enjoy the rest of their evening. We call the next morning to see what we missed.

feeling that we weren’t all that into each other. What’s one thing your date really should know before his/ her next date? LAURA: A proper exit. NATHAN: She didn’t do anything wrong, and I’m surely not qualified to be giving dating advice.

How was dinner at Café Coyote? LAURA: Great atmosphere. Got a kiss from the Mariachi band, too. NATHAN: It was delicious. Two guitar players came and sang a few songs for us as we had dinner at our table. I thought they were awesome.

hopped back in the limo and called it a night.

What did you eat and drink there? LAURA: I had the chicken enchiladas, a few incredible margs, and the waitress picked out some great tequila shots. NATHAN: I loved the queso dip our server first brought out, and ordered a California burrito for dinner. We also had several different margaritas our server recommended, which were all delicious.

Was there a kiss or romantic exchange? LAURA: No kiss and not an ounce of romance. NATHAN: There was a quick “nice to meet you and good night” halfhug as I was getting out of the limo.

What happened after the magazine crew left you alone? LAURA: Well, for starters, he never asked for my number at the end of the date. He was dropped off first. And on the way home, I picked up my friend and we polished off the rest of the tequila and cruised. NATHAN: We stayed at Café Coyote, finishing dinner and talking for a while longer, then

When did you get home? LAURA: Late. NATHAN: I got home before midnight.

What’s the funniest thing that happened during the date? LAURA: While he was in the bathroom, I made friends with the busser, Eddie, and he was pretty hilarious. NATHAN: Pulling up to the Mexican border and wondering what the [heck] was going on. What was the worst part of the date? LAURA: Acting like I was interested was really tiring. NATHAN: Probably the mutual c ient o

What could have made this date better? LAURA: More laughter. NATHAN: I should have told PacificSD I’m attracted to exotic girls. What did you learn about yourself last night? LAURA: That times aren’t that tough. It’ll definitely be my last blind date. NATHAN: I’m extremely picky and will most likely be single for the rest of my life. Aftermatch: Tijuana’s booming, and the daters were supposed to get a slice of the acción, but Laura told a fib (liar, liar, pantalones en fuego!), claiming her passport was expired. She said “TJ’s sketch,” but she’s the one who acted shady. Even Eddie the busser must be having second thoughts.

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As for Nathan’s burning desire for exotic women (mujeres exóticas), perhaps “hash tag white boy swag,” will bring him what he’s looking for, or at least prevent his having to hear his parents say, “Hey, a white girl” (muchacha blanca). If last night’s blind date is any indicator of the current state of the American dating scene, crossing the border for romance really is scary… for Mexican people coming to the U.S. “¿Te gustaría cenar en San Diego?” (“Would you like to go for dinner in San Diego?”) “De ninguna manera, Jose. Ese lugar es chungo!” (“No way, Jose. That place is sketch!”) Thank you, Cafe Coyote! 2461 San Diego Ave., Old Town 619.291.4695 cafecoyoteoldtown.com

THINK

nacional holidaze Five Mexican milestones to celebrate instead of Cinco de Mayo

Día de la Marina (1 de Junio) This early summer holiday celebrates the Mexican Navy, which is awesome, mostly because Mexico has a friggin’ Navy! Who knew? Día de la Independencia (16 de Septiembre) Mexico’s true Independence Day is on September 16. Knuckleheads who thought it was the fifth of May should probably invest in an Internet connection. Consumación de la Independencia (27 de Septiembre) Even though it sort of sounds like this is the day someone finally banged Mexico’s independence, September 27 actually marks the end of the Independence War that started 11 years earlier. Día de la Revolución (20 de Noviembre) On November 20, 1910, Francisco I. Madero led the Mexican people in a revolt against evil dictator José de la Cruz Porfirio Díaz Mori. On November 20, 1984, PacificSD’s new editor-in-chief was born at Scripp’s La Jolla — another fairly momentous occasion.

Bonus holiday neither country should celebrate: Día de la Raza (12 de Octubre) Celebrating Colombus Day, seriously? At least we’re not the only ones… c ient o

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NICHOLAS TOOMAN

El Año Nuevo (1 de Enero) Because the Mayan calendar ended last year (wah, wah, wahhhhhh), or possibly for some other reason, Mexico now celebrates New Year’s Eve at exactly the same time we do. Fire up the blender!