SAUCE Staff |

We’re happy to report that Diego’s, the long-anticipated Mexican cantina from the team behind neighboring Frida’s, was worth the wait. Co-owner and chef Natasha Kwan won us over with well-executed classics like creamy esquites (Mexican corn salad) and an incredible shrimp tostada with avocado mash, radish, tangy pickled onion and super fresh crema. Left-field tricks included a flavorful and picturesque barramundi fish taco and the massive, cylindrical queso chicharrones, which wooed our resident cheese-lovers with its rich combination of queso Chihuahua, monterey jack and Parmesan cheeses along with roasted chiles. The University City restaurant’s prices may not make it the first stop for casual Taco Tuesday warriors – most tacos are $6 – but for those who can swing it, you’ll be glad you stopped in.

Diego’s

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