Lourdes Mexican Food

We were very disappointed with this place. :( We were deceived by the 1000+ good reviews. Started with overcooked stale chips. We love chips and salsa and our whole group of 7 wouldn’t eat them. All the food was very mediocre. The guac is soupy, tasted ok. Supreme quesadilla was so wet my son couldn’t even eat it. Chicken flautas were ok, but got soggy very quickly because of the wet guacamole and sour cream. Rice and beans were bland. Carne asada burrito was dripping grease. The corn tortillas on the tacos didn’t taste fresh and the corn tortillas they served with the Chile relleno were wet and mushy because they were sitting in a plastic bag. Chile rellenos egg batter had so much flour in it it made it thick and chewy. We will not be coming back. Our hunt for good Mexican food continues.

Lourdes is known for their caldo but this review will focus on their California burrito. The California burrito at Lourdes is filled with carne asada, French fries, salsa, guacamole, Mexican crema and cheese. It’s perfect. Do not expect an overwhelmingly large burrito, but it’s honestly, the right amount of food. The meat is tender, the layering well done so as to avoid tortilla breakage, and the tortilla has a good flavor that compliments everything that is inside. This is a simple, no frills burrito that sticks to the tried and true OG Cali style. But it does it in a way that it’s a true standout. Elsewhere, the shops seem to have forgotten the basics like guacamole, or the crema. Lourdes says no. Give the people what they want.

I measure the quality of chicken soup by whether I will eat it when I'm not sick. I'd eat Lourdes' "Chicken Soup" anytime, anywhere. I sometimes get excited when my wife or daughter gets a cold so I have an excuse to drive to Lourdes to pick some up. Yes, I'm a horrible, hungry human being. Lourdes is a Mexican restaurant that has been operating in Escondido since 1988 by Hector Parra and his wife Lourdes (of course), who came to the region via their native northern Mexican state of Sonora. It is Lourdes' sacred "Chicken Soup" recipe that has made this a must-visit restaurant. And, as good as it is, you won't find it in Mexico: she took a family recipe for "chicken and potato soup" that she confesses to "American-izing" by replacing the potatoes with rice and adding avocados. Much of the rest of the menu consists of more authentic recipes she learned from her mother combined with concessions to San Diego County's insatiable appetite for tacos, quesadillas, and burritos. But that chicken soup is fantastic. It consists mainly of shredded chicken, tomatoes, sliced avocado, fresh chopped onions and cilantro. There is a hint of lime and celery flavor in the deep chicken-y broth, the latter of which bridges this to the Jewish-style chicken soup one craves when suffering through an upper respiratory infection. The crisp fresh onions and cilantro prevent it from straying too far from its Mexican origins. There is a mild amount of chile-induced spice, but you really can't discern it when you're eating, it just lingers ever-so-slightly on your palate. I like to crumble the complimentary corn tortilla chips into the soup to give it a "masa kick." Is this the "best chicken soup in town," as painted on the outside wall of the restaurant? It's the best I've had in Escondido, for sure - and the only better Mexican-style chicken soup I've had in San Diego County is at El Rincon in San Ysidro, nearly an hour drive from here, and a mere 15 minute walk from the Tijuana border crossing. In other words, this is absolutely fantastic fare for North County. The "Chicken Rolled Tacos" (aka Chicken Taquitos) are also excellent -- lots of juicy, shredded chicken rolled into each deep-fried tortilla, with an above-average ratio of meat-to-tortilla. The shells have a nice crunch to them, and are fried in clean oil with no off-flavors. Guacamole and melted shredded cheese on top of the rolled tacos keeps toppings to the essentials. The "Carnitas Tacos" feature delectable pork shoulder on soft corn tortillas of near average quality, with diced tomatoes, onions, and guacamole. It is about average for a SoCal carnitas taco. Stick to the chicken soup, and maybe the Chicken Rolled Tacos.