Casa Gabriela- A Gluttons Review
They put arugula in my fucking tacos! Those were going to be the only words in my initial review of Casa Gabriela in downtown La Mesa, but I thought that was lazy writing and they deserved a fairer shot. So, despite the trauma of a hot salad, I decided to go back and try a couple more items from their menu. I don’t typically dine alone, so I reached out to my longtime friend Steve, who kindly agreed to join me.
As we approached Casa Gabriela, the music greeted us outside, setting the tone for the space we were about to enter. A brunch and regular daily menu were posted outside, and when I asked if we could order from either one, the hostess responded rudely. I was told I could only order from the brunch menu—maybe it was a stupid question, considering it was brunch time, which made her response feel valid.
It was a windy day, so we decided to sit inside, but you do have the option of sitting outside. We started with cocktails while we decided what to eat. I had a Smoky Pepino, made with mezcal, tequila, mint syrup, and cucumber, while Steve opted for a Sangria de la Temporada, which featured fresh fruit, brandy, and wine. If mezcal is involved, I’m in. The smokiness of the mezcal mixed with the refreshing mint set me up for the early stages of inebriation, creating the perfect atmosphere for a good time with good food.
As we were deciding on our order, a group of older ladies sat at the table next to us and occasionally asked us questions about what was good or what we were having. At one point, one of the ladies—a hairdresser—complimented my beard and commented that I had well-kept hair, then glanced at Steve and quipped, “You, not so much.” Fortunately, Steve has a great sense of humor (and I’m sure the sangria helped), so her comments didn’t faze him.
I was torn between the Birria de la Abuela Tacos and the Chicken Barbacoa Chilaquiles. Since chilaquiles is one of my favorite breakfast dishes, I was leaning toward that option. While Steve struggled to make his decision, we received the pleasant surprise of Chef Gabriela herself. I shared my dilemma of loving chilaquiles but being in the mood for birria, and she simply said, “You should have the Chilaquiles with Birria; just tell the waitress I said you can.” Sold, that interaction alone made me a fan. To me, it’s not just about the food but also about how you treat the people you serve. Even though it wasn’t on the menu, it didn’t matter. It was about the love of the art she wanted to present to her customers. It might seem like a simple gesture, but to me, it was love—something you see less and less of these days. I ordered the Chilaquiles with Birria, and Steve chose Sopes Benedictivos, which consisted of birria, rajas con papas, masa sopes, poached eggs, guajillo hollandaise, queso fresco, habanero, white onions, and refried black beans.
While waiting for my food, I ordered another drink. When I drink, I want to feel it, so I had to finish it before the food arrived; otherwise, the alcohol would be a waste. I ordered a Chisme, which consisted of tequila, coffee and chocolate liqueur, espresso, blueberry, and Bailey’s cold foam. Other than a mimosa, this drink encapsulates brunch: the chocolate, coffee, and blueberry are reminiscent of breakfast, while the tequila brings you closer to the evening hours.
When the food arrived, the chilaquiles were exactly what you would want— crispy chips smothered in flavorful sauce without becoming soggy, fried eggs oozing when punctured (if your eggs are scrambled for chilaquiles, the food gods are judging), and the creaminess of the ancho and avocado crema paired perfectly with the rich aromatic broth of the birria. With my plate cleaned I was happy that I had come back. To sum it up simply: the food and drinks were delectable, the vibe was welcoming, and my interaction with Chef Gabriela made my experience memorable. So would I come back? Of course.
I have to say that I’m not a fan of reviewing others’ work, as this is someone’s passion, love, and labor of love. I advise that, despite any review, you should experience things for yourself. Reviews are merely opinions, and just like opinions, our palates vary.