La Fiesta Restaurant
Description: La Fiesta
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Devouring The Flavors Of Mexican Fiestas
Review by: Colin McNamara
- Business Dining
- Catering Services
- Child Friendly
- Dining Alone
- Full Bar
- Meet for a Drink
- Outdoor Seating
- People Watching
- Prix Fixe Menu
- Quiet Conversation
- Smoking Area
- Special Occasion
- Sunday Brunch
- Takeout Available
- Valet Parking
- Wheelchair Access
Features
La Fiesta Review
I was pretty excited to enjoy the festivities of the San Diego La Fiesta Mexican and Seafood restaurant. Even though it was located in the hectic downtown area, it sounded more than worth the trip. Fortunately, La Fiesta is located in the Gaslamp District, which connects directly to an easily accessible MTS trolley. So the driving hassle is no impediment. The trolley commute is only a half hour trip from the Fashion Valley mall, where parking is free and a whole round trip is an easily affordable five dollars compared to the metered parking in downtown that could add up to just as much, or more. Once dropped off at the Gaslamp, I made my way up the bustling streets for about five blocks, passing other restaurants and bars, until I reached La Fiesta.
The restaurant itself is conjoined with a bar and several other buildings on the same block that are architecturally similar. However, it is easily distinguishable due to the crossed maracas logo hanging over the door and the warm, almost homey setting that can be seen from the entrance. I was given the choice to sit outside- which was right next to the sidewalk and, though it involved dealing with the lulling hum of passing traffic, seemed the ideal place for private dining as most of the tables were elegantly arranged for two. Large water glasses that sat across wooden tables had drink menus directly in the center, held up aesthetically by the glasses. The only thing that separated the diners from the rest of the world was the elegant metal railing that stretched across the entire patio.
When my friend arrived we were taken inside and shown to our table. There was hardly anyone else inside, save for one person sitting at the nearby bar that stood under wooden villa-like architecture. But, from the looks of things, the restaurant was decked out in the flavors of Mexico, which involved bright colors and gaucho statues. On the east side from where I had entered from, one could see out towards the busy world around them.The bar was only a few steps away and spanned to the entrance; not being one to drink alcohol much, I figured I wouldn’t be making that many orders from it. The interesting thing was that directly north, across from my seat, a whole new bar-restaurant hybrid was waiting called The Ocean Room, separated only by a few tables and windows and green curtained doors; some of the windows were covered in a wavy, ocean glass pattern and some were just open.
Towards the west were the bathrooms- easily recognizable by their gender logos- and beyond them, a view directly into the kitchen where the chefs could be seen hard at work. The Master Chef, Raul Degadillo, was hidden away adding his creativity to make up the unique dishes that I would be dining on that night. Behind my seat was a doorway that led towards a more intimate dining setting that was more elegant in the manner that it featured more plants hanging from the wall, several faux fountains, and different tables and seating. Everything was more one-on-one and personal as far as space was concerned. Even with the room completely empty, it still looked full with the proximity of the furniture. Despite the classy look, I still preferred the casual atmosphere of the room with the bar. Lights hung directly overhead in modern, metal pots with holes on the copper cast, allowing light to spill in from the sides. Large fans hovered next to them, and though they were not in service, looked more than adequateto keep patrons cool on a hot and humid day. Several blackened pots and pans hung on a red brick wall, illustrating the point of a homey, welcoming atmosphere. This idea of hominess was also illustrated by the combined actions of the restaurant staff. The General Manager served as a chef and server, along with his usual informant role to customers, while the waiters were constantly bringing out food and taking it away.
My friend and I were seated at wooden tables similar like the ones I had seen outside, except they were pushed together to fit four instead of two. Most of the indoor table arrangements were like this, though along the wall with the wave windows there were several booth seats. Upon the table waited a complimentary basket of corn tortilla chips, a bowl of red salsa (that had a kick to it after I had a few bites), and rubber place mats, along with salt and pepper for extra seasoning. Christian, the General Manager, caught up with us and described what he had planned and started us off with some appetizers and drinks. My friend had a huge house margarita and I just had some chilled plain water with smooth, clear ice cubes. The margarita looked delicious with just the right amount of salt on the edge; La Fiesta obviously prided themselves on their margaritas considering there was a large statue of a man in sombrero with a huge margarita glass in his hand.
