i usually veer away from the gray seemingly steamed carne asada cooked on the plancha at most taquerias, but rudy's does it right. not quite sure on the cooking process, but it seems like there is a strange balance of slow cooking, and exposure to fire. sorta unique really. almost like a modern technique you might find in a snooty kitchen with an immersion circulator. it contains a tender broken down braised feel, with an intense charred flavor. pop in, you'll be glad you did.
524 Stevens Ave.
Solana Beach, CA 92075
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| carne asada, guacamole, and pico. all wrapped up in a fresh chewy tortilla. hell ya |
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| woah |
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| don't forget some tunes |
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| el ponchin caramel wafer |
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