The Blind Burro in downtown San Diego occupies a ground-floor-and-rooftop space on J Street in the East Village, steps from Petco Park and built around Baja coastal cuisine with an emphasis on sustainable local seafood. The ceviche and traditional seafood cocktail anchor a raw-bar program that pulls from the same Pacific catch sourced by Lionfish Modern Coastal Cuisine in the Gaslamp, applied here in a casual Baja format with lime, chile, and fresh tortilla chips. Taco builds range from battered or grilled fresh-catch fish and Baja shrimp to coffee-rubbed salmon and Macha Angus short rib, each dressed with house salsas and cremas. The tequila, mezcal, and spirits program runs deep enough to support two full bars and a walk-up outdoor bar, creating a drink-forward operation on par with the craft-beer volume at Karl Strauss Brewing Company in the downtown tap scene. The Sonoran Cheese Crisp — a queso-crisp base layered with Oaxaca cheese, rajas, tomatoes, guacamole, and cotija — is the most structurally complex shared plate on the menu.