La Central on Chula Vista's Main Street specializes in Sonoran-style Mexican cooking, grilling most proteins directly over wood coals for a smoke-forward flavor profile. The signature Rockefeller Burrito wraps grilled steak, shrimp, caramelized onions, guacamole, and cream cheese inside a fresh flour tortilla — a Sonoran cross-border technique that elevates the kitchen above standard taqueria fare and reflects the same event-ready ambition seen at caterers such as La Taquiza. The ribeye steak receives a salsa macha marinade — a dried-chili-and-peanut sauce — before hitting the open flame and finishing with a sweet honey glaze. Tacos, tortas, and smothered fries round out the menu alongside a weekend Chula Vista brunch program featuring chilaquiles and fresh-made carnitas. That brunch lineup extends the Sonoran grill concept into the morning market, joining bakery-café options such as Hans & Harry's Bakery on Chula Vista's breakfast circuit. The wood-coal grill sears ribeye and carne asada at direct-flame temperatures, producing the Maillard-reaction char crust that defines Sonoran grilling while the salsa macha adds a textured peanut-chili heat layer rooted in northern Mexican tradition.