2006-11-12 04:00:00 PDT Ensenada, Mexico — No one in his right mind would get up at 4 a.m. and drive nearly a dozen hours for a Mexican dinner, especially from a culinary mecca such as San Francisco. But when the dinner in question takes 16 hours to cook and comes wrapped in the leaves of a sacred succulent, you have a perfect excuse for a road trip.

Ensenada, here we come.

My fiancée and I had clocked more than 11 hours on the road when we finally pulled up in front of El Taco de Huitzilopochtli, a mom-and-pop joint in the Ensenada…

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