Back at the end of last year, I noticed a new business near the corner of Linda Vista and Ulric.
Yes, this was once the location of BaLe, then Farm Market and Sandwiches, then Pho Tommy. You know, one of those locations that seems to turn over every couple of years (or less). Initially, I thought it was simply a Mexican Bakery and just kinda left it at that. But, as the months passed I noticed taco trucks in the parking lot and the ever expanding signage.
So, just before we left for our last international trip in October, I decided to just head on over and check the place out. Walking to the shop, I noticed the opening hours. The place opens at 530am Tuesdays thru Fridays and 6am during the weekend!
The rather cavernous space is pretty large, especially for just a bakery.
Well, like that classic informercial saying goes; "but wait, there's more!"
Yes, to one side is a case of bakery items and a case of various cakes for sale.
And there is a coffee stand, but I've never seen it open…..
But what really got my attention was the "menu".
And there were items less than $5!
I decided to get one of the Breakfast Bolillos; the Mexicana which was $4.99. What was quite interesting and refreshing to note that when I paid by credit card I did not get a "tip" prompt! So, of course I left a tip…in cash. Also of note, I looked at my receipt and it said "La Princesita Bakery". I asked the nice woman working who told me that the place had the same owners as the La Princesita trailer, Which by the way, I noticed as I left. It is in the parking lot and now painted pink!
It did seem like my sandwich was sticking "its tongue out at me"……perhaps mocking me? To use a single word to describe this would be "light". From the slightly crusty, yeasty-airy bolillo to the filling. Other than a good amount of heat from the jalapenos this was quite light. In my mind, it could have used a bit more salt (when was the last time I wrote that?), tomatoes, and onions. Still, it was a decent breakfast and the price was right.
On my way out, I decided to get something for the Missus.
And I decided to get Her a slice of the tres leches cake.
She thought this was not bad, if a bit on the sweeter side.
A couple of weeks ago, I was in the area fairly early in the morning, so I decided to drop by. This time I got the Preparados Mixto which was also priced at $4.99.
This came on a by-the-book, yeasty telera roll. The chorizo was nice and smoky, with a hint of spice. The jamon was a rather thin slice and was made irrelevant by the chorizo. The gooey cheese was the glue (no pun intended) that added a slight milky flavor to things. There was a bit of jalapeno for some zip, but I could have used more beans on this. I think I'll have the papas con chorizo version of this next time.
And with those two visits I was going to do my post. But then I wondered how the most expensive sandwich, the $10.49 Torta Milanesa was. So, I decided to head on over and did a takeout order. This was an interesting visit as my sandwich took 20 minutes. Perhaps they weren't ready to make this at 930 in the morning.
This was a fairly hefty sandwich. I didn't care for the milanesa as it was very tough. I enjoyed the amount of onions and jalapenos, though I would have appreciated more beans.
Of course, I couldn't help but compare what I've had here with Barrio Donas. Personally, I think the actual sandwich in terms of composition and proportion is better at BD. Though on my last two visits to Barrio Donas it seemed that the telera had changed and based on that I prefer the bread here. So, I guess this means I need to get back to BD.
As for San Diego Bakery, I'm glad I finally visited and will keep on stopping by when I want a five dollar breakfast sandwich.
San Diego Bakery & Café
6959 Linda Vista Rd.
San Diego, CA 92111
Current Hours – The Bakery only. The taco trucks and such are open during the evening.
Tues – Fri 530am – 5pm
Sat – Sun 6am – 5pm
Big Jim's Roast Beef & Subs opened as a Food Truck/pop-up about March 2021 and has steadily built a following of its New England Style slow roasted style Top Round sandwiches, ultimately opening this storefront in September. They still Pop-Up at the Wednesday Ocean Beach Farmers Market and the Thursday Oceanside Sunset Market.
A simple menu. When you order, toppings are described and you can decline or ask for an ingredient 'on the side'.
Junior Beef Sandwich ($9). This sandwich is very large; the in house roasted top round, sliced thin and served medium rare, the beef chilled. This has wonderful flavor and texture. It is served on a butter grilled burger bun with a horseradish mayonnaise and American cheese. We asked for the BBQ sauce on the side. 
French Dip ($16). Apologies for the photo. The aroma of the roasted beef was amazing. Again, thin sliced beef, cooked more medium, served warmed with Provolone cheese. Great sandwich, easily shared.
The Italian bread roll, sesame-seeded, was fresh, flavorful and sourced locally from a bakery in Little Italy. The jus had bits of meat in it and was not salty. Quite perfect. 
The BBQ Sauce had a nice 'tang' and the grilled onions were sweet. Each was added as a condiment at the end bites of the sandwiches. 
Seating out front.
We arrived at about 7:30, parked, checked in and were shown to our assigned float.
Statice (three colors) all will have to be cut, dried and blended into powder.
Bark has to be peeled and brushed smooth so the glue can adhere.
Straw flowers need to be cut and divided into colors (see the darker gold?)
It took hours for two of us to cut the bucket filled with the dark statice.
Meanwhile, some people were decorating the City of Alhambra float (seen fully open and collapsing down on 
The Oddfellows were preparing their float for tourist groups and decorators (This is the 'off camera' side, which I didn't photograph during 
Local students, earning Community Service Hours, were working quietly and efficiently.
Gluing dry wheatgrass -to resemble dog fur- begins at the feet.
Plenty of people showed up, but still many more volunteers could be accommodated.
The materials used on the 'candies' included powdered rice, mung beans and dark lettuce seeds.
These completed 'lightbulbs' were spotted near the City of Newport Beach float (a group of seven satellites)
People were working on the 'keyboard' of the Coding for Veterans float. There will be two back to back large screens with a fun video on this symmetric float. (Many floats are not symmetric, hence the "Camera Side" and the "Off Camera" side). 
You can see more of the candies, which will be used on this satellite of the city of Newport Beach float.
The steam trays were not available.
A few Sandos were in the counter.
The Noodle Bar also was not filled.
There were plenty of desserts.
We picked up a few things, paid and went to the seating area.
We used the microwave for the Tempura Set ($6.99)
Took home two sections of the Katsu Pork Sando ($4.99)
We also heated the Yakisoba ($5.75) and ate about half.
But upon parking my car and walking over, I was relieved to see the sign that said "same owners, same menu, same flavors." I guess it was time to reacquaint myself with the Arepa Pabellon.
First thing I noticed was that the arepa was super soggy and actually started falling apart. I like my arepas on the crisper side…Congress Cafe was already teetering on the edge of too soft for my preference, so this kind of pushed it over the edge. There was perhaps a bit too much cheese on this, but the folks here had really gotten the proportions down the last couple of times I visited. There's the seasoned beef, with nice pungent flavors and was very tender if a bit greasy; the sweet and starchy plantains, the black beans, mild garlic, cumin, smokiness, though this was a bit on the salty side. The tangy, but not very spicy salsa verde helps cut the salt and richness.
Still the mushy arepa was hard to manage and enjoy. No wonder the included a fork in the bag?
No, this wasn't cheap, but the meat, while being a tad more chewy than I prefer was quite beefy, the broth had a nice beefiness, was decently rich, with good five-spice tones, not overly salty, with a mild spice to it.
The dumplings were quite large; the wrappers too brittle and chewy. The filling for the jiaozi were very beefy, with nice celeri tones, seasoned quite well, but quite tough. We were surprised that the black vinegar-soy dipping sauce was not half bad. This was our least favorite dish of the meal.
Before my ramen "took to flight" I dug in. As with my previous visits, the tamago was perfect, still warm, with a runny yolk. The firm noodles were indeed that, good stretch, slipperiness, and chew.