I’m starting a new series called Restaurant Review, focusing on local restaurants in the San Diego area. My first review is dedicated to the local chain: Bull Taco. Bull Taco “Inauthentic Mexican” has four locations in Oceanside, Cardiff by the Sea, Petco Park (Home of the San Diego Padres) and San Clemente. This hip surf inspired taco shop serves mexican food with an edgy twist. Their menu cooks up post-surf favorites such as chicken tacos, giant sized veggie burritos and breakfast all day just to name a few. Bull Taco also has many unique dishes like lobster, bacon chorizo burritos, oyster tacos and quite the selection of exotic meat such as kangaroo or rattlesnake on certain days!
Here’s what I have to say about Bull Taco: I LOVE IT! Here’s the thing, when I go to my favorite food stop, I typically expect my favorite dish to be consistently good. Bull Taco nails it…every time. My go-to dish are the Chicken Grand Tacos. The chicken is shredded and has this salty, light goodness to it and I usually overdose my tacos with their to-die-for mild red salsa. It is topped off with cilantro, onions and cotija cheese that is pure perfection when you sink your teeth into it. J often orders the veggie burrito or the breakfast burrito and he is obsessed with it for the time being.
Bull Taco is reasonably priced and is a quick an easy bite for to-go orders or dining in. Tuesday’s are Taco Tuesday Nights and tacos are $1. It’s more than a steal…it’s a delish giveaway.
Happy Eating y’all!
Bull Taco Oceanside
1815 South Coast Highway
Oceanside, CA 92054
Hours: 10 a.m.- 9 p.m.
Inside Bull Taco’s Rock Star Restaurant
Chicken Grand Taco Bliss
What can I say…I’m a fast eater! In the end, I had a Bavarian Cream Filled Churro for dessert. Pretty sweet!
With temperatures reaching almost 80 degrees this past weekend, I jumped at the chance to add more veggies to our potted garden plantation. Currently, we have an abundance of herbs like parsely, cilantro, rosemary and small veggies such as chives and green onions. If anyone can think of what to do with out-of-control parsley stalks…hit me up! I have too much for my own good. Anyway…several weeks ago, I added micro greens, spinach and mixed lettuce greens to our small potted collection. This past weekend, Jason and I enjoyed the fruits or should I say veggies of our labor. We enjoyed a large freshly picked large on Saturday night and we did the whole “Ohhh, Ahhh and Mmmm” during our dinner. It was pretty awesome!
Although, spring hasn’t officially made it’s mark. Gardens of any sort can bring such joy into anyone’s life. Whether you live in a small urban space or on a sprawling farm, growing your own food tastes much more fresh, alive and full of flavor. I feel an overwhelming sense of pride that I grew my own salad (without killing it) and every bite was pure satisfaction. I encourage anyone living in spaces big or small to grow something (maybe even a cilantro pot) because you may find growing veggies isn’t as horticulturally challenging as your may think. It may be your most delicious experiment…yet!
If you have questions about how to set up a potted garden, please send me an email or leave some comment love. I will gush about how easy the process is!
This is the super YUMMY salad dressing that we served with our fresh picks!
Creamy Meyer Lemon Vinaigarette Salad Dressing
- The Juice from 1 large meyer lemon
- 2 1/2 Tablespoon olive oil
- about 1/4 teaspoon salt, or to personal taste
- 1 teaspoon balsamic vinegar
- 1 teaspoon mayo (I used Vegenaise)
- 1/2 teaspoon sugar (For more sweetness, you can add more sugar)
- 1 clove garlic, crushed
- lettuce leaves
- walnuts, almonds or pecans (optional)
- Combine all ingredients in medium bowl. Whisk together until mayo blends into vinaigrette, leaving no lumps.
- Toss over fresh lettuce and nuts
Adapted Recipe Source: White on RIce Couple