If Abraham Lincoln were alive today, and happened to lumber into Pacific Beach’s lively El Prez, he would likely be greatly flattered and delighted to discover he was the inspiration.
The family-owned cantina originated out of gratitude for Lincoln’s and empathy towards Mexico and plight of its people nearly 200 years ago, according to its owners.
In 2016, the cocina was rebranded as El Prez, the moniker for “El Presidente,” in Lincoln’s honor because as a young Congressman, he strongly opposed the invasion of our southern neighbor that precipitated the Mexican-American War.
As a lover of corn cakes, chicken fricassee, oyster stew and apple pie, Lincoln may have a tough time ordering from the menu, but this rural frontiersman would’ve loved the SoCal breezes and abundant sunshine giving relief from the damp and blustering D.C. clime.
El Prez, a tri-level extravaganza, boasts second- and third-story breathtaking views of the Pacific “overlooking the boardwalk’s hustle of night life and bustle of day life along with delightful, daily sightings of dolphins,” said general manager Megan Miles.
The second level — or main floor — is filled with lush greenery, kitschy neon lights, oversized comfy booth seating, a photo booth and 27 large flatscreen TVs. There is also a projector to watch “any and all sports games of your choice, especially Green Bay games as El Prez is a Packers’ bar offering great football food and drink specials, and a dose of wild energy,” Miles said.
Crui to the third floor, those 21 and over will find a patio with all outdoor seating; a pair of bars with a mix of high-top, casual seating; fun, comfortable daybed lounges and fire pits surrounding the perimeter.
Authentic mariachis enliven the rooftop from 5:30 to 8:30 p.m. every Tuesday and Friday, “engaging with the crowd and exuding a colorful, fun cantina vibe like you’re in Rosarito overlooking the Mexican waters.”
But if you’re in the mood for a funky ‘70s vibe, head southward to the ground floor for Candy’s Boom Boom Room. As there isn’t a foot entrance to this ground-floor speakeasy, you’ll have to surreptitiously access it from the second floor through a secret door disguised as a vintage Coca-Cola vending machine. This leads to a lollapalooza room filled with retro-style sofas; light fixtures embellished with dangling, vintage vinyl records; walls plastered with pink fur and old-timey amp boxes for accordions. Visitors will also find six flatscreens and an impressive stage adorned with long, crimson curtains for a free award-winning comedy show every Wednesday at 9 p.m. hosted by Josh Nelson.
The weekly shows feature headliners with Netflix, HBO, Jimmy Fallon and Comedy Central credits, including Jeff Dye and Trevor Wallace. The yuks are accompanied by full food and drink service. On Friday and Saturday nights from 6 p.m. to 2 a.m. the Boom Boom Room transforms into a speakeasy bar and nightclub.
Now for the food and drink part.
Kick off the fiesta with the muy grande nacho plate, “that could easily feed four people,” Miles said. It’s tricked out with mounds of queso, pico de gallo, avocado salsa, sour cream, pickled jalapenos and black beans on top of a pile of house-made tortilla chips with the option of adding a protein like shredded chicken or carne asada (only $6 all day Fridays).
The most popular menu item is the Mix and Match Taco Plate with a choice of three tacos (carne asada; shredded chicken tinga marinated in tomato-chipotle sauce; grilled shrimp or the vegetarian option of fried avocado, shredded cabbage, pickled carrots and jalapenos).
The Baja Fish Taco is a piscivore’s delight combining beer-battered, wild-caught mahi mahi with cilantro lime rice, black beans, pico, cabbage and cheddar cheese all drizzled with jalapeno white sauce.
Salad heads can dig in to De La Casa Bowl — a slice of panko-crusted fried chicken on a bed of chopped Romaine with fire-roasted corn, black beans, crispy tortilla strips, cheddar cheese, and avocado tossed in a creamy jalapeno-cilantro ranch dressing.
Miles said her favorite menu pick — the flautus — is a rolled taco that starts with a flour tortilla stuffed with house-made chicken tinga then topped with cotija cheese (the “Parmesan of Mexico”), red onions, shaved lettuce, pico and sour cream.
Have a sweet tooth? Indulge in house-made churros served fresh from the fryer accompanied by a trio of warm dipping sauces (chocolate, Nutella and lechera or white chocolate).
Wash it all down nicely with a sassy Garcia (a spicy mango margarita made with Don Julio Blanco), The Woody (a house-made frozen margarita topped with Dos Equis Mexican lager), Nina Fresa (house-made habanero bitters, house-made organic margarita mix, strawberry puree and Don Julio Blanco served with a Mexican chili powder rim), or a variety of Mexican lagers on tap.
Check out the daily drink and food specials, especially the Taco Tuesdays offering of $3 to $5 a la carte tacos, $7 margaritas and $6 Dos Equis.
El Prez takes pride in crafting drink mixes, and even the agave in-house, along with locally sourcing as many food and produce items as possible. It serves only wild-caught fish, and prepares and marinates all meats in-house. Along with maintaining a huge following of regular customers of all ages, it also attracts seasonal tourists from near and far.
The cocina was the first in the Wood Group family tree that has branched out to other Pacific Beach venues, most within the same block or just west of the boardwalk. The sister eateries include Woody’s (serving breakfast, bowls and burgers), Truckstop Pacific Beach (a cowboy bar rounding up boozy brunches), PB Avenue (a live music nightclub) and Flamingo Deck (an Italian-inspired, new American bar).
“El Prez has a fun vibe with a beautiful view, and we really want people to come in and enjoy all we have to offer,” Miles said. “Our slogan says it all — ‘tacos, tequila and sunsets.’”
Well, let’s hail to the chief! Salud!
Recipe from El Prez Beach Bar & Cocina
Ingredients:
• 8 Roma tomatoes
• 6 garlic cloves
• 2 large jalapeños
• 1 small yellow onion
• 1/2 a bunch of cilantro, finely chopped
• 1/3 red onion, finely diced
• 1 1/2 C. of water
• Salt and pepper to taste
• 1 C. of your favorite frying oil
Instructions:
1) In a saucepan on medium, add oil and fry yellow onions, jalapeños and garlic until tender. Set aside.
2) Roast Roma tomatoes till charred. Set aside.
3) Add all ingredients to a blender with the water, salt and pepper to taste. Once you have the texture desired, pour into a container and add the chopped cilantro and diced red onions.
4) For immediate enjoyment add juice from one lime.
Courtesy of El Prez Beach Bar and Cocina
