Cook's Country

Ahi-Chile Tostadas

ARISCOS GERMAN BEYER anchors the back end of the narrow parking lot next to San Ysidro Liquor just off Beyer Boulevard, about 20 minutes from downtown San Diego. The white and blue food truck trades heavily in savory fish tacos, lime-soused aguachiles, and colorful ceviches. A lunch crowd gathers around the service window—near the drinks, sauce bottles, and napkins—waiting for owner Jorge Fuentes to call their order numbers. Food in hand, many diners sit at the shaded tables beneath the nearby tent, while others retreat to the comfort of their cars. As the lunch rush fades, Fuentes eases off the

You’re reading a preview, subscribe to read more.

More from Cook's Country

Cook's Country3 min read
Tomatoes with Fontina Fonduta
A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea
Cook's Country4 min read
Quick Bites: test Kitchen Tips, Recs, And Other Tidbits To Chew On
Cooking with smoke adds deep, complex flavor to foods such as our Smoked Chicken (page 7) and Smoked Corn on the Cob (page 14). We use two different forms of wood to add smoke to the grill: chips and chunks. Wood chips are much smaller than wood chun
Cook's Country1 min read
Letter From The Editor
CREATING THIS ISSUE released a flood of memories as I recalled the joys of summer bonfires and barbecues that graced my childhood in Southern California. Between Memorial Day and Labor Day, my family frequently gathered with friends and neighbors in

Related