Restaurant-starved diners drove from as far as L.A. Fortunately, the eatery’s outdoor service model allowed the Castillos to open Heritage on Aug. In 2019, they cashed in their 401(k)s and began construction on their own restaurant. They started making Texas-style barbecue at home for friends, then for special-order customers, and finally for a pop-up business at Orange County breweries. Soon, the Castillos were taking barbecue road trips to every corner of Texas. While visiting Whole Foods’ headquarters in Austin, Texas, eight years ago, he discovered Texas barbecue - which relies on high-end proteins smoked with simple seasonings rather than heavy sauces. After culinary school, he worked in restaurants before joining Whole Foods Market, where he rose to a corporate chef position. His first cooking job was frying chicken at Knott’s Berry Farm.
location, is now heading up the Oceanside kitchen.Ĭastillo, 43, grew up a passionate backyard barbecuer in Whittier and Orange County. The Castillos also plan to eventually reopen the on-site, 600-square-foot speakeasy that Urge built in 2016.Īubuchon’s wife, AJ, is the Oceanside restaurant’s general manager, and Eric Linares, former chef de cuisine at the O.C. The 20-tap bar will also serve wine and frozen and draft cocktails. The Castillos hired former Pizza Port head brewer Mike Aubuchon to produce a line of low-ABV lagers, Mexican, Japanese and Czech pilsners and West Coast-style IPAs. Heritage has taken over the 10,000-square foot restaurant and 10-barrel brewery once occupied by Urge Gastropub and, more recently, Municipal Taco, at the corner of South Coast Highway and Vista Way. For example, the Japanese milk buns on his sandwiches come from Oceanside chef William Eick’s Hokkaido Bread Co. Like Texas barbecue chefs, Castillo said he buys only fine-dining restaurant-quality proteins and sources his produce and other ingredients from local purveyors.
TACO FESTIVAL DRIVE SHACK MAC
There are also nachos, chili fries, Texas queso with chips, salads, chili, fries, mac ‘n’ cheese and banana pudding. Specialties include sliced brisket tacos on house-made flour tortillas, a half-pound chopped brisket sandwich, a smoked ground brisket burger, a pork belly banh mi, a pastrami torta, a smoked turkey club sandwich, and a beer-marinated Santa Maria-style tri-tip sandwich. The Oceanside menu features six varieties of beef, pork and turkey tacos and eight sandwiches and burgers. By contrast, the Oceanside location is an indoor brewpub with stoneware dishes, regular silverware and a robust in-house beer program. The Castillos’ original Heritage location in San Juan Capistrano is a mostly outdoor operation where the meat is cooked in 1,000-gallon offset smokers and sold by the pound on aluminum trays. “Our restaurant has as much Asian and Mexican influence as it does Texan.” “I feel like Californians don’t have brisket embedded in their DNA like Texans, so our menu has evolved since the beginning to be more about Southern Californian-style Texas barbecue,” Daniel Castillo said.
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