SDCM’s corporate Executive Chef Brian Redzikowski has incorporated a few new dishes to Tulum-inspired Camino Riviera’s hybrid menu of traditional Mexican and Central American cuisine, just in time for Cinco de Mayo.

Dish highlights

As always, Brian Redzikowsk is exploring flavors that celebrate the spirit of the Yucatán coast, drawing inspiration from the unique traditions of the cuisine. A few dish highlights include:

Chili Rubbed Prawns (Cucumber Salad / Mint / Cilantro Crema | $17)

Crispy Fried Frog Legs (Macha Butter /  Lime | $15)

Refried Black Lentils (Avocado / Cotija / Tortilla Chips | $12)

“A besitos”

Additionally, drawing from his knowledge and relationships with various mezcaleros (mezcal producers), Bar Manager and mezcal expert, Stephen O’Halloran, sources exclusively small-batch, artisan mezcals, offering Camino guests the specific expression until it undoubtedly runs out.

Guests can experience these offerings “a besitos” (sipped in little kisses) in a rotating flight of three mezcals ($45). Each is served in hand-made copitas, sourced directly from small producers/artists located in Tlaquepaque and Oaxaca, served on a board locally made by Urban Timber.

The new menu items and mezcal flights are now available at Camino Riviera.

See you there, San Diego!