The Golden Age

Strolling down the aisle of even the smallest grocery store, you’ll surely see a wealth of beers with names like “New English Dragoon,” “Kona Koko Brown,” or “Cucapá Chupacabra Pale Ale.” You are witnessing the golden age of craft beer at this very moment.

But what’s a craft beer? The Brewer’s Association defines it as a brewery that produces less than 6 million barrels of beer per year. Also, the brewery must not be controlled or owned by a larger brewery. Lastly, a craft beer must use traditional ingredients like malted barley. In short, a craft beer is about being small, independent, and traditional.

If you’ve only been used to Budweiser, Miller Light, or Dos Equis, you’ve just woken up from your deep sleep and into the world of microbreweries and craft beer. Plus, if you live in or visit San Diego, you’ll be happy (and thirsty) to learn that we’ve been named as one of Esquire’s Best Beer Cities. So if you’re in town, you’ll want to try a great beer with some great Mexican food.

A Great Pair

Beer is such a marvelous drink, it pairs well with Mexican food, which is often spicy. Did you know that the alcohol content of craft beers help control the spiciness of dishes? Also, the sweetness of malt serves to counteract the fire in your mouth, so you can enjoy another taco or two. A great rule of thumb when pairing beer with food is, “When in doubt, go regional.” In other words, pick a Mexican beer with a Mexican dish.

Aqui es Texcoco is proud to announce that we now serve Cerveza Cucapá, a small, independent, and traditional craft beer! The Cucapá microbrewery is located just over the border in Mexicali, Mexico, and has recently celebrated their tenth anniversary. Cerveza Cucapá has been turning heads since 2002, when they became one of the first microbreweries in Mexico. The beers range from a standard 4.5% ABV (Cucapá Clásica) to a memorable 10% ABV (Cucapá Green Card). The names of the beers are also memorable: Lowrider, La Migra, Baja Buggy, and even Chupacabra. Craft beer has never been so unique!

At Aqui es Texcoco, we serve Chupacabra (an American Pale ale, 5.8% ABV), Lookout (a Blonde Ale, 5% ABV), and Runaway (an IPA, 7.5% ABV). They go great with our authentic Mexican lamb barbecue. Have a Runaway with a few tacos de barbacoa. Or try a Chupacabra with an order of bean and cheese enchiladas. Why not try something new and unique with the traditional food we bring you seven days a week?

So stop by Aqui es Texcoco if you’re looking for a great craft beer and authentic Mexican food in San Diego and say, “¡Una cerveza Cucapá y una orden de barbacoa, por favor!”

Travelers from all around the world are excited to see just what Andrew will be showcasing this season in sunny San Diego. As you might already know, San Diego County is a diverse community and a melting pot full of fabulous eats to fulfill the most discriminating palate – and warm your heart as well. Find out which places Andrew Zimmern rated the best on his trip to San Diego, and get ready to experience new delicacies you may have never considered trying before.

Culture and Food—A Good Recipe

Obviously, if Andrew Zimmern has his own show on the Travel Channel called Bizarre Foods, you would expect that he’s eaten and cooked a myriad of unique types of edibles. As a chef, restaurant critic, teacher, reporter, and food columnist, you know that Zimmern knows food, from the inside out. Aside from the fact that the show is entertaining, so many people sit back and watch Bizarre Foods because they trust that Zimmern will open their eyes to the world around them.

Andrew Zimmern's Five Favorites

While the San Diego Zoo, the Oasis Dairy, Tita’s Kitchen, and Catalina Offshore all made the list, it was Zimmern’s comments on Aqui es Texcoco that stood out the most.  As his Number Two choice, he tells us that, “owner Paco is doing magical work there.”  “The lamb is amazing, and comes with all the salsas, broth and accompaniments of classic Texcoco barbacoa.” Then Paco took Zimmern and his crew over to his neighbor’s home, where he had prepared an authentic in-ground feast of pit roasted lamb and fresh huitlacoche, much to Zimmern’s delight.

It’s no wonder that the government of Mexico has awarded Aqui es Texcoco one of only 5 certifications in the entire San Diego area for authentic Mexican food. Using the freshest ingredients and traditional recipes, Paco has impressed everyone from local diners to the king of unique food experiences, Andrew Zimmern himself. Keep an eye out for the San Diego episode – and then head on down to Chula Vista, for some of the most mouth-watering Mexican food north-of-the-border!

What is Lamb barbecue?

Lamb barbecue is a tasty adaptation of the traditional barbacoa-style meats popularized in Mexico. Customarily, natives cooked the head of a cow over a pit-barbecue for many hours and shredded the meat. This cooking method gave the meat a distinct flavor with an unbelievable tenderness, which prompted natives to experiment with different types of meat such as lamb and pork.

Traditionally, lamb barbecue is a two-course meal that begins with a lamb soup made from meat drippings and is finished off with the barbecued meat itself as well as tortillas. Due to the consistency and flavor of lamb meat, it is no surprise that it is one of the top barbacoa-style dishes. At Aqui es Texcoco, lamb barbecue is offered in a variety of ways, which may make it hard to choose just one dish! However, you can rest assured that your lamb barbecue will taste fantastic no matter what selection you make.

