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San Diego’s best Mexican food

Las Cuatro Milpas makes the best tortillas north of the Rio Grande...

Chorizo con huevos (US$3.25) with fresh handmade tortillas

Why did it take this fork so long to finally eat at Las Cuatro Milpas?

I grew up in  San Diego across the Bay. The question of why it took me so long to experience this food orgasm bounced around my brain as I euphorically devoured a pollo asado burrito (US$4.75) and two tacos (US$3.25). It took all of six minutes.

Established in 1933, Las Cuatro Milpas in Barrio Logan serves authentic Mexican food using traditional recipes passed down from generation to generation.

Even though I was already stuffed, watching the two motherly-looking Latino women hand making fresh corn and flour tortillas in the back of the restaurant had me salivating. And the smell was driving me crazy.

Las Cuatro Milpas tortillas are the star of the show here. Make sure you buy a couple a dozen (US$1.75 each) before heading home. I often eat them hot out of the oven with just butter and fresh grated Parmesan.

This staff of life item anchors a very simple menu. Chorizo con huevo with beans, choice of chicken or stewed caritas, rice, tacos, burritos and tamales. Nuff said.

chorizo con huevo hand made torillas las cuatro milpas mexican food san diego

Daily lunch line is always out the door

I fork-slapped myself, burped and ordered another dish; chorizo con huevos (US$3.25) with beans, stewed caritas plus an optional scoop of rice would help me reach a new level of pure, unadulterated hedonistic gluttony.

This is served with two toasty tortillas so fresh you dust the flour off them. Then I poured in a double portion of Las Cuatro Milpas homemade salsa de rojo.

Heaven.

And I could have kept eating it was so good.

The ambiance is divey chic, street gangsta; there is no fancy linen, reservations or stuck up waitresses to take your order.

This is not Chipotles – but the restaurant has an ‘A’ health rating. Most staff is family of the owners and have been there 30 years or more. Seating is high school cafeteria style. You wait in line (and it’s always worth it), and then order over the counter.

One more thing, it’s a cash only establishment, no credit card or debit cards accepted. It’s cheap and delicious so who cares?

Open: 9am to 3pm; Monday to Saturday.

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Why did it take this fork so long to finally eat at Las Cuatro Milpas? I grew up in  San Diego across the Bay. The question of why it took me so long to experience this food orgasm bounced around my brain as I euphorically devoured a pollo asado burrito (US$4.75) and two tacos (US$3.25). …

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About Steamer

Steamer
The true origin of this writer's pen name is best left untold. Lets just say he is a very real person who lets off steam when quickly consuming tacos. He also helps other people stay clean.

3 comments

  1. MT, I too wonder what took you so long to visit this joint. It has been one of my go-to places for a hearty lunch for the past 20 years. The stewed pork tacos are killer – simple, authentic and loaded with flavor. As far a whipping up your own tortillas, maybe you can grab a tortilla press and haul it home next time your in the hood?

    • Thanks Cary that important space is usually reserved for fine blue agave nectar recommended on tequilaconnection.com! Also this is not for home use. I want restaurant quality gear like the double handled job in the back of Las Cuatro Milpas. There must be a restaurant supply store in San Diego that ships them. There used to be one just off the bridge near LCM, right?

  2. can’t wait to try – LCM sounds awesome!~ But I have no idea where you can get a corn tortilla press in Thailand or Asia for that matter. Keep the posts coming!

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