This winter, Puesto, the family-owned Mexican-American restaurant group celebrated for its award-winning tacos, premium ingredients, and modern approach to Mexico City cuisine, introduces its newest seasonal dishes and announces a groundbreaking milestone: Puesto now operates entirely seed-oil free across all of its locations.
Puesto has officially removed all industrial seed oils from every kitchen, making it the first Mexican restaurant group to go 100 percent seed-oil free. This means that every taco, salsa, chip, and dish is now completely seed-oil free. Since opening its first Southern California location in 2012, Puesto has built its reputation on ingredient integrity, from hand-pressed organic, non-GMO blue corn tortillas, to wild-caught Baja fish and wild Mexican shrimp. In 2022, its additive-free tequila program set a new industry standard; and now, the move to eliminate seed oils marks the next evolution of that commitment.
The transformation was completed in partnership with Seed Oil Scout, who assisted Puesto in reviewing every recipe, from its crispy Baja Fish Taco to more than a dozen house-made salsas. All fried menu items now utilize Seed Oil Scout–approved RSPO-certified sustainable palm oil, while non-fried items incorporate extra virgin olive oil, olive oil, or avocado oil.
With this change, Puesto continues to lead Mexican dining toward a future where indulgent dishes and thoughtful sourcing go hand in hand.
NEW WINTER MENU
Creative Chef Raul Casillas welcomes the season with fresh interpretations of Mexican flavors, now available at all Puesto locations. Among the new menu items are:
– Crab & Shrimp Crispy Tacos – crab, shrimp, potato, salsa roja, crema, queso fresco, lettuce
– Huitlacoche Mushroom Taco – oyster mushrooms, fresh huitlacoche, huitlacoche mole, pickled mushrooms, maitake chips
– Grilled Shrimp Taco – Mexican shrimp, guajillo and pasilla chiles, grilled green tomatoes, salsa verde cruda, habanero yuzu mayo, cabbage
– Calabacitas Taco – squash, zucchini, salsa verde, salsa cruda, cilantro aioli, zucchini chips
– Calabacitas Bowl – squash, zucchini, salsa verde, salsa cruda, cilantro aioli, zucchini chips
– Mango Enchilado – mango, tajin, passionfruit, chamoy, finger limes
Adding to his ever-evolving beverage program, Vice President of Bar & Spirits Beau du Bois adds two new margaritas to Puesto’s craft bar program, which boasts a curated list of agave spirits (tequilas, mezcals, sotols, bacanoras & raicillas) sourced from throughout Mexico. Expanding on the restaurants’ non-alcoholic offerings, du Bois also adds a N/A Passionfruit Margarita that features the same freshly squeezed juices and premium ingredients for which Puesto is known. New beverages include:
– Dirty Soda – Mexican Coca-Cola, house-made horchata cold cream
– Spiced Pear Margarita – Levantó blanco tequila, spiced pear, organic agave nectar, fresh lime, elderflower foam
– Fruit Cart Margarita – Pueblo Viejo blanco tequila, chamoy, fresh lime, watermelon, cucumber, mango, pineapple, habanero
– N/A Passionfruit Margarita – Puesto’s non-alcoholic tequila alternative, passionfruit, fresh lime, organic agave nectar
Guests can enjoy these dishes and beverages daily beginning November 19, 2025, with menus, locations, and hours available at eatpuesto.com.
THE ULTIMATE TACO TUESDAY
Puesto highlights the “taco” in “Taco Tuesday” with half off all tacos for dine-in service from 3 p.m. to close every Tuesday. Among the things that make Puesto’s tacos so craveable are handmade, non-GMO, organic blue corn stone-ground tortillas; Wayne Farms chicken and other sustainable meats; Baja and local line caught seafood; and local produce and scratch salsas.
THE MOST PERFECT THURSDAYS
Puesto’s weekly “Perfect Thursday” celebrates the beloved margarita, with half off all margaritas for dine-in service from 3 p.m. to close. Puesto margaritas are carefully crafted with premium, additive-free agave spirits, fresh ingredients and refined technique.
Born in Mexico City and built in Southern California, Puesto offers a contemporary, ingredient-driven approach to authentic Mexican cuisine. Its nationally acclaimed Mexico City–style tacos are made with organic, non-GMO blue corn stone-ground tortillas, sustainable meats and seafood, crispy melted cheese, and scratch salsas. Since opening its first Southern California location in 2012, Puesto has built its reputation on ingredient integrity, from hand-pressed organic, non-GMO blue corn tortillas, to wild-caught Baja fish and wild Mexican shrimp. In 2022, its additive-free tequila program set a new industry standard; and in 2025, the move to eliminate seed oils reinforced that commitment.
Puesto has grown into a California dining institution with eight locations, and will soon bring its award-winning Mexican cuisine to Nashville, Tennessee.
