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Jun 27, 2009 10:32 AM

Aqui Es Texcoco

I am going to make a run down there tomorrow and I have three questions:

What is the difference between tacos, and tacos dorados?

Anyone know their hours of operation? The website did not show them.

If I order a cabeza completa do they remove the meat from the scull or do you really get the whole thing, eyeballs and all?


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  1. Taco dorado is hard-shelled. The cabeza is served off the bone in a foil pouch, but it does include the eyeballs. Not sure what time they open, but I remember going early (around 10 I think) to get cabeza. It sells out quickly.

    The lamb flautas are also really good.

    7 Replies
    1. re: Josh

      Thanks Bro,
      So I have to ask, did you eat the eyeballs, and if so how would you describe the experience? I have eaten some wierd sh%t, but I have not had eyeballs from a mammal yet.

      1. re: Captain Jack

        I did not eat the eyeballs, nor did I eat the brains. Organs with a lot of nerve tissue are where I draw the line. I'm paranoid about spongiform encephalothopies. The cheek meat was awesome, though.

        Also, make sure to try their horchata. It's very good. Also, the rib tacos!

        1. re: Captain Jack

          CJ, eyeballs have a nice crunch but little taste, it's a textural thing, try them.

          1. re: Captain Jack

            Josh, KR and fellow hounds,

            I can sure see why you guys like this place so much. I tried the following:

            Quesadilla con flor de calabeza, the squash blossoms made this awesome.

            Quesadilla con huitlacoche, I have had "corn smut" in dishes before, but not in this quantity or concentration. Funky at first but it grew on me so quickly I ordered a second.

            Tacos costilla, pancita, and cabeza. All were great, but the buttery cabeza was my favorite.

            Orden to go. The maguey leaf wrapped maciza was fragrent, juicy, flavorful, and versatile. I wrapped it with the corn tortillas the first night and made sammies with it the next. It is great with some consume spooned over the top.

            The pasilla chile salsa negra is bold, rich, complex and excellent.

            The salsa verde is bright and grassy, but still packed a punch.

            The people that run this place are super friendly and patiently put up with my crappy Spanish. They were also excited that I drove all the way from Pacific Beach and wanted me to spread the word down at the beaches.

            Bottom line is I can't believe I waited so long to try this gem. I will be back frequently to sample the rest of the menu.

            Finding places like Aqui es Texcoco is what CH is all about.

            1. re: Captain Jack

              That consomme haunts me... I was there a couple of weeks ago and my friend and I had a ball. There's nothing like a fresh, hearty broth and AeT's is perfect. I also love the addition of rice and chickpeas. I really liked the tacos dorados with the grilled shell and we had the 1/2 order of lamb, which was perfect for two. The salsa negra was so good that I was dumping it on everything like it was going out of style. My friend ordered the ensalada de nopales and the nopales were cooked perfectly. Even though we're near-fluent in Spanish, they spoke to us in English... we probably should have persisted with the Spanish because we both needed the practice, but heck... we really wanted to get to the lamb!

              1. re: Captain Jack

                Since abstaining from CAFO-raised meat, I stick with their quesadillas and potato flautas. I miss the lamb, but the potato flautas are fantastic.

                1. re: Captain Jack

                  nailed the experience jack. san diego's best specialist mexican restaurant
                  I hope you got the horchata or jamaica - i havent had better in the county.

                  I spent a day with Paco, the owner in Tijuana doing shopping for the restaurant - he is meticiulous!! about his ingredients we went to several different markets for specific foodstuffs.