Tacos azteca tacos el gordo

The landscape dramatically changed with the tacos azteca tacos el gordo opening of Resorts World across the street and I figured it was time for my inaugural visit after checking out the new resort. The restaurant was jam-packed with customers and there appeared to be minimal structure to the madness. Fortunately, the 2-hour wait at Peppermill forced me to face my fears and figure out how to order at Tacos El Gordo.

Tacos El Gordo has been a San Diego institution for over 20 years. The family-owned restaurant chain serves authentic Tijuana style tacos. Small corn tortillas topped with all kinds of saucy meats, doused in fiery salsa and fresh cilantro and onions on top. But are they really the best north of the border? With taco shops on every corner, the competition can be quite stiff in Southern California. If you want to make up your own mind, check out this San Diego Taco Tour that will take you to the best taco shops in San Diego.

Tacos azteca tacos el gordo

Review by: Stephen Rushmore Jr. If you are passing through town and have time for one Mexican eatery then Tacos El Gordo should top your list for a quick bite. The original taco stand started south of the border in Tijuana, and thankfully they added a second location a few seconds from Interstate 5 in the Mexico abutting town of Chula Vista. Upon entering the restaurant, your senses will immediately kick into overdrive. Ordering and serving is handled directly with one of three short-order cooks who specialize in a few cuts of meat. One focuses on tongue, head, tripe, and other parts cooked in steamy carnivorous broth. Another cook machete slices spicy beef and pork adobada from a vertical rotisserie, and the last one handles the steak asada varieties. Finally, a young lady between the taco assemblers presses and grills homemade corn tortillas and transfers them to the cooks in small batches when their supplies run low. All of the cooking staff are very friendly and are used to guiding first-timers through the process. The condiment bar is limited compared to other taco stands, because they have already paired the meats with the perfect sauce. Spicy meats are balanced with a thin and creamy guacamole blend, and the fattier cuts are accompanied with green chili based salsa. All of the palm-sized tacos are served with two handmade tortillas to support a generous helping of meat. While Tacos El Gordo serves a delicious beef and pork adobada, consider stepping out of your comfort zone and try beef head or tongue. Both are braised for hours in a simmering broth until they are moist and tender. For the newly initiated, beef head is fattier and richer than tongue.

I highly recommend the lenguaspicy pork adobo and asada. Dining and Drinking » Restaurant » Mexican Restaurant.

Great dive in tacos with a price you simply can't beat! Beautiful restaurant as well. Can't wait to go back. The organic margaritas are delicious. My fav dish is a tie between chili Verde and Pollo El Cognac. The Steak Cognac is equally as good.

Review by: Stephen Rushmore Jr. If you are passing through town and have time for one Mexican eatery then Tacos El Gordo should top your list for a quick bite. The original taco stand started south of the border in Tijuana, and thankfully they added a second location a few seconds from Interstate 5 in the Mexico abutting town of Chula Vista. Upon entering the restaurant, your senses will immediately kick into overdrive. Ordering and serving is handled directly with one of three short-order cooks who specialize in a few cuts of meat. One focuses on tongue, head, tripe, and other parts cooked in steamy carnivorous broth. Another cook machete slices spicy beef and pork adobada from a vertical rotisserie, and the last one handles the steak asada varieties. Finally, a young lady between the taco assemblers presses and grills homemade corn tortillas and transfers them to the cooks in small batches when their supplies run low. All of the cooking staff are very friendly and are used to guiding first-timers through the process. The condiment bar is limited compared to other taco stands, because they have already paired the meats with the perfect sauce.

Tacos azteca tacos el gordo

The landscape dramatically changed with the grand opening of Resorts World across the street and I figured it was time for my inaugural visit after checking out the new resort. The restaurant was jam-packed with customers and there appeared to be minimal structure to the madness. Fortunately, the 2-hour wait at Peppermill forced me to face my fears and figure out how to order at Tacos El Gordo. Given the time it took me to figure things out, I thought it would be helpful to share my experience as Tacos El Gordo is worth the chaos and wait. It helps to get a view of the menu board pictured above. What appears to be a crowd of people in the image are actually in lines behind the type of meat they want. Adobada spicy pork , Asada steak , and Chorizo are the main options, but lines also exist for more exotic proteins like beef tongue, beef brain, pork stomach, etc. Within your desired meat line, you can order Tacos, Quesadillas, Sopes, Mulas, and more.

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Tyler Tanner August 19, Most of the cooks behind the counter seem to only speak a little bit of English, so if you have any dietary restrictions or food allergies that you need to tell them about, look up the Spanish word for it or find someone who can translate for you. Home Restaurants Tacos El Gordo. A new fave! However, the taco shop is bright, clean, and modern. Whether you are an adventurous eater or not, Tacos El Gordo has something for you. Authentic Tijuana tacos , homemade tortillas and a variety of meats they chop right in front of you. Ibeabuchi February She grew up in Germany, but has lived in San Diego since Sailor May 26, Great location. The al pastor is where it's at. Very authentic taqueria. Log in to leave a tip here. What to eat at Tacos El Gordo in San Diego, CA All of the palm-sized tacos are served with two handmade tortillas to support a generous helping of meat.

Tacos El Gordo has been a San Diego institution for over 20 years.

Share to Yes, it tasted as good as it looks. Maria Haase has been a travel writer since , stumbling into this profession during an internship in China. There, you will be given the option to add drinks to your order. You must wait in line regardless of how long it is. The restaurant was jam-packed with customers and there appeared to be minimal structure to the madness. I highly recommend the lengua , spicy pork adobo and asada. Carne asada tacos are a revelation. They will get to know you if u go often and tip well. Tacos de Adobada ask for pineapple mulitas, tostadas , taco Azteca de chorizo That means order on the counter, put your paper plates on your plastic tray and sit down on plastic picnic tables. Tony Bakhaazi May 22,