Pueblo's Philosophy

Just two block from the ocean, in San Diego’s Pacific Beach enclave, Pueblo brings a bit of the Baja coast to San Diego.  In a culinary fashion, Pueblo reunites the two Californias as they once were, into single territorial palate.  Just as would be found on the peninsula to our south, Pueblo’s menu offers dishes derived from the coastal communities of Baja…contemporary chef-driven plates fueled by regional ingredients, emphasizing seafood and lighter preparations…yet often influenced by traditional dishes and spices that celebrate Mexico’s culinary heritage.

The restaurant's two bars, indoors and on the rooftop deck, pour beer and wine from both sides of the border, and also offer a varied selection of tequila and agave-based spirit cocktails. Seating is laid out to seamlessly transition into an open courtyard and rooftop deck, with a design that is airy and modern, yet retains rustic architecture details that inspired the Pueblo name.  

Executive Chef Eduardo Rosales

Chef Eduardo Rosales

Chef Eduardo Rosales has spent the last 20 years developing his culinary skills as chef, restaurant owner, and educator in South America and Mexico.  Leading the culinary experience at Pueblo, Chef Rosales infuses his cross-cultural sensibilities and passion for sustainable food practices into a vibrant, creative menu with deep Baja roots and an emphasis on fresh, local ingredients.

Born in Chile, Eduardo’s culinary career started early when at just eight years old, he would cook for his grandparents. His intrinsic appreciation of food, passion for pastry, and mastery of developing complex flavor profiles led him to study abroad, having trained at prestigious schools in Spain, England and France.

Most recently, Chef Eduardo served as a Chef Instructor at Mexico’s prestigious Culinary Art School, where he helped to train many young and talented chefs from both sides of the border. Prior to teaching, Eduardo was the chef/owner of three restaurants, giving him valuable knowledge of all aspects of restaurant operations.  Eduardo now resides in San Diego with his wife and two children.


Inspired by his travels, Chef Eduardo’s enthusiasm for authentic Baja cuisine is a key ingredient in Pueblo's mission to blur the lines between our two Californias and celebrate Mexico’s culinary heritage.