Comedor Nishi
Permanently Closed
Pujol alum's cafe: Mexican classics with Japanese twists
Pujol alum's cafe: Mexican classics with Japanese twists
"I’m convinced breakfast tastes better near the beach, and at this sunny La Jolla spot Chef Panchito Ibáñez (formerly of Pujol) turns that pedigree into one of California’s best breakfasts: homemade crackly conchas, in-house-cured ribbons of salmon, supple masa across enchiladas and tostadas, horchata-spiked lattes at a cute espresso bar, a massive brioche French toast with berry compote and sour cream, and tender sopes piled with lamb barbacoa." - ByBon Appétit Staff & Contributors
"If you’re the last person in your friend group to have gone to Mexico City, console yourself with a trip to this understated but stylish La Jolla cafe from a chef who used to work at Pujol. The menu cleverly meshes Mexican and Japanese flavors: think a sturdy yet ultra-thin tostada with cured salmon, pickled onions, and yuzu kosho-spiked guacamole, like a lox bagel reimagined for the jacaranda-lined streets of La Condesa. If you’re in the mood for something sweeter, we also love the pan francés, made with homemade brioche and crowned with a tart shiso berry compote." - candice woo, cora lee, ligaya malones
"If you’re the last person in your friend group to have gone to Mexico City, console yourself with a trip to this understated but stylish La Jolla cafe from a chef who used to work at Pujol. The menu cleverly meshes Mexican and Japanese flavors: think a sturdy yet ultra-thin tostada with cured salmon, pickled onions, and yuzu kosho-spiked guacamole, like a lox bagel reimagined for the jacaranda-lined streets of La Condesa. If you’re in the mood for something sweeter, we also love the pan francés, made with homemade brioche and crowned with a tart shiso berry compote." - Candice Woo
"A chef-alum of Mexico City’s Michelin two-starred Pujol has dreamed up his ideal daytime restaurant that features Mexican breakfast classics like chilaquiles, tortas stuffed with cochinita pibil, and brunch-y plates of steak and eggs. Don’t skip dessert, which range from sensational seasonal tarts to homemade Mexican candies that might include pineapple-chile paleta, strawberry-shiso gummy, peanut marzipan flavored with Japanese kinako powder, and a homemade version of Gloria, a milk caramel confection with nuts." - Helen I. Hwang, Candice Woo, Eater Staff
"A chef-alum of Mexico City’s Michelin two-starred Pujol has dreamed up his ideal daytime restaurant that features Mexican breakfast classics like chilaquiles, tortas stuffed with cochinita pibil, and brunch-y plates of steak and eggs. Don’t skip dessert, which range from sensational seasonal tarts to homemade Mexican candies that might include pineapple-chile paleta, strawberry-shiso gummy, peanut marzipan flavored with Japanese kinako powder, and a homemade version of Gloria, a milk caramel confection with nuts." - Helen I. Hwang