Copley fire sale, Kate Sessions, hackers, Wizard of Oz, Coronado's carriers, San Diego birds surveyed, perfect tiki, Bataan Death March, Arthur Ollman, James Hubbell, San Diego audiophiles
Jeanne Schinto 8:30 a.m., May 19
When I was at Bare Back Grill yesterday, I didn’t have the dough to get one of those $12 lamburgers.
Mosied round the corner onto Emerald, and guess what? Right next door is this new, bright yellow and orange taco joint (La Perla, 745 Emerald Street, Pacific Beach, 858-274-3038)...
...which serves…lamb tacos!
What other taquería does that? Could be the only one in town.
“We’re from Toluca in the center of Mexico,” says Guillermo Rodríguez. “That’s barbacoa land. Lamb, barbacoa style, is very popular down there.”
Art from down Toluco way
He and his wife Lourdès started up this place in May. “But we had been working for 18 months getting it ready,” he says. “We did everything.”
Lourdès and Guillermo
He even invented a new taste combo, the Oaxaca Burrito. “It’s stuffed with carne asada, fries, guacamole, salsa fresca, and cheese,” he says. “But the twist is we put a double wrap around it and melt Oaxaca cheese between the two tortillas. It’s huge!”
It costs $7.99, and Guillermo says it’s muy popular among the PB surf crowd.
But, oh yeah, I have to ask about the lamb tacos. “They’re $2.50, barbacoa style, of course, and you should put this green tomatillo salsa with it,” he says. “Try one.”
The man doesn’t have to twist my arm. Umm. Yeah baby. In the corn tortilla, luscious ain’t the word.
’Course you’ve got to have the taste for lamb (you sheep-country Bakersfield boys would understand). But if you do, you could, well, just hang out between here and Bare Back Grill all week long. Never have to go back to beef.