A NorCal native wants to know -- what would you say differentiates San Diego's Mexican food? I have many friends from SoCal who claim that the Mexican food is much better than up here (SF Bay Area), but they have yet to properly articulate to me exactly why.
Looking at Yelp photo albums has given me some clues -- scallop tacos sound amazing, it looks like a lot of menu items get a final deluge of cotija or other grated queso, and then there are the rolled tacos, which look to resemble what I know as a taquito.
Thanks in advance for your illuminating responses!
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