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San Diego, California

Sitting in the southwest corner of the state, San Diego is where California began, originally claimed in the name of Spain by Portuguese explorer Juan Rodriguez Cabrillo. With an average annual temperature of just over 70 degrees, everyday is a good day for a trip to the beach or a farmer’s market. The beaches are everywhere and you are likely to find a market somewhere just about any day of the week—and year-round, no less. The city’s restaurants offer everything from casual takeout to four-star dining, with the fish taco as the local favorite. You haven’t truly experienced eating in San Diego if you haven’t enjoyed one of their deep fried, battered fish wrapped in a corn tortilla with cabbage and sauce.

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	Featured Cook Anita Halcyon Cooking Level: Beginning Home Town: San Diego, California, USA Living In: Westminster, Colorado, USA
About me: My younger years were focused on nonprofit work, and helping the community in various ways.Now in my 50's, I'm spending more time with simple pleasures, and appreciating my home and family. Growing in my cooking skills will bring us all pleasure! My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

DYANNA11

Cooking Level: Intermediate

Home Town: Rosemead, California, USA

Living In: San Diego, California, USA

jewelz

Cooking Level: Expert

Living In: San Diego, California, USA

About me: Aloha, my name is julie, but everyone calls me jewelz. I am a REAL respectful person & friend. I like to keep a Positive attitude and I enjoy good people and intelligent conversat…
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phykia

Cooking Level: Expert

Home Town: Hanford, California, USA

Living In: San Diego, California, USA

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Newest Reviews

Beezie's Black Bean Soup

Reviewed on Nov. 19, 2009 by trooworld

I was really torn on how to rate this. I followed the recipe exactly except for not using rice and I added a small amount of turkey ham. I should have listened to one of the most helpful reviews that said something about if you add tomatoes/acid to beans before they are cooked,they won't get tender. I had this on for almost 9 hours and the beans were still not soft enough. The FLAVORS were good, and I will make this again, but I won't add the vinegar or the tomatoes until the end. Made that way, I am sure this would be a hit.

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Cream Cheese Pumpkin Muffins

Reviewed on Nov. 20, 2009 by SweetBasil

These are wonderful! Like pumpkin cheese cake in your hand. I followed recipe except for adding vanilla and about a tablespoon of flour to filling as others have suggested. Had no problems with filling squishing out and I got 12 good-sized muffins. They did "deflate" a little when they cooled so looked a little smashed, but tasted great! A new fall season treat.

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