Traditional Mexican Food In the Heart of Old Town San Diego


September Special Recipes




4 cups of Masa (Dough)

½ cup of Lard

1/2lb of Chorizo

2 Diced Potatoes

1 Onion (peeled & chopped)

5 cups of oil

4 cups of Black Bean Sauce

1 spoon of Cotija Cheese



Place diced potatoes in warm oil for a few minutes, then add the chopped onions & Chorizo.

Add salt to your tasting.

Cook for about 5 minutes at a low heat.

Meanwhile make small balls of the masa then tortilla press.

Place Chorizo, onion & potato filling in center of masa and make into a molote (ball) shape.

Deep fry molotes in hot oil for about 10 minutes.

Serve and top with Black Bean Sauce and cotija cheese.



Chiles En Nogada


10 Pasilla peppers grilled and peeled.

2lb of Carnitas

1lb of Peaches

1lb of Apples

1lb of Pears

¼lb of Raisins

¼lb of Almonds

2 cloves of garlic

1 medium diced onion

½ lb of pomegranate seeds

Ingredients for Walnut or Pecan Sauce:

1 ½ of Walnuts

2 ½ cups of heavy cream

Add Milk to your tasting

*Blend in blender all together*


Heat oil in a large sauté pan.

Add the garlic and onions; cook for 2 to 3 minutes.

Add the rest of the ingredients EXCEPT for the Carnitas.

Raise low heat to medium heat and cook for another 5 to 7 minutes.

Then add Carnitas and cook for another 3 to 5 minutes.

Stuff Chiles with the meat filling.

Serve stuffed chiles and top with walnut sauce and sprinkle with pomegranate seeds.


Mexican Tequila ChocolateMousse 9.2014

Mexican Tequila Chocolate Mousse


9oz. Mexican Chocolate “Abuelita”

½ cup of heavy cream

¾ Tequila

3 egg whites

2 egg yolks


Heat the Mexican chocolate in the microwave for 1min.

In a clean bowl, beat the egg white until it holds a medium peak and set aside.

Next, mix the yolks and tequila into the chocolate.

Add the egg whites and add heavy cream.

Spoon the mousse into small cups.

Let mousse chill for at least 1 hour or up to a day ahead.

Post a comment