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Culinary duo Chef Hanis Cavin and his wife Sara Stroud opened their first Carnitas’ Snack Shack in North Park in 2011. Eventually, they added “shacks” in both Carmel Valley and Embarcadero, their newest location which is adjacent to Broadway Pier.
Chef Cavin and Stroud are pioneers of the slow food movement and are committed to serving ethically-sourced food. The slow food movement maintains that we should eat food that tastes good, is ethically sustainable, and for which food producers receive fair compensation.
Their new Embarcadero location features a twenty-eight seat outdoor bar. Craft cocktails are created by Mai Pham, the Bar Manager. Guests can savor citrus-focused craft cocktails, which will balance out the smoky, meat-centric menu. Otherwise, we recommend that you explore the rotating selection of craft beer and wine.
Every Friday, Saturday and Sunday, patrons can listen to free live musical performances from the open-air space and extensive patio area at the Embarcadero location. The Residence Inn, 900 Bayfront, across North Harbor Drive validates parking for $7.
Good Eats San Diego Foodie Week Recommends…
Pork Belly Appetizer
braised duroc pork/ sweet-spicy glaze/ frisée salad/ apples/ radish/ lemon vinaigrette
Snack Shack Cobb Salad
chopped mixed greens/candied bacon/avocado/hardboiled egg/blue cheese crumble/tomato/blue cheese vinaigrette
Triple Threat Pork Sandwich
pork loin schnitzel/ pulled pork/ bacon/ pepperoncini relish/ shack aioli
Carnitas’ Tacos (2)
tender pork carnitas/ standard accompaniments
Grilled Blackened Mahi Mahi, Mixed Greens, Tartar Sauce, Arugula, Sourdough Bread
Crispy Chicken Sandwich
chive aioli/ 5 pepper marmalade/ brioche bun
Chef Cavin’s menu, please CLICK HERE
Carnitas Snack Shack is a proud supporter of the Good Eats San Diego Foodie Week and Dine for Dignity. Carnitas Snack Shack is donating a percentage of all sales on Wednesday, August 10th to Think Dignity.
PHOTOGRAPHY: CARNITAS SNACK SHACK