Plant-Based with Prettyman at Puesto

A few months ago, during a particularly challenging time in my life, my Mom & I took a walk on the beach in Cardiff after having lunch at a restaurant nearby. With my bare feet in the sand & sad eyes gazing at the ocean, I tearfully looked at my Mom & said, “I need to channel Tristan.”

San Diego-based singer/songwriter Tristan Prettyman is one of my absolute favorite musicians. Over the years I’ve been to countless shows, have sung along with her laid-back Cali-style music, & have simply admired her beachy bohemian spirit. Cedar & Gold, Tristan’s comeback album after the end of her engagement has gently carried me through many dark nights of heartache. She has a penchant for writing songs that are totally relatable, whether giddy in love, or healing a broken heart.

Take all the words you’ve spoken, all the promises you’ve broken, & throw them all into the ocean, & let it be...

Those lyrics, so reflective of my situation then that I felt I could’ve written them myself, were the lyrics I spoke as we walked along the beach that day. Not more than 20 minutes later, there she was ~ a pregnant Tristan, her husband, & their adorable French Bulldog walking towards us. We bravely approached, said hello & spoke for a few minutes & then let them be on their way. She was the kindest, loveliest soul. Later that night, I commented on her Instagram how wonderful it was to meet her & she replied that she recognized my (former) handle. I was amazed, delighted, & honored that she was familiar with my blog.

Fast forward a few months later, we’d become “Insta-Friends” & I’m tickled every time she likes or comments on a photo. One fateful evening, a direct message popped up on my account. To my surprise, it’s Tristan, personally inviting me to the launch party for the new plant-based menu she is collaborating on with Puesto, a local Mexican restaurant. So on July 22nd, me & Mom, along with a handful of fans who had entered an Instagram contest for a spot at the dinner, dined alongside Tristan in Puesto’s intimate & sunny open-air loft.

Before I get to all the scrumptious foodie details about the event, allow me to introduce you to Puesto! This award-winning San Diego-based restaurant is known for outstanding tacos & Mexican street food, with an emphasis on fresh, sustainably grown, all-natural & organic ingredients whenever possible. Puesto’s salsas are made in-house, as well as their tortillas which are made with fresh Non-GMO, gluten-free maize. They do their best to partner with local farms to source the freshest veggies & greens.

On the menu, you’ll find beautiful market salads, antojitos (Mexican tapas), ceviches, moles, tostadas & other authentic Mexican favorites dreamed up by Chef Luisteen. Puesto serves up a refreshing craft bar program & mixes up scratch Margaritas, Palomas, & seasonal Aguas Frescas. Currently, there are two locations ~ La Jolla & downtown at The Headquarters (where the event was held). While most of their menu items are meat or seafood-based, they’ve always had a couple of vegetarian options to choose from, but as of August 5th, there will be an exclusive 100% vegan taco on the menu & there is talk of adding a few more dishes from our party to the everyday menu.

La Verdad

First things first…the cocktail! I spent my evening sipping on, maybe a few too many, of the La Verdad, made with a refreshing mix of agua fresca de nopales, tequila reposado, & lemon. It went down just a bit too easy!

Guacamole Nogada

Our meal took a delicious & colorful start with the Guacamole Nogada with avocado, pomegranate, tomato, mango verde, chile de arbol, candied walnuts, cilantro, onion, fresh squeezed lime & orange, & chile habanero. Pomegranate seeds & candied walnuts in guac? You bet your life! Totally next level in the flavor department. Lucky for all of us, this item is part of Puesto’s everyday menu, so order up & enjoy.

Queso Dip

Next up, Queso Dip. ¡Hola Amante! This delightful concoction of almond chile crema & jalapeño pico practically stole the show for the evening. We literally almost slapped the hand of the server when he tried to take this away. It was served with chips for dipping, but would also be delicious on tacos as a sour cream substitute. Sadly, this is not a regular menu item, however, it’s being considered & I have highly advised my inside Puesto connection that they should put it on the menu - STAT! Local vegan friends, I need you to back me up here. Let Puesto know that you’d like to see it on the menu & if they test it out, we must go in frequently & order it.

Root Vegetable Aguachile

The third course was a delicious, fresh, & colorful vegan twist on Aguachile. As a lifelong vegetarian, I’ve never tried a traditional Aguachile so I didn’t know what to expect when I read the description on the menu. If you’re unfamiliar with it, it is basically Mexican ceviche. The most classic version is made with fresh raw shrimp, cucumber, red onion, lime juice, & chiles that have been pulverized with some water—hence the name. It’s usually served with avocado & tostadas, & is a popular snack with beer & tequila. This vegan version, Root Vegetable Aguachile, consisted of raw root veggies, avocado, cucumber, & a serrano citrus aguachile. The fresh & vibrant flavors totally matched up with the beautiful visual presentation of the dish. It was cool & refreshing but also had a very nice kick to it which I loved. This is not currently on the menu, but when asked by Puesto staff what my favorites were for the night that they should consider for the menu, I highly recommended this. It’s something that anyone would enjoy, vegan or otherwise.

Coliflor Asada Tacos

Now for the main event & the reason we all gathered that evening, the Coliflor Asada Tacos with charred cauliflower, pickled carrot, chile almond crema, atop a hand-crafted maize azul tortilla. Now, this will definitely become a permanent fixture on the menu at both locations, & will be the first 100% vegan option beginning August 5th! To add to its appeal, part of the proceeds of this taco will benefit Olivewood Gardens & Learning Center, one of my favorite local organizations. Tacos for a cause? I’m right there!

Mexican Chocolate & Coconut Tart

And last, but certainly not least, this extraordinary meal ended with dreamy, chocolatey goodness. I am a firm believer that all good meals should end in chocolate! This Mexican Chocolate & Coconut Tart topped with mezcal cherry compote, was delightful. Rich & creamy with the warmth of cinnamon & hint of coconut…need I say more? Also served with dessert was a fruity, chilled, Peach Horchata that was absolutely perfect on that warm summer evening. The good news is, the horchata is on the menu, and perhaps the tart will make it too!

As you can see, it was a pretty spectacular night! From the service to the food to the company shared, it was an awesome experience! Thank you so much to Lisa, Carmelle, Chef Luisteen & the entire Puesto staff for your incredible hospitality & this delicious plant-powered meal. And, of course, a very special thank you to Tristan for inviting me, inspiring me, & being an amazing soul.