While some parts of social life return across the US and around the world to a new norm of simplicity, the processes and systems behind retail, restaurants and other industries where social interaction is part of the formula, become more complex, cumbersome and expensive. Also, In the last hundred or so years, the cost of goods has been somehow on a slow and steady up-cline as long as there numbers are there. What numbers you may ask? When the number of units sold is large, distributors, warehouses and alike are able to offer prices at a lower price than if you go to the grocery store. Per example, Trader Joe's has the power of acquiring large amounts of wine which in turn results in real good prices for its customers for wine that seems of good quality. Places like Cueva Bar Cafe simply cannot compete with those prices even when wine distributing companies offer different price tiers based on the volume of boxes sold.
Now, with the rules being put in place by local, estate and federal entities, businesses are found implementing a plethora of rules and regulations in order to open their doors to the public. One of those rules and regulations is regarding capacity of guests inside an establishment. Change is good, I've always shared that with you. I welcome it as I believe the lack of change, or movement creates an object or person to become metaphorically speaking, stagnant. Immediate change from one moment to another results in broken ankles if you're not trained to take on such challenges. Have you seen basketball plays where the one dribbling the ball changes direction and the defender goes in one direction while the point guard goes in another direction making the defender fall back?
Is there such a thing as being both optimistic and realistic at the same time? I believe yes. The signs are everywhere. If you want to get into philosophical, quantum physics, metaphysics, or Godly type of conversations just give me a shout and we can sit and discuss these matters.
Left: Chile relleno salad.
Speaking of change. I thought about offering the chile relleno again for this week's special dinner packs but instead I am going to offer a Cochinita Pibil platter that comes with the chicken simmered in a traditional Cochinita Pibil marinade of citrus, spices, wrapped in a banana tree leaf, served with rice and tortillas. Simple, yet very laborious to prepare. This is a traditional dish from Yucatan Mexico and I hope it calls up for your palate and that you can enjoy as much as I used to when I lived in Mexico. Of course, our halibut ceviche is coming back for a third week!
If you're ready to pre-order your weekend dinner from Cueva Bar just click here and begin your request.
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared food, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let delicious food bring us together!
Located on 2123 Adams Avenue, San Diego CA, 92116, Cueva Bar Cafe offers delicious comfort food dishes for take-out or delivery like pizzas, picsas, empanadas, mole dishes, ceviche and other dinner comfort dinner options.