Inspired by El Charco de las Ranas, an over thirty year old restaurant and institution in Mexico City, comes a recent addition to the dining scene right here in San Diego. Open for just a little over two months, El Charco offers a
menu with distinct Mexico City style dishes. Co-owner Antonio Miranda walked me through a few of the restaurant's specialty dishes, explaining the history behind each one.
The first dish that I tasted was their Chicharron de queso. It is said to be, that this appetizer was invented in Mexico City, at the original location. Monterrey Jack is fried on the flat top grill, then delicately turned over with a spatula, to create a tube-like shape. The chicharron de queso is accompanied by a side of fresh guacamole, and an array of house made salsas. It was hard to choose a favorite salsa, so I did what every one should do in that situation, and decided to taste each one. I think that the salsa de aguacate, came out just a bit ahead of the others.
Another dish that is a specialty from Mexico City, is the Alambre. Finely diced green peppers, bacon, and onions create the base of the dish, you are then free to choose your meat of choice. I was recommended the smoked pork chop, but there are different variations, including chicken and beef. Three corn tortillas come with topped with heaps of the smoked meat and vegetable filling. The smokiness that wafts off of the plate is just delightful. An aroma that is sure to get you salivating.