The History of El Indio

El Indio was founded at the corner of India and Grape Street as a Tortilla Factory in August of 1940 by Ralph Pesqueira Sr.. In the beginning, he made fresh corn tortillas by hand; then during World War II, customers from Consolidated, (Convair) and other nearby factories began asking for ready to eat lunch items. Ralph Sr. responded by making

the “Taquito”, a word he coined meaning “Little Taco”. Between 1945 and 1946, Ralph Sr. used his basement to make the first "Tortilla Machine" in San Diego. He increased tortilla production from 30 dozen per day, to more than 30 dozen per hour, and began supplying local restaurants. The current Tortilla Machine, (Photo right) runs every morning making our delicious El Indio corn tortillas. Try some with your breakfast, lunch, or dinner today. They make an excellent side dish.

El Indio moved to its current location in 1947. In this small 25-by-75 foot location, (photo top left) we sold many of the same Sonora style Mexican dishes we sell today. Our recipes were introduced and perfected by Ralph Pesqueira Sr. and his parents. Ralph Jr. (Photo left) grew up learning the business from behind the counter. Many of our long-time customers still greet him as “Sonny”. Ralph Jr. took over the business in 1981, after his father passed away. He's currently grooming his daughters to follow in the family tradition.

Today, El Indio is well known around the world. We've provided food packages to our soldiers while fighting in Vietnam, and Desert Storm. Over the years we've sent local politicians in The United States Congress “El Indio Care Packages”. Past United States Presidents have had occasion to savor El Indio food during their terms in the White House. The Honorable Pete Wilson, former Mayor of San Diego had many opportunities to enjoy El Indio's cuisine. We were honored to cater his inauguration as Governor of California.

El Indio Mexican Restaurant has been featured in several restaurant reviews. From time to time we get letters and e-mails letting us know how we're doing. We've posted a few of them in our Reviews section. If you have comments, good or bad, and wish to convey them to the management, please e-mail them to comments@el-indio.com. El Indio Shops, Inc. is the parent company of: El Indio Mexican Restaurant, El Indio Catering, El Indio Taco Shop, El Indio Tortilla Factory, and El Indio Shop.

If you've been to the restaurant recently, you may have noticed some changes. After 65 years in business, we felt the restaurant needed a face lift (photo left). We added new neon signs portraying our new colorized Indian logo (photo right). The front patio received new umbrellas, and a fresh coat of paint, and now open is our new side patio. It's completely redesigned to be a more intimate setting. The new patio features a waterfall fountain, Spanish tile floor, and designer tables.

El Indio is NOT a fast food restaurant.
Since 1940 we have served San Diego fresh, quality, abundant portions of Sonora Style Mexican food at reasonable prices as quickly as possible.

Great food at low cost, by Dennis Balzell from San Diego, CA 10/21/04

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PROS: Friendly, Family atmosphere, Huge Portions CONS: Very Busy, plan ahead

El Indio is the kind of place you can take your mother on mothers day. I am a native San Diegan, and have enjoyed El Indio cuisine most of my life. The portions are huge, and the flavor is incredible. I am a sizable man, and have a very healthy appetite. I am as full from one combo plate as I ever care to be. To quote a famous commercial phrase, "try it you'll like it".

No frills, just super food, by Susan B. from San Diego, CA 12/28/04

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PROS: Huge Portions CONS: none

I have been eating at El Indio for 30 years, since my childhood in San Diego. They make the food at all other taco shops look small and insignificant. You can taste how fresh everything is and the catering is wonderful. Luckily, they are close to the airport so I can stop there for their huge Taquito plate whenever I come back from a trip. No frills, just great food.

