Happy National Taco Day and with
so many incredible options in
San Diego, it's a big deal here
to give you some ideas on where you
can celebrate. You've seen him on
the food channel here on the floor
before as well. San Diego magazine,
food critic and Taco aficionado Troy
Johnson is joining us today. Joe Troy.
Thanks for joining us OK in San Diego.
We have got it all when it comes
to Taco from the chain restaurants.
That kind of mom and pops places
to those great Taco trucks.
Tell us about some of your favorites.
Well, tacos are at least four
of my five major food groups.
You know, it's a it is a
language in and of itself.
I actually have one right here,
just waiting II. I want to get
through this so I can finish this.
I'm gonna run through him really quick.
That's OK with you. Please please.
OK, so one of my favorites is
we've all heard about Bedient.
We had carne asada in the 80s,
which everybody went crazy for,
'cause we're all kind of
learning about Mexican food.
Bedia is the carne asada of the 2020.
It is a low, slow, slow simmered beef,
traditionally made with goat.
You can get with goat and get
a lamb and get it with beef.
There is a place called Ed Fernandez
down in Esther, right by the border.
It is in an alley with a church and a line.
Of people every single week and
waiting for their queso Taco extreme.
Oh, this is a corn tortilla that
they put on the griddle with all the
the the slow simmered beef Stew.
They take some of that beef that Berea.
They put it in there with
melted cheese and meat.
That's Quinn,
Brown and crisp.
On the ACT
we got the picture up
right now. Looks amazing.
Lunch with onions,
tomatoes and bam, he's Berea.
I mean, it's beautiful.
It is at every day,
every weekend lines for days.
Well, that is a national Taco
Day Taco right there that
that looks like perfection.
So when you're looking around at Taco
shops where we categorizing them like how,
how do you line those up?
Is it the ones that are close to me?
Best fish tacos best downtown?
What kind of lists do you
put together for yourself
now? I always use for tacos.
That's a great thing about tacos tacos.
Don't care if you drove a Tesla or
if you drove beyond behind a Tesla.
They don't care if you got
bit coins or bits of coins.
Anybody can afford a Taco.
You know they're they're
like a food of the people.
So I always go to the tiny
little Taco shops and then I go.
There's some great chefs doing tacos
two and one of which would be Galaxy
Taco Galaxy Cantina and Grill Mahoya.
Now chef Christine Rivera.
She has been the right
hand woman of Trey Foshee,
which is the chef of Georges at the Cove,
one of the best restaurants in San Diego.
They opened up this little Taco shop
and their whole concept was that look
if you're gonna make a good sandwich,
you need good bread, right?
Well, if you're gonna make a good Taco,
why just get that store bought taste?
Kind of like plastic corn tortilla?
Bait sampled like 5060 different
kinds of heirloom GMO non GMO corn
and they found the best core and
they make their tortillas in house.
They saute mushrooms for their mushroom
Taco and they put like a salsa Verde,
Jack cheese,
queso fresco,
a little bit of herbs on top of it
that is a Top Chef Taco by the beach.
Now another little one though if
you're gonna go for tacos you've
got to go to places in San Diego.
In my opinion you got to go down
to Chula Vista and you've got to go
to Barrio Logan and Barrio Logan.
Salute have you been to salute?
I have not been disallowed yet.
I mean to say, yet
the first time I went this allude shame
on me is when I saw Andrew Zimmern in a
he was in a low rider car outside of it.
They were filming a new TV show and
they're including Salude in it and I
went in there and I got the barrio Taco.
Now this is something that your
grandmother would cook on a Sunday.
It's a beef quiz audo,
which basically is like slow simmered beef
in gravy for hours into all that flavor.
Gets in there sauteed bell Peppers, potatoes,
grilled nopales touches sour cream.
The owner is like a fifth generation
San Diego and this is a spot where
his parents used to take him down
in barrio Logan and he eventually
started on Taco Catering Company
and then opened up saloon tacos.
In this get the barrio talk
all right, we will.
We will get down to audio Logan
and salute and enjoy that I'm gonna
let you get to your Taco that you
have right there and enjoy that.
Troy Johnson. Thank you so much
for joining us once again.
He's with San Diego magazine,
their food critic.
He's on the food channel and he's going to.
I'm jealous now.