Traditional Lamb Plates

If you are looking to experience a homemade pit-barbecued flavor that is simple yet savory, be sure to order the lamb plates or the lamb head at Aqui es Texcoco. Regular and large orders of lamb plates are offered and they are served with the customary small lamb broth and tortillas.

The lamb head is perfectly cooked and seasoned and is served with Mexican-style tortillas. To further satisfy your palate, the chefs add cilantro, onion, salsa and lemon for an extra burst of flavor. If everyone at the table is eager to try the lamb barbecue, consider ordering the family size for over two pounds of lamb that is sizzling with incredible flavor!

Tacos, Sopes and Enchiladas

You will also find several other lamb barbecue dishes on the menu that are both irresistible and unique. If you like tacos, you may want to try the authentic lamb tacos, which can be prepared soft or grilled with head, brain, rib and panchita. Needless to say, these tacos are anything but average! If you are an enchilada-lover, try a serving of three delicious enchiladas stuffed with tender lamb barbacoa. For those who want to try something a little more “out of the box,” the homemade sopes are an excellent choice. Sopes are thick tortillas topped with meat or beans that can be eaten as an appetizer or an entree. Try the sopes topped with scrumptious lamb meat for a flavor you will not forget!

For delicious and authentic Mexican food, stop in at Aqui es Texcoco its one-of-a-kind lamb barbecue! Whether you order your lamb with soup and tortillas or stuffed inside a savory taco, you will get to experience a true barbacoa-style meal – the best this side of the Mexican border!

Sangria

There is no doubt that this popular and tasty cocktail is a highly coveted drink. Whether you are craving a refreshing drink when the weather is steamy or are looking for a fruity and fun beverage, sangria could be the perfect choice for you. Here, the homemade sangrias are served with fruit juices, red wine and other special ingredients that make for a great taste combination. Order your sangria by the glass or by the pitcher to share with your friends or family. Best of all, sangrias go great with just about anything on the menu!

Horchata and Jamaica

While the adults are drinking sangrias, the kids can have something special to drink too! Horchata and Jamaica are offered on the kids’ menu, and they are fun and delicious treats that will keep the kids satisfied. Horchata is a cinnamon rice milk that is served homemade every day. Served over ice, the horchata is both a refreshing and unique Mexican drink that the kids can drink before, during or after their meal. Another authentic drink served here is the Jamaica, otherwise known as hibiscus. Dried hibiscus flowers are the primary ingredient of this simple yet yummy beverage.

Mexican-Style Coffee

Don’t settle for the same old cream-and-sugar coffee when you can have it Mexican-Style! Whether you love coffee with your meal or as an after-dinner dessert, the coffee served at Aqui es Texcoco will not disappoint you. Coffees are available in 10 oz. or 20 oz. cups that you will surely enjoy, and are “spiced-up” Mexican-style with a dash of cinnamon.

And Many More!

In addition to the wide selection above, flavored waters are also served at Aqui es Texcoco and are made fresh daily. Be sure to ask your server which flavors are available. Whether you want a few small sips or need a thirst-quenching glass, you can choose a size that is right for you. In addition to flavored waters, Jarritos and other Mexican-style sodas are also served and are just as refreshing.

For a truly authentic dining experience, enjoying a Mexican beverage is just as important as the main dish. These beverages are an essential part of the Mexican culture and they most certainly go hand-in-hand with the authentic and unique dishes made fresh every single day. With all the tasty beverages available at Aqui es Texcoco, you’ll have a little taste of Mexico with each and every sip!

History

The roots of the traditional mixiote dish dates back to the Aztec civilization. Hence, the word mixiote is a derivative of the Aztec language and is a combination of “the maguey leaf and skin of the arm.” During this period of time, plantations of the maguey leaf, which is a type of agave cactus, were plentiful and regularly harvested. The Aztecs quickly learned that the external layer of the leaf was quite thick and could withstand both weight and heat. Thus, the maguey leaf became a handy and extensively used “cooking tool.”

Cultivated by the Aztecs and popularized in the heart of Mexico, mixiotes are not only historically fascinating, but they are part of succulent dish that is truly irresistible.

Cooking and Eating Mixiotes

The Aztecs traditionally wrapped large joints of rabbit meat in to the leaf and slowly cooked it over an open-pit flame. While cooking, the maguey leaf served as a protector to the delicate meat and kept it moist and full of flavor. Later, the Aztecs began wrapping smaller portions of the meat, which is how mixiotes are made today.

The combination of the pit-cooking method, in addition to the highly coveted maguey leaf, is what gave mixiotes their distinctive flavor and texture. The process of peeling maguey leaves eventually became illegal in Mexico and is now selectively regulated. This is because the maguey leaf is very delicate, and incorrect or inept peeling can cause widespread damage to the entire plant. As a solution, banana leaves and parchment paper have served as alternatives for the maguey leaves due to their similar textures.

Mixiotes are customarily plated inside of a stew and are served with the wrapping tied. When the diner unties the wrap, the natural juices create a stew. Today, in addition to the traditional rabbit meat, mixiotes can be offered with any type of meat, lamb or poultry. Cooking methods also vary considerably and include roasting or steaming.

