Stop by this weekend to cool off with one of our refreshing Margaritas!

 
Margaritas

Regular, Strawberry, Peach
Small, Medium, Large, ½ Litre, Litre

Tequilas
House Gold, Jose Cuervo Gold, Jose Cuervo 1800, Jose Cuervo Tradicional, Sauza Commemorativo, Sauza Hornitos, Patron Silver (Premium Margarita)

Premium Tequilas
(For sipping only) Patron Repasado, Patron Añejo

How to Play the Pinata Party Game

THE PINATA GAME MUST ALWAYS BE PLAYED UNDER ADULT SUPERVISION!

how to play the pinata party game
Whether you are hosting an adult or kids indoor or outdoor party, the pinata party game is bound to be the highlight of the event. It’s a fun game for birthdays and a great party game idea for any other occasion as well. Normally, the traditional pinata game as described below is played as an outdoor party game but it can also be played at a garage, auditorium, or other indoor facility of appropriate size. If your party game area is limited to a small room, we suggest you look at our pull pinata indoor party game.



1. First, make sure you have everything needed to play the party game, such as a rope, a place from where to hang the pinata (such as a tree branch, a basketball hoop, two adults holding ends of a rope with a pinata hanging in middle, etc.), pinata candy and/or toy stuffers (can include large confetti), a pinata buster stick and blindfolds for the participants.

2. Fill the pinata with the goodies before guests arrive at the party, so that they won't know what surprises are inside. This gives the kids an element of surprise for the game ahead.

3. Before the party game begins, you may use the pinata as a festive centerpiece. When you’re ready to begin playing, take the pinata and hang it from the designated place in the party game area.

4. Organize the kids in a line, starting with the smallest one all the way to the tallest one. If the boy or girl is very young, they won't require a blindfold. Traditionally, children over 3 years old are blindfolded, then spun around a few times, provided with the pinata buster stick and let loose to play the party game by hitting the pinata.

5. For safety's sake, while a child is hitting the pinata during the game, all other children must be kept away (a minimum 15' radius is recommended) from the hitter. Furthermore, the child should have completely ceased to hit the pinata before you allow the other children to go grab the goodies spilled on floor. This safety instruction is of utmost importance and cannot be emphasized enough.

6. Allow each child to hit the pinata at least a couple of times before you move on to the next child.

7. To make the pinata party game even more fun, the pinata must be swung up and down, and guests must be encouraged to misdirect the pinata hitter (if the pinata is down, tell the hitter the pinata is up, etc).

8. You may also want to throw candy with your hands while the pinata is being hit. To make sure that all kids have fun, make sure that all children have gotten some candy at the end of the game.

Note: Be sure to place your order for pinata fillers, pinata busters and blindfolds at time you place your pinata order. When planning your kid’s birthday party, and to insure the child’s birthday party turns out to be fun for boys and girls attending, it is of extreme importance to check your checklist to make sure all party supplies and game supplies are available.

In conclusion, pinatas are the most obvious and fun birthday party game idea that is available today. The party game is equally fun for boys and girls. When properly executed, this outdoor or indoor birthday party game idea will absolutely be the highlight of the party and memories of the game will bring many smiles for many years to come for both children and adults.

Many parents prefer a pull-version of the game for younger children or for an indoor birthday party. For instructions on how to play the pull pinata game, please click here.

2836 Juan St
San Diego, CA 92110
Tel: (619) 297-1631
Mon-Thu: 11:00am - 9:00pm
Fri-Sat: 11:00am - 9:30pm
Sun: 11:00am - 8:30pm

Sugar Cookies with a surprise inside



 Cinco de Mayo pinata sugar cookies
Why stop at the candy inside? Make the whole piñata worth fighting for!
These multi-striped, burro piñata sugar cookies come complete with hollow centers that you can fill with a secret stash of your favorite candies. Break open or bite into these festive treats and be greeted with a sugary surprise. Olé!

