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The Greek Sombrero
12891 Highway 94, Jamul

Pete Saridakis and his Mexican-American wife, Alexandra, decided they'd each serve their own food in the same restaurant. Result: they have a Mexican chef and a Greek chef, and every night's party night. Weekends are particularly crowded. So it's your choice: eat Greek, like chicken souvlaki or dolmades, or Mexican (their carne asada is famous in East County as is their chile verde). The only dish that combines the two cultures is their gyros-tacos, slices of gyros meat, lettuce, tomato, cheese, and tzatziki sauce folded in a corn tortilla. Oh, and their famous marinated carrots. People buy them by the bucket. They're Mexican -- but marinated in garlic and oil and "other stuff" to give them a distinctly Greek flavor.

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