Tacos El Gordo ★ 4.7
Tacos El Gordo in Chula Vista, San Diego, the open-until-4am Tijuana-style trompo carving adobada tacos for around three dollars and California burritos under twelve.
Try: Vertical-trompo adobada tacos under $4
History
Adobada is the Tijuana adaptation of al pastor, the Lebanese-Mexican shawarma-on-a-spit invented in Mexico City in the 1930s. Tacos El Gordo brought the Tijuana version to Chula Vista in 1998 (Broadway location) and has run a Broadway and H Street trompo since, slicing pork off the vertical rotisserie to order. The Tijuana style uses a smaller tortilla and skips the pineapple-on-top theatrics that Mexico City pastor relies on. Tacos El Gordo's adobada taco is the canonical Border San Diego adobada plate; the city's late-night taqueria menus all run a version.
Make it at home
Ingredients
- 700g pork shoulder, sliced into 5mm thin pieces (use a freezer-firmed piece for easier slicing)
- 4 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 2 chipotles in adobo (from a can)
- 5 cloves garlic, peeled
- 1 teaspoon dried oregano, 1 teaspoon ground cumin
- Half a small white onion
- 60ml white vinegar
- 60ml fresh orange juice, 1 tablespoon achiote paste
- 1 teaspoon salt
- 12 small corn tortillas (10cm), warmed
- Half a white onion finely diced, fresh cilantro, lime wedges, salsa de molcajete, fresh pineapple (small dice)
Method
- Toast the dried chiles in a dry skillet 30 seconds per side until fragrant. Soak in hot water 15 minutes until soft.
- Drain. Blend chiles, chipotles, garlic, oregano, cumin, white onion, vinegar, orange juice, achiote and salt into a smooth marinade.
- Combine the marinade with the sliced pork in a container. Refrigerate at least 12 hours, ideally 24.
- Heat a heavy skillet or comal over high heat until smoking. Cook the pork in single layers, 2 minutes per side, with the marinade caramelising into a crust. Chop fine on the cutting board.
- Warm the corn tortillas. Spoon the chopped adobada into each, scattering pineapple dice underneath.
- Top with diced onion, cilantro and a squeeze of lime. Serve with salsa de molcajete on the side.
Tip from the editors. Get the marinade tacky-thick before adding pork. If your guajillos are weak (this varies), bump up the chipotle by half a chile to keep the heat where it needs to be.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat adobada taco
Adobada taco in San Diego
Lolita's Mexican Food ★ 4.4
Lolita's Mexican Food on Clairemont Mesa Boulevard in Kearny Mesa, San Diego, the California-burrito counter selling the canonical version for under twelve dollars.
Try: California burrito under $12, breakfast burrito $8-10
Salud Tacos ★ 4.3
Salud Tacos on Logan Avenue in Barrio Logan, San Diego, the Chicano taquería near Chicano Park with a steady rotation of asada specials.
Try: Asada taco, carne asada burrito, Chicano specials
Lucha Libre Gourmet Taco Shop ★ 4.2
Lucha Libre Gourmet Taco Shop in Mission Hills, San Diego, the wrestling-themed counter on Washington Street where Surfin' California burritos last until 11pm on weekends.
Try: Surfin' California burrito, four-dollar tacos, late-night chips and guac
More cities are in research. Want adobada taco covered somewhere specific? Tell us where you want to eat.