You’re walking down Del Mar in San Clemente. The salt air is thick, the sun is dipping toward the Pacific, and there’s a line snaking out the door of a white-walled building that looks like it belongs in a coastal Mexican village. That’s South of Nick's San Clemente Mexican Kitchen Bar. It’s the kind of place that feels like a "destination" even if you only live ten minutes away in Dana Point.
Most people see the crowd and wonder if it’s just another overpriced tourist trap or if the food actually holds up against the legendary taco stands hidden in the inland neighborhoods. Honestly? It’s a bit of both, but mostly it's a masterclass in "polished" Mexican cuisine. This isn't your hole-in-the-wall spot for a $2 carnitas street taco. It’s an experience. You go there for the atmosphere, the heavy pours of tequila, and a specific take on Mexican flavors that leans heavily into premium ingredients like prime steaks and Pacific seafood.
Why Everyone Obsesses Over the Vibe
The first thing you notice about South of Nick's San Clemente Mexican Kitchen Bar isn't the menu. It's the lighting. It’s moody. It’s dark enough that you feel cool, but bright enough to see the salt on your margarita rim. The design team basically perfected the "Coastal Chic" aesthetic.
They use a lot of reclaimed wood, white plaster, and wrought iron. It feels expensive. Because it is. But here’s the thing: it doesn't feel stuffy. You’ll see guys in flip-flops who just came from Trestles sitting next to couples on a high-stakes anniversary dinner. That’s the magic of San Clemente.
The bar is the heartbeat of the room. It’s usually packed three-deep with people waiting for a table because, let’s be real, getting a reservation here on a Friday night is like trying to win the lottery. If you’re smart, you try to snag a seat at the bar. The bartenders are fast. They have to be. They’re shaking up hundreds of margaritas an hour, and yet they still take the time to hand-press the lime juice.
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The Menu: What to Order (And What to Skip)
Let's talk food. The menu at South of Nick's San Clemente Mexican Kitchen Bar is a spin-off of the original Nick’s, which is a local legend for American comfort food. When they pivoted to Mexican, they kept the "big portion, high quality" philosophy.
The Chipotle Dusted Shrimp is a heavy hitter. It’s smokey. It’s a little spicy. It’s served with a cool avocado mousse that balances everything out. If you’re a seafood person, this is your baseline. Then there’s the Carne Deshebrada. This is slow-cooked, shredded beef that basically melts. They serve it with handmade tortillas. You can tell they’re handmade because they aren't perfectly circular and they have those little charred bubbles that only come from a real comal.
However, if you’re looking for "authentic" in the sense of a Mexico City street corner, you might find the flavors a bit... safe. Everything is seasoned perfectly, but it’s designed for a broad palate. It’s "resort Mexican." That's not a dig, though. Sometimes you want a Prime Ribeye Taco instead of a greasy cabeza taco.
The Margarita Factor
You can't talk about this place without the drinks. The Spicy Avocado Margarita is polarizing. Some people think it’s a gimmick. Others swear it’s the creamiest, most innovative drink in Orange County. It has a kick.
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If you want something cleaner, go for the Pineapple Jalapeño. They use real fruit, not some neon syrup from a plastic bottle. The tequila list is also surprisingly deep. They have everything from entry-level Blancos to extra Anejos that cost more per pour than your entire entrée.
The Service Standard
One thing Nick’s restaurants (the parent group) are known for is their training. The servers here are "on it." They use a team-service model, meaning you’ll have three different people checking on your water or clearing your plates. It’s efficient. Sometimes it feels a little rushed when the line at the door is long, but they generally let you linger over your espresso martini.
Wait times are the biggest hurdle. If you show up at 7:00 PM on a Saturday without a plan, expect to wait two hours. No joke. The locals know to go at 3:00 PM on a Tuesday or put their name in and go walk the pier for an hour.
Navigating the San Clemente Scene
San Clemente has changed a lot. It used to be a sleepy surf town. Now, it’s a culinary hub. South of Nick's San Clemente Mexican Kitchen Bar sits right in the center of that evolution. It represents the "New San Clemente"—wealthier, trendier, but still tied to that Spanish Village by the Sea architecture.
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It’s located at 110 S El Camino Real. Parking? It’s a nightmare. Don’t even try to park right in front. Look for the public lots a block or two over, or just Uber. Walking up and down Del Mar is part of the experience anyway.
Misconceptions About the Price
People complain it's expensive. It is. You’re looking at $25 to $45 for most mains. But you have to look at the sourcing. They aren't using Choice grade beef; they’re using Prime. They aren't using frozen fish; it’s fresh. When you factor in the San Clemente real estate and the level of service, the price starts to make sense. It’s a "value" in terms of the total experience, even if your wallet feels lighter.
Actionable Tips for Your Visit
If you're planning to head down there, don't just wing it. You'll end up frustrated and hungry.
- The Reservation Game: They use OpenTable, but slots fill up weeks in advance for prime times. Check for cancellations at 10:00 AM on the day of. People flake, and spots open up.
- The Lunch Hack: They serve lunch. It’s the same vibe, mostly the same food, but half the crowd. You can actually hear yourself think.
- Order the Elote: It’s off the charts. It’s grilled corn with chipotle aioli and tajin. Simple, but they do it better than most.
- The Hot Towel: At the end of the meal, they usually bring out a hot towel scented with lemon or eucalyptus. Use it. It’s a small detail, but it’s the "Nick’s" signature that makes you feel like you’re at a five-star hotel.
- Dress Code: It’s "California Casual." You can wear a nice button-down or a sundress. Avoid the "just came from the gym" look if you want a good table.
South of Nick's San Clemente Mexican Kitchen Bar isn't just a restaurant; it's a social pillar of the city. Whether you're there for the tequila or the sea bass, it delivers a consistent, high-energy night that most other spots in OC try (and fail) to replicate. Just remember to bring your patience for the parking and your appetite for the lobster soft tacos.