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Dce88
Jan 24, 2013 09:28 PM
Best burrito I've ever put in my mouth - Serrano's Super Salsa in El Cajon...The carne asada is NOT gray and gristly! Expensive but worth it...
›6 Replies
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re: Fake Name
Dce88
Jan 25, 2013 09:02 AM
Sorry, I wasn't trying to link to the specific blog post, but I'll elablorate here.
As others have mentioned, it is an east county insititution. I've been eating here for more than two decades. They have a pretty basic menu. The standouts are definitely the burritos, particulary the shrimp and CAB. (No hideous gray carne here). The thing that makes it I think are the tortillas and the steak.
There is an older short heavy set Mexican woman with a few missing teeth who usually cooks. She's the best. Not sure if she's still around, although I believe she's the matriarch of the place.
All their burritos are made with whole pinto beans. Now beans do not touch these lips, so I always have to say no beans. Just a warning...Great homemade salsas too.
Back in the day they had a beef burrito on the menu (no longer) that was really good. Made with lettuce and whatnot.
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re: Dce88
This family run restaurant is really good- no lard in anything here and the daily made salsas are wonderful. Been eating here for decades.
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DiningDiva
Jan 19, 2013 10:07 AM
Here's a fun little article on burritos in Northern Mex.
http://blogs.ocweekly.com/stickaforki...
The author used to post here as StreetgourmetLA and is a pretty good resource for things Mexican happening in Baja and L.A
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re: ns1
Beach Chick
Jan 25, 2013 06:42 AM
Bill is way to famous to hang around here anymore.
I used to follow him on twitter..he's a great guy and is spot on with his rec's.
Plus, he's one of hell of a sax player! -
re: ns1
DiningDiva
Jan 25, 2013 08:40 AM
Doesn't need too, he's got a far wider audience now. Agree wtih BC, his stuff is pretty spot on. He's never steered me wrong on a recommendation
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SaltyRaisins
Jan 19, 2013 08:29 AM
Shrimp burrito from the Mariscos El Pescador truck in Chula Vista. The single best I've had since moving here many years ago.
You know that food sensation you get from eating something made with care, made simply, made by someone who has a deep understanding of how ingredients affect all other ingredients to make a sublime whole? This burro has it in spades.
Seriously. Try one.
Cheers.
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Luche Libre
1810 West Washington Street
San Diego
(619) 296-8226It's on the intersection of India Street and Washington St. right where you would access Interstate 5 North.
It is a sit down restaurant but you can also do take out. Call in first because the line is often out the door and down the street.
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re: ns1
DiningDiva
Jan 17, 2013 12:10 PM
Agree with you on that, but since you aren't a local (according to your CH profile), can you tell us where you have tried so far?
What are your criteria for a great burrito?
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re: DiningDiva
For SD I've only been to Luche Libre and Tacos El Gordo
Luche Libre was just completely unmemorable and relatively expensive (compared to a typical LA burrito, for instance). Pretty sure I got the surf n turf burrito.
Tacos El Gordo was better (I've only eaten tacos there though) but also relatively expensive compared to LA shops.
I actually don't ask for a lot when it comes to burritos - looking for good meat, a tortilla that doesn't suck, and then i'll let the proprietor figure out the toppings. I then judge the burrito as a whole.
With regards to SD, I'm just sick of hearing "Our mexican food is so much better!" without any proof whatsoever. Or even worse, say "SD mexican rules!" and then listening to some comment about carne asada fries from alberto's.
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re: ns1
DiningDiva
Jan 17, 2013 12:47 PM
"With regards to SD, I'm just sick of hearing "Our mexican food is so much better!" without any proof whatsoever. Or even worse, say "SD mexican rules!" and then listening to some comment about carne asada fries from alberto's."
Good lord, who are you listening to?!?!??? :-)
I, personally, don't think our Mexican food is better here than in L.A. and it certain doesn't "rule". The Mexican "segment" here (if you can call it that) is pretty narrow in what it offers and how it executes. I think you can find a wider cross section of Mexican food in L.A. than you can here; some of which will be great and some of which won't. That's pretty typical all over. You really kind of have to ferret out the Mexican food here to find what you like and what you don't.