AOL Citiguide 2/17/05
Tucked between the I-5 and Mission Hills is a strip of bars and restaurants that locals rely on for fast, affordable and nutritious meals. From noon to night, families and friends can be found waiting for their orders in line outside El Indio, or seated in the spacious dining room waiting for their number to be called. The menu, a cluttered array of familiar options penned on a board above the long counter, offers so much that it's hard to choose a dish. Enchiladas, burritos and Chimichangas are huge and surrounded by beans and rice. There's an excellent array of vegetarian options, and everything, including the Chile Relleno and Machaca, is prepared traditionally. The friendly staff, affordable food and great hours makes El Indio a great option for good, cheap food. And not only can you eat in or take out, you can also browse the selection of house-made tortillas and chips on sale in the deli section. -- Gi-Gi Downs (Photo: Paige Anderson)

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by Chuck & Jan McFarlane of Midland, Michigan 1/30/03

As a former resident of San Diego, and an El Indio walk in customer over four decades (and during two centuries!), I immediately thought of El Indio when a member of our Choir recently mentioned that his family was flying to Los Angeles over spring break. Knowing we had spent years in So. California, he asked what the family could do once they arrived. Jan & I immediately suggested they get out of L.A. & head for San Diego, mentioning, among other things, El Indio! Today, I did a web search, presuming that your formerly "Little Taco Shop" now had a Website. Thought if you did, I would give Dave a printout. When I arrived at your Website, after the detour to the review "twice as greasy as Taco Bell and 80 times better", I immediately hit on the El Indio around the World link. My extreme congratulations to who ever dreamed up that portion of your Website! (If you "borrowed" that from another site, congratulations on your great judgment.) In any business, customer recognition is an important element of success. The Lady at the Great Wall of China picture will have a tremendous cost benefit ratio, both in Dollars & Good Will. Keep up the good work & hope to be there in early May on our way from San Francisco to Norman, Oklahoma by way of San Diego!

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by naphtalia | Oct 31 '00 (Updated Nov 02 '00)

Recommended:     Yes
Review Topic:        Restaurants
Pros:                    vegetarian friendly, incredibly yummy stuff
Cons:                   may have to wait in line cause everyone in town knows this place!

When I was in San Diego, I went to two of the El Indio restaurants - the one in downtown and the one on Washington street. El Indio has some of the best Mexican food in San Diego, and considering the Mexican food available there, that is saying something. All the ingredients are fresh which adds a wonderful dimension to the flavor and quality of everything. The most popular item seems to be the rolled tacos with guacamole. It is a rare office in downtown that does not occasionally send someone to pick up a tray of them. The chips are world famous, and during the last presidential race, the democrats had El Indio chips flown into town for the convention.

El Indio has the ambiance of a fast food restaurant. There are serape table covers with a plastic covering or oil clothes of Mexican prints on the tables. The napkins hardly absorb anything. All that aside, what is important is the food and the food is not fast food quality, but of a much more expensive restaurant quality. The food is good enough that locals regularly have them cater events. Especially exciting at El Indio is their vegetarian menu. The vegetarian potato tacos have a great texture and are well seasoned. There are several vegetarian burritos - not just bean and cheese. Formerly, there was vegetable soup on the menu. It has been taken off the menu, but if you mention it, often it is available in the kitchen. This is one of the best vegetarian soups I have ever had. It tastes homemade, perhaps because it is.

There is often a line at the Washington Street El Indio and during the lunch hour, there is always a line in the downtown one. If you can arrange to pick up during off-hours, you will save yourself a lot of hassle. If not, the lines are worth it for the food you get.

A family owned restaurant since 1940. They cook and grind corn to make their corn tortillas. Coined the word "Taquito" for the rolled taco. All food is made from scratch. No animal lard is used. Many items to choose from. El Indio is not a fast food restaurant. All food is made when ordered and is abundant and of high quality.

Very popular eating place with dining indoors and outdoors. Beer and wine is available for consumption indoors. Also operates a very popular catering business (619-299-0385).

