Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Mezcla comes in from the cold
Out of the taco truck, and into a rich bowl of pozole
The meat has fallen off this baby back rib bone, into the pozole soup.
I'm always glad to see a good food truck make the move into a regular restaurant. I'm doubly glad when it's one of my favorite taco trucks, triply happy when it moves into a fixed location within walking distance of my home, and four times as thrilled when there's delicious beer being served.
So imagine my lazy, lazy joy when I found out Tacos La Mezcla had made a deal to take over the restaurant half of my neighborhood brewery, South Park Brewing Company.
South Park Brewing has served food from the very beginning, initially operating as a fish market counter. But that concept never really took off, and over the past couple years its menu has shifted, and its service area remodeled, as it tried in vain to establish a culinary identity to complement a block already in possession of great Italian food, vegan fare, and burgers.
Enter La Mezcla. Back in August, owner Francisco Moreno celebrated the fourth anniversary of his truck with a day of pop-up service at the South Park brewery. Following that successful collaboration, brewery owner Scot Blair and fellow South Park resident Moreno decided to make a symbiotic relationship out of it, and in January La Mezcla started serving its food at the brewery full time.
Tacos La Mezcla the truck is still out there, turning up at other breweries and spots like the Cross Border Xpress bridge at the Tijuana Airport. But here in South Park, I have only a short stroll to stock up on Mezcla's tacos, nachos, or one of my new favorite's: a hearty barbacoa beef bowl served with rice, pinto beans, guacamole, crema, and pico de gallo for $8.75.
But what's got me writing about this whole new arrangement is the addition of a Sunday special: pozole.
I can't imagine the logistical headaches of trying to serve soup out of a tiny truck kitchen, and it's the surest indication that moving into the South Park kitchen has allowed Moreno to expand Mezcla's menu.
A chili pepper-infused broth has long made pozole my favorite non-noodle soup, and the chicken stock here runs a rich red, teeming with warm not hot smoky pepper profile. Along with the namesake pozole (hominy), this soup is packed with chucks of pork belly, and baby back rib, falling off the bone.
I never imagined such porky, soupy decadence would be available so close to home, and any remotely chilly, rainy Sunday, this hefty $8.75 portion of soup will now be the first option to warm my gullet. The rest of the week, I'll settle for tacos.
Here's something you might be interested in.
Mezcla comes in from the cold
Out of the taco truck, and into a rich bowl of pozole
Mezcla comes in from the cold
Out of the taco truck, and into a rich bowl of pozole
The meat has fallen off this baby back rib bone, into the pozole soup.
I'm always glad to see a good food truck make the move into a regular restaurant. I'm doubly glad when it's one of my favorite taco trucks, triply happy when it moves into a fixed location within walking distance of my home, and four times as thrilled when there's delicious beer being served.
So imagine my lazy, lazy joy when I found out Tacos La Mezcla had made a deal to take over the restaurant half of my neighborhood brewery, South Park Brewing Company.
South Park Brewing has served food from the very beginning, initially operating as a fish market counter. But that concept never really took off, and over the past couple years its menu has shifted, and its service area remodeled, as it tried in vain to establish a culinary identity to complement a block already in possession of great Italian food, vegan fare, and burgers.
Enter La Mezcla. Back in August, owner Francisco Moreno celebrated the fourth anniversary of his truck with a day of pop-up service at the South Park brewery. Following that successful collaboration, brewery owner Scot Blair and fellow South Park resident Moreno decided to make a symbiotic relationship out of it, and in January La Mezcla started serving its food at the brewery full time.
Tacos La Mezcla the truck is still out there, turning up at other breweries and spots like the Cross Border Xpress bridge at the Tijuana Airport. But here in South Park, I have only a short stroll to stock up on Mezcla's tacos, nachos, or one of my new favorite's: a hearty barbacoa beef bowl served with rice, pinto beans, guacamole, crema, and pico de gallo for $8.75.
But what's got me writing about this whole new arrangement is the addition of a Sunday special: pozole.
I can't imagine the logistical headaches of trying to serve soup out of a tiny truck kitchen, and it's the surest indication that moving into the South Park kitchen has allowed Moreno to expand Mezcla's menu.
A chili pepper-infused broth has long made pozole my favorite non-noodle soup, and the chicken stock here runs a rich red, teeming with warm not hot smoky pepper profile. Along with the namesake pozole (hominy), this soup is packed with chucks of pork belly, and baby back rib, falling off the bone.
I never imagined such porky, soupy decadence would be available so close to home, and any remotely chilly, rainy Sunday, this hefty $8.75 portion of soup will now be the first option to warm my gullet. The rest of the week, I'll settle for tacos.
Comments