Barrio Bird, a new pop-up restaurant, has debuted serving takeout and delivery out of Barrio Logan. The project is from notable Chef Ricardo Heredia, who has shared his award-winning talent across San Diego and Los Angeles. Most recently, Heredia has lent his talents to establishing Salted Pig American Barbecue in Tucson, Arizona.
According to Eater, we’ll be seeing a lot more of Heredia now that he’s back in San Diego. As an Executive Chef for Grind and Prosper Hospitality Group, he will be heading up the soon-to-open Coco Maya. The offshoot of Miss B’s Coconut Club will feature Caribbean-inspired dishes in a lush tropical setting in San Diego’s Little Italy.
Heredia is passing the torch to his daughters Maya and Ixchel, who will be heading up operations for Barrio Bird. The pop-up restaurant will serve their signature Chicano-style Fried Chicken in sandwich form or in boxes to feed the family, alongside a variety of Mexican sides.
Barrio Bird pre-launches April 2nd utilizing the microenterprise home kitchen operations permitting system. From there, the team plans to spread their wings to a brick and mortar restaurant in the Barrio Logan neighborhood to start. Get to know Barrio Bird by visiting their Instagram as they prepare for weekend service soon.
