It’s not just about the food, but about the story, the background, the heritage, the journey, of the vendor that makes any business stand out from all the others.
Yeah, growing up in San Diego in the 70s & 80s, I had always known them as tacos de trompo or adobada when eating in Tijuana. It wasn't until I moved to Los Angeles permanently in 1989 that I had heard them called Al Pastor(even though many say they're distinctly different, I can't tell them apart LOL)
It’s like kabob, the cut and method of cooking is what sets them apart, adobada is the marinade but the pastor translates to Shepherd and it has to do with the pit fire like kabob, the Lebanese settlers brought that style to Puebla, it was there and then that this style came to be, the access to pork made it become the meat of choice due to many factors, but that’s part of the story
@@LuisLara-lu5ug adobada in tijuana is made the same way as al pastor. the only difference is a regional name. just like how esquites have different names in different states
Personally I have found a difference but I think that like the name it’s regional. Adobada in Tijuana is typically more spicy and the pork is more fatty while pastor is typically more leaner and a bit sweeter when I go down to Central Mexico. Personally I grew up eating adobada in Tijuana and a lot of places do use a recipe similar to a Tijuanenese recipe for their Al pastor in LA, it’s not really the same you will get down in the interior. Still very good though.
I don't know what happened to this place but they don't have the trompo outside anymore and the tacos are very small and pretty standard. I was very sad to go all the way there to see just standard or below 😢
Órale, now this is personal. San Diego is little Tijuana, it’s as if San Diego doesn’t really have the best they just steal Tijuana’s shine. LA has its own identity, won’t match Tijuana but it is our own, and please don’t say tacos “El Gordo” those are the worst I have ever had and their ordering system is so complex, keep it south of the border
@@mexipapaadventures San Ysidro belongs more to Tijuana than south San Diego, like I said, they are a reflection of tijuanas shine, they are basically tijuanenses doing their thing in San Diego, what is San Diego food? Name a great burrito and I will head there, I need to see this. I had one in San Ysidro but that is technically Tijuana
It’s not just about the food, but about the story, the background, the heritage, the journey, of the vendor that makes any business stand out from all the others.
2:40 Sandy from " Rise of the Guardians" gets around , 😂
Props to the owners, the wife’s story is touching, talk about perseverance and not giving up. May they continue to prosper 🙏
These small businesses are what will keep the socialists out of USA. They cannot be stopped.
Just tried these tacos today and o man are the worth those 5 stars 😊
5:38 THANK U SIR, WE APPRECIATE AN HONOR U HERE IN SoCal 💯💪🫵🫶🥰
I’m visiting Orange County area this weekend. Any recommendations for TJ tacos? Thanks!
If Danny devito and mexi papa approve, I'll give them a try myself.
i am from oxnard but in ventura ca a spot similar to this is starting up its really good of MAIN STREET and DONLON st on sundays i believe
Finishing adobada on the plancha is genius, so everyone gets the crispy parts.
Next time you come to YUMA come by and try us out. All on us. CARNITAS EL TASTE IN YUMA ARIZONA
Got me subscribed, make a guy wish he still lived in LA 🔥😋
Added to my Google list for LA tacos 😊
THAT TACO STAND BEEN THEIR FOR YEARS MY OLDER BROTHERS GREW UP IN THAT AREA
Wow Danny Devito went with you, cool.
Yeah, growing up in San Diego in the 70s & 80s, I had always known them as tacos de trompo or adobada when eating in Tijuana. It wasn't until I moved to Los Angeles permanently in 1989 that I had heard them called Al Pastor(even though many say they're distinctly different, I can't tell them apart LOL)
don't overthink it. they're essentially the same, just some taqueros might add a different ingredient or two or three
It’s like kabob, the cut and method of cooking is what sets them apart, adobada is the marinade but the pastor translates to Shepherd and it has to do with the pit fire like kabob, the Lebanese settlers brought that style to Puebla, it was there and then that this style came to be, the access to pork made it become the meat of choice due to many factors, but that’s part of the story
@@LuisLara-lu5ug adobada in tijuana is made the same way as al pastor. the only difference is a regional name. just like how esquites have different names in different states
Personally I have found a difference but I think that like the name it’s regional. Adobada in Tijuana is typically more spicy and the pork is more fatty while pastor is typically more leaner and a bit sweeter when I go down to Central Mexico.
Personally I grew up eating adobada in Tijuana and a lot of places do use a recipe similar to a Tijuanenese recipe for their Al pastor in LA, it’s not really the same you will get down in the interior. Still very good though.
No pineapple, just flavor. Nice. Wish they had one in Chicago, many places here still put pineapple which I take out 😂
Deliscious. 🌮
Been to this place, some of the best food in America
Super sweet episode, Mexi!
Does Jeffrey just do instgram
this video made me cry lol
❤
Mexico City the mother land the best tacos ever that’s where all started homie
Gotta have pinnaple
❤️
Looks like the owners also like the tacos 🐷😂
I don't know what happened to this place but they don't have the trompo outside anymore and the tacos are very small and pretty standard. I was very sad to go all the way there to see just standard or below 😢
Trompo on the weekends ✌️
They need tortillas a maño
Pro tip
Bring your own piña and aguacates
If you like that I guess:)
Tacos El Gordo in San Diego is the best
El Taco grande is my number one pick
This one is just too funny, I need to make a video proving you wrong
I second that
come to SD. Bold claims with your videos, little one!
Been there a thousand times, best burritos in the USA
Órale, now this is personal. San Diego is little Tijuana, it’s as if San Diego doesn’t really have the best they just steal Tijuana’s shine. LA has its own identity, won’t match Tijuana but it is our own, and please don’t say tacos “El Gordo” those are the worst I have ever had and their ordering system is so complex, keep it south of the border
Did this guy just call you “little one”? With his one subscriber, this guys is in the wrong playing field…
@@LuisLara-lu5ug only thing SD has is good burritos
@@mexipapaadventures San Ysidro belongs more to Tijuana than south San Diego, like I said, they are a reflection of tijuanas shine, they are basically tijuanenses doing their thing in San Diego, what is San Diego food? Name a great burrito and I will head there, I need to see this. I had one in San Ysidro but that is technically Tijuana
Me defraudaron yo fui entre semana y los tacos no estuvieron buenos estaban buen desabridos me dijeron que el trompo nomas era los sábados y domingos
three stooges.