This is on our usual rotation, as it is located in East County. Dining Diva mentioned Las Mulas, and the next day I was HOOKED.
Here is my review:
I was doing my restaurant research the other day, dutifully scouring the food halls within the city, or right on the edge of the city within throwing distance of various divisions, and came against a tough reality…after so many years of eating at so many places, I am getting to the point of exhausting my choices. At least, this is the way I am going to justify heading out to East County to eat at a new taqueria that has AMAZING food. Seriously though, I thought I would spend the summer months eating at places where we live, instead of where we work. So, onward to El Cajon city! Don’t worry Temecula, you’re next.
Taqueria Las Mulas is located at 1026 Broadway (619) 447-8226. They have a small parking lot and they take cards. They are open Monday-Thursday 10-10, Friday 10-11, Saturday 8-11, and Sunday 8-9. The dining room is a decent size, and they have a small room in the back that is perfect for large families. Jacob and I ate here once for this article, but I have been a devotee of Las Mulas for a few months. Bonus fun fact: El Cajon PD patrol frequents La Mulas.
First things first, they make their corn tortillas to order. Mic drop. Second, they make their own salsas. Additional mic drop. They do not have a traditional salsa bar. When you dine there they bring you fresh corn chips, and a caddy with four deliciously insane, fresh salsas that range from mild to hot. For the lovers of the heat, their spicy salsa brings the full show.
I had two Fish tacos ($2.99 each) and two Tripa tacos ($1.95 each). Where to begin….San Diegans are forever on the hunt for the best fish taco, and I’ll throw these in the top 3. The fish was lightly fried, NOT greasy, and served with their own white sauce, cabbage, and guacamole. The quality is what the stepped them above the competition. Anyone can make a fish taco, but when it’s made with a fresh tortilla, fresh sauce, loud crispy cabbage, and fresh guacamole, the flavors SING. The Tripa was not to be outdone. For the uninitiated, yes, it’s the stomach lining of the cow, and you need to try it. The texture was tender beyond tender with a rich, fat flavor topped with a bit of cilantro and onion. This tiny gem was packed with simple flavors that fit together like a 1000 piece jigsaw puzzle.
Jacob went full steam ahead into a Pastor burrito ($6.75). They make their pastor in-house on a giant “spit” with pineapple and it’s TO DIE. The bromelain in the pineapple breaks down the proteins in the meat, so the result is bright, spicy flavor and tender meat that just melts in your mouth. Jacob D’s burrito was a massive affair that looked straight up frightening, and then…it was gone. I barely scrounged a bite and that took bargaining for coffee the next day. This was some of the best pastor I’ve ever tasted. Much like the tripa, the pastor was set aflight with some pico de gallo and guacamole to ignite the spices.