Mi Lindo Nayarit - Mariscos off the beaten Track SD
Its pretty fortuitous that I found this place. If it was not for my girlfriend taking me here, I doubt I would have ever found it. Its in a industrial area west of the 5 on the border between National City and the Barrio. Nada written about it on the internet either.
Based on my single visit there - I have to confess that I feel I might have found a heavyweight marisconteder to German. I like the restaurant a lot better than the tired feeling German. Waitresses are super pleasant and eager to help you.
We heard the Norteno band as we rolled toward the restaurant. They really impressed me. They play friday, saturday, and sundays here.
My friend always orders the camarones al mojo de ajo, toasted garlic fried shrimp here and I wanted to give the fish tacos a go.
My pulse started to race when I first tasted the consomme which reflected the true sense of a shrimp consomme rather than the off-putting tomatoey taste of Germans passing version. Two succulent tender head on shrimp rounded out this essence of the camaron. jeez, this was good stuff.
The fish tacos - though described 'estilo ensenada' were breaded rater than beer battered. The talapia was moist and well cooked. The breading was not bad but I much prefer the light, crisp golden oregeno flaked beer batter. I was quite taken by the tangy white sauce, which was really satisfing with the fish.
I know why she orders the Mojo de Ajo - its _____ outstanding. Juicy ,butterflied shell-on shrimp with that characteristic lobsteresque snap when its perfectly cooked. Minced, golden toasted garlic with olive oil blessed. Simplicity, Beauty, Happiness. Refritos that actually tasted homemade and above average rice.
They have some rare dishes as well - like and albondigas of camaron and stuffed pineapple. If you are growing tired of German - I offer you this place for consideration. Quite confident you will leave very happy.
Mi Lindo Nayarit
3586 Main St
San Diego, CA 92113
Mi Lindo Nayarit
3586 Main St, San Diego, CA
I just got back from the friends & family lunch at their new location about a mile west on Main street for the grand opening.
If you go tonight the entire menu is half off. Same Kitchen and wait staff. Had an amazing plate of pescado a la diabla with their fantastic refritos for lunch. I am comotosed but I have to go to work!
I went here today based on Alex's recommendation. I was looking for a light lunch, so had an aguachile tostada and a gobernador taco. While a lot of the menu items have the same names as items at German, I have to wonder if there might not be some regional differences between the food here and German.
Just on these two items I saw some pretty big differences.
For one, the aguachile here was not spicy. It was very nice, with really large, fresh shrimp, but I missed the fiery burn of German's version.
The gobernador taco was also different - it still had melted cheese, but the shrimp were much smaller, and there were no grilled vegetables with them. This I did prefer to German. I find the peppers and onions on German's distracting, whereas here the focus was on the sweetness of the fresh shrimp. I also like that it was overall a smaller size.
Note that it is cash only. They do have an ATM.
I plan on returning to try the mojo de ajo.
Aguachile - http://www.flickr.com/photos/joshthewebguy/2544550180/
Gobernador - http://www.flickr.com/photos/joshthew...
I’m very interested in the history of the Taco Gobanador. Anyone know its origins? Baja?
In my recent Fish Taco hunt in Baja I tried maybe 5 Gobanardors. All of the Gobernardors I had in Baja were very different from Germans. Most Gobernardors could be described as small shrimp quesadillas. Some others I ate could be described as shrimp and queso empanadas. I took some pics with a camera phone I will upload when I get a chance.
I’ve come to except the unexpected when I order a Gobernardor now. The only Gobernardor I have had similar to Germans is at the Mariscos El Pescador Truck in Chula Vista. I was going to order one at Negro Durazo CV, but didn’t get around to it. The picture on the menu at ND illustrated the small shrimp quesadilla version.
Of the Gobernadors I've had I still favor Germans.
re: Masa Assassin
re: Masa Assassin
When I create these at home every recipe has a common theme -- celery and cilantro, brought to a boil for 5 minutes, and then removed from heat. The shrimp is then added to the water for 1 to 2 minutes to cook them. Everything is finished up on the griddle or grill.
Do the Gobanador's elsewhere not have the celery/cilantro combo?
I was suprised by how much this adds to the general flavor of the shrimp.