Seasonal Flavors with a SoCal Twist

Chef Oceguera's culinary journey is deeply rooted in the fusion of traditional Latin American flavors and California's locally sourced, sustainable ingredients. Raised in Chula Vista, San Diego County, Chef Oceguera brings more than 15 years of culinary leadership experience to his role. His formative years spent working in his father's Tijuana-based catering company provide a unique foundation for Rumorosa's development. The restaurant is poised to showcase reimagined Baja-California cuisine, featuring all-day classics alongside inventive and authentic Baja dishes, complemented by Valle harvested wines and agave-forward spirits. Beyond Rumorosa, Chef Oceguera will play a pivotal role in shaping three additional concepts, including a Southern California brewery, a relaxed pool lounge, and an onsite grab-and-go marketplace, all set to open in 2024, solidifying Sheraton San Diego Hotel & Marina as a culinary destination on the West Coast.

Later, dive into the vibrant flavors of the region from street tacos served on heirloom corn tortillas to tuna tostada—perfectly paired with regionally inspired cocktails, Baja wines, and Mexican lagers.

Our menu places a special emphasis on agave and sugarcane-based spirits, offering a delightful mix of well-known options like tequila and mezcal, alongside more unique selections such as sotol, charanda, and tepache.

Our batch-prepared cocktails are carefully chosen to allow our bartenders to focus on you, our valued guests, creating an opportunity for interaction, education, and discovery. To further enhance the enigmatic allure of the La Rumorosa mountains, we proudly display adult aguas frescas at the back bar after lunch, putting a fresh spin on a classic roadside refreshment.

Completing our beverage selection is a focused yet thoughtfully curated assortment of Mexican lagers and regional wines hailing from the beautiful Baja California region.