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"Definitely grateful for him to pass his knowledge to me - his 40-year experience in this industry, back in Mexico and here in San Diego.All in-market MLB/NBA/NHL games will be streamed on the respective local NBC Sports Regional Network sites on PCs as well as on the NBC Sports app - NBC Sports Group’s live streaming platform for desktops, mobile devices, tablets and connected TVs. All the conversations at home were about restaurants, food, cooks, customers, everything," Curiel said. "My dad has been in the business, like, since the 70s, 80s, all his life. "Like, I could forget to pay the rent for tomorrow because I'm in the kitchen."Ĭuriel's father, who gave Curiel her culinary start, "has always been my mentor."
And he's more like dealing like with the permits, the city and accountability, all of that," Curiel said. "We are like the best team ever because I'm like more on the creative side. Her husband, who quit his job to help her open the restaurants in Old Town, now manages the business side of her operation. "So it was very difficult, also to go to work because of babysitting. And after Ivana was born, which was in December, the pandemic hit," Curiel said. "When I opened the first birria taqueria, like months after, I got pregnant with Ivana. Although she closed down one restaurant due to the pandemic, she's ready for a new start in Old Town - with not one restaurant, but two.Ĭuriel has also relied on the help from her family and has them to thank for the support while she opens two new restaurants. Priscilla Curiel has made a name for herself as the chef who put bone marrow birria tacos on the map in San Diego County. So if something like that happens, we'll find a way to get everything running," Curiel said.Īs for Mar Rustico, Curiel's Baja-inspired seafood restaurant right next door to Tuétano, the menu of small plates is still in the works and will open shortly after. "If by any reason it does affect, we'll try to work around it, to see and find solutions. But Curiel is ready to meet the challenge. With days left before the shop soft opens, it could hinder her ability to serve customers. I had to order like, many days in advance because if I call the same day or one day before, it would be like, 'Oh no, they already sold! You have to wait five days.' and I'd be like, 'What am I going to sell?'"Ĭuriel is still experiencing shortages, this time of paper trays, containers, napkins and disposable plates. While beef is in good supply now, that wasn't the case at the height of the pandemic and Curiel is aware that supply could change at any moment due to shortages across the U.S.ĭuring the pandemic, "the prices were high rocket and it was a shortage. But most of all, she's "ready to go and make this happen for the good of everybody." "I'm really nervous because the time frame is like really short for like all the preparation and for the people that we're expecting," Curiel said.
So, that leaves little time between the inspection and the opening with lots on the agenda.
The beef takes two days to braise before it becomes the Michelin-recognized birria used in her tacos and tortas, or eaten alone in a broth called consommé. San Diego Chef Behind Old Town Birria Restaurant Doing Things Differently Post-Pandemic
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