To know me is to know that I love tacos.
There’s nothing that compares than warm homemade corn tortilla, no matter the filling (mine are usually stuffed with al pastor and smothered in sauces).
I’m actually ashamed to admit that when I moved to California I absolutely hated them, unless they were Mighty Tacos — Buffalove represent! I used to pick on Tyler for trying to get me to eat California burritos or drag me to “fancy Mexican” restaurants.
It wasn’t until we lived in Escondido that I really understood the power of West Coast flavors.
There was a little spot around the corner from our house that just said “Tacos” — and when we popped in after a long day of shopping I got a taste of heaven with a side of cold MexiCoke.
There’s another spot in SoCal that serves up a mean taco: Galaxy Taco in La Jolla. Their Chef de Cuisine, Christine F. Rivera, created an incredible recipe for Wood Grilled Adobo Squash Tacos that I humbly recreated recently (making a few tiny tweaks based on what was available at our local markets here in LA). This was my first time making adobo and I think I’m hooked.
Check out the full recipe here.
Everything I eat (not an exaggeration) has to be slathered in some kind of sauce, so I did not hold back on the LA VICTORIA® Green Taco Sauce.
This yummy recipe was a featured meal at the San Diego celebration of LA VICTORIA® Brand’s 100-year anniversary. The event took place this past Thursday at the stunning Junipero Serra Museum overlooking Old Town San Diego State Park.
If you’re out my way, be sure to check out the next celebration happening in Los Angeles June 1st on the Santa Monica Pier. You’ll be treated to mouthwatering bites from Chef Eduardo Ruiz, owner of BLVD 745’s Chicas Tacos in DTLA and Public Beer & Wine Shop in Long Beach.
Both of these events celebrate the culinary spirit of the West Coast and the people who seek out new flavor experiences — Flavor Seekers!
What’s your favorite taco filling? And who’s coming with me to the LA event?!
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A link to the recipe would be appreciated.
Of course, here’s the link: http://www.lavictoria.com/recipe/lunch-dinner/wood-grilled-adobo-squash-taco/
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These West Coast Style Adobo Squash Tacos sound delicious I love using squash in tacos for that added flavor. It’s a nice twist on traditional tacos. I might try adding a bit of lime for some freshness. Thanks for sharing this recipe.
These adobo squash tacos look absolutely amazing! Your California taco conversion story is hilarious — from hating “fancy Mexican” to finding that “little spot” in Escondido. The dried chiles and fresh queso in the adobo base look so authentic. La Victoria green taco sauce slathered on everything is the only way! The Santa Monica Pier event sounds like a dream!
converts my recipe photos from HEIC to JPG/PNG locally, no uploads. Perfect for food archives.
I charred the squash first, and the adobo made its sweetness shine.
This post just solidified my love for tacos even more! It’s so relatable to go from not getting the hype to absolutely falling in love with local flavors. Your journey to appreciating West Coast tacos, especially with that “Tacos” spot in Escondido, sounds like pure culinary destiny. And wood-grilled adobo squash tacos? That sounds incredibly delicious and unique – I’m definitely intrigued by your recreation! I can almost taste that LA VICTORIA® Green Taco Sauce from here. I’m always looking for new recipes, and this one sounds like a winner, especially since I’m always looking for ways to spice things up, much like how a BA II Plus Financial Calculator can help spice up financial planning. Thanks for sharing this!
This sounds absolutely delicious! I love how you shared your journey to appreciating West Coast flavors—it really resonates. Adobo squash tacos, especially with that LA VICTORIA® Green Taco Sauce, sound like a game-changer. I’m definitely checking out the full recipe! Keep up the amazing work on your blog, it’s inspiring to see such creative dishes. I often find myself on Block Poster looking for new recipes and inspiration.
This post perfectly captures my love for tacos! It’s so relatable how you initially disliked them but then found “the power of West Coast flavors.” Adobo squash tacos sound absolutely incredible, and I’m definitely going to check out the full recipe. Thanks for sharing this delicious inspiration, and for a great read about your taco journey—it’s always fun to discover new cooking adventures, just like exploring different ways to use a Square Feet Calculator for home projects!
This adobo squash taco recipe sounds incredible! I love how you’ve integrated West Coast flavors, and your journey from taco skeptic to enthusiast is so relatable. The idea of homemade corn tortillas with that LA VICTORIA® Green Taco Sauce has me drooling. Can’t wait to try it out after getting some inspiration from Image to Line!
This post really resonated with me! Like you, I’ve fallen in love with West Coast tacos, especially those with amazing sauces. Your journey from disliking them to recreating such a delicious Adobo Squash Taco recipe is inspiring. I’m definitely going to check out that full recipe—it sounds absolutely divine! It’s so cool how food can tell such a personal story, and I always appreciate a good food blog that shares authentic experiences, almost like a Text to cartoon video. Can’t wait to try it!
These adobo squash tacos look amazing! I love the idea of adding a zesty lime crema for an extra kick. Have you thought about experimenting with different toppings? What’s your go-to side dish? Also, I found some great recipes on granny 2 that complement these tacos perfectly!