If you’ve ever rushed through an airport only to be met with the same fast-food chains you see everywhere else, you’re in for a treat at San Diego International Airport’s brand-new Terminal 1. When the first phase opens on September 22, travelers will find a food scene that’s quintessentially San Diego — where 18 out of 21 restaurants and bars are local favorites.
Yes, there’s still one McDonald’s. But everything else? Pure San Diego flavor.
Local Legends, Celebrity Chefs & California Classics
From al pastor tacos at The Taco Stand to espresso martinis from Mostra Coffee, Terminal 1 is designed to give visitors (and locals flying out) a taste of San Diego before they even leave the ground.
Some highlights include:
- Novecientos Grados – A collaboration between skateboarding icon Tony Hawk and acclaimed chef Claudette Zepeda, serving Cali burritos and enchiladas suizas inspired by San Diego’s skate culture.
- Puesto – Beloved for its handmade tortillas and creative tacos.
- Mr. Moto Pizza – A local pizza staple making its airport debut.
- Parisian pastries, gyros, and even Tijuana’s famous Caesar salad will round out the mix.
By the time Terminal 1 is fully complete in 2028, the lineup will read like a San Diego foodie tour.
Why It Matters
Airport food has come a long way. San Diego is pushing the trend further by making Terminal 1 one of the most locally concentrated airport dining hubs in the nation. Concession experts say it helps transform the airport from “anywhere USA” into a true gateway to San Diego.
“We think San Diego has taken its place as an elite food community,” said Kevin Westlye of High Flying Foods, the concessionaire helping bring many of the local brands to life.
The Fine Print: Prices & Perks
Airport dining will still cost more than your neighborhood spot — expect about 15% higher prices than street locations. For example:
- Three al pastor tacos at The Taco Stand: $16.50
- A carne asada burrito with chips, salsa, and guac: $17.50
- A carnitas plate at Novecientos Grados: $32
There’s also a 2% surcharge on food and drinks, which goes directly to workers — a measure kept in place to ensure experienced staff stay on board.
A New Era for Travelers
Airport officials say food and beverage sales are expected to help boost concession revenue to $41 million this fiscal year, up from $36 million last year. With more long-haul flights leaving San Diego, travelers are counting on quality meals they can grab before boarding.
As Taco Stand co-founder Julian Hakim put it:
“What better way to leave San Diego than with a California burrito in your hand?”
So next time you’re flying out of San Diego, you won’t just be taking off — you’ll be taking a bite of the city with you.