Mixiotes at Aqui es Texcoco

At Aqui es Texcoco, the cooks strive to maintain the authenticity of the mixiotes, through fine execution and homemade taste. Here, mixiotes are wrapped in parchment paper with a ½ pound of tender and moist rabbit, lamb or chicken complemented with special seasonings. Additionally, mixiotes are served with tortillas and a small lamb broth that make this a complete and satisfying meal.

If you are searching for the perfect homemade mixiotes, you are in luck when you dine at Aqui es Texcoco where mixiotes are freshly prepared to satisfied customers every day. Stop in and get “all wrapped up” in their delicious and freshly made mixiotes!

This authentic Mexican restaurant serves some of the finest ethnic food in the San Diego area and is truly unique. Quesadillas are made fresh everyday and are handcrafted perfectly to order with mushrooms, zucchini flower, poblano peppers and huitlacoche. Not only do these fillings taste great, they are surprisingly healthy too!

Mushrooms

Don’t be fooled by this colorless vegetable! The nutritional benefits of mushrooms can be highly underestimated, because most people associate bright and deeply colored vegetables with high nutritional content. Similar to humans, mushrooms produce vitamin D in sunlight that helps absorb other essential nutrients in our bodies and enhances immunity. They also contain antioxidants and a healthy dose of selenium. Perhaps the most significant benefit of eating mushrooms is their B vitamin content, which is an outstanding metabolism booster.

Zucchini Flowers

Zucchini flowers are produced from zucchinis as they grow. These flowers will eventually become grown zucchinis themselves, if they are not picked. However, these “future zucchinis” are not only edible, but they are packed with nutrient. Zucchini flowers are low in cholesterol, they prevent high blood pressure and they also contain essential anti-inflammatory vitamins such as C and A. Folate is yet another nutrient that can be found in zucchini flowers, and is known for its ability to support new cell growth and maintain existing cells. In addition to its high fiber, the combination of all of these nutrients and vitamins makes the zucchini flower a “cancer-fighting machine.”

Poblano Peppers

These peppers are one of the milder counterparts of the pepper family, and they turn from green to red as they grow and mature. They are a type of chile pepper and their taste is comparable to that of a red pepper. Poblano peppers are exceptionally high in fiber and they contain a variety of vitamins, such as A, C and K. Eating poblano peppers can help to reduce inflammation, aid in digestion and protect your immune system. Moreover, they contain potassium, which is an essential electrolyte vital to the functioning of organs and muscles.

Huitlacoche

The Huitlacoche, or Mexican corn truffle, is a rare yet tasty corn mushroom made from organic corn. These fungi are delicacies that are near impossible to find fresh in the United States. This powerhouse mushroom gets more credit in the nutritional category than many other fungi, and is among the highest in protein. Additionally, huitlacoche contains an important amino acid called lysine. Lysine does an excellent job of tackling infections and strengthening both the muscles and bones.

These fresh and unique ingredients certainly make these quesadillas anything but average. When you dine at this inviting, family-style restaurant, be sure to try these flavorful and healthy quesadillas. Not only are they interesting and appetizing, they are simply “out of this world” and are among some of the best Mexican dishes the area has to offer!

Mexico’s “Wrap”

Most ethnic menus include the folding of one item (whether it’s seaweed, egg pastry, pita pockets or tortillas), around a variety of yummy fillings – a delicious way to combine flavors into a quick meal. Though some of those creations can claim several cultural influences, enchiladas came from only one place, deep in the heart of ancient Mexico.

A bit of trivia is that El Cocinero Mexicano was the first cookbook to feature enchiladas, and it was published in 1831. While we’re at it, let’s go back in time and see just how they came to be one of the most popular Mexican entrées across the globe…

The Evolution of Enchiladas
Enchiladas originated with the pre-Columbian Mayan civilization. Tortillas were wrapped around fresh fish caught by the natives of the lakes area of the ancient Valley of Mexico. The flat corn outer wraps were originally known as “tlaxcalli,” and later dubbed tortillas (little cakes) by the Spaniards who conquered the region. Hundreds of years later, “street food” vendors served enchiladas as simple tortillas dipped in chile sauces, with no filling (the literal translation is “to season or decorate with chile”).
Enchiladas evolved into a myriad of distinctive recipes with unique ingredients and sauces, some of them named for regions of Mexico in which they were created – such as enchiladas San Miguel, a dish where the tortillas are seared with guajillo chiles in a frying pan. Authentic fillings might include any kind of meat or seafood, cheese, vegetables and potatoes, and crowned with lettuce, sour cream and maybe olives, onions, peppers and fresh herbs.

Global Reach

Whatever the filling, sauce, or preparation technique, enchiladas are loved the world over. What’s cool about the enchiladas at Aqui es Texcoco is that all the ingredients are fresh and the relaxed, family-style dining makes you feel right at home.

Your best choice from the enchilada section of the menu would be the mouth-watering lamb barbacoa (slow roasted over six hours in maguey leaves) that this restaurant is famous for. Add a cactus salad (with onions, jalapeno, tomato and olive oil) and a homemade Jamaica (hibiscus) beverage or pitcher of Sangria, and you’re in for a very delicious and healthy meal.

