Pina, San Diego: It is good at what it does…

This is the FIRST OF OUR FOOD TRAVELS.

This past month we went to San Diego for three days to be at Keoni and Hazel’s wedding. It was a last minute notification kind of trip with no real planning. Before we left San Diego, we wanted to try a Mexican restaurant. I wasn’t sure what to think because Hazel is from Los Angeles and I wasn’t sure what would be good. We were staying in Encinitas at an Airbnb. The final decision after looking at reviews was to go to Pina, in Encinitas.

When you go to the website, Encinitas describes the food as “Authentic Mexican Cuisine.” Going to this restaurant was a first for all of us. When we arrived there, I noticed that most of the seating was outdoors. There seemed to be two different types of areas: drinking area and dinner area. We were seated in the dining area. The first thing that struck me was that we appeared to be the only people of color. The only other “brown” person I saw was a chef that seemed to be taking a smoke break. https://www.pina-sd.com/

As it is with the Makekaus and Alex the first thing ordered were the drinks. We also ordered appetizers, or as we call it in Hawai’i – pupus. Hazel ordered chips, salsa, guacamole, and Queso Fundido. The salsa was bland. But everyone seemed to be eating the Queso Fundido. I ordered the Elote on the Cob and Barbacoa Nachos. These two I felt were the highlights of the meal. I corn on the cob was not oily or gross, but had flavor from the chili powder, cilantro, and lime. It was a huge corn cob, but there was only one which made it almost impossible to share. Not that I wanted to share it. The nachos were also tasty and the portion was huge, served on a deep cookie sheet and definitely made to share. The Barbacoa shredded short ribs were tender and there was a balance with the cheese. The main issue I had was that there was no heat and it was too bland for what I am used to. I heard someone on the table saying that exact thing.

Alex started to say that the alcoholic drinks seemed to be watered down. I didn’t pay attention to it because I still didn’t know what I wanted to eat for dinner. I ended up getting the Carnitas Torta, which was based on the fact that I haven’t had a torta that I liked – since my times in Comitan, Chiapas. Unfortunately, I was not happy with what I got. The bread was not toasted and it seemed to be more like a sloppy joe than a torta. The torta came with chicharonnes. Neither the torta or the chicharonnes were hot/spicy, which would’ve made it taste better. Alex ended up eating it so I wouldn’t waste it.

The best thing about the experience for me was spending time with people I love. Although we were hoping for more spice and heat, we stayed to talk and be “merry.” The restaurant really looked different at night. In fact, I think if I was younger and ready for late night drinks in Encinitas this might’ve been great.

The last part of my meal was the dessert, I ordered the Mexican Chocolate Ice Cream. The menu describes it as “Mexican Chocolate made with Califino Anejo Tequila.” I realized that all the heat and liquor that we were looking for was in this one bowl of ice cream. I LOVE Mexican Chocolate. I thought the liquor was a little overpowering, but it still tasted good.

Would I recommend Pina? Is this an authentic restaurant? I realized that for me, the food didn’t match up to my experiences in Mexico or what I was used to. It definitely wasn’t what my family expected. BUT, it is good for what it is. The food was decent and there were three distinct dishes I liked: Elote on the Cob, Barbacoa Nachos, and the Mexican Chocolate Ice Cream. The environment of the restaurant at the table was still beautiful because I was with those I love.