A modern Mexican grill that made its debut in Mission Valley just over a year ago may be expanding to La Jolla’s university campus. According to public filings, Pichudo Mexican Grill plans to open at the base of UC San Diego’s Design and Innovation Building, at the corner of Lyman Lane and Artists Lane in La Jolla.
What Now San Diego reached out to co-founder Renoir Benyamen who confirmed the opening is targeted for January 2027.
Founded by longtime San Diego entrepreneurs and brothers-in-law Auday Salem and Benyamen, Pichudo was built around a clean-ingredient philosophy. The restaurant’s offer features 100% grass-fed meats, wild-caught seafood, and no seed oils, everything cooked in avocado oil or beef tallow.
The sauces are homemade with avocado oil. Dishes include sea bass tacos, surf-and-turf burritos, al pastor rice bowls, and a full bar serving craft cocktails and local beer.
The UC San Diego location would be Pichudo’s second outpost, following its Mission Valley debut in April 2025 alongside its sister concept, Camino Farms Organic Grocery, according to SanDiegoVille.
At the new location, Benyamen highlighted the healthy offerings. “Students are looking for healthy, seed-oil-free options they can grab between classes or on the go. We want to offer fast, efficient service without compromising on ingredient quality,” Benyamen told What Now San Diego.
The campus location is expected to include Camino Farms, Pichudo, and an all-new Triton Bar aimed at the university community, with expanded grab-and-go options and student-friendly pricing, according to the same report.
UC San Diego’s campus has seen a wave of new food and beverage concepts in recent years. What Now San Diego has previously covered several of them, including Jeff’s Beach Burgers, and Goop Kitchen, all eyeing campus locations as part of UCSD’s broader dining expansion.
Follow Pichudo on Instagram for updates.
