Delighting patrons for more than 50 years, Jalisco's serves up a menu sporting savory selections of soups, burritos, tacos, tostadas, and more. Quiet wagging tongues with sips from a small bowl of pozole ($4.99) or red or white menudo ($4.99), made fresh daily and served with hominy and corn or flour tortillas. Next, move on to house specialties such as enchiladas suizas with chicken and tomatillo sauce ($8.99), or toothsome and tender pork tips ($9.49) with a posse of green peppers, onions, and tomatoes that tickle tongues with the feather-light flavors of a mild sauce.
Across the street from the rolling greens of the Chula Vista Municipal Golf Course, chefs artfully prepare grilled seafood, charred ribs, hearty steaks, and decadent Mexican dishes. The flavors of the menu reflect its vast variety, offering everything from Mexican-style french toast and breakfast burritos to salmon topped with guayaba sauce, chicken smothered in mole sauce, and steak stuffed with shrimp. Keeping the mood festive, servers pour tasty libations such as frosty margaritas, bubbly brews, fine wines, and tasty spirits into tall glasses or even taller top hats.
As a New Yorker expose details, chef Javier Plascencia believes in the transformative power of food. The piece describes how in Tijuana, he strove to redefine the city's culinary paradigm with his gourmet food, made exclusively with, as he says, materia prima, or ingredients sourced strictly within 120 miles of the restaurant. He did it, too. In the process, he gained the respect and business of famed chef Anthony Bourdain. After moving to the U.S., he opened Romesco using the same cooking philosophies he prescribed to south of the border, and was recently hailed by Zagat for his skill and innovation and named Chef of the Year by San Diego Eater.
Named Best Mexican restaurant and one of the Top 10 best restaurants by San Diego Magazine Romesco's culinary slate is solidly grounded in Mexican cuisine, but Chef Plascencia has accented his dishes with Mediterranean flavors and cooking techniques. The cuisine is derived from all corners of the globe, from traditional tapas to fettuccini alfredo and baja California lobster ravioli. The carefully selected vintages on the wine list pair with the menu's diverse flavors, especially on Wednesdays when the restaurant also serves Italian dishes with half off wine bottles. On Friday and Saturday, the restaurant stays open late to accommodate night owls, serving tapas until 11:30 and, on every last Saturday of the month, hosting live flamenco music. From 3-7, there are also happy hours?named after what a round trip to the moon will be like in 2060.
At Casa Don Diego Restaurant, it's not uncommon to overhear grandparents reminiscing about their favorite moments at the restaurant. Grandchildren lean in closer for a better listen to stories that, undoubtedly, find their way back to the food. Called an "old-school Mexican gathering spot" by the San Diego Reader, Casa Don Diego has been filling empty Chula Vista bellies since 1969. Today, the restaurant introduces new generations to its fresh chicken and beef fajitas, and arrachera steak served on a hot skillet with charro, or cowboy-style beans. When hints of spices begin to sneak up, of-age patrons can douse the flames by belly-flopping into 72-ounce margarita pitchers.