A decade after opening its first outlet in La Jolla, the family-owned company is closing in on 20 million tacos sold
In February 2012, a group of local Mexican American cousins opened their first Puesto restaurant in downtown La Jolla, with the goal of serving upscale, Mexico City-style tacos and other dishes made with all-natural proteins and house-prepared blue corn tortillas, salsas and other gourmet condiments and toppings.
To celebrate the company’s first decade, we quizzed Adler and Lidiya Harvey, Puesto’s director of brand strategy, on 10 things every San Diego taco lover should know about Puesto.Puesto partners Isi Lombrozo, left, Moy Lombrozo, Eric Adler, Alan Adler and Alexander Adler. Standing behind them is Puesto’s founding chef Luisteen Gonzalez.
Puesto head brewer Doug Hasker holds his Puesto Negra dark lager, which won a silver medal last year at the Great American Beer Festival.Puesto’s owners are all beer aficionados, so when Gordon Biersch decided to close its Mission Valley restaurant-brewery in 2019, they leapt at the opportunity to lease the property and produce their own Mexican lager beers.
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