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 sezos (brain). Yet another line for asada (steak), sopes (think open faced taco with a thicker tortilla), and mulas (essentially a quesadilla with two tortillas). And a whole other line just for fries.
Even though the offerings were divided in that way, if you got in one line, but also wanted something from a different one, you could ask for it and they would get it for you. No biggie. Since there were two of us, we decided to divide and conquer to speed things up a bit.
The staff had taco making down to a science. Before we knew it, we'd paid at the cashier counter and were seated at a table, ready to chow down.
We each got a fountain drink for $1.75:
I'd never had horchata out of a soda machine before this. Surprisingly, it wasn't horrendous.
All the tacos cost $2.25 each except for lengua tacos, which cost $2.40:
I can never turn away from tripas:
Or cabeza for that matter:
All of the tacos are amazing, but what's really stellar at El Gordo is their adobada:
I mean, just look at them!
And that's not all. Take your carne asade fries to the next level by making them ADOBADA FRIES ($7 for a half order):
[Insert hallelujah chorus.]
We loved Tacos El Gordo so much that we went back two days later with a couple of our other coworkers. Good things should be shared.
Okay, fine...we didn't do it to be altruistic. We just wanted to go again.
Tacos El Gordo
556 Broadway
Chula Vista, CA 91910
(619) 691-8848
http://tacoselgordobc.com/
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 sezos (brain). Yet another line for asada (steak), sopes (think open faced taco with a thicker tortilla), and mulas (essentially a quesadilla with two tortillas). And a whole other line just for fries.
Even though the offerings were divided in that way, if you got in one line, but also wanted something from a different one, you could ask for it and they would get it for you. No biggie. Since there were two of us, we decided to divide and conquer to speed things up a bit.
The staff had taco making down to a science. Before we knew it, we'd paid at the cashier counter and were seated at a table, ready to chow down.
We each got a fountain drink for $1.75:
I'd never had horchata out of a soda machine before this. Surprisingly, it wasn't horrendous.
All the tacos cost $2.25 each except for lengua tacos, which cost $2.40:
I can never turn away from tripas:
Or cabeza for that matter:
All of the tacos are amazing, but what's really stellar at El Gordo is their adobada:
I mean, just look at them!
And that's not all. Take your carne asade fries to the next level by making them ADOBADA FRIES ($7 for a half order):
[Insert hallelujah chorus.]
We loved Tacos El Gordo so much that we went back two days later with a couple of our other coworkers. Good things should be shared.
Okay, fine...we didn't do it to be altruistic. We just wanted to go again.
Tacos El Gordo
556 Broadway
Chula Vista, CA 91910
(619) 691-8848
http://tacoselgordobc.com/
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