"this Mexican restaurant on De Anza has been serving its popular Carne Adobada Enchiladas, Green Chile Stew and Adobe Chicken Burritos all based on recipes that chef-owner Jim Cargill learned at a young age in Old Town San Diego. He was trained by an 80-year-old Spanish-speaking cook, among others, as they conversed in the language of food."
"Turns out stellar is an apt description for the Fresh Salmon Taco. A good-sized, sustainably caught salmon filet is bathed in an Asian-style marinade (surprise!), then grilled just until the tender fish develops a light crust. Then it's nestled in a tortilla with a crunchy cabbage slaw. The also-delicious Marisco Shrimp and Del Mar Mahi Mahi tacos are marinated in a Spanish-style sauce. Dishes come with a cone of tortilla chips for sampling one, some or all of the eight salsas at the salsa bar."
Roundup highlights Bay Area taco offerings from Cupertino, San Jose, Redwood City, Pleasant Hill, Emeryville and beyond. Rio Adobe Southwest Grill in Cupertino features sustainably sourced seafood tacos and an eight-salsa bar served with tortilla chips. Chef-owner Jim Cargill uses recipes learned in Old Town San Diego and emphasizes fire contact to develop texture. The Fresh Salmon Taco uses an Asian-style marinade and is grilled to a light crust with a crunchy cabbage slaw. Marisco Shrimp and Del Mar Mahi Mahi tacos use Spanish-style marinades. Tacos El Patron opened in Pleasant Hill in 2018 and added a San Francisco location in 2019.
Read at www.mercurynews.com
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