8/9/2023 0 Comments Yelp reviewers say crossword![]() ![]() When the food is ready, order numbers are called out in both Spanish and English. Although the menu is mostly in Spanish, the bilingual cashiers are happy to translate and make suggestions for first-time visitors. The menu is taped on the front windows and can also be found on the restaurant’s website. There’s also an express window for phone orders. Diners can order at two walk-up windows and pick up their food at a third. There are shaded outdoor tables and chest-high counters for stand-up dining. To accommodate the crowds and speed up orders, Fernandez is only offering walk-up service for now. Beef tendon (nervio), which has a gelatin-like consistency when cooked, is a popular ingredient at Tijuana birria shops and Fernandez said he’s pleased that so many of his non-Mexican customers have tried and enjoyed it. Another up-and-comer is the Questotaco No Tortilla, which has a shell made entirely of grilled cheese. Also popular is the Chupacabras, similar to the Extremo but spicier and without the tatemado crust. The restaurant’s top-seller is the Quesotaco Extremo, which has fried tortillas, fried cheese, grilled Serrano chiles and onions and birria that’s been oven-roasted to give it a crispy crust known as tatemado. Served on a house-made corn tortilla, it features beef, cheese, diced onions and fresh cilantro, served with a side of lime wedges, crispy radish slices and a small tub of fiery salsa. The restaurant’s lowest-priced taco is the basic taco de birria. With the wealth of beef, cheese and tortillas, most diners will be satisfied after eating two. But when his brother, Eduardo, died in 2013, Fernandez added his brother’s nickname to the business moniker as a memorial tribute.īirria tacos at Fernandez range in price from $3.15 to $5.15 and are mostly of the smaller “street taco” size. When Jorge opened his restaurant and catering business in 2005, it was originally known as Fernandez Restaurant Birrieria. ![]() Fernandez has his own recipe, which is a secret, he said, except for what he calls the “two main ingredients: love and passion.” But in Tijuana (and San Diego) only beef is used. In the Jalisco region of Mexico, birria is prepared with goat meat. ![]() He discovered a talent to cook from his parents, and when he decided to open his own Mexican restaurant in 2005, Fernandez said he decided to focus on birria because nobody else was serving the popular TJ breakfast dish at the time on the north side of the border.īirria is a popular street food in Mexico, with different preparations and spices, depending on the region where it’s served. Now 56, he lives with his wife and family in Chula Vista. “Since then, we’ve been running out of food on some days, but there’s only so much you can prepare in one day.”įernandez was born in Mexico City and moved with his family to Tijuana at the age of 4. “On the first day the story came out, the crowd cashed us out because we weren’t expecting it,” Fernandez said. ![]()
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