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Other Mexican mainstays on Nómada's menu include elote, queso fundido, pozole, Caesar salad, chile relleno, and enchiladas (cheese, beef, or chicken served in mole, red, or green sauce). There is also an abundance of uncooked sea fare, ranging from oysters with charred-chili mignonette to ceviches and coctels (shrimp, fish, mixed seafood) to chocolate clams and a shrimp aguachile. Those last two are dressed in a passionfruit vinaigrette which brings in a sense of tropicality, the tartness of which is tempered by sweet coconut water. Nómada has only been open for three months, but the expansive indoor-outdoor locale appears to have won over a great many, not with fancy techniques and smoke and mirrors, but the widely beloved flavors of Mexico. at was Carballo's humble mission and it's been fully realized. Next up for the chef: applying his vision to two of the Grand Restaurant Group's other properties, Bellamy's in downtown Escondido and Nick & G's in Rancho Santa Fe's village area. Stay tuned. 858.500.5150, nomadadining.com OPPOSITE LEFT Grand Restaurant Group Beverage Director Sean Ward OPPOSITE TOP Matte ceramics, warm woods, woven textures, and an earthy, sun-washed palette draw inspiration from Mexico's natural landscapes and artisan traditions OPPOSITE BOTTOM The menu celebrates regional Mexican cooking with a focus on coastal seafood, wood-fired techniques, and locally sourced produce and purveyors LEFT Nómada's Ceviche BELOW Nómada Chef de Cuisine Travis McKinnon Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Value: @ranchandcoast RANCH & COAST MAGAZINE APRIL 2026 57