Business & Tech

Much Like the State, Hector's 'California' More Than the Sum of Its Parts

The latest edition of The Burrito Blotter revisits Hector's Taco Shop in Spring Valley.

I decided to go down an old traditional road in this week's version of : The California.

One is usually in for a treat when you sample San Diego's favorite concoction of carne asada, french fries, cheese, salsa and guacamole, but quality does differ based on ingredients, cooking style etc.

I headed down to in Spring Valley to try their version of the old standard. Here's the breakdown:

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

I had to wait almost 10 minutes (no exaggeration) for my burrito, which in a taco shop, is just too long. I'm all for cooking with love, but unless you just turned the flat top on in the back, 10 minutes is a little much. That said, when I finally did get my burrito, I was shocked (and thrilled) at how big it was.

Tortilla
The tortilla, for my liking, was a little bit tough. They tend to be soft, and often too soft, but only on occasion will you get a burrito that actually makes your jaws do some work. It was by no means inedible, but it's tougher texture was definitely running threw my mind. Upon some of my last few bites, the tortilla was overcooked and a little burned. Obviously, it's just a simple result of leaving it on the grill for too long, but another taste deduction has to be made.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

Carne Asada
My first bite of the burrito was an explosion of flavor - a salty, well-seasoned bite of piping hot carne. It was very flavorful, and some might even say a tad overseasoned, but not I. Luscious.  On the whole, the carne was generally well-cooked, but some small pieces of gristle and a few tough pieces found their way in.

Sour Cream & Guacamole
Not all taco shops put sour cream in their California, and for that I have to give Hector's credit where its due. Sour cream always adds a nice texture and flavor contrast to the saltiness of the meat. The guacamole tasted fresh, and there was lots of it. Depending on your preference, this can be a good or a bad thing, but I didn't find it overwhelming.

French Fries
Again, credit to Hector's for using french fry cut potatoes, as opposed to some that use whole, chunky potatoes. The fries is always the way to go in my opinion. That said, if you are going to use fries, make sure you cook them long enough to make them a little crunchy. Hector's didn't. They were soft, but not mushy, but they added nothing in the way of texture and crispiness.

Cheese
Hector's used a shredded white cheese, which I believe may have been Jack, or white American. I'm fine with this, though I prefer a cheddar, but what I'm not fine with is the cheese not being melted. It's a big time bummer. Non-melted cheese is in a burrito is like an athlete not tapping into his true potential. It could have been so much more, but only leaves you disappointed.

Overall
So here's the weird thing. You would think with a) a tough tortilla, b) some small pieces of gristle, c) non-crunchy fries, and d) non-melted cheese that this burrito would be a distinct thumbs down for me. But you know what, it's not. It was actually very tasty for about 90 percent of the bites. Believe me, after looking over my notes and seeing all the ways that fell short, I was shocked as well. But I can only really remember enjoying it (aside from the burned tortilla near the end). This burrito is the greatest example of something that is more than the sum of its parts: much like the great state that bears its name.

Rating: 3.8 (out of 5)


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here