Pacific Beach restaurant marks a decade with new menu and interior
Pueblo has updated its Hornblend Avenue space and introduced a revamped Baja coastal menu to commemorate ten years of operation in the community.
By Takeshi Faure ·
Pueblo, a modern Baja coastal restaurant on Hornblend Avenue, has completed a ten year run in Pacific Beach by overhauling its interior and menu. The establishment, located one block from the ocean, refreshed its decor and food offerings to align with the welcoming atmosphere that has defined its decade of service.
The restaurant opened a decade ago as a staple for local diners. Owner Mark Oliver built the venue from the ground up, designing the space to serve as a long term home for the community. The colorful mural on the exterior and the bright interior hues have remained consistent identifiers for the location over the years.
Executive Chef Angel Hernandez has led the kitchen for four years. He joined the staff in January 2023 after working in the industry for fourteen years, beginning as a dishwasher. Hernandez previously cooked at venues including Water Grill San Diego, Seven Mile Casino, and Bluewater Boathouse. He stated that he initially viewed Mexican cuisine as too easy but decided to learn the style thoroughly once he took the position at Pueblo.
The updated menu focuses on fresh seafood and bold flavors. Hernandez designed the items to offer options for various tastes, ranging from simple tacos to elevated main courses. The dinner selection includes starters, sides, and a short dessert list intended to avoid overwhelming guests. The bar features tequilas, beers, wines, and agave based cocktails, including specific after dinner drinks such as Carajillo with Licor 43 and Smoke & Maple with mezcal.
Key dinner items include Mary’s Chicken, which is served with Amarillo mole and honey soaked cornbread. Another featured dish is the Puerto Nuevo Lobster, a grilled whole lobster served on tortillas with mojo de ajo, Spanish rice, and black beans. The menu also lists an 8 to 10 ounce prime hanger steak cooked medium rare, accompanied by smashed crispy potatoes and mezcal chipotle butter. Starters include an ahi tuna tostada and shrimp ceviche, while the dessert menu features Pastel de Elote, a corn cake with vanilla gelato.
Pueblo operates with lunch service from 11:30 a.m. to 3 p.m. and dinner service from 5 p.m. until 9 or 10 p.m. depending on the day of the week. Happy Hour runs from 3 to 6 p.m. The restaurant offers a kids menu with items such as quesadillas and chicken tenders. It also provides pickup and delivery services, a VIP program, and a Birthday Club for regulars.
The location at 877 Hornblend St. does not require reservations but encourages them for large groups. The venue includes a large parking lot and rooftop, indoor, and patio seating areas. Hernandez noted that the immediate connection he felt with owner Mark Oliver helped him settle into the role, describing Oliver as a mentor who wanted the restaurant to be a permanent fixture for guests and staff alike.
