There’s nothing more San Diego than tacos, craft beer, and a view of the water — and that’s exactly what Quiero Tacos delivers in Seaport Village and Imperial Beach.
Both locations debuted in March 2021 and share their spaces with the famous local brewery Mike Hess Brewing. The menu at each location includes a variety of Mexican-inspired dishes and quintessentially American offerings like hamburgers and hot dogs, but craft tacos are the focus and the foundation of the menu.
Among the expansive roster of tacos (approximately 20, including traditional, seafood, vegetarian and specialty varieties), owner Hector Aguirre lists the Ossobuco Taco as a personal favorite, thanks to its “potpourri of incredible flavors and melt-in-your-mouth texture.”
The secret is in the beef shank.
“It’s a popular taco because of the flavors and the true tenderness of the beef shank. If it’s not tender enough, we don’t use it,” Aguirre stresses.
For those who like heat, a serrano salsa brings extra punch.
“For the spicy lovers, the serrano salsa adds even more to the flavor explosion in your mouth.”
According to Aguirre, the right setting only enhances the flavor — something the Seaport Village location in particular definitely provides.
Here, he shares that recipe with el Restaurante readers:
The Ossobuco Taco
Makes 6 to 7 tacos
1.5 kg of beef shank
1 T. of oregano¼ T. paprika3 c. of water
½ c. cut mushrooms
3 jitomates (globe tomatoes)
1 oz. aromatic herbs
6-7 oz. asadero cheese
6-7 tortillas
Cilantro and onion, for garnish
Chile serrano salsa (your own, optional)
Add the first seven ingredients into a pot or slow cooker and boil.
Then simmer down and slow cook for about 4 hours. After the 4 hours the bones should easily slide off.
Melt the asadero cheese (approximately 1 oz. per taco) right onto a flat–top grill. Place tortilla on top to get all the cheese melted with a golden crispness.
Scoop about 3 to 4 ounces of the beef shank onto the cheese side of the tortilla. Finish it off with a pinch of cilantro and onion.
For a nice spicy kick, add the chile serrano salsa.
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