Nómada in Carlsbad's La Costa area launched in December 2025 as Grand Restaurant Group's regional Mexican concept at 6996 El Camino Real, seating up to 240 guests across 5,600 square feet of Sonoran ranch-style interior and patio space. The wood-burning oven anchors the kitchen, firing cochinita pibil wrapped in banana leaf, whole roasted line-caught fish, and smoky oysters topped with hoja santa and smoked cotija — a live-fire program fueled by the same commitment to sourcing that drives the hop-forward releases at Pure Project Carlsbad. The raw bar rotates oyster varieties by the shift alongside ceviches, crudo tostadas, Pacific prawns, and chocolate clams, with all proteins prepared without industrial seed oils. A duck mole taco trio layers confit duck, mole negro, and crispy duck-skin chicharrón into handmade tortillas, drawing on Oaxacan technique refined during the chef's work at Stone Brewing and Fox Point Farms. The agave-forward cocktail program spotlights mezcal, tequila, pisco, and cachaça alongside a Valle de Guadalupe wine list, and the bar sources charcuterie boards from The Wise Ox Butcher & Deli and other local purveyors. Friday and Saturday late-night service adds a dedicated oyster bar with live Latin music on the raised interior stage.