What is 5210?

5 – or more servings of fruits & vegetables
2 – hours or less recreational screen time
1 – hour or more of physical activity
0 – sugary drinks (more water & low fat milk)

The original 5210 program began in the state of Maine and, after its proven rate of success, has spread across our entire nation. With one in 4 girls, and 1 in three boys teetering into the obesity range, Chula Vista elementary school district’s Superintendent, Francesco Escobedo says, “It’s not an issue of should we do this, it’s a moral imperative – we have to do this!”

Doing Your Part

As parents and community members, it’s up to all of us to be a part of the solution – and make sure we aren’t contributing to the problem. At Aqui es Texcoco, our children’s menu features an affordable and healthy choice selection that kids can enjoy and parents can be proud to offer them. At only $4.25, children ten and younger can select 1 entrée (lamb broth soup, cheese quesadilla, or lamb taco), a side dish (of fresh fruit, beans, yogurt or guacamole and cactus salad), plus a healthy beverage of apple juice, club soda, homemade “horchata” (rice milk) or Jamaica (hibiscus) flavored water.

Cheryl Moder, Director of the SDCOI, is hoping San Diegans will get with the program. She feels, “It is a simple message that will be easily followed as long as we create an environment that supports health.” For brochures, flyers and other free branded materials for schools, childcare centers and more, be sure to visit 5210sandiego.org.

Changing Times

There probably isn’t a parent out there who doesn’t have at least a little roll of fat they’d like to pretend didn’t exist. You wear your shirts out and your pants baggy because that’s the style, right? Unfortunately, a lot of excess body fat is not a healthy thing, no matter whether it gets in your way or not. These days our kids are piling on the pounds faster than you can say drive-through fast food. It has to stop somewhere, and it’s about time to we drew the proverbial “line in the sand” and acted like our child’s life depended on it – because it just might.

As opposed to the high-calorie and fatty drive-thru and “Americanized” Mexican food choices, traditional dishes from Mexico include fruit-flavored waters, freshly grilled vegetables, a variety of maize and beans, chiles, fresh herbs and spices, homemade tortillas, rice, and slow cooked meats. Here are just a few ingredients that make authentic Mexican food nutrient-dense and delicious:

Frijoles – Most popular are pinto beans (served whole or mashed and refried) and black beans (generally served whole). Frijol pinto is the common filling for burritos, and is also served alongside rice to accompany most entrees. Delicious frijoles negros can be seasoned with ham hocks, tomatoes, garlic and onions, oregano, chiles and vinegar as a meal in itself or an accompaniment to a main course. 1 cup of pinto beans have fewer calories at 199 – while a cup of black beans is 227, with slightly more protein, and twice the fiber.

Spices and Herbs – Ancho chile powder includes rich and sweet dried fruit flavors; Chipotle (dried and smoked jalapeno) is widely popular and the main ingredient in Adobo marinade. Epazote is used to flavor beans and reduce their digestive discomfort; cocoa adds a rich and warm taste when making Mole (a thick sauce served over meats). And then, there are the fabulous Mexican chiles: chile habanero, serrano, de arbol (bold and smoky choice used in salsas and soups), poblano (chiles rellenos), manzano, pasilla, guajillo, and more.

Rice – A vital staple food for our human race, rice is a cereal grain and also gluten-free and present in almost every Mexican dish – from burritos and consomme to rice pudding. Pure horchata (rice milk) is lighter than regular milk; add a little sweetener (agave sugar or syrup) and serve over ice, sprinkle with cinnamon and you have a refreshing traditional beverage.

Tortillas – Originally created by the Mesoamerican culture, and later given the Spanish name “little cake,” these corn and wheat flatbreads are a staple in Mexico. Much of the Aztec diet was dependent on a variety of chiles, maize, tortillas, and tamales. Essential in a myriad of authentic Mexican dishes such as tostadas, flautas, enchiladas and tacos, tortillas have also grown into a mainstream food the world over. Both wheat and corn tortillas are naturally low in fat and sodium and low in cholesterol.

Huitlacoche – Used anywhere you would include a mushroom, this popular and very authentic Mexican ingredient grows as a fungus on organic corn ears in the rainy season. Huitlacoche is a high source of lysine, the amino acid responsible for building strong bones and muscle, keeping youthful-looking skin and even keeping infections at bay. It is also more effective than oatmeal in reducing cholesterol. This rare and magic ingredient is available in the tacos and quesadillas served at Aqui es Texcoco.

Avocado – Whether sliced alongside consomme and tortillas, or mashed into a tasty guacamole, the avocado is deeply woven into the Mexican culture. Surprisingly, avocados have a very bad reputation of being fattening, when in fact a whole medium-sized avocado has only 275 calories. Though high in fats, they are the healthy kind – like Omega-3 and Omega-6, as well as oleic acid (an Omega-9 monounsaturated fat that actually works to lower any bad-LDL cholesterol). Avocados are also high in dietary fiber, vitamins C and K, folate, magnesium, phosphorous and potassium.

