Tourist Time

In January last year we went whale watching. A more perfect day could not have been designed- the water was like glass, the temperatures were San Diego’s finest, and just enough high clouds made for great photography. Whales even made a few appearances, but it didn’t matter because the whole morning excursion was worth the effort and price- both of which were minimal, actually.

Whale Watching January 2014
Whale Watching January 2014

The family all agreed that we would get out and do the tourist thing once a month so that we could really get to know this area better. Aaaaannd we promptly forgot, getting caught up in the happy business of life.

My mom is funny...
My mom is funny…

I swear, I am holding us to that goal. We WILL get out there monthly to see the sights that So Cal has to offer.

This month is a little boogered up as one kid’s fencing tournament has had last minute scheduling changes, but that isn’t stopping us… we have places to see today.

156,000 Calories + Fresh Tortillas = A New Kind of Happy

Pancho Villa Market is where you can head in San Diego for freshly made tortillas. We are out of torts, so, here I am. Instead of a usual post-grocery shopping snack of little,street-style carne asada soft tacos, today I’m looking for something different.

The fabulous woman behind the counter and I combined our Spanish and English and came up with these snacks: birria de res, and buche de puerco, a chile relleno, some carnitas, and a burrito with adobada de pollo. (Need to brush up on your high school Spanish? Here’s a great site for a cheat sheet- “A Gringo’s Guide to Mexican Food,” or, “Everything You Need to Know to Read a Taqueria Menu.” at http://doginspace.com/taqueriaspanish/).

Carnitas and rellenos I know, but the adobada, birria and buche were all new to me. And I will eat anything if it is something other people will regularly eat- no squeamishness in me. Bring on the tripas, medudo is one of my favorites.

WHERE HAVE THESE BEEN ALL MY LIFE?!? The birria and buche became little, soft tacos as fast as possible by toasting up the tiny corn tortillas and adding a little jack cheese and lettuce.

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Buche de Puerco on the left, birria de res on the right (ignore what the lids may say, we were too hungry to care about the details).
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Buche and birria soft tacos. YUM!
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Front- burrito with pollo de adobada, Back- husband swiping carnitas