Our Story
Long before the borders, before the ranches and roads, there was a wild and abundant land — Alta California. A place where the rugged hills, coastal breezes, and fertile soil provided everything needed to survive, thrive, and celebrate.
At Vaquero, we honor that spirit.
Our cooking is rooted in the land — sourced from local farms, wild harvests, and the bounty of California’s heartland.
It’s brought to life by fire — not just the flames you can see, but the fire within us: a passion for bold flavors, honest ingredients, and a deep respect for where it all begins.
We cook the old way — over open flame, under open sky. Simple. Raw. Alive.
Every dish tells a story of the land, the seasons, and the soul of Alta California — a place where cultures blended, traditions evolved, and the fire never died.
Vaquero is more than a meal. It’s a return to what’s real.
It’s the fire within — fed by the earth, shaped by our hands, and shared around the flame.
Chef Carlo Guardado
Raised between the family farms of Aguascalientes and Fallbrook, Chef Carlo Guardado brings soul, skill, and flame to every meal. His culinary journey spans San Diego's top kitchens, Kauai, and Los Angeles, but his roots are always in the land.
At Vaquero, Carlo leads with a deep respect for farm-to-flame cooking-pulling from local soil, traditional technique, and the bold spirit of California's culinary frontier.
His food is honest. His fire is real. And the experience?