Ingredients:

  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 5 cups flour
  • 1 tablespoon vanilla
  • Mini M&M candies
  • 1/2 cup powdered sugar (frosting)
  • 2 teaspoons milk (frosting)

Directions to make piñata sugar cookies:

Pinata cookies
1

Make the dough

Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.
2

Color the dough

Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.
Colored dough balls
3

Layer the dough

Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.
Layering the colored dough
4

Wait

Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.
5

Bake the cookies

Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.
Slices of frozen dough
6

Cut the cookies

Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.
Cutting the pinata shape from baked cookies
7

Create the hidden pocket

For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.
Cutting inside out of the pinata cookie
8

Assembling the piñata cookies

To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)
Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.
First cookie with frosting glue
Second cookie with middle cut out
Second cookie filled with frosting glue for top pinata cookie
Finished pinata cookie
9

Show off your finished piñata cookie

Final product: pinata sugar cookie!
This recipe will make six to eight piñata cookies.

History of the piñata



Most people think of piñatas as a fun activity for parties. The history of the piñata reveals many interesting facts that go beyond the playing of a game, although piñatas certainly have been intended for fun.
Piñatas may have originated in China. Marco Polo discovered the Chinese fashioning figures of cows, oxen or buffaloes, covered with colored paper and adorned with harnesses and trappings. Special colors traditionally greeted the New Year. When the mandarins knocked the figure hard with sticks of various colors, seeds spilled forth. After burning the remains, people gathered the ashes for good luck throughout the year.
When this custom passed into Europe in the 14th century, it adapted to the celebrations of Lent. The first Sunday became ‘Piñata Sunday’. The Italian word ‘pignatta’ means "fragile pot." Originally, piñatas fashioned without a base resembled clay containers for carrying water. Some say this is the origin of the traditional pineapple shape. Also the Latin prefix ‘piña’ implies a cluster of flowers or fruits as in ‘pineapples’ and ‘pine cones’.
When the custom spread to Spain, the first Sunday in Lent became a fiesta called the ‘Dance of the Piñata’. The Spanish used a clay container called la olla, the Spanish word for pot. At first, la olla was not decorated. Later, ribbons, tinsel and fringed paper were added and wrapped around the pot.
At the beginning of the 16th century the Spanish missionaries to North America used the piñata to attract converts to their ceremonies. However indigenous peoples already had a similar tradition. To celebrate the birthday of the Aztec god of war, Huitzilopochtli, priests placed a clay pot on a pole in the temple at year's end. Colorful feathers adorned the richly decorated pot, filled with tiny treasures.. When broken with a stick or club, the treasures fell to the feet of the god's image as an offering. The Mayans, great lovers of sport played a game where the player’s eyes were covered while hitting a clay pot suspended by string. The missionaries ingeniously transformed these games for religious instruction. They covered the traditional pot with colored paper, giving it an extraordinary, perhaps fearful appearance.
The decorated clay pot also called a cantero represents Satan who often wears an attractive mask to attract humanity. The most traditional style piñata looks a bit like Sputnik, with seven points, each with streamers. These cones represent the seven deadly sins, pecados - greed, gluttony, sloth, pride, envy, wrath and lust. Beautiful and bright, the piñata tempted. Candies and fruits inside represented the cantaros (temptations)of wealth and earthly pleasures.
Thus, the piñata reflected three theological virtues in the catequismo. (religious instruction or catechism)
The blindfolded participant represents the leading force in defying evil, ‘Fe’, faith, which must be blind. People gathered near the player and spun him around to confuse his sense of space. Sometimes the turns numbered thirty three in memory of the life of Christ. The voices of others cry out guidance:
¡Más arriba! More upwards!
¡Abajo! Lower!
¡Enfrente! In front!
Some call out engaños (deceits, or false directions) to disorient the hitter.
Secondly the piñata served as a symbol of ‘Esperanza’, Hope.
With the piñata hanging above their heads, people watched towards los cielos (sky or heaven) yearning and waiting for the prize. The stick for breaking the piñata symbolized virtue, as only good can overcome evil. Once broken, the candies and fruits represented the just reward for keeping faith.
Finally the piñata symbolized ‘Caridad’, Charity. With its eventual breaking, everyone shared in the divine blessings and gifts.
The moral of the piñata: all are justified through faith.
Today, the piñata has lost its religious symbolism and most participate in the game solely for fun. Piñatas are especially popular during Las Posadas, traditional processions ringing in the Christmas season and at birthday parties. During festivities, people traditionally sing songs while breaking the piñatas.
“Dale, dale, dale, no perdas el tino,
porque si lo perdes, pierdes el camino.
Esta piñata es de muchas mañas, sólo contiene naranjas y cañas.”

