Omelettes by day, Pasteur town by night

that Al the Negro priest Taco seasoned with chili paste Rikado the Negro, Imported from Yucatan Peninsula

It’s after 4 p.m., and I’m sitting in a booth at Omelette Factory, the egg-focused breakfast restaurant that’s been in business in Santee for about 28 years. Of course, no one eats an omelet at 4 p.m., and no American-style breakfast restaurant puts a specialty casserole at your table to serve up four different types of salsa. Yet here I am, watching the duration of the sunlit daylight hours, sampling the spice levels of green, brown, red, and bright red salsas.

That’s because at 4 p.m., an hour after the Omelette Factory ends its daily service, the building reopens as Al Pastor Town, a Mexican restaurant that has a full menu with three different pastors.

Don’t be fooled by the French spelling: an omelette factory isn’t a fancy place. It offers plenty of dining space with colorful booths and plenty of tables that can be grouped together for large parties. Like almost all breakfast restaurants in San Diego, it offers Mexican breakfast options including ChilaquilisAnd the Rancheros HuevosAnd the .

Four different types of sauces, served in the breakfast room

But the city of Pasteur is an entirely different entity, reportedly fired by an omelette factory chef and his son after their food truck shut down due to the pandemic. Judging by the laminated menus, Pasteur City is more than just a popup. And more of a ghost or dark kitchen as it includes table service.

Its name, Reverend, is a popular grilled street food in Mexico, influenced by the Lebanese immigration in the 19th century. Meaning, it’s similar to shawarma, except it’s usually made with pork instead of beef or lamb, and seasoned with a mixture of spices that is more likely to bring out chili and Mayan seasoning than, say, spices.

Breakfast restaurant with evening taco shop built in it

And that’s exactly what we get with the signature of the restaurant Al Qasr Rojowhich presents like Al pastor We’re used to seeing it, both in San Diego and in Tijuana. But the strange thing about this place is that it offers three different preparations of the dish, which are easy to distinguish by their different colours.

second, Al Pastor VerdiLess reliant on angeliot than ground nuts. There is little surprise in finding the spin-off Bibian (green pumpkin seeds) on a taco, but is that the pistachio I’m seeing? It is a very tasty alternative.

that Al Reverend Rojo Mulitakind of a cross between a taco and melting cheese

But the most interesting is the black priest. This is based on a different product of the ancient Mayan country: nigger recado. Much different than black mole, a spice derived from charred hot peppers, is made in this case and shipped as a paste from the Yucatan Peninsula. Made of nigger recado Rubbing, it seems the black priest, in fact, blackened. However, instead of Cajun flavors, it combines smoky with a somewhat cooler chili, along with a blend of spices, such as achiote, cloves, and cumin, that are actually very typical of the typical red priest.

that Al Pastor Verdi Taco partially seasoned with ground nuts

Although not exactly on every menu, an attentive tourist may find dishes prepared with it nigger recado While visiting Yucatan, most likely a saucy turkey dish called Relleno Negro – My last trip, it turned out to be a somewhat addictive black sauce that I tried to replicate at home.

Although I would have liked to have found something like it here, black salsa was not one of the four options brought to my table. However, I definitely did not find nigger recado Elsewhere in San Diego, which makes searching Al Pastor Town a catch for Mexican food lovers across the county. Each of the Reverend’s dishes is served on tacos ($4), molitas ($5), tortas ($9), or carne asada potato-style ($12).

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