The first appetizer to come out was the stuffed Toritos. Each chili was cooked to a yellow crisp crunch with cheese on the inside. There were also shredded carrots and sprigs of parsley in the middle that could be mixed in with the cheese once the chili was cut open. What really made the Toritos special in La Fiesta style was the additional soy sauce and sesame seed dip that added an extra, spicy kick to the flavor. The chilies were stuffed with jumbo shrimp and crab bits mixed within the cheese, which offered a hearty balance of seafood to this Mexican favorite.
Our server Jorge frequently came by to check on our drink situation while keeping me refreshed with water and asking about the food. Christian came back out with the “House” Sampler when I had barely started with the Tostitos, ranging from taquitos to decadent nachos. The nachos were heaped in black olives, lettuce, fresh guacamole, cheese, cilantro, carne asada, and sour cream. There was even Queso Fundido that hardened a bit faster than anticipated, but I found plenty of use for it to be added on the fresh corn tortillas that were provided to help with any ‘leftovers.’ The addition of the guacamole really helped make the impromptu taco melt in one’s mouth. There was plenty left over to mix with the cheese and chicken quesadilla which seemed so eager to be eaten.A mix of the taquito lettuce, the nacho guacamole, and some of the Torito soy sauce added more than enough flavor to make these scrumptious appetizers mind blowing.
At about this point La Fiesta began to fill up; the bar was still relatively empty but a whole group of casually dressed co-workers took the booth across from us up and began chatting and laughing over drinks. A small family took the dual-joined table behind us and two close friends sipped beers while talking quietly just one table away. The restaurant began to feel more lively and less like a stage where we could easily be observed and had to show off eating habits. Our server, Jorge, brought out two bowls of Albondigas Soup, rich with a tomato-vegetable based broth and one large, spicy meatball for substance. The celery and other vegetables were very crisp and the corn and rice were an excellent addition. The meatball was about half the size of the bowl and took up most of the broth as far as flavor went, but I could still taste the spice and salt that make this piece of meat so delicious. The soup also included a Spinach Salad, full of large green leaves and crunchy walnuts mixed with a mint vinaigrette sauce that almost overtook all the flavor of the extra bacon, which had a smoky crunch to it. The salad included the unique addition of sliced pears, which added an extra level of sweetness to the salad.
Christian came out with the main courses just after I finished my soup, and both looked amazing. One was a whole seafood array dubbed Molcajete Cancun, sitting in a bowl made of volcanic rock (called a Molcajete) with a giant prawn looking ‘deliciously relaxed’ on top in the still bubbling sauce. Not wanting to torch our taste buds, Taylor and I took a stab at the Chamorro de Poco, which was a huge shank of pork that lifted right off the bone with ease and was doused in Salsa Pasilla. This special sauce had a tangy, smoky flavor to it that suited the meat well and - when mixed with the creamy black beans, fried rice, bananas, and a soft tortilla - created the hit flavor of the night. Bananas were a very creative liberty that would make their appearance more than once that night.
We still had to wait a bit for the Molcajete Cancun to chill, but once it looked cool enough I dove right into it. First I hooked a jumbo shrimp -which was fresh and had a spicy kick - from the roasted red pepper sauce. The sauce had a bit of a tomato flavor so it tasted like salsa, but with a thicker texture. Anything it touched was granted a succulent taste. The mussels and clams both tasted about the same with such a direct flavor it felt like tasting a bite out of the ocean itself. White fish and crab were mixed in, and once I dug deep enough, sliced octopus was slathered in sauce and offered a unique texture that stayed with my taste buds for some time. The giant prawn was the king of the pick as I mixed it with the panela cheese to create a silky texture that just melts in your mouth.
By this point Taylor and I were exhaustively full, but we couldn’t pass up dessert, which made a liberal use of fried bananas mixed with rum and mango sauce, vanilla ice cream, and a red dressing that drizzled down across the top. I made quite a mess out of the whole thing, but there were cinnamon sprinkled chips to dip into the left over whip cream. This had to be one of the best desserts I had ever enjoyed. Full and satisfied I walked into the night, with the taste of cherry rum still on tongue and the smell of pork still in my nostrils. The Gaslamp is lucky to have La Fiesta grace its sidewalks with unique flavors and great cooking minds. I’ll certainly return one day.
