Let’s dive into the world of food and drink in San Diego, especially focusing on a star dish: barbacoa.
Picture this: People are driving from Los Angeles and San Diego, crossing the border early in the morning just to get this barbacoa. They line up outside a family restaurant in Tijuana, placing orders by the pound to take home. Even pilots landing in Tijuana will call air traffic control, hoping someone will fetch a few pounds for them to bring back to Mexico City. This is the buzz surrounding Francisco “Paco” Perez’s family eatery, Aqui Es Texcoco.
Paco grew up in the kitchen, learning from his family while studying engineering. With a spark of inspiration, he decided to bring this beloved barbacoa to San Diego. He traveled to Texcoco, a town known for its unique barbecue techniques. There, the secret lies in underground pits that cook lamb slowly, capturing all the flavors and moisture. The result? Tender meat that’s a staple in tacos.
When he came back to the U.S., Paco faced a challenge. “The health department wouldn’t let me dig holes and cook in the ground,” he joked. So, he put his engineering skills to work, designing special ovens to replicate the authentic taste.
If you visit his restaurant, new or seasoned guests should definitely try the barbacoa platter. It’s best enjoyed on a soft corn tortilla topped with a trio of zesty salsas. The vinegary onions with oregano and habanero take the experience to another level. Not to mention the chicharron de queso—a crunchy combination of Oaxacan and mozzarella cheese that you can dip into fresh guacamole.
With 35 years in Tijuana and 19 years in San Diego, Paco is expanding, recently opening his first spot in Los Angeles. When talking about his restaurant journey, he noted, “In engineering, they don’t hire you after age 50. I needed to support my kids, and this restaurant allows me to take control of my life.”
The rise of interest in authentic, ethnic cuisines is reflected in current food trends, with many people willing to travel for a genuine experience. This is especially true in areas like Southern California, where diverse culinary heritages flourish.
In short, Paco’s journey shows the blend of passion and innovation that fuels San Diego’s food culture today.