San Diego's claim to burrito fame is as the birth place of the California Burrito, which is a CAB with french fries. It's good. There is a purity about our burritos in that they are usually just the meat, guac, pico, sometimes cheese, all rolled up in the tortilla. In order for it to be a really good burrito then depends upon how good the carne asada, pico and guac are and if a burrito joint isn't doing their carne right, then the burrito isn't always that good.
You've got some pretty decent suggestion upthread. Next time you're visiting and get a hankering for a burrito try one of those places and see if it's not more to you're liking.
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re: ns1
DiningDiva
Jan 17, 2013 02:07 PM
Naw...just the regular CAB has the purity of very few ingredients working together to wind up as a pretty tasty package.
The french fries are really just a guilty pleasure ;-)
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re: ns1
jmtreg
Jan 17, 2013 02:20 PM
Dude, you have based your entire view of San Diego Mexican food on visits to two places - Lucha Libre, a neighborhood taco shop that became overrated due to "Man v. Food" and Tacos El Gordo (which is really a TJ taco shop). And you haven't tried a CAB? Really?
Look, the San Diego taco shop serves an American-Mexican hybrid cuisine which can only be found in San Diego. The roots of the cuisine can be found in TJ, northern Baja, LA, old hamburger stands, and Midwestern sensibilities. We grew up on the stuff. So, while I am certain there are lots of places in LA that serve more authentic and tastier Mexican food than can be found in San Diego, the food they serve isn't San Diego-style Mexican food. And the people you hear from about San Diego's Mexican food superiority are most likely San Diego ex-pats missing that taste of home.
Lastly, you are conflating the CAB (steak, guac, salsa) with the California burrito (steak, french fries, cheese, salsa, and either guac or sour cream). One is relatively pure, the other is not.
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re: jmtreg
1. I'm a taco guy so burritos go lower on the pecking order
2. Well, I stopped by Lucha Libre on a whim (coming back from Bronx pizza, recognized the place from Man v Food). Tacos El Gordo recommended by MANY people and has the yelp reviews to back it up.
3. I'm interested in trying whatever SD'ers put on a pedestal - CAB or California Burrito, I'll (eventually) try them both. CAB just reminds me of the burritos I used to get from Alerto's in OC. California reminds me of carne asada fries, but wrapped in a tortilla.
4. Thanks for the insightful post :)-
re: ns1
DiningDiva
Jan 17, 2013 04:20 PM
Bronx pizza? Man, you were literally next door to La Posta #8 which does have a very nice CAB.
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re: ns1
I was just at La posta and El cuervo couple blocks away and had the el pastor burrito at both places last month. La Posta was ok but El Cuervo was a fail....really terrible quality I could not give to my dog. That should tell you something.
I would NOT return to either of these places. The burrito's are much better at Cabais Mexi-Deli not too far away next block over on 4th st and Mexican Fiesta on India st.
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re: DiningDiva
Does La Posta #8 still do the Quesadilla Special? It's been a while since drunken 2am runs to La Posta were on my rotation, but in those days I developed a love for that awesomely over-the-top interpretation of a CAB -- instead of being wrapped in a single flour tortilla, it's wrapped in a circular quesadilla made from two flour tortillas. (Both properly plancha'd in grease and/or butter, of course.)
One time in the early aughts I managed to convince them to chimi one for me. It actually wasn't as good as it is un-chimi'd, but for sheer self-destructive indulgence, a proud achievement.
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re: ns1
Here's the sad truth about Lucha Libre and other places that have been on Man vs food, pizza paradise, etc. It's bogus and all spruced up for TV.
Ok let me explain. On man vs food when the camara is on Guy Fiere and the chef or Owner making the food, well they make it extra nice, extra cheese, pile on the meat/shrimp, etc.
You don't or won't always get the same thing you see on TV. I know because the surf n turf burrito Lucha Libre Man vs Food is nothing like the one I got. And it was basically more or less similar experience at other places.