The next time you’re craving Mexican food, go healthy and bring the whole family to Aqui es Texcoco, one of only five San Diego restaurants officially recognized as authentic by the federal government of Mexico! Our healthy children’s menu was developed in partnership with Healthy Kids Choice, California Endowment, Chula Vista Community Collaborative, and San Diego County Childhood Obesity Initiative to help in the fight against childhood obesity.

Once highly sought after for its fiber, maguey was integral in the making of carpets, hammocks and fishnets until the 1970’s when synthetics and other natural fibers took its place. Its strong fibrous threads were also used for piteado (a technique to embroider on leather), often woven into expensive saddles by Spanish artisans. The leaves were also mashed into a paper for Aztec “codices,” pictorial books written to pass down their history. The ground, cooked pulp of the maguey leaves were blended with salt and applied to open wounds as a compress in Aztec culture; the sap has antibiotic properties which was also used to kill both staphylococcus aureaus and E. coli bacteria.

Maguey Mezcal

The maguey dramatically blooms only once – at the end of its lifespan of up to 35 years. Its trunk-like stalk (quiote) rapidly grows up to one foot a day, soaring up to 40 feet high before its large yellow flowers bloom, and then the plant dies. If the flower stem is cut before it blooms, a sweet liquid (agua miel) accumulates at the center of the plant. Over 2000 years ago this liquid was fermented into an alcoholic beverage named “pulque” by the Aztec warriors and kings who swore by its healthful and aphrodisiac properties. Today this drink is known as maguey mezcal, known for its smoky flavor.

Barbacoa

Aqui es Texcoco uses the maguey leaf in the preparation of its lamb barbacoa. For centuries maguey has been used to flavor and tenderize meats. First, the thorny sides of the leaves are removed. Then the leaves are heated until pliable enough to bend and line a large steam pot or a “hoyo” (authentic underground oven), and then wrapped around the meats to be cooked. The cooking process is slow – a minimum of eight hours – and the meat becomes so tender it “melts” off the bone. The juices are used as a consomme and are an integral part of traditional barbacoa.

Mixiotes

A favorite at Aqui es Texcoco, these aromatic meat stews are wrapped in a thin outer layer of the maguey leaf (similar in consistency and texture to parchment paper), tied with twine, slowly steamed and then served in a soup bowl. When the twine is untied and the delightful package is unwrapped, the tenderizing juices become part of the dish – traditionally served with salsa verde and tortillas.

Flor de Maguey

Only the outer flower petals of the maguey plant are edible; stew them at least ½ hour to soften up and absorb the flavors from onion, garlic, tomato and some green chile. Roll the mixture up in a corn tortilla and you have a very rare and tasty treat.

Maguey Agave Nectar Sugar

Agave sugar, unlike white table sugar, isn’t broken down until it enters the lower digestive tract; meaning it does not affect your blood glucose levels. It is also very low on the Glycemic index and the perfect replacement for white sugar, especially for diabetics. The nectar comes in a syrup form as well (agave syrup) and used widely by vegetarians, vegans and wholesome food devotees.

Rice Pudding (Arroz con Leche)

Served throughout Mexico and popular at Aqui es Texcoco, homemade rice pudding is a soothing dessert for adults and children alike. The dish entered Mexico with the Spaniards in the 1520s, and the inclusion of cinnamon and lemon suggests a Moorish influence as well.

As a cereal grain, rice is one of the most important staple foods for most of our earth’s human population. It is gluten free and is also as a flour, and made into various beverages such as horchata, rice milk and rice wine. It is a good source of protein but does not contain enough amino acids for sustaining good health; which would require adding nuts, seeds, fish, meat or beans.

Flan

Probably the most popular dessert in most Mexican restaurants, this delicate custard dish is a homemade specialty at Aqui es Texcoco. Its name is derived from the Old Castilian flado, a sort of flat cake. Flan originally made its way from ancient Rome, where it began as a savory custard dish, to Spain where caramelized sugar turned it into a new signature recipe. The Moors influence also added citrus fruits and almonds to the mix.

Honey Yams

The combination of yams and honey, sometimes served with fresh herbs, is a traditional Mexican favorite – especially for the children. The dish has historical significance as well as important nutritional contributions.

Honey is an important product in Mexico, dating back before the Spaniards first arrived in 1600 A.D. It is 80% natural sugar and rich in vitamins, minerals, antioxidants and amino acids – as well as being fat free and cholesterol free. Hardworking honeybees must fly a distance equal to more than 3 times around the world to make 1 pound of honey!

Yams are related to lilies and grasses, and there are over six hundred varieties; 95% are native to Africa though they are farmed in over 45 countries around the globe (over 48 million tons of yams were harvested in 2010). Their 6-10 month growing season, high labor cost and short shelf life makes yams inefficient as a staple food to most developed countries. However, the high caloric content (200 calories in one-half pound of yams) and year-round availability makes them important to economically challenged populations.

Jamaica (Hibiscus) Sorbet

This dessert is custom made for Aqui es Texcoco by Niederfrank’s Ice Cream, another local institution famous for its natural ingredients and old-fashioned quality. With a similar color and flavor to the cranberry, Jamaica (huh-my-ih-kuh) Hibiscus flowers can be found in most Hispanic stores as it is used in Mexico to make flavored waters and teas, adding sugar, ginger and even rum.

