After an exhilarating (aka nerve-racking) morning of skydiving above San Diego county, we were ecstatic to be back firmly on the ground and hungry from a whole morning of waiting for our jump time. We stopped in Chula Vista at Tacos El Gordo for a pre-lunch snack. They have an interesting setup to ordering food: a long cafeteria-like counter had several lines, one for each type of meat. They serve several types of meat including pork adobada, asada, cow tongue, tripe, and even cow brains. At the front of each line you approach the counter and tell them how you want your meat served: taco, tostada, mula, quesadilla, etc. The crew makes your food right when you order it so it's incredibly fresh and hot. After you get everything, you pay for your food at the front register. I ended up with tacos de adobada and tacos de asada. The adobada is spicy pork that is shaved off a rotating spit of meat, just like gyros. It was moderately spicy, juicy with streaks of fat and slightly charred at the edges.
Tacos de Asada
The asada is the usual chopped up marinated beef and though it was good, I would have opted for more tacos de adobada instead. It was my first time trying these tacos and I thought they were some of the best tacos I've had this side of the border and certainly delicious after a crazy (!) morning.