They show you a super nice hamburger or plate because the owner is the one making all the dishes with Guy, but when you go there it's some min wage worker preparing your food. Now to be fair some places are still good but honestly no way can it look like what Guy Fiere ate that day...I wish I can have what's he's having.
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re: zoey67
ChinoWayne
Jan 18, 2013 12:30 PM
You do realize that it is not Guy Fieri gorging himself on "Man vs Food", don't you? Adam Richman is the host stuffing his face on "Man vs Food".
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re: ChinoWayne
I meant to say Diners, drives, & Dives. But both shows are the same...they pimp it up for the viewers then when you go there and order the same dish or hamburger or whatever you won't get that 8 shrimp on your linguine.
In all fairness though it's mostly the fast food and diners that I'm referring to. The high end places like Peter Luger's or Blue Ginger, etc it's pretty close to what you see on tv.
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re: cstr
Why wouldn't we when they say this is our so called "meatball sandwich" or surf n turf burrito? the food packaging is diff because we know that's marketing/advertising.
OTOH, ..On the show the chefs or owners say this is what we give the customers...so yes color me naive.
I mean the biggest rip off is prob Lucha Libre and I hate those jerks. Go watch that ep on your YT and see how much shrimp and prime grade steak they use on the burrito. Now go there and order the same burrito and you're like..WTF is this shit grade beef and maybe 4 shrimp??? total bait and switch. And the red flag was there the 1st time I went there and notice I was the only one there at 2pm on a weekend but didn't listen to my gut instinct.
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Roberto's chile relleno burrito. I've tried around 5 other taco shops and no one beats that one.
Especially when they grill the chile relleno just right where some of the cheese oozes out and crisps. Wow. My palate isn't sophisticated enough to figure out te cheese, I'm guessing its mozzarella or Monterey Jack. Not the crumbly queso that some others fill their relleno with. Of course this is preferential.
It's a few chile rellenno, red sauce (enchilada?) and guacamole. Other places make it similar to a fish taco (cabbage, sour cream) and it's not nearly as good.
And eat it with lots and lots of hot sauce.
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Yeah, I don't have a PHD in taco history so maybe I'm not qualified to speak here but... I"ll take the pancita taco from Aqui es Texcoco anyday. Like the man said, it depends on what you like to eat. You can get great take out from many sit down Mex restaurants. I'm still looking for my fav. pork and chile verde. Somebody tell me where to that
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RhonelyInsanediego
Nov 7, 2012 01:53 PM
Okay, I had a damn good burrito today. Went to lunch today at a new place, Taco Bar, In San Marcos. I was really surprised at how good it was. Al Pastor was sliced fresh off of the spit layered with onion and pineapple, plus they had a little ol' lady making home made tortillas to order. So of course I ordered Al Pastor burrito and taco. Some of the best pastor I've had north of the border . . . tender juicy and flavorful without being greasy. Truth be told, the burrito was great, but I liked the taco even more. Pretty good salsa bar too. Nice and spicy Habanero salsa, flavorful chipotle salsa, hot spicy onions, spicey carrots and chiles, plus a few other red and green salsas.
Will go back to try the Azteca burrito which they describe as: asada, nopales, panela, and molcajete sauce (which tells me nothing other than it was made in a molcajete). Guy working there said it was his favorite. Report on this later.
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re: RhonelyInsanediego
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re: PommeDeGuerre
RhonelyInsanediego
Nov 14, 2012 08:03 AM
133 S. Las Posas Rd. Suite 143, San Marcos
Over by the Subway and L&L Hawaiian. I think it's in the exact location where Wine Styles used to be.
The Al Pastor is some of the best I've had in San Diego. Had a burrito there yesterday. But I think their tacos are actually where it's at, as the corn tortillas are made to order. Way too many to list, but they have Birria, Lengua, Tripa, Carnitas, and Cabeza. Seafood they have Shrimp, Octopus, Fish , Fresh and Smoked Tuna, and Scallop.
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re: RhonelyInsanediego
That's Taco bar and yes they def have one the best al pastor burrito I ever had. Love the fact they have an open glass kitchen so you know there's no funny business with your food. This is a fine perfect example you don't have to go to the border or one of them tacos German trucks..it's right here in N county.
