My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Wed
    23
  • Thu
    24
  • Fri
    25
  • Sat
    26
  • Sun
    27
  • Mon
    28
  • Tue
    29
Axline Lecture: Alfredo Jaar Apr 23, 2014 The San Diego Museum of Art and MCASD present the 14th annual Axline Lecture featuring Chilean-born artist Alfredo Jaar, whose work, Muxima, a looping video installation featuring multiple iterations of a popular Angolan folk song, is on view at SDMA. 60 other events on Wednesday, April 23
 
Canvassed | Art & culture
A tale of near-death, bloody steaks and unprecedented opulence
News
Why the city can’t maintain enough emergency trucks
News
Meet ‘Jackie,’ one of the many faces of sex-trafficking
Film
Documentary about ill-fated project leads our rundown of movies screening around town
Editorial
Ten bucks an hour just ain’t enough

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Grubby Bitch /  Mojados ...
. . . .
Tuesday, Sep 27, 2011

Mojados de Carne is one of 29 ways to go at Mama Testa

Meet Cesar Gonzalez and get to know his tacos-only Hillcrest joint

By Amy T. Granite
mamtestasandiego Mojados de Carne
- Photo by Amy T. Granite

For those who speak a tad more Spanish than it takes to order a cerveza, the name Mama Testa draws the same dirty chuckles as the popular chain Pink Taco—but similarities stop there. Unilingual and guera, I never stood a chance to appreciate all the double-entendre scattered across owner Cesar Gonzalez’s PG-13 menu at his tacos-only Hillcrest joint. Without an interpreter, I’ve relied solely on staff T-shirts that instruct—one way or another: “Put some Mexican in you.”

There are 29 ways to do it at Mama Testa Taqueria (1417a University Ave.), with nearly all of Mexico’s states represented authentically in taco form. Until recently, I figured Mojados de Carne was a dish developed late one night in the kitchen of a hungry genius who revived bordering-on-stale rolled tacos by adding them to a bowl of soup. “I tell people, ‘Don’t worry about what it is—tacos or soup. Just eat it,’” Gonzalez says.

Every day, Gonzalez boils a caldron of beef with onions and garlic; the meat winds up in tacos, and its cooking liquid gets a dose of secret ingredients and spices that make it the base for his famed soup. Four corn tortillas are stuffed with the stewed beef, rolled, fried and chopped to order, then placed in the zesty broth. Queso fresco, diced onion and cilantro confetti the dish, and a squeeze of lime lends the essential, finishing tang. 

“I wanted to change what people think of taquitos by serving them like they do in the state of Guerrero,” Gonzalez says. Indeed, just one suck ignited my burning love affair with this hybrid dish; crunchy to start, the taquitos plump with spicy broth over time and fall apart, flavoring the soup with tortilla and bits of beef caramelized from the fryer.

Since 2004, the ethos behind Mama Testa has inspired many popular restaurants in town. The first taco shop to serve free-range meats, it also introduced the avant-garde salsa bar with eight twisted varieties, and his dining room premiered loteria and luchador themes. “I used to get mad,” Gonzalez says. “But now I’m flattered.” After kicking Bobby Flay’s ass on national TV in a fish taco Throwdown, there’s no denying that Gonzalez has skills and heuvos grandes to boot. 


Amy blogs at saysgranite.com and you can follow her on Twitter @saysgranite.




 
 
 
 
 
 
Close
Close
Close