Dining
BY SARAH HERNANDEZ
Bobcat Bowl ($11.95)
Pineapple-cucumber agua fresca ($2.65)
Andrew Silver opened Fresco in 2021.
How to build a Fresco bowl (starting at $11.95) Step 1: Bases such as greens, grains or rice (up to three) Step 2: Hot items like proteins or roasted vegetables (up to two) Step 3: Toppings such as pickled jalapeños, masa croutons or marinated garbanzo beans (up to ve) Step 4: Sauces like avocado yogurt ranch, sesame lime or smoky red pepper vinaigrette (choose one) Step 5: Fresco freebies like lime squeeze, cilantro or hot sauce
A popular Fresco’s menu item is the Bobcat Bowl with adobo lime chicken and housemade aguas frescas.
PHOTOS BY SARAH HERNANDEZ COMMUNITY IMPACT
Fresco serves up fresh, avorful bowls in San Marcos
Fresco aims to o er the community a tasty experience that leaves customers feeling ful lled
with adobo lime chicken, roasted sweet potatoes, black beans and other toppings— nished with avocado yogurt ranch. Lifestyle bowls are also available, and include the Vegan Bowl, Keto Bowl and more. Silver said their “secret sauce” is serving craveable food that “happens to be healthier for you.” What it means Serving the San Marcos community means everything to the Fresco team, from locals and families to students. “The customer walks through the door, they're greeted, treated well and asked about their day and served delicious food that's consistent every time they come in," Silver said.
with each visit. The inspiration
Owner Andrew Silver opened Fresco in 2021. A trained chef, Silver said he wanted to create a fast-casual concept with food inspired by Latin and southwestern avor pro les. “I’ve always liked heat and brightness and acidity and avors that pop,” he said. On the menu Fresco o ers eight signature bowls and a build- your-own-bowl option. Menu favorites include the Bobcat Bowl, made
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200 Springtown Way, Ste. 120, San Marcos www.frescoeats.com
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