Ignore the stupid 1 or 2 star reviews on yelp and most just complain about the size of the tacos which is totally absurd because they're the same regulation size as any place in TJ.
For chile verde burrito or plate there's a new kid on the block San Luis in oceanside.
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Read this post title after eating a really bad burrito in Chula Vista yesterday at a place recommended by a guy who swore it was the best ever.
Driving home with the taste of gristle and old meat in our mouths, husband and I pondered this very question. Just one good burrito in San Diego, please.
Usta love La Fachada til the taco truck setup left. We'll eat the Carnitas from La Playa in Mission Beach because it's nearby. Tacos el Paisa is pretty good. But can't there be a BEST somewhere in this city that you folks say invented the damn thing? And explain carne asada to me. It's like dogfood to my tastebuds, so clearly I haven't had the "best."
PS. Usta go to El Cuervo but after a while it failed to impress.
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re: pickypicky
Sara's Mexican Food Mission Beach -- the carne asada burrito;
Las Cuatro Milpas -- the pork burrito;
Mexican Fiesta downtown SD -- the al pastor or carne asada burrito;
Juanita's Taco Shop Leucadia -- carnitas burrito.All burritos are better after midnight. And with all hole-in-the-wall establishments, they can be inconsistent depending depending on who's cooking. Finally, any burrito served in San Diego/Imperial County will not come with beans and rice, so get over it.
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re: pickypicky
RhonelyInsanediego
Nov 6, 2012 02:04 PM
"And explain carne asada to me. "
Picky,
Go to Kennedy's Karne in Escondido . . . you will become a convert and a true believer.
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re: RhonelyInsanediego
uh, is this a "buy your meat then bring home and grill" joint or a meat market?
http://www.yelp.com/biz/kennedys-karn...-
re: ns1
RhonelyInsanediego
Nov 6, 2012 02:35 PM
It is a carneceria and mercado with a small grill counter to order tacos and burritos. My son and his high school friends have made this their favorite road trip adventure for carne asada burritos and tacos. Oh so tasty and yet still affordable for those teen age budgets and appetites.
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re: pickypicky
RhonelyInsanediego
Nov 6, 2012 04:05 PM
It is grilled over flame at KK. Gas indoor grill on weekdays and outdoor wood/charcoal grill on weekends.
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re: pickypicky
DiningDiva
Nov 6, 2012 05:07 PM
Depends upon the cut of meat used. If they're selling a cheap taco and/or a cheap burrito, they're more likely than using cheap meat. And most likely they are already getting is "picado", i.e. cut into small pieces to make it easy to cook quickly
Traditionally, carne asada is the falda, or skirt steak, which is usually a fairly tender cut if cooked right. I wouldn't even hazard a guess as to what the basic SD taco shop carne asada really is.
I've seen carne asada cooked a lot of different ways in Mexico, but the most frequent is as a whole strip of meat - usually on a plancha, sometimes over fire - and then placed on a wooden pedestal and hacked to small bits for the tacos.
If you're really curious, go to the meat counter at either Northgate or Pancho Villa and see what they are selling as carne asada. The butchers there all speak English and if you ask they can probably tell you from what primal cut on the steer the meat was taken. I've had good luck at the meat counter at Northgate if I go during off-peak hours and the butchers aren't swamped with customers
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re: Fake Name
DiningDiva
Nov 6, 2012 06:16 PM
Actually, I think they do in taquitos (aka, rolled tacos). There's a canned product out of Argentina that's really pretty good. It strings up quite nicely and in perfect for rolled tacos. Unfortunately, it about $90/cs...not cheap any more
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re: Fake Name
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RhonelyInsanediego
Nov 5, 2012 03:32 PM
Okay, I know I'll get some Chow Grief over this, but I'm completely addicted to the Holy Mole burrito from Lucha Libre Taco. I also love the CABs from Maritza's and of course Kennedy Karne (carne tacos are even better). Lastly, I really enjoy the shrimp burrito from the "Taco Shop" in Rancho Bernardo. It's the only thing I get there and it really is one of the best shrimp burritos around.
