Market on 8th
Food court · National City ·
Food hall with diverse cuisines, breweries, cafes, and retail
Food hall with diverse cuisines, breweries, cafes, and retail
"The National City food hall recently unveiled a near-complete refresh of its culinary lineup, mixing established restaurants and new ventures that include Carnitas Quiroga and Kiko’s Place, local favorites for carnitas and mariscos, as well a bustling Mexican brunch spot and a stall specializing in Mexicali-style Chinese dishes. Burgers, Thai and Japanese food, and excellent Neapolitan pizza are also part of the reinvigorated market, with a wine garden and more vendors on the way." - Helen I. Hwang, Candice Woo, Eater Staff
"I found Market on 8th bustling with activity again three years after landing in National City, after shifting to a fresh lineup of mostly Mexican cuisine; it originally opened in 2021 with an exciting roster focused on Asian food but then slowed following roster changes and a management shift. Under its latest operator, Roger Cañez, who was one of the founding vendors, the market has rebounded and now sees about 1,600 to 1,800 people pass through its doors each day. Cañez has called on established spots like Kiko’s Place and Carnitas Quiroga alongside newer entries such as Marcella and Coleta, kept previous favorites Ping Yang and Donburi, and plans further enhancements including a Valle de Guadalupe–inspired wine garden on the back patio, live acoustic music and cover bands, and a version of Market on 8th for the Otay Ranch community." - Candice Woo
"For nearly three decades a longtime weekend stall in Pacific Mall drew long lines of locals and out-of-towners for hand-pulled dragon’s beard candy, a white, fluffy sugar treat whose stretched strands are wrapped around a crunchy core of peanuts, coconut, and sesame. The vendor’s theatrical technique—stretching ropes of sugar like an accordion, slapping them onto rice flour to separate the strands, and sending flour dust into the air—was as much a draw as the candy itself; the finished pieces offer shifting textures as some strands dissolve while others shatter into feuilletine-like flakes before becoming a chewy, crunchy nougat. At peak weekends he produced hundreds of pieces but refused to rush the work, preferring to keep production small and personal rather than franchise or expand; as a result the stall’s future is uncertain, with the maker moving toward private events and occasional online sales as he contemplates retirement." - Tiffany Leigh
"Located in the South Bay, Market on 8th is a food hall that debuted in October 2021 and now hosts chef-run stalls like Butcher’s Plate and Phillip Esteban’s White Rice Panciteria; it is currently managed by Hospitality HQ, a Brooklyn-based company run by chef Akhtar Nawab, and is negotiating to fill vendor spots vacated by a coffee shop and a Mexican food spot." - Candice Woo
"The chefs, who run the popular local supper club Cops and Robbers, are also behind the Butcher’s Plate, a new food stall launching National City’s Market on 8th that will serve rotisserie meats, salads, and sandwiches." - Candice Woo
