• Jarnard Sutton

In the Kitchen: Chef Elias Gonzales


Courtesy photo Jarnard Sutton

Photo Courtesy: Jarnard Sutton

OB Warehouse, located in Ocean Beach, is the spot to be if you're looking for global eats, amazing cocktails, good vibes and a laid back atmosphere. Chef de Cuisine Elias Gonzales is responsible for adding Mexican culture and San Diego-inspired eats to the menu. This 6,000-square-foot restaurant invites everyone to experience its fresh eats, unique craft beers, a variety of wine and stiff cocktails.

Watch as the Chef de Cuisine Elias Gonzales prepares this delicious dish: braised carnitas sopes, which is traditional fried corn cake, topped with pork carnitas, lime pickled onions, avocado, cotija cheese and cilantro.

Tell us about this dish?

This is a very traditional fried corn cake, topped with pork carnitas, lime pickled onions, avocado, cotija cheese and cilantro.

Why is this dish a good addition to the menu?

Being that San Diego has a very rich Mexican culture, most native San Diegans as well as tourists are both attracted to the cuisine and it naturally fits perfectly at the “world food” concept at OB warehouse.

Describe the taste to someone who hasn't had this dish?

The base of this dish is a crispy yet soft corn cake bottom, topped with rich, sweet, and salty pork, balanced with the lime pickled onions, to bring balance, then topped with cotija cheese, and cilantro.

How are the sopes prepared?

The sopes take around five hours from start to finish. They are seasoned and fried for about 15 mins. We then take them and place them into a braising liquid consisting of Coca Cola, chili de ar