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This story is part of NBC’s Rebound, a 12-part series that will air on the streaming devices of NBC 7 and NBC’s Peacock. New episodes of the four-part story of Priscilla will air on Wednesdays.
San Diego boss Priscilla Curiel has a long list of to-dos before her new restaurants Tuétano Taqueria and Mar Rustico can open in Old Town, but one of the top priorities is waiting.
“At the moment we are waiting for the inspection to be over. It’s the 24th, ”said Curiel. “When they say, ‘A! Passed!’ I think this is when we start preparing so we can open. ”
Curiel plans to soft open Tuétano Taqueria in the days leading up to its official opening on December 1st to test their menu, which will be filled with their bestseller – Birria in all shapes.
It takes two days for the beef to braise before turning into the Michelin-recognized birria, which is used in their tacos and tortas or eaten on its own in a broth called a consommé. This leaves little time with many on the agenda between the tour and the opening.
“I’m really nervous because the timeframe for all of the prep and for the people we’re expecting is really short,” said Curiel. But above all, she is “ready to allow this to happen for the good of all”.
While beef is currently on sale well, it was not at the height of the pandemic, and Curiel is aware that supply could change at any time due to shortages in the US
During the pandemic, “prices had skyrocketed and there was a shortage of goods. I had to order” [meat] many days in advance because if I called the same day or the day before I would say, ‘Oh no, they are already sold! You have to wait five days. ‘ and I would say, ‘What should I sell?’ “
Curiel is still suffering from shortages, this time with paper bowls, containers, serviettes and disposable plates. Since there are still days to go before the store opens, it could affect their ability to serve customers. But Curiel is ready to rise to the challenge.
“If for any reason it has an impact [our process], we will try to get around it, see and find solutions. I am a person who finds solutions. If that happens, we’ll find a way to get everything working, “said Curiel.
At Mar Rustico, Curiel’s Baja-inspired fish restaurant right next to Tuétano, the menu with small plates is still in progress and will open shortly afterwards.
cooperation
Part of the new Old Town Urban Market on the corner of Twiggs and Congress Streets, the two restaurants will also serve beer and wine from local artisans, Mujeres Brew House by Barrio Logan and Speckle Rock Vineyards by Escondido.
“It’s very important for me to work with people from my city, to get their word out, to spread their product,” said Curiel. “I think if we can work with other companies in the region, something wonderful can happen.”
By choosing local businesses, Curiel continues to pay for the help she received during the pandemic. Breweries and wineries urged Curiel to meet a requirement set by heads of state in the summer of 2020 that allowed them to work only when food was served. This business helped Curiel survive while its Tuétano Taqueria location on the border suffered.
Priscilla Curiel made a name for herself as the chef who brought Birria Tacos made from bone marrow to San Diego County. Although she has closed a restaurant due to the pandemic, she is ready for a fresh start in the old town – with not one, but two restaurants.
A family affair
Curiel has also relied on her family to help and to help open two new restaurants.
“When I opened the first Birria Taqueria, like months later, I became pregnant with Ivana. And after Ivana was born, which was in December, the pandemic struck,” Curiel said. “So it was very difficult to go to work for babysitting too. You didn’t have babysitters. I didn’t have any employees. My mom helped a lot.”
Her husband, who quit his job to help her open the restaurants in the old town, is now running the commercial part of her operations.
“We’re like the best team ever because I’m more on the creative side … And he’s more about the permits, the city and the responsibility,” said Curiel. “For example, I might forget to pay tomorrow’s rent because I’m in the kitchen.”
Curiel’s father, who gave Curiel her culinary beginnings, “has always been my mentor”.
“My dad has been in business since the ’70s,’ 80s, so I grew up with it. All the conversations at home were about restaurants, food, chefs, customers, everything,” said Curiel. “I am definitely grateful to him for passing on his knowledge to me – his 40 years of experience in this industry, back in Mexico and here in San Diego.”
About NBC’s rebound
NBC’s rebound series began during the coronavirus pandemic when ever-changing orders and shutdowns threatened small businesses in the United States. Despite the challenges, small businesses grew stronger.
Now in Season 5, Rebound follows three small companies doing everything they can to keep business going amid the pandemic.
Watch Rebound here, on NBC’s streaming service Peacock, or on the following devices:
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