Ponce's Mexican Restaurant (Kensington)

mmm-yoso!!!, a food blog, is continuing with daily posts while Kirk is recovering, Ed(from Yuma) is recuperating and Cathy is recalling another meal.

Ponce's, another family owned San Diego institution, has been involved in the Kensington Community of San Diego since 1969.  Located at the Northeast corner of Adams Avenue at the 15, it's difficult to miss.
The interior is calming, filled with 'old Mexico' decor and reminiscent of a mini museum, preserving culture.  Ponce's is known for its extensive selection of old fashioned margaritas, cocktails and tequila selection in general.Part of each tablescape's condiment selection is a small six page leather bound book.  Popular for its exponential 'Turn any tequila into a margarita' as well as a 'Turn any beer into a Michelada' options, the bar area here is always busy.  Alas this was lunchtime for us. When we were ordering, The Mister was having a hard time deciding a 'third item', vacillating between a crispy quesedilla, the chile con queso appetizers or trying a chile relleno side.  Our waitress was helpful (stating she had just had a chile relleno and it was so good) and knowing we had never had the chile con queso, brought is a small serving we could try with our complimentary chips and (really good, fresh, chile based) salsa.  Nice way to get us to crave chile con queso until the next visit. The Mister decided on a half Ensalada Suprema ($5.95) and added carne asada ($1.95).  The resulting salad  of  Romaine, bell peppers, pinto beans, tomato, avocado, Cotija cheese and tortilla strips with tender, flavorful carne asada was quite large enough for one.  The house dressing, served on the side was a bit too sweet for my taste; I mixed it with salsa, which was great. 

We also shared the freshly made chile relleno ($3.95). I forgot to take a cross section photo because I was enamoured with the freshly made sauce with multiple flavor points.  
The reason I was here: Enchiladas Suizas ($11.95) Corn tortillas filled with moist, shredded white meat chicken and Manchego cheese topped with (yet another) freshly made sauce, this time tomatillo based. So good; another craving that engulfs me.

So, there you have it- five wonderful fresh made sauces, completely different and each quality.  All served with fresh, quality vegetables, tortillas and meats. Since 1969.

Ponce's Mexican Restaurant 4050 Adams Avenue San Diego 92116 (619)282-4413 Website

Comments

[caninecologne]

I'll have to check out Ponce's one of these days.....Thank you for thr great series of posts while Kirk was away.

[Cathy]

Ponce's is great-the food and the people- everyone seems to know everyone. Thanks.

[J.S. @ Sun Diego Eats]

Just went to Ponce's for the first time this past weekend. We were looking for a place that served inexpensive, hearty Mexican American-ish food that was closer than Tony Jacal's and this was awesome. So much food, good prices and great service. I forgot my ID at home so sadly was not able to partake in the margaritas but next time will definitely try one....and your picture of the enchilada suiza is also making me think I want that in my combo next time.

[Cathy]

So good to know you liked it here, J.S.! Lately I've become obsessed with sauces/salsas at Mexican places and my primary orders have been suizas and divorciados (if I don't order a soup). Be happy that they ask for ID...there will be a day when you get the 'Senior Discount' only because you notice it on the bill and never asked for it...

[Keith]

Love this place. The gf and I go here quite often then one block east is Clems wine bar for desert.

[Ed (from Yuma)]

Nice post. The enchiladas suizas are an old favorite, but not real common over here in Yuma. Love the decor. I miss San Diego!!

[Cathy]

Keith! Welcome to this side of the blog. So good to know you've been to Ponces-it's a great place, with great food. I've been to Clems for the veggie sandwich and love to walk around to see what is on the shelves there; it's always different.

Enchiladas suizas are so well done here, Ed. They are listed at the very bottom of the 'specialties' section and that's what made me curious the first time...