Editorial Review:
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From the owners of San Diego's favorite loft-style restaurant and lounge, Confidential, comes La Puerta, a new restaurant and bar concept in the Gaslamp Quarter. Whether in the preparation of the food or the ingredients and flavors each plate expresses, La Puerta offers up a little bit of everything, and has attempted to bestow homage on each area's recipes. Fans of the hot dogs served up street side in Tijuana will not be disappointed by La Puerta's TJ Hot Dogs, which are prepared with tomatoes, red and green bell peppers, onions and of course, jalapenos, served with potato chips.
La Puerta has adopted a recipe that would satisfy any guacamole connoisseur. Culhuacan inspired, La Puerta makes their guac with fresh avocado, red onion, tomatoes, cilantro and spices, and sprinkled with Panela cheese to give this little dish that authentic flavor you won't find anywhere else. Each tableside salsa and sauce also has its origins, whether or not La Puerta has put its own twist on the pico de gallo or the chicken enchiladas. Most entrees are served with "laha," which is a side dish composed of squash, corn, chilies and onion. Guests might also reminisce about the "fried cheese," served at Rosarito's El Nido, in La Puerta's specialty tacos, composed of chicken or carne asada, smothered in gooey cheddar cheese, wrapped up together in the blanket of a flour tortilla.
Sangria and margarita fans will also delight in the Sangria Swirl, which is prepared with fresh house-made sangria, (brandy, orange, lemon and cinnamon) spun together with a frosty frozen margarita. The guys are also "playing" around with some Argentinean, Chilean and Spanish wines as well as preparing "white" sangria for those sizzling summer days.
