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San Diego: Tacos El Gordo

In August, the organization I work for sent a group of six of us down to the border to volunteer with the Immigration Justice Project in the Otay Mesa Detention Center.  Both nervous and excited, we all flew down at varying times on Sunday to meet up at our hotel in Chula Vista.

While two of our colleagues wanted to go to the San Diego Zoo, RW and I were more interested in getting tacos.  We toyed with the idea of slipping across the border to Tijuana, but ultimately decided it wasn't worth the time and effort since we could easily find Tijuana-style tacos on this side of the border at Tacos El Gordo:

The parking lot was small, but very efficiently managed.  We soon realized that the theme of efficiency continued on inside:

There were multiple lines you could get into depending on what kinds of things you wanted to order.  There was a line just for adobada (marinated pork).  There was a separate line for meats like lengua (tongue), cabeza (beef head), suadero (rose meat), and sezo…

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