Hot- pink walls covered in luchadores paraphernalia and illuminated by spinning disco balls?
They say time flies by when you're having fun. I'd say there's a lot of truth to it. I had a chance to reunite with a Taiwanese friend of mine whom I met when I was still going to school in Bay Area, California four years ago. She drove down from Irvine to meet me in San Diego. We went for a stroll in in downtown La Jolla and spent hours and hours reminiscing the past. I felt like hours just didn't cut it anymore. I needed days. Or months. It was a lot of remembering what my first few months arriving in the U.S were like. A lot excitement and a lot of adjustment. A lot of laughters and a lot of tears. Who knew, five years later, here I am, ready to leave and see what the other parts of the world have to offer.
Anyways, my friend and I decided to grab a few bites at Lucha Libre Gourmet Taco Shop. Lucha means to fight or wrestle. Libre means free. La Lucha Libre commonly refers to the type of professional wrestling in which fighters are normally masked characters named by a pseudonyme. The term is used in Mexico and other Spanish- speaking countries. The movie Nacho Libre (with Jack Black in it) might ring a bell a little, yes?
Notice that it says "Reserved for Champions." I found out later that apparently you can make a 24-hour-in-advance reservation to self-proclaim your "champion" status.
I had Surf and Turf taco filled with marinated steak, shrimp, & avocado slices, smothered in a special sauce and Queso taco, which was grilled crispy cheese filled with steak and topped with more cheese and avocado slices. Other things on their menu include Tap Me Out, Undefeated Seafood Tacos/Burritos, Smackdown Quesadillas, and TJ Hotdogs (beef hotdog, wrapped in bacon!)
Like most taco shops, Lucha Libre has a small bar at the corner where you can spice up your tacos by making your own sauce. Their cilantro- lime sauce was phenomenal while their steak, on the other hand, was pretty dry. The fresh avocado slices seem to slightly make up for it, though.
I can't believe it's almost October already. I'm now back in Atlanta and trying to post all the San Diego entries as fast as I can before they get outdated. That is if I don't get distracted in between salivating over those winter squash soups that will start popping up all over the blogosphere and ahemm..figuring out what I'm going to do for Halloween.