Picada

Specialties

Here at Picada, we strive to use the freshest, most locally-​sourced ingredients available in beautiful Southern California. Although, we’re a little bit different, a little bit old-​fashioned. Everything that we serve is made from scratch, from our freshly baked breads and to our delectable sauces. We know that you can taste the difference. We take pride in our authentic South American cuisine blended with the fruits and roots of our soil. We will give you a unique experience as you have never tried before…

History

Established in 2014.

We started the business in 2014 to create a completely different company from the rest. We strive to meet and exceed guests’ expectations on every point of contact. We wanted to bring South American Cuisine to North County San Diego and surrounding areas.

Meet the Business Owner

Andres A.

Business Owner

Chef Andres fell in love with food and the culinary world at a young age from his grandmother. Those experiences resonated so greatly with the young Chef Andres that it would spark a fiery ambition for good food that would push him throughout the rest of his adult life. Eventually, he began attending the California Culinary Academy to pursue his passion for cooking. After graduating, he sought out the most prestigious hotels and resorts to obtain more knowledge and experience. He began his journey at the Ritz-​Carlton in Chicago. Then, he traveled back to San Diego to the Four Seasons Resort Aviara. He moved into a position at the Grand Del Mar, the first Forbes Five-​Star hotel in San Diego. He opened the Hilton Oceanfront Resort and Spa shortly after, and finally he ran the flagship restaurant Twenty/​20 in the Sheraton Carlsbad. With the extensive knowledge and experience that he gained throughout his travels, Chef Andres stepped out on his own in 2014 to open Picada Latin Cuisine.