Hit, hit, hit.
Don’t lose your aim,
Because if you lose, you lose the road.
This piñata is much manna, only contains oranges and sugar cane.”
Another popular song for hitting the piñata is rooted in the year 1557 when dignitaries of Felipe II toured towns in New Spain. While exacting pledges of allegiance, coins of nickel were offered for coins of silver. This failed to please the people so as they break piñatas during las posadas, they sing:
"No quiero níquel ni quiero plata:
yo lo que quiero es romper la piñata."
“I don’t want nickel/I don’t want silver
I only want to break the piñata…”

Piñatas can be found in all shapes and sizes. Modern ones often represent cartoon or other characters known to most children. Others are shaped like fruits, baskets, rockets etc. Sometimes people of political statue are satirized. At Christmas, star-shaped piñatas suggestive of the Star of Bethlehem are especially popular. One’s imagination is the creative limit.
Traditionally, piñatas are filled with both candies and fruits. Around Christmas in Mexico, wrapped candies, peanuts, guavas, oranges, jicamas(a sweet root vegetable), sugar cane, and tejocotes (a kind of crab apple) stuff piñatas. Some types of piñatas called traps, are stuffed with flour, confetti or ‘flowery water’. Any child without a treat after the goodies are gathered from the ground is given a little basket full of special candy. These colaciónes are kept on hand to avoid hurt feelings and tears. The rest of the treats are passed around to everyone before the party is over.
Towns of potters once existed to fashion ‘ ollas piñateras’, bare clay pots sold in the mercado. (market) People took them home and pasted their own colored paper to them. Cardboard and paper maché often fashioned over balloons has replaced ‘ la olla’ in many modern piñatas.
The piñata’s versatility contributes to its perennial popularity. Fashioned from a long tradition the joyous piñata continues to enchant celebrations and parties around the world.
In Mexico you will hear parents and children singing this special Piñata song.
"Dale, dale, dale, no pierdas el tino,
porque si lo pierdes, pierdes el camino.
Esta piñata es de muchas mañas, sólo contiene naranjas y cañas."
La piñata tiene caca,
Tiene caca:
Cacahuates de a montón.
Esta piñata es de muchas mañas,
Sólo contiene naranjas y cañas.
No quiero oro, ni quiero plata,
Yo lo que quiero es romper la piñata.
Ándale Juana, no te dilates
Con la canasta de los cacahuates.
Anda María, sal del rincón
Con la canasta de la colación.
En esta posada nos hemos chasqueado
Porque Teresita nada nos ha dado.
Echen confites y canelones,
a los muchachos que son muy tragones.
Todos los muchachos rezaron con devoción,
De chochos y confites les dan ya su ración.
Castaña asada, piña cubierta;
Echen a palos a los de la puerta.
Ándale Juan, sal de la hornilla
Con la botella de la manzanilla.
De los cerritos y los cerrotes,
Saltan y brincan los tejocotes.
Andale niña, sal otra vez
Con la botella del vino jerez.
Esta posada le tocó a Carmela:
si no da nada le saco una muela
.

