brought to Kensington 54 years ago: They still use cheddar in the cheese enchiladas, and Uptown might just riot if they didn’t. Many recipes are the same as what Ponce Sr. What gets people in the door is Mexican comfort food in large portions, including the crowd-pleasing chile relleno plate. “You’ll have grandparents, children and grandchildren all eating here, and they’ve all been coming forever.” and his sister Rocio Meza, much has changed since they took the reins from their father in 2000, including a new North County location that’s open during that holiday window. (’00) and Rocio Meza took over Ponce’s Mexican Restaurant from their father, Ponce Sr., who founded it in 1969. opened the location on Adams Avenue in 1969. That’s the kind of hold Ponce’s has had over the Kensington neighborhood ever since Ponce Meza Sr. “We get so many people who grew up in San Diego coming home for the holidays, and they want to come here, only to find out we’re closed,” he says. (’00, accounting) starts each year by wading through a series of dejected-sounding voicemails. Ponce’s Mexican Restaurant typically closes between Christmas and New Year’s to allow its staff some well-deserved family time. This story was published in the Fall 2023 Issue of SDSU Magazine.
