Posada Puesta del Sol

History The Posada Puesta del Sol was the dream of Miguel de la Ruiz over seventy years ago. It started as an old automobile shop, which Miguel converted into a tacqueria. During the 1950s, it underwent two major overhauls: one to change its exterior to appear more in line with a traditional hacienda; and another to add a second floor. Miguel and his family continued to own the business until 1982, when it was purchased by Oscar Day, who converted part of the restaurant's interior into a local entertainment venue for the community. To this day, the Posada continued to hold its weekly open-mic nights on Wednesdays. Oscar passed away in 2019. The institution is now owned and operated by his daughter, Autumn, who continues the family tradition of hospitality and the best Californian food in Malibu. It continues to serve Miguel's recipes using traditional products grown in its backyard garden. If you're looking for good food, good music, and good times, look no further than the sunset! +hangout/jump 239 RP Hooks Stuff goes here Menu Below is a list of things to order at the Posada. Picture Dish and Description The Classic: What your mouth wants in it! 1/3 pound of beef, with lettuce, tomato, and a slice of onion, on a mouth-watering bun. Served with fries. Best Friends: The owner's favorite! A pair of foot-longs: firm; hot; and locally-made. Have them naked, covered with mustard, or however you want it; we don't judge! Served with fries. The Big Hog: Too much meat for our buns! So big that you'll wonder how we pounded it until it is mouth-wateringly soft and tender. Served with fries. Meaty Tacos: Stuff your taco with the meat you crave! Ground beef, carnitas, or shredded chicken with red onions and cilantro, all on fresh corn tortillas. Fishy Tacos: Tastes better than it sounds like it smells! Flaked pacific halibut on a homemade pico de gallo, and slathered in a cayenne-mayo, all on fresh corn tortillas. Anti-Meat Tacos: Don't you dare stick meat in it! Slow-cooked, marinated jackfruit with pineapple, red peppers, sauteed onions, and a homemade sofrito, all on fresh corn tortillas. Slice of Pie: No better way to finish! Check with our staff about what's available. Served with a massive load of homemade ice cream made locally-sourced milk. Staff and Regulars Below is a list of staff and regulars at the Posada. Picture Name and Description Autumn: Owner and Operator. Bright ray of sunshine! The hostess with the mostest! And the never-ending dervish of energy that keeps the restaurant and venue open to all.

Soundtrack Wouldn't it be nice if we were older? I'd be feeling warm if I was in L.A. I need a break and I want to be a paperback writer. Logs