Carmen's Mexican Food

About

This family-run operation draws regulars for slow-cooked moles and fresh masa prepared in-house, with a menu that rotates through regional specialties from Oaxaca to the Yucatan Peninsula rather than standardized Tex-Mex templates. The kitchen treats seafood with the precision you'd expect from Baja and Veracruz traditions—think ceviches and aguachiles that shift with the catch—while the bar stocks mezcals selected with clear intention, not as an afterthought. San Diego's proximity to Mexico means Carmen's skips the nostalgia act and simply cooks the way a fonda would across the border.

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