In 1972 Celestial Seasonings introduced “red zinger” tea, bringing popular hibiscus tea to the U.S. Jamaica contains Vitamin C and minerals and has a mild medicinal quality as well – studies have shown that drinking Jamaica tea can reduce high blood pressure!

What is Halal?

Food that is certified Halal means it was prepared in a traditional way that is fit and proper for consumption: the lamb did not unjustly suffer when slaughtered, was well-fed, and treated humanely during its life. We also make sure there is no cross contamination when preparing our dishes.

We Now Serve Halal Mediterranean Style Lamb

Did you know we now serve lamb pita at Aqui es Texcoco? It’s true! Our lamb pita and barbacoa plate is Halal, and delicious. We have expanded our menu, so try something new: a lamb plate served with pita bread and dill yogurt sauce; or barbacoa lamb pita with shredded lettuce, chopped tomatoes, and homemade dill yogurt sauce. You’ll be glad you did.

Next time you’re in Chula Vista, California be sure to visit Aqui es Texcoco, a true culinary embassy.

Owner, “Paco” Perez, is excited to introduce his traditional Mexican fare to the culturally diverse population of San Diego County, also providing an authentic family restaurant where the local Hispanic community can enjoy some of their favorite dishes from Mexico. Fresh ingredients and authentic cooking techniques are the secret – from barbacoa de Borrego (slow roasted lamb dishes) to specialties of lamb consomme, delicious side dishes, beverages and desserts – all prepared from scratch daily.

Authentic Mexican cuisine evolved over thousands of years, blending indigenous pre-Columbian cultures with the Spanish colonization of the 15th and 16th centuries. Many ingredients consumed today worldwide originated in Mexico – such as chocolate, maize, corn, vanilla, avocado, guava, huitlacoche, zapote, jicama, epazote, camote, and many varieties of modern beans. Tequila is still made exclusively from the blue agave plant grown in Tequila, Mexico and in the highlands of Jalisco, where it was first mass-produced around the year 1600. Jamaica (hibiscus) tea is one of several beverages made in Mexico from fresh juices or extracts. Aqui es Texcoco’s menu features Jamaica sorbet, custom made for them by local Neiderfrank’s Ice Cream.

“Americanized” Mexican dishes, known as Tex-Mex or Southwestern, range from chimichangas to nachos (baring little resemblance to the Mexican totopo flatbread, salted and sometimes dipped into fresh salsa). Non-authentic dishes will also substitute tomato-based sauces for Mexican chile-based (like mole) recipes. Cheddar cheese isn’t used in Mexican cuisine, whereas U.S. stores consider it an essential component of Mexican-cheese blends; instead, panela cheese is more often served with traditional Mexican salads and entrees. In Mexico, the local street vendors serve everything from tacos with fresh cheese to grilled vegetables and barbecued meat, served with fresh fruits and juices – unlike fast food versions of Mexican food with their boxed taco shells and portable packets of watery sauces.

Over the last few decades, popularity has shifted to sugar-laden sodas instead of fruit drinks, fried fast foods instead of grilled and baked, canned foods with preservatives rather than fresh ingredients – practices which have Mexicans now facing the same health issues as their neighbor, the United States. The health ministry of Mexico states that obesity has become one of its heaviest burdens, and claims it is investing over 1.2 percent of its GNP every year in tackling the problem. It is suggested that a return to the authentic recipes of their ancestors will take Mexico’s dangerous obesity levels (it is the currently the 2nd most overweight nation in the world) back to a healthy diet, rich in nutrients and low in saturated fats.

A population of more than 70,000 now inhabits Texcoco, an ancient rural community founded in the 12th century. It is both a municipality and a city – officially renamed Texcoco de Mora in 1861 (in honor of Dr. Jose Maria Luis Mora, an historian, priest and prominent Mexican politician). The community is also famous for its Feria Internacional del Caballo (International Fair of the Horse) first celebrated in 1978. Over the years, the city has added a bullring, open-air theatre, corrals, stables, a music stage and exhibition structures to attract visitors from across the expanse of Mexico and beyond.

The passionate population of this small, yet noble community has fought to retain its artistic and cultural atmosphere; at times clashing with local, state and even federal authorities. In 2005 local vendors blocked the main roads of the historic center, protesting their threatened removal away from the city’s cathedral square. The next year, flower merchants protested against federal police trying to block them from selling along the highway to Lecheria. From their dissent against the relocation of their 137-ton Aztec Tlaloc statue (actually sabotaging the vehicles that came to transport it to Mexico City) to the last decade’s explosive protests against installing a new airport in their midst, Texcoco residents are fiercely protective of their way of life.

The History of Lake Texcoco

Once a natural lake in the Valley of Mexico, Lake Texcoco was home to an island that would become the very heart of the state of Mexico. On this island, the capital city of the Aztec empire, Tenochtitlan, was founded in 1325. The Aztecs created a chinampa (artificial “floating garden”) around the island and a system of dams to separate the salty lake water from rainwater, as well as a system of channels to control the water level.

