A tipster turned us onto Salt + Lime, a fresh addition to the local food truck scene that's rolling through San Diego with the ambition of eventually opening a brick-and-mortar restaurant. Owner Jose Abadi told Eater that while he plans on putting three to four food trucks on the street, he's also hoping to identify a location to open a restaurant based on Salt + Lime's modern Mexican food.
Behind the wheel in the kitchen is executive chef Julio Rodriguez, a graduate of well-regarded Culinary Art School in Tijuana who also runs Tijuana's Navio, a seafood-focused eatery. His menu for Salt + Lime includes tacos, tostadas (including the signature won-tostada, which tops a wonton crisp with marinated tuna, orange, avocado and pickled onion), plus protein-topped salad and rice bowls, burritos and salsa roja-drenched tortas ahoghadas stuffed with chicken al pastor, carne asada or shrimp. The truck is still figuring out itscalendar, but Abadi says Salt + Lime will likely be parked every Sunday at Culture Brewing Co. in Solana Beach and is scheduled to post up at Green Flash's new Cellar 3 in Poway this Saturday.