Obviously ES couldn’t leave San Diego without eating tacos. And by “eating tacos,” of course I mean trying every last tortilla-based product our hungry little mouths came across.
One place in particular, Las Cuatros Milpas, a hole-in-the-wall in the far-flung Barrio Logan neighborhood, came highly recommended. The line stretches out the door, the wait is 20+ minutes, and there are only five things to order. Surprisingly though, we were less-than-wowed by the tacos, which came out of the deep fryer dripping in grease. Off day? Unclear. But it didn’t matter, because most of my attention was focused on the other item we ordered—chorizo con huevos:
Now, I have previously discovered the joys of fried eggs on Mexican food. Throwing a runny yolk on top of chilaquiles? Yes, please. But I had no idea scrambled eggs thrown into Mexican grub could work well, too. Turns out it does.
This take on chorizo con huevos involves scrambled eggs mixed with crumbled spicy sausage, then the whole thing submerged in a sea of rice and beans. Scoop it up with pieces of warm, just-made tortillas. Yeah, it blows any deep-fried taco out of the water.