Is it just me or is there a major difference between LA mexican and SD mexican food? When I order chicken burritoes in SD, they are filled only with moist--almost soup--shredded chicken, but when I order the same thing around here, i get refried beans, and dried out pieces of chopped chicken; skin, fat, and all.
The more "authentic" a SD joint is (like robertos, or albertos) the more likely the chicken is how I like. The more "authentic" a LA joint is, the more likely its pollo asada. (Taco trucks, Tam's Taco#5 etc)
Any explanatations. Is there a certain type of resteraunt that i should be looking for? Any recomendations around USC?
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