What Dishes Are On The Quixote San Diego Menu Today?

Blue skies and the smell of the harbor pulled me into Quixote in San Diego today, and I got to taste a menu that felt like a breezy, slightly rebellious celebration of Spanish coastal flavors with a Cali twist. To start, the tapas spread was fantastic: grilled octopus with smoked paprika and lemon aioli (tender, charred tips, a little briny), a plate of house-made chorizo-stuffed piquillo peppers drizzled with sherry reduction, and a bright cucumber-and-jicama ceviche that had rounds of avocado and crunchy tostadas on the side. There was also a warm board of manchego and marinated olives with thin slices of jamón—perfect for sharing with a cold beer or a citrusy cocktail.

For mains, today’s standouts included a market fish special — pan-seared local sea bass with saffron-arroz and blistered tomatoes — and a slow-braised beef short rib lacquered in a smoky romesco, served over whipped potatoes and pickled shallots. Vegetarians weren’t left out: a charred cauliflower steak with romesco and toasted almonds was meaty and soulful, while a spring risotto studded with asparagus tips and lemon zest tasted like sunshine. They also offered a seasonal salad with roasted strawberries, toasted pistachios, and a tangy goat-cheese vinaigrette that danced between sweet and savory.

Drinks leaned playful: a mezcal negroni with an orange flamed peel, a house sangria that was dangerously easy to sip, and a mocktail of grapefruit, rosemary, and sparkling water that felt grown-up. Desserts were simple and nostalgic — a silky vanilla flan with caramel and a skillet churro dusted in cinnamon sugar served with thick chocolate dipping sauce — both perfect finishes after rich plates. Prices felt reasonable for the quality and location: small plates roughly $12–18, mains $22–36, desserts around $8–12.

All in all, today’s Quixote menu balanced the satisfying heft of Spanish comfort food with light, seasonal California accents. I left full, a little tipsy on sangria, and already scheming which dishes I’ll order next time—especially that octopus and the cauliflower steak.

I swung by Quixote in San Diego for dinner and scribbled down the highlights: small plates kicked off with smoky grilled octopus, chorizo-stuffed peppers, and a bright cucumber-jicama ceviche with crunchy tostadas. There was a warm cheese-and-olive board too, great for sharing while deciding.

Mains included a market fish special (pan-seared local catch with saffron rice), braised short ribs with romesco over whipped potatoes, and a surprisingly satisfying cauliflower steak that would fool most meat-eaters. A spring risotto with asparagus and lemon rounded out the veggie options. Sides featured blistered tomatoes, garlicky broccolini, and rosemary fries.

Cocktails were clever: mezcal negroni, a fizzy grapefruit-rosemary mocktail, and house sangria that kept coming back to the table. Desserts were cozy — vanilla flan and skillet churros with chocolate dipping sauce. Portions felt shareable; flavors leaned Spanish with California seasonality. I walked out content, thinking about that flan and how the romesco tied everything together.