You’ve Had a California Burrito, Now Try the CA Banh Mi 

Is there any food more quintessentially San Diegan than the California burrito? That was a rhetorical question since the French fry-stuffed, flour tortilla-wrapped torpedo of carne asada bliss came into being in the 80s (either invented by Lolita’s or Santana’s, depending on who you ask). But now, Vietnamese-Mexican pop-up Một Bánh Mì may be giving the longtime champ a run for its money.

Một Bánh Mì’s original California banh mi takes cues from both cultures, using traditional Vietnamese baguettes from Paris Bakery filled with carne asada and garnished with cilantro-jalapeno crema, Vietnamese mayonnaise, pickled vegetables, cilantro, cucumber, jalapenos, and of course, French fries.

“It’s so San Diego—it’s so us,” says Desmond Bui, pop-up founder and owner with partner Marisol Santiago. “It really encapsulates the Vietnamese and Mexican-American journey and identity here.”

Both grew up in San Diego. Bui is Vietnamese. Santiago is Mexican-American. The sandwich makes utter personal sense.

Neither of them cooked professionally before launching Một Bánh Mì earlier this year, when they popped up for the first time at Convoy Rising for Lunar New Year. But after seeing the rise of the local Vietnamese coffee scene with shops like Saigon Coffee, Chance’s Coffee, and Em Coffee House, Bui knew there was an opportunity for a new generation to put a fresh spin on Vietnamese food in San Diego.

While there are plenty of places to grab a banh mi around town (K Sandwiches, Ba Le French Sandwich Shop, Lee’s Sandwiches, and so on), we’ve yet to hear of a California banh mi. Firsts are being firsted. 

“Banh mi is regarded by top chefs as the best sandwich in the world,” says Bui. (Side note: I concur.) And after discovering overlap between Mexican and Vietnamese cuisines through common ingredients like cilantro, lime, jalapeno, white onion, and pickled vegetables, they began planning a menu. 

Một Bánh Mì also serves Bánh Mì Đặc Biệt (Vietnamese cold cuts), Bánh Mì Thịt Nướng (grilled lemongrass pork banh mi), and Bánh Mì carnitas de hongos (mushroom pâté banh mi), along with some specials like Thịt Nướng tacos (grilled lemongrass pork) and hopefully soon, al pastor trompo banh mi (marinated pork shaved off a spit) and charcoal-grilled adobada.

Other banh mi shops Americanize names for English-speaking audiences—for example, listing “grilled chicken sandwich” instead of Bánh Mì Gà Nướng. Not Một Bánh Mì. If you’re not sure how to pronounce something, Bui says they’re happy to help. It’s an educational opportunity, he explains, as well as a chance for them to be “unapologetically Vietnamese and Mexican.” 

Part of the immersive experience is playing Vietnamese tunes from the ‘60s and ‘70s. 

“When you think of universal languages, what are ways when you travel or meet a different group of people that you can still find common ground and connect and feel like we’re a lot more alike than we are different?” Bui asks. “Food and music.” 

The musical element is part of Một Bánh Mì’s greater vision. They’d like to evolve into a lifestyle brand and media company, with merch, jars of pickled vegetables, you name it. Eventually, they’d like to open a brick-and-mortar somewhere in Mid-City. In the meantime, they’ll continue to pop up at places like Mixed Grounds and Chance’s Coffee, or wherever they can. (Bui called Provecho Coffee their “dream collab,” hint hint.) 

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San Diego Restaurant News & Food Events

Beth’s Bites

• San Diego bartenders have been making serious waves over the past few years, and it looks like 2026 is carrying on that momentum. Dominique Muñoz, bar lead at Polite Provisions, just nabbed a top spot on Punch’s Best New Bartenders 2026 list. She’s hardly new to the game, having been behind the stick for nearly a decade and founding the Sirens and Spirits collective to elevate women and nonbinary bartenders in the industry, but it’s fabulous to see some (well-deserved) San Diego representation on the short list. Congrats to Muñoz—we can’t wait to see what you do next.
• Speaking of awards, Tribute Pizza just earned a prize of its own. The North Park pizza palace hit #38 on the 50 Top Pizza list this year (for the fourth year) right before its 10th anniversary on June 2. Here’s to another decade of delightful pies, ridiculously good Caesar salads, and the weird-to-have, but delicious-to-eat Sichuan spicy noodles.  
• But the recognition doesn’t stop there. San Diego’s only three-Michelin-starred restaurant Addison by William Bradley (which is freshly re-open after a thorough renovation) just made San Diego history by being the first restaurant in the city to make it on North America’s 50 Best Restaurants 2026 list at #31. Considering there are something around 70,000 restaurants in North America (if not more)—I’d say landing in the top 50 is pretty monumental. 
• San Diego has one of the highest concentrations of people in the African diaspora, including one of the nation’s largest East African populations behind Minneapolis and St. Paul, Minnesota. To celebrate the huge diversity of cuisines from countries like Somalia, Eritrea, Ethiopia, and beyond, head to the annual San Diego Soul Food Fest on August 1 at the North Park Mini Park from 11 a.m. to 4 p.m. Soul food’s roots come from the American South, where generations of enslaved people made do with what resources they had; today, it’s a celebration of culture, cooking, and community. I, for one, am salivating at the thought of getting some legit collard greens and fried catfish.  
• In lieu of catfish, I just might pop over to Bica in Normal Heights on June 20 for the Tuna Takedown, where chefs from Kingfisher, Mabel’s Gone Fishing, Ironside, À L’ouest, Fish Guts (plus a few more) will go full nose-to-tail on a 150-pound bluefin tuna. That’s about as fresh as it gets, and with beer, wine, and a DJ on top of that, I’m hard-pressed to make any other plans that night.

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