A San Diego Treat

If you're a San Diego resident, you undoubtedly get asked by friends and family visiting where the best place is for good Mexican food. Beside the obvious choice (hey, we're only 30 minutes from the border), Thatboy and I are decidedly divided on our favorites. Located on the same street, our rival taco shops couldn't be more different. His favorite, Lucha Libre, is bright and flashy - a fun place to take kids, and known as one of the only places north of the border where you can get a Tijuana hotdog (hotdog wrapped in bacon and topped with ketchup, mustard, mayo and onions). My favorite, El Indio, is older and classic. It might not be as fun, but the food is fantastic and it's withstood the test of time. El Indio has been around since 1940 and is said to be the birthplace of the taquito.

Our solution is to take turns with where we grab lunch or dinner. My recommendation to you is to try both! The benefit of the two being within walking distance of each other.

Do y'all have taquitos where you live? Rolled, fried, flour tacos. They're crunchy and usually great finger food. I decided to make them more of a fork and knife kind of meal by topping them with chili and cheese. I don't make my own taquitos, not with El Indio on the way home! The idea was inspired by leftover chili I had made a couple weeks ago. Remember that? The one I dumped a ton of chili powder in? Adding cheese definitely decreases the heat level.

Chili Cheese Taquitos

• 12 taquitos
• 6 oz cream cheese, softened.
• 1 cup chili
• 1 cup shredded cheddar and monterey jack cheese
• 1/4 cup pico de gallo
• 2 Tbsp green onions, sliced
• 2 Tbsp sliced black olives
  

1. Preheat oven to 350. Spray a pyrex baking dish with baking spray. Mix cream cheese, chili, and cheese in the baking dish. Bake for 15 minutes.
2. Pour over hot taquitos and sprinkle with pico de gallo, green onions, and black olives.