In 1521 Cortes captured the city and, unfortunately during the siege, destroyed not only the buildings but also the dams. As the Spaniards built Mexico City over the ruins of Tenochtitlan, flooding would be a devastating problem for the next few centuries. Though a drain was built in the early 1600’s, another flood in 1629 found most of Mexico City underwater for 5 years. Though various methods were attempted, flooding continued until the construction of the Drenaje Profundo (deep drain system) in 1967. Its network of tunnels (the largest is over 21 feet in diameter) carried the rainwater out and away from the lake basin.

While Mexico City expanded to occupy a major portion of the basin, the drastic drainage measures changed the weather patterns to semi-arid; a major reason why the city continues to sink a few centimeters annually. History is soon to repeat itself, as a new wave of innovation brings life back to the waterways that once surrounded a majestic empire.

Lake Texcoco to Rise Again

Soon to be one of the largest urban parks in the world (over 35,000 acres), Texcoco Lake Ecological Park – designed by leading Mexican architect and landscape urbanist, Iñaki Echeverria – will encompass a space 41 times larger than New York’s Central Park! Echeverria wants to reclaim the area once covered by Lake Texcoco to create a sustainable green border to Mexico City’s explosive growth, also providing a shorter path to the popular Texcoco region.

Plans include habitats of lake, meadow, forest and wetland, and renewable energy facilities like wind and solar, as well as an eco-friendly transit system. More features are to include sports facilities, playgrounds, bike and walking paths. The park’s green infrastructure will also act as a natural flood barrier for Mexico City’s urban landscape.

Picture: Lago de Texcoco by Natanael Amenabar | natanael.blogspot.com, on Flickr.

A newly appreciated bonus for the farmers is that huitlacoche can sell for more than the corn it infects. Quite a reversal for this fast moving “blight” which can “destroy” 10% of a corn crop and gum up harvesting equipment. Both farmers and the U.S. government have incurred millions of dollars trying to eradicate it, and have worked to develop smut-resistant strains of corn. Researchers from the University of Wisconsin convinced a local organic farmer to infect his corn with the fungus on purpose. Their findings demonstrated that an ear of huitlacoche made an 80-cent profit, while sweet corn profited only a few cents per ear!

For consumers, a real plus is that the fungus actually forces a metabolic process inside the corncob to create new and healthier nutrients! For instance, corn has hardly any lysine (which builds muscle, strengthens bones, fights infections and keeps skin looking young) yet huitlacoche is packed full of this important amino acid that the body requires but cannot manufacture. It also contains more cholesterol reducing beta-glucens than oatmeal, and more protein than most of the mushroom family.

You can use huitlacoche wherever you might use a mushroom; choose the fresh white ones to eat raw, as in a salad. As they are heated an inky liquid emerges, turning them black in color. Fresh huitlacoche is soft and velvety, where the canned version is black and more liquid. The flavor is smoky and earthy, with a taste like mushrooms mixed with corn.

In Mexico you will find baskets of fresh huitlacoche in the farmers markets. The food stands regularly serve up warm and delicious thick corn patties filled with huitlacoche, corn kernels and onions – to the delight of the local patrons. You can buy this delicacy fresh in Mexico, but it is usually only found in cans in U.S stores.

The savory huitlacoche is used in tamales, stews, soups, corn patties, quesadillas and even desserts. It has become a sought after ingredient, served in some of the finest menus across the country – including the James Beard House in New York City. For a quick and delicious homemade filling, add diced huitlacoche to sautéed onions or garlic, cook for a few minutes until it blackens, then add tomatoes and chiles and slow-cook another 20 minutes.

Stop by Aqui es Texcoco, where you can enjoy tacos flavored with huitlacoche, served alongside homemade specialties – including guacamole & cactus, beans, fried hot peppers, cactus salad and pita bread.

Is Lamb Healthy?  Benefits of Lamb

One advantage of lamb is that it has less marbling than beef, and when slow-roasted the fat is additionally reduced. Fewer calories are found in the leanest cuts, including the shank, leg and loin – though other cuts may be only 30-40 more calories than other meats. In some cases lamb has even fewer calories than beef, depending on the cuts; for instance a lamp chop has fewer calories and less fat than a ribeye steak.

Fifty percent of the fat in lamb is unsaturated, and most of that is mono-unsaturated – recommended in the popular Mediterranean diets that have been shown to reduce the risk of heart disease. Lamb also contains important quantities of B vitamins, including B6 and B12, which have requirements sometimes difficult to achieve with a normal diet. One three ounce serving of lamb can provide from 75% to 100% of the adult daily requirement for Vitamin B12; essential for our body’s metabolic reactions. Also low in sodium, lamb is one of the best sources of easily absorbed iron and zinc, as well as other antioxidant minerals.

Is lamb healthy? Up to you to decide if those facts are enough for you to decide is lamb is healthy.

Lamb is Gaining in Popularity

Spanish soldiers under Cortez first brought sheep to North America in 1519. When the sheep were introduced into the western territory’s cattle herds there was much bloodshed and cultural division. This is thought to be a defining factor in lamb not making it to the average American table through the subsequent centuries.

