Menudo, birria, chilaquiles, and pozole anchor the kitchen at Lomas Mexican Restaurant & Cantina in Chula Vista's Otay district on Main Street. The full cantina bar pours micheladas, frozen margaritas, and Clamato-based cocktails that draw from the same South Bay craft-beverage scene anchored by 3 Punk Ales Brewing Co. on the east side. A covered outdoor patio faces Main Street for al fresco dining, and the breakfast menu features cafe de la olla brewed in a clay pot with cinnamon and piloncillo alongside huevos rancheros and machaca con huevo. The kitchen's mole program layers dried chiles, Mexican chocolate, and toasted sesame into a multi-day reduction for chicken enchiladas, a labor-intensive format also utilized by event kitchens preparing plated dinners at Swiss Park & Hall San Diego. The seven-seafood caldo de siete mares combines shrimp, octopus, clam, mussel, crab leg, fish fillet, and scallop in a tomato-guajillo broth finished with fresh lime and cilantro.