Aqui Es Texcoco en Chula Vista

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comentarios 5

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  Ken Aguirre

  :: 09 March 2023 17:34:21

  Always a great atmosphere and fast efficient customer service here. Been coming to this spot for over 4 years now. Love it. Wish they had one in Phoenix, Az so I could have it more often.

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  Carisa F

  :: 29 August 2022 03:58:38

  Wow! I was very disappointed! I came here with high hopes. So we ordered a half pound of their barbacoa. It was lacking flavor. It just wasn't there. The meat was soft and tender but the flavor is a big part for me. We also got the brain tacos. The meat was just mush the consistency was gross! I did not find it appealing at all it was supposed to be fried sesos but the only thing that had some crisp to it was the tortilla it was handmade and delicious with a slight crisp to it but inside was gross! No texture for me there it was plain mush and made me think of eating canned cat food. We also ordered the flautas we got one of each potato, pollo (chicken), and barbacoa. They were big and crispy but again no flavor I even put salsa and some onions and pickled onions. But my favorite part was the shredded lettuce and thats it! To drink we had a Jamaica and a Tamarindo. Would I go back again? No! I paid $49 and would not return i really did want to like it but it was just not there.

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  Walker Storrer

  :: 31 December 2021 13:05:29

  Unbelievably delicious lamb barbacoa tacos. Tender, juicy, and flavorful. If you want to knock a couple years off your life, try the quesataco - imagine replacing a tortilla with a hardened cheese shell. I get at least one every time to feed the soul. The salsas are really delicious as well! The staff are friendly and helpful. I’ve tried a few other things on the menu and in my humble opinion, the lamb tacos are the only thing worth going for.

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  David Ruyle

  :: 10 November 2021 16:24:10

  Finally a great alternative to the regular food from south of the border. Lamb is tender and juicy. I even tried a side of grasshoppers. Mixed them all together in a taco and BINGO. The perfect combo for me. Chewy, crunchy and tender.

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  Jay Keyes

  :: 06 August 2019 08:27:40

  Before opening Aqui es Texcoco, owner Francisco "Paco" Perez had been preparing barbacoa ("barbecue" from Spanish) in fire-filled pits in the mountain town of Texcoco since he was 12, mastering the art of slow-cooking marinated lamb underground in the outskirts of Mexico City. In 2007, he found what he believed to be a more efficient way that also complied with California law - in using a stainless steel oven, Perez claims he is able to mostly replicate the results he got from the traditional methods which are not allowed for restaurants on this side of the border. I'm not sure what I was expecting out of the "Lamb Barbacoa" -- but here it was very, very tender and had the consistency of braised veal shank removed from a simmer at that perfect time when it still has a somewhat firm softness, but before it gets stringy. It very much tastes like lamb, but without being very musky or grassy. I felt like I wanted something more - perhaps some smokiness given the simulation of an underground preparation? But no, no smokiness. I'm reminded of what another San Diegan purveyor of barbacoa had told me about barbacoa cooked in Mexico takes on some of the flavor of the earth it is buried in. Obviously, that wasn't in play here either. Despite its tenderness, the meat was quite lean due to my request - so perhaps thereinlies the magic of Perez's preparation - finding a way to tenderize lean meat from the lamb's ribs, head, and various organs. The barbacoa is served with corn tortillas, pickled onions, as well as fresh onions and cilantro. I enjoyed with the golden "Consommé," a meaty broth made from barbacoa drippings, loaded with garbanzo beans and rice. I've ordered it "con pata" (i.e., with a lamb's foot), which adds collagen and heft to the broth. Aqui es Texcoco offers smaller portions of their barbacoa in "Barbacoa Tacos," made with tortillas they make in-house, as well as in "Barbacoa Quesatacos," which feature a tortilla made of crispy and melted grilled cheese wrapped around the barbacoa. A "Huitlacoche Quesataco" consists of the same "cheese tortilla," but with a filling of sweet corn and funky "corn smut." If these "quesatacos" sound rich, they most definitely are, so you'll want to leverage the curtido (a habanero onion salad) on the side, which is excellent at cutting through the grease, but may also melt a hole through your stomach. Surprisingly, my favorite taco on the menu has not contained barbacoa, but rather is the "Chicharrón Prensado Taco," which features pressed pork belly and crispy chicharrón bits. Think "bacon taco" without the smoke and you're close. Combining fantastically-flavored meat with well-made corn tortillas will always yield a great taco, and Aqui es Texcoco is worth checking out just for their tacos, even though they offer so much more.