Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1544133
dining | fashion Indulge came time for veteran chef Alex Carballo to develop a menu for the Grand Restaurant Group's new Carlsbad venture, Nómada, a Mexican concept installed in the former home of Alejandra's, rather than elevate, he opted to strip everything back, fancying flavor over flair when celebrating the cuisine of his homeland. e result is something straightforward, honest, and immensely flavorful. Many new restaurants share the near-ubiquitous desire to "elevate," be it standards from staid models such as delis, pubs, or steakhouses, or time-honored dishes comprising a region's culinary heritage. Adding interesting ingredients and applying modern technical tweaks can help an eatery stand out, something that can be difficult to do, especially in a saturated market like San Diego County. But when it Substance & Style CHEF ALEX CARBALLO OFFERS A SINCERE INTERPRETATION OF MEXICAN FLAVORS WITH NÓMADA BY BRANDON HERNÁNDEZ | PHOTOGRAPHY BY DONALD MIRALLE >> @ranchandcoast RANCH & COAST MAGAZINE APRIL 2026 55 The bar program at Nómada draws inspiration from Mexico and across Latin and South America