Échale, a traveling pop-up specializing in unique tacos, now has its own restaurant in Encinitas serving dishes with Mexican, Mediterranean and French touches.
Sean Yontz, the fine dining chef at Échale, had previously opened several Latino-inspired restaurants in Denver before moving to Los Angeles, where he was the executive chef at Plan Check.
During the pandemic, the Mexican chef ed forces with Jon Rhinerson to launch the Échale pop-up. The roving fusion-food series made it to places like The Shanty in Cardiff and Vino Carta in Solana Beach before landing in Encinitas, gaining fans and thousands of followers on social media along the way.
In April, the duo opened the doors to their dinner-only restaurant at 947 South Coast Highway.
Taking inspiration from Yontz’s Latino culture and French-cuisine techniques, the venue offers plated dishes that are “beautiful and minimalist.”
“Everything looks great .. and tastes amazing,” said Rhinerson. “These are very French-Mediterranean dishes, as far as Mexican food .. but, you’re going to find things on the menu for everyone.”
Favorites include chile-braised oxtail with pappardelle made in house, cochinita pibil, mussels from Washington marinated in a chorizo and mezcal broth, locally-caught bluefin tuna, scallop aguachile and strawberry shortcake churros. The wine and beer list includes wines from the Baja California and Valle de Guadalupe regions in Mexico.
Local designer Ryder England brought the space to life by incorporating dark, sophisticated colors and a huge Japanese-inspired light fixture made with materials from the Yucatan. Artwork from San Diego native Chris Bass adorns a wall.
Échale is open from 5 to 10 p.m. Tuesday to Sunday. Follow @echale.encinitas on Instagram.
Follow @echale.encinitas on Instagram.
Roxana Becerril is a freelance writer.
