Foodie tourism should be a draw to the South Bay, where the Mexican markets are absolutely fun to roam. I’ve already talked about some of the delights in National City along Highland Avenue. Today, I go down a little further south to Otay Mesa, Chula Vista and San Ysidro.
People on Yelp call it a “hood” market because it’s along a busy corner. Others say it’s the “bomb-dot-com.” However you want to adore this place, most importantly — GO. They are a market, but they also have a hot food buffet with a seating area as well. Best of all, everything is fresh, fresh, fresh!
They make their own tortillas. They’ve got a fantastic carniceria with marinated meat that can go right on your grill. There’s also a panaderia with Mexican desserts. The Mexican cheese and crema is divine as are the amazing prices for fruits and vegetables, including nopales. Here are two recipes for how to cook these cacti: Lentil and Cactus Soup and Nopalitos with Tomatoes and Onions.
Don’t just walk through the aisles and then leave. Stay a while and enjoy their hot buffet. For breakfast they offer Chorizo con Huevo and for the rest of the day you can get Carne Asada, tortas and soup.
This place has been around since 1967 when it was first opened by Leopoldo Lopez Sr. His sons and daughters then opened additional store locations. The prices are excellent, but don’t go for only that reason. They have nopales as well as big wheels of queso. They are most famous for their top grade meat cut up in front of you by butchers. Their tortillas and bread are also prepared fresh daily.
On their website, you can check out email savings, weekly specials and the different things they are doing for their community. I, of course, like their recipes the best. And if you live in the South Bay, then you know I’m just going to have to post one of the recipes in Spanish!
¡Hacer un platillo tradicional mexicano es fácil! Aquí te dejamos una #receta sencilla de unos riquísimos “FRIJOLES CHARROS”.
1 cucharadita aceite de canola
2 pieza diente de ajo picado
1/2 pieza cebolla picada
100 chorizo de pavo en rodajas
2 rebanada tocino de pavo gruesas
3 pieza tomate (jitomate) saladet en cubos chicos
2 pieza chile serrano en rodajas
4 taza caldo de frijol
1 cantidad necesaria cilantro lavado y desinfectado
3 taza frijoles bayos cocidos
Calienta el aceite en una olla un poco profunda, saltea ajo y cebolla, casi cuando cambien de color, agrega el chorizo y el tocino, fríe hasta que dore un poco. Añade el tomate y chile serrano; mezcla bien, tírale los frijoles junto con el caldo donde los cociste y deja que suelte el hervor. Sirve caliente, acompaña con un poco de chicharrón troceado y cilantro al gusto.
For location information check: La Bodega and Otay Farms