Glimpsing El Jardín’s location within Liberty Station offers a hint of its unique story. El Jardín was once the most anticipated restaurant opening in San Diego in 2018. Now it is a memory. Despite its location in a touristy mixed-use development, and next to the San Diego airport, it aimed to offer a serene atmosphere coupled with serious Mexican food.
El Jardín sought to elevate Mexican cuisine to the next level. Chef Claudette Zepeda-Wilkins, a former Top Chef contestant and James Beard semi-finalist, helmed the kitchen. She drew inspiration from her upbringing between the U.S. and Mexico. Her aunt’s restaurant in Mexico paved the way for her career.
Chef Wilkins honored the ancestral recipes passed down through generations of Mexican women. She also integrated influences from Japanese and Chinese immigrants who had left their mark on Northern Mexico. El Jardín’s cuisine featured indigenous ingredients given a modern twist. Many considered it some of the best Mexican food they had ever tasted.
The decor at El Jardín reflected the chef’s passion. Fabrics, tableware, and accessories were curated from her travels in Mexico. A live wall and open kitchen added to the ambiance. Beaded skull heads adorned the walls. A 2,000 square foot garden provided fresh herbs and vegetables. The covered patio featured a bar, various seating areas, and a fire pit.
The menu was divided into snacks, salads, small plates, and entrees. Tostadas with house salsas, addictive guacamole, and tender octopus were among the standout dishes. The raw sea bass tostada with smokey chili XO sauce was also a favorite. Half-roasted chicken with squash and corn puree showcased the chef’s commitment to quality ingredients. She sourced meat from top farms and produce from her organic garden or farmers markets.
El Jardín offered extensive tequila and mezcal selections, as well as craft cocktails. Desserts were composed with the same care as the savory dishes. The churros, served fresh, crispy, and creamy, were particularly memorable.
El Jardín aimed to offer high-end, refined, yet approachable Mexican cooking. However, El Jardin closed for a revamp into El Jardin Cantina. Chef Claudette Zepeda-Wilkins was not part of this new concept. El Jardin helped bring national attention to San Diego.