The new Mexican-inspired restaurant El Punto officially opens tonight at San Diego’s Liberty Station, the former site of historic Naval Training Center, San Diego. The family-friendly and dog-friendly concept will initially offer dinner service only from 4:00 – 10:00 p.m., seven days a week. Restaurant founder Gerry Torres made the announcement.
Torres, who was born in Mexico City and spent most of his childhood in San Diego and Tijuana, also founded San Diego-area taqueria chain City Tacos (est. 2014) and full-service restaurants Fonda del Barrio (est. 2025) and Tour de Tapas (est. 2024).
El Punto is a full-service restaurant featuring entrées and shareables from Executive Chef Eduardo Baeza, as well as select tacos from the City Tacos menu. Diners will have three options for ordering food and drinks within the 8,800-square-foot indoor/outdoor space: from wait staff, self-serving QR codes at tables throughout the patio, and a walk-up counter.
The menu will feature selections like:
Tiradito de Atún – Fresh pressed tuna tossed in our bold Black Panther sauce, served alongside spring mix with thinly sliced lime, mango, radish, and serrano chile. Finished with a drizzle of olive oil and sesame oil, served with tostadas or tortilla chips.
Aguachile Negro – Fresh shrimp marinated in our Black Panther leche de tigre, a bold black sauce made with chiltepín chiles, garlic, ginger, serrano, and lime. Tossed with crisp cucumber, onion, fresh blueberries, and creamy avocado. Served with tostadas or tortilla chips.
Filete de Pescado – Fish fillet glazed in a bold zarandeado sauce made with mustard, Valentina, and guajillo Buffalo sauce, and lime, fresh cilantro, and a drizzle of chile macha oil. Served with a side of refried beans & rice.
Puerco Adobo – 6 oz. pork tenderloin served in a rich chile Colorado sauce made with guajillo chiles, orange, achiote, and cinnamon. Accompanied by roasted sweet potato, crispy kale, and a sprinkle of toasted amaranth.
Roasted Cauliflower – Fire Roasted Cauliflower dressed in a creamy jocoque ranch, topped with kale, cotija cheese, finished with a tamarind and balsamic reduction.
Tostaditas de Jaiba – Gulf Crab meat & Flounder fish ceviche tostadas (3) with capers, garlic, onion & cilantro, finished with a chili oil drizzle.
Beverages are available at both a container bar and Michelada bar station. The beverage menu features a cocktail program curated by Bar Director Rudy Corona, as well as draft beer and coffee.
El Punto has an indoor dining room, as well as extensive outdoor dining options via lounge seating and high tops with bar stools. All patio seating is covered, and televisions are dispersed throughout the outdoor area. The kids area, which is separated from the patio dining spaces by the main entryway, will have games like at City Tacos’ OB Playground in Ocean Beach. The enclosed dog park allows pets to roam and play without a leash.
“We are blessed to call Liberty Station ‘home’ for El Punto,” Torres said. “It’s such a tremendous gathering place that all San Diegans can enjoy – with free parking to boot. We believe we are providing a dining option that is decadent, but affordable and casual. There is something on the menu for everyone, including several healthy options.”
Brunch and lunch service will be added in the coming weeks.
Other restaurants in Liberty Station include Breakfast Republic, Corvette Diner, Liberty Public Market, and MICHELIN Guide-recognized Solare Ristorante,
