This San Diego Mexican Restaurant Offers Seasonal Favorites

SAN DIEGO - Dec. 9, 2013 - PRLog -- For more than 70 years this San Diego Mexican Restaurant has offered a variety of seasonal favorites that delight its customers. This year is no exception. They are:

·         Chile Cheese Tamales – made with Green Chiles and Jack Cheese

·         Sweet Tamales – made with Pineapples and Cinnamon

·         Pumpkin Pie Burritos – made with Sweet Pumpkin pie filling wrapped inside a flour tortilla and then deep fried with cinnamon sugar on the top.

Unlike many Mexican restaurants, El Indio likes to try different things so that they can offer a variety that other restaurants may not offer. Maybe that’s why their reputation as one of the best continues year after year.

When El Indio was founded in 1940 by Ralph Pesqueira Sr. it was only a tortilla factory. Ralph was happy making tortillas for other restaurants, but several nearby factory workers kept after him to make lunch items as well. Along came the “taquitos” which means little taco and that was his first lunch item. That may have led Ralph Sr. to consider opening the restaurant a few years later.

One thing was for sure, he was trying to figure out how to increase tortilla production so that he could keep up with demand. So between 1945-1946 he invented the first tortilla machine in his basement and increased production from 30 dozen tortillas per day to 30 dozen tortilla per hour. How’s that for progress?

In 1947 Ralph Sr. moved the restaurant to its current location at 3695 India St. and the rest is history, so to speak. From there El Indio continued to expand and become one of the best Mexican restaurants in the San Diego area. Ralph Jr. took the helm for many years and it is now managed by Jennifer Pesqueira, the granddaughter of Ralph Sr. and of course the daughter of Ralph Jr.

So what does it take to stay in business for more than 70 years? Some would say location plays a big part, but that isn’t true in this case. El Indio is pretty much off the beaten track so you have to know where to go. The real answer is offering a quality product at a competitive price. In fact, if the food is high quality, price becomes less of a factor. In El Indio’s case however it is both high quality foods at a competitive price.

A quick look at their website and you can see the many awards they have won over the years. You don’t get those by being nice; you get them by serving a good product. For more information visit their website at: http://www.el-indio.com/