Though lamb is more frequently eaten outside America, by populations that have long recognized the benefits of lamb, lamb consumption is finally taking root in mindful circles as a healthful and delicious red meat. The American Diabetes Association includes lamb in its recommended diet and recipes; it is strongly believed lamb may be helpful in sugar regulation of the body. According to the Natural Lamb Co-op, lamb is a high quality source of protein and nature’s “best source of amino acids.” Those are some of the benefits of lamb.

For a healthier choice for the whole family, stop by Aqui es Texcoco to start enjoying the benefits of lamb. Enjoy succulent lamb tacos, enchiladas, mixiotes, pitas, quesadillas, and soup – complimented by several side dishes made daily from the freshest of ingredients! Check our lamb healthy menu.

It’s hard to imagine that only last summer McDonalds made real changes to its happy meals for kids – adding a fruit or vegetable, and merely shrinking the size of its side of French fries. Meanwhile at Aqui es Texcoco, for only $4.25 children 10 and under can choose from one entrée (lamb taco, cheese quesadilla, or lamb broth soup), a side dish (fresh fruit, beans, yogurt, or guacamole and cactus salad), and a beverage of apple juice, club soda, or homemade horchata or Jamaica.

Look at the Facts

Childhood obesity has more than tripled over the last thirty years, according to the Center for Disease Control and Prevention. Obesity increased in U.S. kids aged 6-11 years, from 7% in 1980 to almost 20% by 2008. Adolescent obesity increased from 5% to 18% in the same timeframe – essentially one-third of kids 6-19 were overweight or obese in 2008!

Some of the bad health effects of childhood obesity are high blood pressure and cholesterol, pre-diabetes, as well as sleep apnea and social or psychological problems like bullying or poor self esteem. As these severely overweight children grow into adulthood, they are pre-disposed to remain obese – and many will end up with heart disease, cancer or osteoarthritis. These precious kids will experience a lot of heartache and a stressful lifestyle, without really knowing what happened to them or why.

An Ounce of Prevention…

We need to create healthy lifestyle habits in our young children; teach them to make wise choices from the many offered. Remember that lots of school budget cuts have decreased or eliminated physical education, which in many cases may have been your child’s only exercise for the day. Increase their outdoor activities with outdoor play; invite neighbor kids to join in, or trade “play dates” with other parents in your circle of friends.

The San Diego Zoo, and its Children’s Petting Zoo, are both physically challenging and a great adventure for kids of all ages — at a relatively small cost. The entire County has plentiful parks and beaches; there are hundreds of opportunities for swimming, paddling, badminton, volleyball, or simply walking and jogging along its many paths and shores. Check local recreation centers, schools and churches for special outings and competitive events for your children.

If our children truly are our future, the investment we make in their health now will come back to them – and us – tenfold. It doesn’t take rocket science for we parents to know what’s really good for our kids, and what is not. When we slow down and pay attention to the red flags, our hearts and minds will do the right thing.

 ”Located in a strip mall about halfway from San Diego to Tijuana, locals come for the stewed lamb’s head tacos and broth, but you’d be remiss to pass up on the huitlacoche. The black, runny, moldy-looking corn fungus may not have much by way of looks, but there’s a reason Mario Batali dubbed huitlacoche “Mexican truffles.” Earthy, nutty, and deeply savory, it’s a traditional Mexican treat rarely seen stateside and goes perfectly inside soft-in-the-middle, crispy-on-the-edges corn tortillas.” Read the full article posted at seriouseats.com

Aqui es Texcoco offers some of the best tacos in San Diego!

South Bay isn’t just Mexican food. But it’s the best Mexican food. This is where cross-border families live, work, and barbacoa. Food truck fan? They all hang out at the Toys “R” Us parking lot. As for restaurants, there’s no better sherpa through the scene than Javier Plascencia, chef-owner of Romesco in Bonita and Mision 19 in Tijuana. Widely hailed as one of the best Baja-style chefs, he and his family own 10 restaurants on both sides of the border. But here, he names favorites not in his own portfolio.

Aqui Es Texcoco
“Great authentic barbacoa de borrego,” says Plascencia. Barbacoa is the official scent of Mexican weekends—whole-roasted animals smoked until disintegrating, folded in masa, spiced up with pasilla. Borrego is lamb, a highly specialized Mexican tradition that Texcoco’s been working at since 1990 in Tijuana before expanding to Chula Vista. Call yourself a Mexican food fan? Not until you’ve eaten this. They’re looking to expand soon.
1043 Broadway, Chula Vista, aquiestexcoco.com

Aqui es Texcoco’s promise is to offer guests authentic, delicious food and great service at affordable prices. Aqui es Texcoco brings a piece of Mexico right to the table.

Aqui es Texcoco has a special kids’ menu to help them make healthier choices while eating out. This program is in partnership with Healthy Kids Choice, California Endowment, Chula Vista Community Collaborative, and San Diego County Childhood Obesity Initiative.

Aqui es Texcoco’s promise is to offer guests authentic, delicious food and great service at affordable prices. Aqui es Texcoco brings a piece of Mexico right to the table.

Aqui es Texcoco has a special kids’ menu to help them make healthier choices while eating out. This program is in partnership with Healthy Kids Choice, California Endowment, Chula Vista Community Collaborative, and San Diego County Childhood Obesity Initiative.