Not a typical San Diego taco shop, this Mexican eatery is upstairs in a shopping complex in the middle of tequila museum with some 2,000 bottles dating from the 1930s. The owners are equally serious about food, calling their cuisine Hispanic-Mexican Gastronomy. That means meat and fish dishes with lots of unusual spicy chilies, herbs, spices, and moles, like the New Zealand baby rack of lamb with an ancho chili and herb crust served with a hibiscus flower sauce, and cuitlacoche
rice. The menu also includes familiar quesadillas and carnitas and carne asada tacos, as well as many gluten-free options.