Traditional Mexican Food In the Heart of Old Town San Diego



Enjoy it at home!


1 graham cracker pie shell
1 (14 oz.) can condensed milk
1 1/2 oz. Tequila
1 1/2 oz. Triple Sec
4 oz. fresh lime juice
1 1/2 c. heavy cream, stiffly beaten

Stir condensed milk with Tequila and Triple Sec. Add lime juice.
Fold into whipped cream. Pour into pie shell and freeze
4 to 5 hours. When ready to serve, garnish with
more whipped cream and a thin slice of lime.



A wonderful dish consisting of a green chile, white walnut sauce

and red pomegranate- the colors of the Mexican flag.
This dish is a Mexican Independence day favorite.


6 large green chiles, for stuffing
3/4 cup crema or sour cream
1/2 teaspoon sugar
1/4 cup evaporated milk
1/2 cup finely chopped walnuts
1 pomegranate, seeds separated
1/2 lb roasted pork or beef
3 garlic cloves
1/4 of an onion, peeled and diced
1 tablespoon lard or vegetable oil
1 apple, peeled, cored and seeded, coarsely chopped
2 tablespoons unsalted almonds, chopped
1/4 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon cumin
1 bunch fresh parsley, coarsely chopped
2 tablespoons raisins, softened in warm water
3 eggs


Roast the chiles and remove the skins and seeds.
Heat the oil or lard over medium heat in a large pan.

Add in the beef or pork and brown until nearly done.

Add in the garlic, onion, apple, almonds, cinnamon, nutmeg,

cumin, pinch of salt and pepper and cook for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk.

Fold in the egg yolks and a pinch of salt.
Dip each stuffed chile in the egg mixture and fry until golden brown.
Stuff the chiles with equal portions of the stuffing.
Blend or mix the crema, walnuts and sugar with the evaporated milk.

Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.