The San Diego shoreline.

“San Diego. Founded by the Germans in 1906…” Even though the legendary anchorman Ron Burgundy was a bit mistaken on its history, California’s second largest city is nonetheless just as spectacular as the make-believe newsman states.

San Diego is, of course, well known for the glorious weather that attracts so many people to visit or relocate. The plentiful sunshine and numerous beaches make a compelling argument for anyone considering a move. Add in state parks, dog friendly beaches, funky beach communities, amazing coastlines and sunsets, San Diego makes for a great destination.

Yet “America’s Finest City” may not be known for another attractive feature: culinary diversity.

Indeed, a stroll through the downtown neighborhoods can be an eye-opening realization of just how many different styles of cuisine can be had. You may even think you have stumbled into Epcot Center with the many different flags being displayed on every corner. Of course, with great food options comes great wine choices, and we were quite pleased with the variety we found.

Osvaldo Blackaller.

Unlike other regions in the state, the San Diego area is not known for producing wine. But Southern California is not a newly discovered grape growing area either. On the contrary, it was once a thriving wine region, covered with vines, sending carloads of grapes eastward via rail to the thousands of home winemakers during Prohibition. Cucamunga Valley, just east of Los Angeles, was one of the prime reasons the United States didn’t have a revolt from newly planted immigrants in eastern cities, shipping tons of Zinfandel grapes that would liquidly reach the dinner table, maintaining peace throughout the Midwest and Northeast. Today, people have established their roots, instead of vines, around Los Angeles — but winemakers in Temecula are realizing the potential many before them visualized.

The highlight of our culinary tour in San Diego came at a newly opened restaurant. Opened in November of 2010 by Osvaldo Blackaller and his wife Joanna, Cueva Bar is a Mom-and-Pop operation with Pop (“Oz”) manning the kitchen and Mom (“Jo”) serving up refreshments at the bar with the help of her twin sister. The Mexican cuisine offered on the menu has been forged from the countless hours Oz spent in the kitchen with his grandmother, learning the intricacies of techniques and details of the recipes from generations of their family. The culinary skill and passion for cooking is reflected on every plate as Oz personally creates each and every dish that goes out of the kitchen. The homemade Empanadas and Flatbreads are sensational (especially considering the reasonable prices), as is our personal favorite, the chicken gumbo.

The flatbread at Cueva Bar.

Equally impressive as the food choices are the beverage options, with fresh beer flowing from the rotating taps of microbreweries and a wine selection that is as diverse as it is delicious. Eight different whites are balanced with the same number of reds, almost guaranteeing oenophiles will find something to satiate their thirst. The wines, hand selected by Oz, are chosen with the menu in mind, trying to find pairings with each dish. No surprise that this has resulted in a Spanish varietal laden list, but Oz makes sure to offer his customers plenty of variety. So even though most of the wines reflect an affinity for the Iberian Peninsula, there are still others to choose from for those who are rooted in Bordeaux or Burgundy. Combined with the incredible warmth and hospitality of its owners, Cueva Bar is an off-the-beaten-path restaurant well worth the trip.