clock menu more-arrow no yes mobile

Filed under:

Chicken Wings and Tostones Are the Ideal Road Trip Food

On the second episode of "Open Road," a pit stop at MishMash in San Diego

On the road again! Eater's eight-part travel series Open Road continues this week as hosts Fernando and Bricia Lopez — the brother and sister team whose family runs Los Angeles's Restaurante Guelaguetza — officially take off on their road trip down the Southern California coast and into Mexico. After loading up on deli sandwiches, the duo makes their first real pit stop in the Barrio Logan neighborhood in San Diego, at MishMash.

Doug Cook opened MishMash’s brick-and-mortar space in January 2016 after four years operating the concept as a pop-up and catering business. Now it’s a popular neighborhood hang out, serving towering burgers and crispy chicken wings with habanero sauce. Cook’s favorite item on the menu is the medianoche sandwich — a sweet and savory meal that originated as a late night snack in Cuba — with a side of golden brown tostones. The dish features the same meaty and cheesy fillings of a Cuban sandwich, but on slightly sweet and super-soft egg bread, a little like challah or brioche. Watch the Lopez siblings tuck into a MishMash spread in the video above, and tune in next week for their next stop, across the border in Tijuana.

Click here for more episodes of Open Road | Subscribe to Eater on YouTube

Can't get enough of Eater? Sign up for our newsletter.