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Customer Reviews
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First Anniversary
Name: Danielle | Date: August.31.2010
My husband and I celebrated our first anniversary here, and we truly enjoyed ourselves. Our service was exception, and they complied to our every request with a smile. Although I cannot remember our server's name, he was outstanding! The food was great, and the margaritas were amazing! Actually, they are the reason we choose La Fiesta! Overall, we had a great experience!
It's ok
Name: Thomas | Date: August.31.2010
La Fiesta is ok. Service was great, beer was good as well, food was just okay in my view. Prcies were reasonable for most things.
La Fiesta
Name: Tanya | Date: August.26.2010
The food tasted excellent and was served while it was very hot. The portion sizes of the side dishes (rice, beans, etc.) are a bit small. Overall, I would go again but request not to be seated near the restrooms in the back.
for all guacamole lovers
Name: Paola | Date: July.13.2010
Good restaurant, excellent ambience, great food, giant margaritas. Guacamole and fajitas were fresh and perfectly made
Finally a Mexican Restaurant
Name: Dave | Date: May.13.2010
What can you say, Gaslamp area,excellent restuarant,service,great food, muy buenos las Margaritas.We will return several times and not an over priced menu for the quality of food.
Great Mexican food!
Name: Tetyana | Date: August.26.2009 Booking through the web-site worked well. The atmosphere was very nice, and food simply great! I would recommend it to anyone who wants to try authentic and tasty Mexican food. The service was also quick and attentive.
Only average burrito - outstanding service
Name: Derek | Date: August.05.2009
I ordered the carne asade burrito with green sauce. There was no salsa inside, very little guacamole, but the meat was plentiful and tender. The green sauce was the strangest green sauce I've ever encountered. I didn't even taste like green sauce. The service was absolutely outstanding. The waiter went out of his way to be helpful. The burrito was $20, which I thought was a bit pricey, but this is the Gaslamp District, and one has to expect higher prices.
Great Mexican Food!
Name: Lori | Date: March.23.2008 Overall, La Fiesta made for an excellent dinner locale. I arrived at 5:30 after needing to change the reservation from 4:00. The maitre'd had no trouble accommodating us at a table on the patio. The location was great and very easy to find. The food was outstanding--some of the best I have had in years! My husband had chicken fajitas, and I ordered chicken enchiladas mole poblana. The food tasted excellent--made fresh, if not made from scratch. Our dinner came out quickly. The icing on the cake would be La Fiesta's happy hour. All draft beers were $2.00, and they had a significant number of them on tap. The only thing that kept me from giving La Fiesta a 5 star rating is the attitude our server had toward our complaint about the water. When his assistant brought water, I sipped it. It tasted like sweetened iced tea without the tea. I asked my husband to try it to make sure I wasn't imagining something that wasn't there. He agreed. When we complained to the server, he said that he wasn't aware of a problem with the water, that he hadn't heard a complaint from anyone else in eight years, and he didn't know what we were talking about. We let the issue go, but I am curious as to whatever happened to the customer always being right. In summary, La Fiesta had delicious food, a great location, reasonable prices and an awesome happy hour. The service could have been better, and if it had been, La Fiesta definitely would have earned a 5 star review!
Good Food, Fairly Quiet
Name: Byron | Date: June.03.2007 I went to La Fiesta on Saturday night, June 3rd. Most places in the gaslamp district were packed because the Marathon was the next day and it was Prom night for a lot of schools. La Fiesta wasn't empty but was realatively quiet. The food was good, the service was great, and I thought the prices were very reasonable. I guess some people who complain about the prices either didn't read the menu prior to ordering, or didn't see the "$$$" on this site prior to going. My only complaint was that it adjoins the Oyster Bar next door that started thumping music at 10:00pm. We had a nice meal and it was about time to go but had we sat down 10-15 minutes earlier, it would have been very annoying. I have to add that Anne Rogers at SanDiegoRestraunts.com did a great job finding us a great place on short notice, even after our first location was booked.