El Indio has shipped its famous tortilla chips to many countries in the world. Three U.S. presidents have ordered food to be sent to Washington D.C. Taquitos, chicken burritos and meatless items are very popular. Combination plates are all served with refried pinto beans and Mexican rice. Visa and MasterCard are accepted. Open seven days a week and closed only on New Year's Day, Easter, Thanksgiving and Christmas Day.

I made myself a deal about 15 years ago. If I was ever upset enough to write a letter of complaint, I promised myself I would first write a letter of compliment to someone else to balance things out. I am choosing your restaurant for my letter of compliment. I am a very regular customer at El Indio. I would like to recognize some of your employees who are always pleasant, helpful, smiling and make El Indio not only a great place to eat, but a place with great people. First of all, Martha in Catering is the best; efficient, professional, and always very helpful and pleasant. Second, there is a young woman who is often at the register at lunch and in the evening. I'm sorry that I don't even know her name. {That would be Rosa} She always greets me by name, "Hello Carol", has a wide smile, and does her job very well. Last but not least, is the guy in the parking lot. He is always friendly, yet professional, greeting people with a "Good Evening", or a "Hello". You should be proud of all those employees. Please pass on this positive recognition to these employees. I thank you in advance for reading my letter.

El Indio Restaurant Profile by Sign On San Diego
El Indio's been serving good, fast Mexican food since 1940.

El Indio's been serving good, fast Mexican food since 1940. Many locals prefer to stop here and skip the restaurants catering to tourists in nearby Old Town.

Keep It Simple
The homemade corn tortillas are good all by themselves, hot with melted butter. There's plenty of pleasant outdoor seating at this India Street location -- but everything on the menu is available to go. Don't forget to order a big bag of tortilla chips for later.
Updated March 6, 2006

El Indio Mexican Restaurant is a subsidiary of El Indio Shops, Inc. This website is committed to the highest level of professionalism. Any information acquired through this web site via mail, e-mail or voice communication will not be retained or shared with any third party.

El Indio Shops, Inc. is a member in good standing with the Better Business Bureau, and a participant in the Better Business Bureau Online Reliability Program. If you feel that we are not abiding by this privacy policy, you should contact us immediately at report@el-indio.com. Please include the words "Privacy Policy" in the subject line to insure proper routing and response to your inquiry.

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     5         lbs. Masa (Makes 25 - 30 3 oz. Tamales)
     1         Bag Hojas (Corn Husks)
     1         Bag dry Chile
     4         lbs. meat of your choice ( Seasoned to your taste)
     1¾      cups lard
     1         cup water
     2         tablespoons baking powder
     1         tablespoon salt

        Whip the lard to the consistency of Whipping Cream; mix with the “Masa”; add the salt and baking powder; beat the mixture until it is fluffy, so that a little dropped in the water will float to the top. If the “masa” is too dry to spread easily on the corn husks, add a little more water and beat again. Vegetable shortening may be used in place of the lard; but lard is the usual shortening, and it improves the flavor of the Tamal. The shortening should be beaten, also, to the same consistency as mentioned for the lard.
        To make the Tamal; wash and soften the corn husks, remove all silks and other dirt in warm water, rinse and drain dry. Lay flat two husks, broad end to broad end. Spread the prepared “masa” on these, half-way down from the top, which is the narrow end, to the edges. In the middle put 2 tablespoons of chili con carne, or other filling; prepare another husk with “masa” and wrap around the one with the filling, “masa” side on the top of the filling, and with the narrow end at the wide end, that is, in opposite direction; fold over the loose narrow ends of the husks, to make a jacket and prevent leakage.
        The Tamales are now ready to be cooked. Put in a steamer, cover and steam over boiling water for 45 minutes. If a steamer is not available, a rack or steamer pan may be set in another vessel with the Tamales on it, and cover tightly. The water below the Tamales is kept at boiling heat, which forms the steam to cook the Tamales.

El Indio Catering, Full Service and Pickup & Delivery Call 619-299-0385

See our ad in the San Diegan, visit http://www.sandiegan.com

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