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re: RhonelyInsanediego
jmtreg
Nov 5, 2012 04:32 PM
Pre-Man v. Food Lucha Libre was a pretty nice, fairly rated taco shop. The food was good, but not great, and the decor was lively. It was a good-to-great neighborhood taco shop that I frequented when I lived in Mission Hills. Since that show. . .damn, you must really like the Holy Mole burrito because it takes 20 minutes just to order.
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re: jmtreg
RhonelyInsanediego
Nov 6, 2012 09:28 AM
Yeah, I am completely and totally addicted to their Holy Mole burrito. It's the only thing I order there besides the occasional TJ Dog.
The guy at LLT said Adam Richman is the real deal. He told me that Adam ordered one of everything on the menu and over the next 3 to 4 hours consumed it all. Said he has never ever seen anyone eat so much food.
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re: RhonelyInsanediego
RhonelyInsanediego
Nov 9, 2012 07:26 AM
Had their shrimp burrito last night. It was great as usual, but I do ask them to put a little cabbage in it because it just gives that little bit of sweet crunch (texture thing). Noticed my receipt actually said "Home of the shrimp burrito".
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re: Norm Man
RhonelyInsanediego
Nov 9, 2012 08:38 PM
Shrimp burrito in Rancho Bernardo. Wife informed me that she orders these with cabbage added (other wise they just come with white sauce and pico, Really, they add very little cabbage (just enough for crunch). I think they do a shrimp burrito as well as almost anyone.
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I know I may get shot down for this, since it's not actually referred to as a burrito on their menu, but...
SPECIAL QUESADILLA at La Posta #8
They essentially make a huge quesadilla and then throw carne asada, guacamole, and pico de gallo on it-- then wrap it like a standard CAB. It's like a stuffed crust burrito-- and the greatest drunk food I've ever found between 12:00 a.m. and 4:00 a.m.
PROTIP: If you go to La Posta #8, be sure to ask for the GREEN SAUCE, not the crappy red sauce they hand out to everybody. I don't know what the hell they put in that green sauce, but it is fabulous.
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One burrito? That's like asking for the best drink in San Diego!
I am still a big fan of the CAB at Nico's in Linda Vista. Maybe it is historical to me, so it tastes better mentally.
Don't eat beef? If you want a meaty nuke to the gut, get the Pollo Asada at Sequaros on 30th. No pico de gallo.
Don't eat meat? The beans and cheese and sour cream burrito at the aforementioned La Posta #8, preferable after several beers or cocktails.That reminds me, burritos are so much better without pico de gallo. That stuff ruins most any burrito.
Still looking for a kick a$$ shrimp burrito not weighed down with rice or pico de gallo. And a replacement for my carnitas and bacon burrito from a Cotija's that has since shut down.
And to finally figure out the one best burrito from JVs. wow, I really thread crapped.›3 Replies-
re: MrKrispy
jmtreg
Jul 2, 2012 05:13 PM
Wait, wait, wait. There was a place that served a CARNITAS and BACON burrito, and I'm only now hearing about it? And said place has closed down? *Expletive deleted* *Expletive deleted* *Expletive deleted*
Although. . .maybe we can talk the Carnitas Snack Shack into recreating said burrito.
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re: jmtreg
DiningDiva
Jul 2, 2012 05:37 PM
Then you should probably try the Mexican pizza at Guiseppe's in Tiuana...no sauce, loose mixture of refrieds and whole beans instead (and not a lot), bacon, chorizo, jalapenos and cheese. Works for me ;-)
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re: DiningDiva
that sounds awesome! Yes I had two Cotija's locations that would sell me a bacon and carnitas burrito, even late night. They keep those big pans of bacon full for the late night breakfast burritos so one night I decided to ask to throw some in to a carnitas burrito. Fantastic!
