The restaurant scene in the La Mesa village continues to grow and impress even the most discerning diner. The newcomer on the block is Hacienda Cazadores, which opened approximately seven months ago in the location that once housed Por Favor, in the historic Bank of Southern California building.The high-end cuisine at Hacienda Cazadores is Sonoran-style, which differs from Baja cuisine.You won’t find any burritos here. Sonoran cuisine comes mainly from the Sonoran Desert in northern Mexico and the southwestern U.S. Sonoran cuisine is defined by cattle-ranching, emphasizing mesquite- grilled meats, ultra-thin flour tortillas, fresh cheeses, and fiery peppers, whereas in Baja California and Southern California, the coastal seafood influence is also prevalent. The attention to detail on the decor is noticeable with the wall of sombreros, bold artwork with intricate wood carving frames, colorful Mexican tile, and the beautiful mosaic tile at the bar. The open kitchen allows guests to watch the chefs create the meals.
Interior of Hacienda Cazadores – Photo by Robin Dohrn-SimpsonManager Alberto Vasquez, who has worked and owned restaurants in San Diego for many years, relying on his vast knowledge of Mexican cuisine, helped create a portion of the menu. “There are no cans in our kitchen; everything is handmade fresh. Our salsas are made every other day,” Vasquez said.Be sure to take a few minutes to read over the menu because it is not your standard San Diego Mexican fare. The enchiladas are very different from what we see in local Mexican restaurants. There is a thick handmade tortilla layered with chicken tinga (a colloquial term for “mess” or “riot”), then another tortilla and another layer of meat. All gets smothered with the most delicious Guajillo chile sauce. Toppings included pickled red onions, lettuce, fresh tomatoes, and scattered with queso fresco.Also on the menu are Alambres. While similar, they are not to be confused with fajitas. They feature either roasted chicken and Spanish chorizo, bell peppers, onions, and jalapenos, and are topped with Monterey Jack cheese.Another tasty option is the Alambre al Pastor made with Adobo-marinated spicy pork, bacon, pineapple, onions, and Oaxacan cheese.If you’re in the mood for a dry-aged steak, the chef offers multiple steaks, both beef and pork. All offer a choice of unique and delicious salsas. “We have a salsa of Cognac, a Guajillo au Cabernet (in a Cabernet reduction sauce), and a mole,” Vasquez said.“Our seafood is fresh. When you order the Enchiladas de Mariscos, you get fresh lobster, scallops, and shrimp with our tasty poblano sauce, topped with thinly sliced Monterey Jack cheese. We only serve the real thing,” Vasquez said.
Then there are always the Huaraches, the popular Mexican dish with a thick masa base that is grilled until crisp on the outside and soft on the inside, then smothered with your choice of toppings such as Arrachera (skirt steak), al Pastor, or chicken.These are just some of the many items that will have you returning for more. Hacienda Cazadores is located at 8302 La Mesa Blvd. Hours vary: Sunday through Thursday, they’re open from 3:00 pm to 9:00 pm, Friday and Saturday, they’re open from 4:00 pm to 10:00 pm. Brunch on Saturday and Sunday is from 10:00 am to 2:00 pm. Happy hour daily from 3:00 pm to 6:00 pm on the patio.Saturday and Sunday brunch is very popular, so make sure you get a reservation. Go to www.haciendacazadores.com to see all the offerings.
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