There’s something magnetic about places you stumble upon—the ones that let flavor do the talking. ABVE the Basics is exactly that kind of find—a San Jose kitchen that started as a pop-up and now serves bold, unapologetic Mexican-American bites.
ABVE the Basics is exactly that kind of find—a San Jose kitchen that originally started as a popup, and now serves up some of the boldest, unapologetic Mexican-American bites around. The food speaks for itself, and locals have definitely taken notice.
With an already loyal fan base that is further expanded from a strong social media presence which includes collabs with some of San Jose’s biggest Instagram accounts, to holding a No. 3 spot on the San Francisco Chronicle’s Top 10 Fish Tacos in the Bay Area, ABVE the Basics has become a flavor phenomenon impossible to ignore. Now, with a second location recently opened at Craft House in Sunnyvale, they’re proving that their flair and flavor aren’t just a one-hit wonder.
With the reputation ABVE has built, I wanted to dig deeper into the story behind the food. I sat down with Gabriel Vegas, the mind behind the operation, to learn about his journey—from a pop-up to a full kitchen concept with two locations and a dedicated following.
His path to the kitchen wasn’t exactly traditional. Vegas describes himself as a “troubled teen,” more interested in sports than academics and often in trouble. The Al Cohan Program gave him a second chance, allowing him to earn school credits through a year-long culinary internship. During that time, he worked under Chef Jeffrey Stout at Alexander’s Steakhouse. Even then, Vegas didn’t see cooking as a career; his initial goal was to study administration of justice to help other troubled youth. But as he continued in kitchens, he discovered a passion for food.
After high school, Vegas immersed himself in kitchens across various cuisines—barbecue, Japanese, Greek—taking three- to four-month stints to learn techniques and flavors. By age 19, he held his first management position in a kitchen, realizing that he could combine his culinary skills with his desire to guide and mentor others.
This experience eventually led him to a regional manager role in his early 20s, opening multiple locations for a Japanese restaurant group and working long hours, building teams, and seeing firsthand how hard work and dedication could yield growth and success.
Then COVID-19 hit, disrupting everything he’d built. Forced to lay off close friends and colleagues, he pivoted to pop-ups around San Jose. Crowds of 300 to 400 people attended, often selling out within hours. As he considered taking a step back, a call came from one of the partners at Stevie’s Bar and Grill, a watering hole on Union Avenue. Within a month—on Oct. 28, 2020—he had a spot inside Stevie’s, elevating the bar fare there ABVE the Basics.
Other stops along his journey include a food truck, catering gigs, and a vendor stand at SAP Center last season. “This is just the beginning,” he says, now focused on location-based ventures.
When asked about his approach to blending Mexican-American flavors, Vegas says without hesitation,“I love acidity. Acidity is my thing.” Lemon and lime show up in nearly everything he serves—from chips and salsa to marinades and garnishes. Every ingredient matters because Vegas believes food has the power to brighten someone’s day, even in tough times. “Food can change someone’s life,” he explains.
Beyond the kitchen, Gabe is candid about the challenges of balancing work and personal life. Early on, he bought into the mindset that running a business meant constant hustle, but he eventually recognized the importance of self-care. “You’ve got to figure out how to have that balance—whether it’s time for family, the gym, or just time for yourself,” he says. Now, he prioritizes time for his kids, the gym, and catching up with friends, finding that a balanced approach makes him a better business owner.
When I asked Gabe to name his top three favorite items on the menu, his answer was without hesitation: “In no particular order, pork belly for sure. The fish taco, obviously, it’s a banger! And then my favorite overall, that deep-fried elote.”
Naturally, I had to try the dishes Gabe swears by—plus a steak taco for good measure. From the first crunch of the tortilla chips, I knew I was in for something special. The chips had that addictive quality that has you craving more while you’re still eating it. Each taco is fried on the grill with bits of melted cheese for added crunch.
The steak taco offers a surprising twist on a classic, with hearty cuts of steak, creamy guacamole, onions, cilantro, a lightly spicy orange sauce, and a sprinkle of queso fresco, giving it a flavor profile that stands apart. Then there’s the pork belly taco, a flavor bomb with tender chunks of pork belly, juicy pineapple, and that same addictive orange sauce, balancing sweet and savory in a way that keeps you craving more.
The fish taco is light yet hearty, earning its spot as one of the SF Chronicle’s best tacos in the Bay Area. Finally, the deep-fried elote is a satisfying mix of tangy, creamy, and smoky flavors that rounds out the meal beautifully.
ABVE the Basics operates at two locations: Stevie’s Bar and Grill, 2705 Union Ave., San Jose, and Craft House, 295 E. Washington Ave, Sunnyvale. Open Tues-Thu, Sun 11am–8pm; Fri-Sat 11am–9pm.