Read more here

Tequila

From its beginnings in the blue agave fields of Jalisco, to its consumption in small cantinas and trendy restaurants, tequila is the quintessentially Mexican drink.

Tequila, like its cousin, mezcal, is made from the agave plant. Contrary to popular belief, the agave is not a member of the cactus family, but rather comprises its own distinct botanical family, agavaceae, related to the lily.

What makes good tequila? For some it is the earthy, vegetable taste and aroma of the agave. For others it is the sharp bite of the blanco or reposados. Still others prefer the smooth, body of the añejos. The best advice is to try several brands and several types to find the taste you like.

It is said that, Old Town San Diego serves more tequilla than anywhere else in the world so there is plenty to choose from.

Types of tequila

Blanco or plata (white or silver): the most common type. It's considered 'unaged' under 60 days
old, and may be bottled fresh from distillation. Sometimes this is a harsh, young (joven) drink, but it can also be tastier and more robust than highly refined varieties, if it's marked "100 per cent agave”.

Reposado means rested. This is aged from two months to up to a year in oak casks or barrels. This is where the better tequilas start and the tastes become richer and more complex. The longer the aging, the darker the color and the more the wood affects the flavor.

Añejo (aged, or vintage): aged in govern
ment-sealed barrels of no more than 350 liters, for a minimum of a year. Many of the añejos become quite dark and the influence of the wood is more pronounced than in the reposado variety.

TWAINFEST


Date: August 18 (Saturday)

Literary games including “Fish for Words, Chortle This and Telegraph Crunch” will delight the entire family, as well as sack races, marbles, ring toss and other games of the period for the kids.  A spelling bee will run throughout the day as well as a community-wide Never Ending Story to which anyone who wishes may contribute.

Latin American Festival

August 3-5,
Bazaar del Mundo's annual festival presents one of the nation’s most extensive collections of authentic Mexican folk art, traditional clothing and textiles, colorful collectibles and dazzling jewelry, plus entertainment and Mexican cuisine. Guest artisans from Chihuahua, Mexico will be in attendance, creating eye-popping Mata Ortiz pottery, a centuries-old art form renowned for its hand-painted geometric and ancestral symbols.

Food History

Corn (maize), one of the world's major grain crops, is thought to have originated in Mexico. When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and tomatoes or nopales.[3] The diet of the indigenous peoples of pre-Columbian Mexico also included chocolate, vanilla, tomatillos, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, squash, sweet potato, bell peppers, peanuts, agave, chili peppers, chicle, sunflower seeds, achiote, huitlacoche, turkey, and fish. In the 1520s, while Spanish conquistadors were invading Mexico, they introduced a variety of animals, including cattle, chickens, goats, sheep, and pigs. Rice, wheat, and barley were also introduced as were olive oil, wine, almonds, parsley, and many spices. The imported Spanish cuisine was eventually incorporated into the indigenous cuisine.

Read more here

Mexican Food: Traditional and Modern Mexican Dishes


Mexican food has been always considered to be very spicy. Well, that is partially true. Mexican food history shows that Mexico has given chocolate to the world, as well as several other specialties, including peanuts, vanilla, beans, coconuts and tomatoes. The traditional Mexican cooking makes use of these native elements to produce tasteful meals. With the arrival of specialties like pork, lamb, beef, wine, vinegar and cheese from Spain (brought by the conquerors), the Mexican cuisine evolved, by integrating these European elements into their own traditional meals.
Mexican food
Corn, an important ingredient in Mexican food
Mexican food continued evolving as new products and techniques were introduced into Mexico from different places. We can find recipes and ingredients originally from South America, the Caribbean and even Africa.

The Mexican cuisine eventually met the cuisine from the north, and Tex-Mex food was created. Tex-Mex food is a blend of flavors and recipes from the Mexican, Texan and American culture. Today we can find several different kinds of foods Mexicans eat, from enchiladas, tacos and burritos to award-winning gourmet creations.

