El Sabor de Acapulco [Cuisine of Guerrero] Chula Recon
- kare_raisu Apr 28, 2008 05:19 PM
What a great find!
The month old restaurant is owned by a young couple from the Mexican state of Guerrero. They are super friendly.
I love the restaurants daily specialities - many rare dishes from this intriguing part of Mexico.
Pescado a la Talla, Guerrean Sopes - Pikaditas, Red Mole in the style of the state, Ceviche in the style of Acapulco, Salpicon with white rice. cecina, pancita, albondigas en caldillo y chipotle, pozole verde and white with botana, barbacoa, cochinita pibil, entomotadas, enmoladas. Queso Fundido with chorizo or mushrooms, huaraches.
El Sabor de Acapulco
Checking out this place next.
Between you and gas prices I'm just dying...Chula Juana is so hard on the gas but the temptations you're dangling get me all het up.
Dunno, maybe buy a second home down there or something...
Damn, this place makes me so happy to live in San Diego. I ate here for lunch and I absolutely consider it on the forefront of Mexican regional cuisine starting to appear in our city.
Will report when I have more time later this day.
Buy that house.
I had lunch here today. Everything is homemade by the husband and wife team who are from the city of Acapulco in Guerrero. I love this place.
The owners have lived in San Diego for at least 10 years, so Iasked why they decided to open a restaurant. Antonio responded that in all the places they have lived in San Diego people walking by their homes would ask about the beautiful scents of Guerrean cuisine emanating from the window of their kitchen. wow.
The small restaurant is cozy and you can see the wife cooking away in the kitchen. There is even a small patio in the back.
Today I ordered an horchata to drink. Its better than the version over at DVs. Smooth and artfully specked with pieces of Canela. Like the Jamaica I was also offered kindly a sample of, it was just perfectly undersweetened. They understand Aguas Frescas. Yesterdays offering was Canteloupe water.
First to Arrive were two salsas. The one on the left is undoubtably one of the most complex salsas available in San Diegos mexican scene. The deep orange sauce contained chile costenhos, pumpkin seeds, and guajes. So good and spicy! I was even impressed by the well chopped pico de gallo which was hinging on salsa mexicana.
I ordered the Picaditas - which are basically Guerrean sopes. I got one with chicken and the other with chorizo and potato. Man, ths symphony of flavors on the chorizo sope - between the spicy sausage and the cooling crema atop a warm corn cake- I was in heaven!
The chicken was excellent with the fine grated queso enchilado and topped with her unique pickled chipotle. The pickled dried chipotle blew me away - it was slightly sweet due to the inclusion of piloncillo.
The beans are tops and the rice moist and toothsome.
Wonderful, hardworking couple whose passion for the food of their homeland shines through. They deserve our support. They are breaking ground by not falling for the california burrito trap.