Good food, pricey for standard mexican fare
Name: Elizabeth | Date: April.22.2007 We went here on a Sunday afternoon to use a $50 gift certificate we recieved. I had the Carnitas and my husband had the Crab Enchilada. Both of us enjoyed our meals, but thought it was a little pricey. The service was fast and pleasant. I'd go back.
simply amazing
Name: Jane | Date: September.26.2005 This place ended up being an awesome place to eat for my 21st b-day. 3 of us started off with the Perfect Margarita. It was full of flavor, very good. For the meal, I had the Mole Poblano. The sauce on the dish was amazing. What really topped off the experience was, they did something out of the ordinary to fulfill our request. The staff sang Happy Birthday to me and gave me a slice of their tasty Flan. And as we left, each staff member said happy birthday to me. We'll definately be back.
Love this place!
Name: Lizette | Date: February.11.2005 As a former concierge, I love this restaurant. It has great food (try the lobster fajitas), great service, and good prices. Congratulations Bacil! I'll be seeing you soon.
excellent authentic mexican restaurant
Name: Joy | Date: August.18.2004 If you want something different from the overpriced, touristy restaurants in Old Town, try Las Fajitas in the Gaslamp. The lobster fajitas were terrific and they have a great margarita menu. They have become so popular that they are finally expanding!
Not Tio's
Name: Thomas | Date: May.03.2003 Margaritas great....cerviche great and the tortilla soup...great! Entre not great! Service good.
GREAT FOOD!!!
Name: Michele | Date: April.16.2003 My husband and I have been to Las Fajitas many times. The chef Raul makes his mole sauce from scratch - It is excellent. The service and people that work there are wonderful and so nice. Besides the mole (which they will put on any item) we love the Carne Asada burrito, queso fundido and the tamales are handmade. We will always return.
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Restaurant Info
| Cuisine: | Mexican |
|---|---|
| Neighborhood: | Downtown |
| Cost: | 4 |
| Dress Code: | casual |
| Tel: | (619) 232-4242 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1999 |
| Cuisine: | Mexican |
| Neighborhood: | Downtown |
| Cost: | 4 |
| Dress Code: | casual |
| Tel: | (619) 232-4242 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1999 |
Map & Directions
Address: 628 5th Avenue, San Diego, CA 92101Menus & Wine List
Business Hours
| Monday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
|---|---|
| Tuesday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
| Wednesday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
| Thursday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
| Friday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
| Saturday |
All Day: 9:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
| Sunday |
All Day: 9:30AM - 10:30PM Brunch: 10:00AM - 12:00PM Happy Hours: 3:00PM - 6:00PM |
Chef Profile
Executive Chef Raul Delgadillo
It was obvious to anyone who watched him diligently working in the family kitchen as a child that young Raul had what it took to become a great chef …an unyielding passion for getting the most out of the ingredients that were available to him. And in the region of Mexico City where he grew up, those selections were many and varied.
He ended up walking in the footsteps of his father, Ignacio, who had already become a noted chef at the famous Hotel Caesar in Tijuana, birthplace of the world famous Caesar salad. After living in the shadow of this legend for many years, the rapidly maturing Chef Raul began to carve out a notable reputation of his own.
Although he was already well versed in the preparation of many traditional Mexican dishes, he began to truly blossom after being hired at the popular restaurant, La Fonda, in Mexico City. The owner happened to be of Spanish ancestry, and it was there where Raul became exposed to the subtle culinary preparations of the motherland; one of which was paella, a saffron enhanced seafood dish that has become famous around the globe. Later in his career, he was Executive Chef at a property in the coastal resort town of Zihuatanejo, where he was further educated in advanced culinary techniques.
Eventually, Chef Raul Delgadillo relocated to San Diego, and began working with a prominent local chain of upscale restaurants. Over time, he helped build the reputation of Las Fajitas as downtown’s premier purveyor of authentic Mexican food, and now heads the staff of the group’s newest endeavor, La Fiesta.
Guests who dine with Chef Raul can always rest assured that they will receive only the finest, most caringly crafted cuisine to bring their taste buds to life ...and put smiles on their faces.
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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