Regardless of the foreign elements present in Mexico’s nouvelle cuisine, the main ingredients remain the same recipe after recipe. The most common ingredient used in Mexican food is corn. Like the ancient civilizations that lived in the region, Mexicans have learned how to cook almost every meal with corn. Corn flour is the main component involved in the preparation of the Mexican food, and corn is also used in many forms for a wide variety of meals, including candy.

Another typical ingredient is the chili, which has a strong, hot flavor. It is used to condiment several meals, and is the main component of the Tabasco Hot Sauce. “Chili con Carne”, or Chili and Meat, is a typical preparation involving Chili. It’s a sort of stew, with small pieces of meat and some vegetables all mixed together with hot Chili sauce.

Perhaps the most famous products of the Mexican cuisine are the desserts. Mexican desserts combine hot elements and sweet elements to produce unique sensations on the mouth, because of both flavor and texture, and the combination of smells is also one of a kind.
 
Mexican candy is not only a piece of Mexican food, but also a piece of Mexican art. The “Calaveras de Azúcar”, or sugar skulls, are specially prepared for the Dia de los Muertos, the Day of the Dead. Corn-flavored candy is also a typical product.

Every tourist will find Mexican cuisine to be an interesting choice. It is commonly said that visiting Mexico and not tasting Mexican food is like not visiting Mexico at all.

Old Town Events


JULY
Historic Old Town Fourth of July
DATE:  July 4 (Wednesday)
An old-fashioned celebration of July 4th. Parade, crafts and activities of early San Diego. Wagon rides, period games, music, food specials, pie-eating contest and more. Flag raising, keynote speaker, military involvement.
Stagecoach Days
(Every Saturday in July and August)
Celebration of the West on the Move with children’s activities, historic interpretation, cannon and anvil firings, and more.

Old Town Events



JUNE
Ladies Day (OTSDSHP event)
June 2 (Saturday)
Event to promote the contributions of women in the development of San Diego and California. Experience weaving, sewing, pottery making and cooking at the time California became a state.  Garden tours, living history activities, people in period attire, and historic games. Try your hand at crafts of the 19th century.

Craft and Fashion Market
June 15-16 (Friday & Saturday)
Bazaar del Mundo

La Pinata is the Oldest Mexican Restaurant in Old Town Serving Great Margaritas for Over 80 Years


A delightful Mexican restaurant that keeps getting better with age is La Piñata. It’s celebrating more than 80 years in business as the oldest operating restaurant in Old Town. There are two colorful dining rooms with a large variety of piñatas for sale, which hang delightfully from the ceiling. The upstairs dining room has a golf course view and can accommodate groups up to 50 people.
Lots of repeat diners prefer the large romantic patio with its fireplace and a bubbling fountain in a garden setting. Once seated, you have your choice of a huge, crisp cheese quesadilla or chips as a free appetizer. There are lots of standards such as tacos, enchiladas, chiles rellenos and burritos.
Plus, there are many really delicious house specialties including shrimp fajitas, fish tacos and pescados rancheros. It consists of Alaskan cod simmered in a salsa of green bell peppers, onions and tomatoes. It’s served with rice, beans and hot tortillas. The carne asada is served with savory guacamole, tender strips of roasted green California chili, beans and hot tortillas. Don’t overlook the combination plates or the Mexican-style lobster. They also have ample free parking and take reservations for parties of six or more.

Business Info


Hours
Mon-Thu: 11:00am - 9:00pm Fri-Sat: 11:00am - 9:30pm Sun: 11:00am - 8:30pm
Tips
Fun Fact: This is the oldest restaurant in Old Town.
Parking: La Pinata fans lucked out. It's one of the only places in Old Town with its own parking lot (it's U-shaped with spaces on wither side of the building).

