Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars

California Temecula

Weekend in SD & Temecula


Restaurants & Bars 6

Weekend in SD & Temecula

Nab | May 12, 2009 07:17 AM

Fresh back from a great weekend in Temecula & San Diego, my palate is recalibrated & soul rejuvenated.

Shackled by wedding obligations in Temecula, my opportunities were limited, but I was able to salvage the trip in large part thanks to kare_raisu's knowledge of the area.

Hitting the top of his list, Las Brisas Taqueria (Fallbrook), I was welcomed by the hospitable folks at the counter and a steamtable up-front lined with soulful guisados. I got there one day too early (Friday) to slurp my therapeutically needed menudo, which I’m told should not be missed, but I did manage to negotiate a plate of things to try and in the meantime sized up the salsa bar.


Salsa bar:

Right before I started rapidly falling into the salsa-bar trap (not unlike the salad-bar trap), my plate of carne hit the table.

Carnitas (bottom), costillas de puerco (middle), barbacoa de res (top):

Pay no attention to the rice and beans (even if the beans were rich and lardy). Do pay attention to the guacamole, which for some reason I can’t put my finger on, was just head and shoulders above others. The obvious answer is that you’re in avocado country stupid, but there something else to it for sure. kare_raisu hypothesized they threw chicharrones in there, I couldn’t tell if he was joking or not. =)

The sweetheart proprietoress steered me towards the flour tortillas, and I’m glad she did, as they were evocative of the chapatis of my youth.


Slow-cooked ribs were meaty & tender, in a mild but savory gravy:

One of the house specials, beef barbacoa, was a different style than what I’m used to, this one served in a chili-laden sauce with peppers and onions. I don’t know my regional barbacoa variants well, but I think this is common in Zacatecas where the folks are from (kare_raisu, help me out here). Regardless, it is outstanding.

Barbacoa de res:

But what’s still haunting me are the carnitas, among the very best to be had. Crispy & juicy on the outside, melting yet meaty on the inside, the best of pork worlds.


Las Brisas Taqueria
1005 S Main Ave Ste A
Fallbrook, CA 92028
(760) 723-0115


While I hadn’t actually had my heart set on sampling fish tacos on this trip, kare_raisu did mention that a place in Temecula, when on their game, makes one of the best around. It’s hard to have your mind altered and your life changed for a buck seventy-five, but it does happen on occasion (and is what we all strive for). The tacos at Senor Baja did neither of the above, but were a well-above average version, excellently seasoned & expertly fried, worth getting if you’re in the area anyways.

Fish and Shrimp tacos:

Senor Baja
26491 Ynez Rd
Temecula, CA 92591
(951) 296-2164


Back in San Diego and, despite thinking about several curb-side-type meals, couldn’t help but want to sit at a bar and linger over a variety of plates with some sake. It didn't take long for me to hone in on Izakaya Sakura based in no small part on the great input provided here on the board.

To get the party started, a plate of ankimo:

I find the thin-skinned shishito pepper to lend itself well to tempura, and its slight sweet / slight heat lends itself well to being a great bar snack.

Shishitou Tempura:

Maguro yamakake was a particularly excellent version, and I didn’t feel the usual need to shoyu-up the sometimes bland glue (Japanese mountain yam).

Maguro Yamakake:

While I don’t think it’s Aji (Spanish mackerel) season, I don’t argue with the itamae when he breaks down a clear-eyed, smiling fish in front of you and slides it down your way.

Sashimi was astoundingly good - rich, buttery and full-flavored fishy in every good sense of the word.

Aji sashimi:

Interlude of grilled beef, marinated nicely, extremely tender and perfectly accented by a spritz of lemon juice and a dab of shoyu.

Marinated, grilled beef:

As I was just contemplating my next plate, the grisly remains of my mackerel were resurrected after a hot-oil bath and set before me. The salty, crispy cracker bones and the burst of hot fish fat from the head was enough to roll my eyes back up into my skull.

Deep-fried Aji bones:

At that point, the best that I could do was have pork belly for dessert, and I think the following photo reflects the state of mind at that point:

It’s going to be hard not going back to Izakaya Sakura on every subsequent visit to San Diego.

Izakaya Sakura
3904 Convoy St #121
San Diego, CA 92184
(858) 569-6151


The morning before my flight, I had the distinct pleasure of meeting up with kare_raisu for a borrego breakfast at Aqui es Texcoco. I knew what I was in for when the aroma hit me upon entry, then seeing the fresh papalo at the table, and after sipping on a cup of consomme, smooth but de-fatted, intense lamby nose, rich in flavor but yet still very clean-tasting, it was obvious there was a certain special skill at hand.

We opted for the full cabeza, which came de-boned upon request, but complete with brain, tongue, cheeks and all bits in between.

Cabeza – brain (right), random head meat (middle), tongue (buried on the left):

Unadorned taco:

While there’s no need to dress them up, they do eat particularly well with a few sprigs of papalo, some onions, a squirt of the excellent deep-red pasilla chile salsa. :) Simply outstanding.

I’d never had the pleasure of fresh huitlacoche until then, and it was a totally different experience, like comparing canned mushrooms to fresh.

Quesadilla con huitlacoche:

To finish, we had a pancita taco, which kare_raisu roughly described to me as “Mexican haggis”. Cooked in a spicy chile sauce, quite meaty in texture, I found the flavor of liver most prominent (which I happen to like).


Aqui es Texcoco is a gem and a truly outstanding place serving up delicious tradition.

Aqui es Texcoco
1043 Broadway Ste 108
Chula Vista, CA 91911
(619) 427-4045


kare_raisu, many thanks for the guidance and hospitality, I look forward to my next trip out that way !


Want to stay up to date with this post?

Recommended From Chowhound