Tijuana-Style Tacos Done Right: 5 San Diego Taquerias You Can’t Miss!

Excerpts From the New Book:

Given the proximity of the two cities, it’s not surprising that Tijuana-style tacos in San Diego are often on-par with their south of the border counterparts. Tacos El Gordo were the first to bring TJ-style tacos to America’s Finest City in 1980 and no less than a dozen have followed since. Additionally, there are San Diego-based taquerias who pay homage to the style and are often owned and operated by Tijuana families.

When preparing TJ-style tacos, taqueros follow a few simple rules: Meats, such as carne asada, are cooked over mesquite wood, infusing it with a smokiness that brings out its boldest notes and a welcome taste of char. They’re topped con todo (with everything)—typically onions, cilantro, salsa and a dollop of guacamole. The latter ingredient is usually blended avocado, sans tomato, garlic or additional ingredients. Other popular Tijuana-style tacos include adobada (marinated pork on a spit), tripa (fried beef intestine) and saudero (a fatty beef cut near the brisket).

The style was introduced in Tijuana by taqueros from the Mexican state of Puebla, who brought their skills to border city, answering the demand for swift, efficient taco assembly and quality cuts of meat. The minimalist approach highlights the meat, not masking it with too many flavors. The result is an unpretentious yet deliberate taco experience—one that San Diego has embraced wholeheartedly. These five taquerias serve some of the best Tijuana-style tacos north of the border.

1. Tacos El Flaco (City Heights)

A family of Tijuana taqueros ventures across the border every weekend to serve perhaps the best Tijuana-style tacos in San Diego. This sidewalk pop-up is very popular with in-the-know regulars, for good reason. On offer are TJ-style adobada and carne asada from Friday to Sunday afternoon, and on Sunday morning, some of the most delectable birria de res in the area. El Flaco’s guacamole, which graces every carne asada or adobada taco, is blended until lusciously creamy.

4601 University Ave. (corner of University Ave. & 46^th St.), San Diego, CA 92105, Hours: Fri-Sat: 4:30 p.m. – 11 p.m., Sun: 10 a.m. – 11 p.m., Instagram: @tacos_elflacosd, Cash & Zelle only

2. Tacos Tiajuana (Chula Vista)

This truck parked in the driveway of the Hernandez family’s home on a Chula Vista side street is as off the beaten taco path as one will find in San Diego. The tacos, mulitas, vampiros and other offerings are on par with their counterparts in Tijuana. Tripas are perfectly fried—not too crispy and not too wet. Adobada from the trompo (spit) and wood fire-grilled carne asada are also superlative. The exceptional, pillowy corn tortillas here are crafted from fresh masa.

135 Mace St., Chula Vista, CA 91911, Hours: Tue-Sat: 6 p.m. – 10 p.m., Closed Sun & Mon, (619) 769-4106

3. Taco Machin (Bonita)

Taco Machin pays homage to the classic street food of Tijuana and Baja California. They offer an array of delectable options—from carne asada, adobada, tripa and lengua to a rich and flavorful birria de res served with a side of consomé for dipping. The namesake Taco Machin is a Sonoran-style taco perrón filled with succulent grilled carne asada, frijoles de olla, melted queso and guacamole, all wrapped in a sumptuous flour tortilla.

4228 Bonita Rd., Bonita, CA, 91902, Hours: Sun-Thu: 11 a.m. – 9 p.m., Fri-Sat: 11 a.m. – 10 p.m., (619) 765-2484

4. TJ Tacos (Escondido)

TJ Tacos features tacos of suadero, tripas, buche and others in the style of Tijuana—typically finished with guacamole and nestled in a supple corn tortilla. The savory carne asada is a popular choice. Their trompo of adobada is a sight to behold. The humongous spit of meat holds layer upon layer of sliced pork in a marinade so luscious and juicy, it drips down the side and onto the griddle. It’s dressed with cilantro crema, just like they do in TJ.

802 E. Valley Pkwy., Escondido, CA 92025, Hours: Sun-Thu: 10 a.m. – 11 p.m., Fri-Sat: 10 a.m. – 12 a.m., (760) 294-7511

5. Tacos El Gallo (El Cajon)

El Cajon’s Tacos El Gallo is run by two brothers who own and operate a popular taqueria by the same name in Tijuana. There are far too many excellent TJ-style tacos here to pick just one. A favorite is the taco de tripas, fried until satisfyingly crispy. Order it “con todo” and it’s dressed with cilantro, onions and a piquant salsa verde. The taco campechano of carne asada is served as a thin steak with adobada and topped with pinto beans.

569 N. 2nd St., El Cajon, CA 92021, Hours: Mon-Thu: 9:30 a.m. – 9:30 p.m., Fri-Sun: 9:30 a.m. – 10 p.m., (619) 499-5500

For all 120 of San Diego & Tijuana’s best tacos, get your copy of the new book, Taco Megaregion: The Essential Guide to San Diego & Tijuana’s Best Tacos. On sale now at www.taco-megaregion.com.