Cooking methods, past and present


The early natives of Mexico did not have ovens, instead they heated food over and open fire, using cast iron skillets and ceramic ware. Another method was steaming. They would suspend meat wrapped in cactus or banana leaves, over boiling water in a deep pit. Frying was also a popular method.
They used a metate y mano, which is a large tool made of lava rock or stone that they would use as a grinding stone or the molcaiete, which was smaller, to grind and smash ingredients. The molcaiete, or mortar and pestle, is a small bowl shaped container that can be made of stone, pottery, hard wood or marble, and the pestle is baseball bat shaped.

Mexican food history


The history of Mexican food is a long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish.
In the mid 1300's, The Aztec Empire was thriving, and though the Mayan food staples were still in use, chili peppers, honey, salt and chocolate found its way into their cooking. Some of the wild game, such as turkey and duck, had now become domesticated.
In 1521 Spain invaded Mexico. Spanish foods had the most influence on the Mexican cuisine. They introduced new livestock, such as sheep, pigs and cows. They brought with them dairy products, and garlic as well as many different herbs, wheat and spices. It was at this time that the Mexican people saw the assimilation of many other cuisines including Caribbean, South American, French, West African and Portuguese. Because of this Mexican foods today are diverse, yet dishes to vary from region to region.

Restaurant Review


La Pinata Mexican Restaurant, San Diego, CA

A couple work friends and I went to dinner tonight. I was quite hungry after a very nice walk along the ocean with a friend from high school. I thought that cruising through Old Town would find something for us, and that was right. We drove past La Pinata, and went right in.
We got there around 1800, and left around 1900. The place was not crowded at all. The iced tea was great! Our server brought a carafe since we were drinking so much. The salsa was really good! It was spicier than most, but not so spicy as to deactivate the taste buds.
I ordered two enchiladas – one with chicken and one with ground beef. They were not huge, but they were very tasty. They came with some pinto beans and rice. Nothing was left. I spread some of the salsa around the enchiladas to enhance the flavor.
Service was very good. This place is recommended.
Read more here 

Tequila History

From its beginnings in the blue agave fields of Jalisco, to its consumption in small cantinas and trendy restaurants, tequila is the quintessentially Mexican drink.

Tequila, like its cousin, mezcal, is made from the agave plant. Contrary to popular belief, the agave is not a member of the cactus family, but rather comprises its own distinct botanical family, agavaceae, related to the lily.

What makes good tequila? For some it is the earthy, vegetable taste and aroma of the agave. For others it is the sharp bite of the blanco or reposados. Still others prefer the smooth, body of the añejos. The best advice is to try several brands and several types to find the taste you like.

It is said that, Old Town San Diego serves more tequilla than anywhere else in the world so there is plenty to choose from.

Types of tequila

Blanco or plata (white or silver): the most common type. It's considered 'unaged' under 60 days
old, and may be bottled fresh from distillation. Sometimes this is a harsh, young (joven) drink, but it can also be tastier and more robust than highly refined varieties, if it's marked "100 per cent agave”.

Reposado means rested. This is aged from two months to up to a year in oak casks or barrels. This is where the better tequilas start and the tastes become richer and more complex. The longer the aging, the darker the color and the more the wood affects the flavor.

Añejo (aged, or vintage): aged in govern
ment-sealed barrels of no more than 350 liters, for a minimum of a year. Many of the añejos become quite dark and the influence of the wood is more pronounced than in the reposado variety.

Read more here!

Old Town History

Old Town San Diego is a frequent visit for many San Diego residents as well as tourists. What attracts so many to this small area of San Diego is the history and culture that remains a part of old town. There are over 25 restaurants in a mile radius all offering authentic and cultural cuisine. In addition to the food and shopping Old Town hosts many events and has nightly entertainment in many of the restaurants located here. Within Old Town there are three Park Agencies: State, City and County, all of which have historic sites operated as museums. Located at the northern end of Old Town, Old Town San Diego State Historic Park is the most visited park in the state system and all of its museums are free to the public. The state park spans the decades from Californio rule to the Mexican Period and finally to the American Period. Experience the days of the dons at the 1825 Casa de Estudillo, one of the finest adobe haciendas in the state; view a rare original stagecoach at the Wells Fargo Museum; see a scale model of nineteenth century Old Town at the reconstructed Robinson-Rose House, one-time Lodge of the Freemasons and home of San Diego’s first newspaper The San Diego Herald; the Black Hawk Livery & Blacksmith; the San Diego Union newspaper building; and the first public schoolhouse in San Diego, the Mason Street School.