Unfortunately, I have not gotten similar results at many other places, sometimes even looks of disdain. lol
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re: ns1
jmtreg
Jul 2, 2012 04:48 PM
Well, taco shops are neighborhood joints, so everyone is partial to the one closest to them. Part of the trouble of moving to a new neighborhood in San Diego is finding the taco shop that fits your taste. Even then, we don't start hating on the old places, but rather, we store them in our memory banks until such time as we find ourselves in an old neighborhood craving a burrito. So when you asked for the best burrito, I found myself going through a catalog of burritos. Also, time is a factor - burritos are consumed 24 hours a day here, and so the breakfast burrito competes with the lunch/dinner burrito which competes with the late-night/early-morning burrito.
With that said, Tacos El Gordo was a good choice. Its kinda hard for San Diego to compete with Baja (which Tony Bourdain compares to Napa Valley), even for street food.
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re: phee
Beach Chick
Jul 1, 2012 08:34 AM
Our beloved Fakey is in the South of France for a couple of weeks...probably scouting locales for Super Sergios.
In regards to the 'one burrito'...no offense, but most taco shops have seating capacity areas and my fave burrito might not be your kind of burrito..since I don't eat meat.
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bizzwriter
Jun 29, 2012 07:41 PM
If El Porvenir in Barrio Logan is still open, they have the best carnitas burrito.
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re: gator28
PommeDeGuerre
Jul 2, 2012 12:06 AM
+1 on Rudy's. The asada in the torta is even better (different cut, I believe). There is also a branch in Carlsbad (or there used to be).
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re: gator28
y6y6y6
Jul 2, 2012 08:44 AM
I generally loath burritos. Anything crammed randomly in a wad of flour tortilla would be much better as a taco, where it belongs.
Having said that, the carne asada burrito at Rudy's is a burrito I'd gladly eat. Even if it's not really Mexican food, it is delicious.
The carnitas burrito at El Patron in Mira Mesa is also a guilty non-authentic pleasure.
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re: y6y6y6
DiningDiva
Jul 2, 2012 09:07 AM
Y6x3...I couldn't agree more. When I lived in the Bay Area I learned to eat Mission style burritos. They contained everything except the kitchen sink. A gut, calorie and (usually) fat bomb. Then I moved back home to San Diego and rediscovered the bliss of our more streamlined regional carne asada burrito. Tortilla, carne, guac and salsa...it works way better than the overstuffed meal in a package bigger than your head MIssion burrito.
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re: DiningDiva
y6y6y6
Jul 2, 2012 09:51 AM
I once had someone in SF tell me to F off, leave town, and die in a fire after blogging about my disgust over Bay Area burritos.
After years of people telling me I'd never understand burritos until I went to San Francisco and tried some of the best there, I did. They were no better there. Worse if anything. Conversely, the tacos in the Bay Area are much better than most in San Diego, and easily rival LA taco options. How they can deliver great street tacos yet ruin their pride and joy burrito is beyond me.
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re: y6y6y6
DiningDiva
Jul 2, 2012 11:17 AM
We're so close to the border that if we want tacos we simply go to TJ. Hard to beat those anywhere...Mexico or the US
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DiningDiva
Jun 29, 2012 11:51 AM
CAB at La Posta #8 on Washington in Hillcrest (by Bronx Pizza)
Carnitas Burrito at El Cuervo on Washington in Hillcrest›7 Replies-
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re: jmtreg
This is a true story. A long time ago, I was a resident of Scripps Mercy Hospital with a very serious illness. I was consuming a wide variety of powerful drugs and I was far from my right mind. Sometime after midnight, I had a hunger that hospital food could not satisfy. So I unplugged the machine that controlled my intravenous medication, buttoned up my hospital gown, took the elevator to the ground floor, walked across Washington street with my IV cart, and ordered a late night snack at La Posta. Several people remarked on the way that I should probably return to the hospital, but when I reached La Posta in my gown with an IV cart dripping drugs into me, no one batted an eye. When I returned to the hospital, quite satisfied with my meal, the nurses were not amused. The next day, when my girlfriend visited, she was surprised to find me moved to another room, in the "safe ward," that is, a room with a guard at the end of the hall. I don't remember what I ate, but it was damn good at the time!
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