UPDATE - Well, the summer crowds are gone, so we tried Sam's one last time. Unfortunately, this will be our last.
While the waitstaff was great, the food continues to be underwhelming. The chili was serviceable at best. It packed heat, but was hot for the sake of being hot and not hot with flavor. There's a difference. There was no detection of any layered flavors. It's as if someone went heavy handed with the cayenne pepper and called it a day.
The entree is the reason, that after 25-years of faithfully patronizing this restaurant, I'm done.
I got a chicken and black bean burrito that was horrible. The pulled chicken that filled the burrito was tasteless. Absolutely tasteless. The black beans were equally uninspired. There wasn't so much as a hint of even the most basic kitchen spices. It was just soggy mess of boiled, pulled chicken and black beans. The burrito was to be topped with a red salsa verde. But apparently, "topped" means about half a dozen pieces of diced tomato sprinkled randomly across the plate. And the white cheese sauce? Awful. Just awful. They obviously crack open a can of Sysco cheese sauce and call it done. And while I realize a garnish isn't supposed to highlight the meal, I thought it should at least be visually appealing. My iceberg lettuce stalk and pale red tomato slice would've been better off left out back.
I'm disappointed having to write a review like this for such a longstanding favorite, but something has happened over there. Something that just doesn't make it worth the time or the money any longer.
ORIGINAL -
Sam Diego's - what happened? I'm forty-four years old. My first time to Sam Diego's is when I was nineteen. And for a long time, Sam's couldn't be beat. Now? Well, now they're being beat like a rented mule. Then they're serving him ...
The once flavorful, bountiful, reasonably priced entrées have now been replaced by bland, skimpy, overpriced plates of Sysco fare. I honestly don't think there's anything really "fresh" in the building. I mean really - how hard is it to make fresh, flavorful salsa? Apparently, it is a monumental task not worth attempting.
My old standby has always been the Bear & Bean Burrito Grande. Once a big fat beef and bean behemoth full of flavor and topped with a blanket of white cheeses loveliness, it has now been relegated to poorly put together wrap of ground beef mix from a bag, canned retried bean and a dribble of cheese sauce that could very well be Velveeta. Tragic really. And the fajitas? Please bow your heads and observe a moment of silence, for the fajita platter or lore is dead.
The once majestic plate of fajitas fixings, the meats seared with lime juice and perfectly seasoned has now been replaced with utterly tasteless, chewy, uninspired fajita fixing wannabes. And the fixings? Lacking at best. And it's not in the least bit appealing or appetizing when the condiments come to the table watery and lacking any authentic Mexican flavor. It almost seems as if the fajita plates are made ahead of time and refrigerated, only to be uncovered in enough time to have the meat tossed on before it comes to the table.
It's really sad. This restaurant used to be a staple in our dining out rotation. But the quality and quantity of the food as of late, combined with the an extremely unbalanced price to value ratio, has made Sam Diego's a place we'll now drive right on by on our way to Chipotles. Chipotles doesn't have near the menu variety, but what they do offer, is hot, flavorful, fresh AND a great value. read more