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SDM Guide to San Diego Food + Drink: Aqui Es Texcoco | San Diego Magazine
- The San Diego Magazine guide features Aqui Es Texcoco as a highlighted cross-border culinary spot with Halal meat.
- Paco Perez engineered the restaurant's ovens after noting health department limits in the U.S.
- Perez expanded from a 35-year Tijuana base to his first U.S. location and plans for L.A.
- The barbacoa platter and trio of salsas, plus vinegar onions with oregano, anchor the menu.
- Perez leverages engineering to craft flavors while expanding the brand across borders.
- The piece highlights the Texcoco barbecue pits and the distinctive smoky tenderness.
- Aqui Es Texcoco’s Tijuana roots connect with San Diego dining, per the SDM guide.
- The restaurant brand expanded to Los Angeles following San Diego growth.
- Texcoco-inspired dishes include chicharron de queso and complimentary daily guacamole.
- Paco Perez emphasizes the family-run nature of the business across borders.
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