There are many more historic museums at the center of Old Town: the Whaley House Museum Complex is a county-owned park consisting of five historic buildings, the most famous of which is the Whaley House, believed by many to be the most haunted house in America in addition to housing the former county courthouse and San Diego’s first commercial theater; the Old Adobe Chapel, San Diego’s former parochial church and setting for the famous wedding of “Ramona,” is now a city-owned museum; the Church of the Immaculate Conception was formally dedicated in 1919; El Campo Santo Cemetery is the final resting place of nearly 500 nineteenth century residents including the Indian leader Antonio Garra and the notorious boat thief Yankee Jim Robinson; and you won’t want to miss the Sheriff’s Museum. All of these museums can be found along San Diego Avenue, Old Town’s main thoroughfare. Just up the hill from San Diego Avenue are the Serra Museum and Presidio Site, the Mormon Battalion Visitors Center, and Heritage Park, a 7.8 acre county park where seven Victorian homes have been relocated to save them from demolition and now house shops and bed and breakfasts.

Read more here!

A Little Restaurant History

Two and a half blocks farther down Juan Street is another local favorite, which is celebrating over 80 years in business. It's the delightful La Piñata Mexican Restaurant (29) at 2836 Juan St. (619-297-1631). It's Old Town's oldest, original Mexican restaurant. Expect to enjoy their cozy, festive dining room filled with colorful piñatas, or dine on their romantic patio with its fireplace and bubbling fountain in a garden setting.

Read more here!

Weekday Specials

Monday:
Taco Sliders - 3 Mini Tacos (chicken, shredded beef, or ground beef) with rice and beans - $6.95
Burrito - Burrito (chicken, shredded beef, bean) with rice and beans - $6.95
Tuesday:
Carne Asada Taco - Corn Tortilla stuffed with top sirloin and lettuce with rice and beans - $7.50
E.T. Combo - Cheese Enchilada and Taco (ground beef, shredded beef or chicken) with rice or beans - $7.50
Wednesday:
Shrimp Burrito - Shrimp, served with rice and beans - $7.95
Chef's Special - Picadillo...ground beef, green chiles, potato, tomatoes, onion and more...served with rice, beans and corn tortillas - $7.50
Thursday:
Carnitas Tostada - Tender Pork with beans, lettuce, tomato and cheese on a corn tortilla - $7.75
Chimichanga - Shredded Beef or chicken filled in a flour tortilla, deep fried with sour cream and rice and beans - $7.75
Friday:
Fish Taco - One taco with lightly battered Cod, cabbage and our house dressing served with Cucumber Salsa and black beans - $6.25
Chile Relleno - Chile Relleno...with a side of beans and rice - $6.25
Fajitas - Steak or chicken for one with rice and beans and tortillas - $8.95

About Our Company

La Piñata is a delightful Mexican restaurant that keeps getting better with time. It's also the oldest restaurant in Old Town, so it's steeped in tradition. On warm sunny days, ask to be seated on the romantic patio, which is surrounded by lush flowering plants and shrubs. On cooler days or evenings, diners can enjoy the patio's new fireplace, or dine inside amongst our collection of festive piñatas!
The building was originally a house and began serving Mexican Food in the late 1920's through a "To Go Window" by the kitchen. By 1932, the building was converted into a table service Restaurant called Ramona's Kitchen. In 1968, the name of the restaurant was changed to La PInata, making this the Oldest Restaurant in Old Town.