At El Comal, North Park, San Diego. Perfectly marinated and seasoned pork and I like the way they serve it chunky vs. the typically shredded pibil one usually finds north of the border.
Taco de tripa, taco de cabeza, and a vampiro campechano of carne asada and adobada at Tacos Tiajuana (sic) before the Santana concert in Chula Vista last night. Seemed appropriate. ;-)
Quesabirria and birria de res tacos at one of my favorite local trucks.
What really makes this taco at one of my favorite tacos de Mariscos spots in Baja California stand out are the ingredients: Plump Baja California shrimp wrapped in locally-sourced bacon. If the farm they buy from is out of bacon, it doesn’t go on the menu. Period. #AcceptNoSubstitutes
Just came across this photo from my 2021 archives. This taqueria, located in a beach shack a hundred or so yards from the ocean on the coast of Oaxaca, surprised me. The blue corn tortillas were of house-made, nixtamalized masa, and they refried their suadero to give it a bit of a crisp. Salsas were 🔥as well. And sooooo southern Mexican beach town to serve it all on a couple of banana leaves.🤣
When I stopped in to try the tacos at Craft Coast Beer & Tacos in Oceanside last year, I honestly wasn't expecting much. After all, how can a spot that's focused on brewing beers also make great tacos? When I saw the little ladies working in the kitchen making fresh tortillas, I questioned my assumption. And when my plate of two tacos (birria de res and carne asada quesotaco) and a vampiro (campechano of asada and adobada) came out, I was sold. Quality, nicely-seasoned meats, experienced taqueros, satisfying salsas, and some of the best house-made tortillas I've had north of the border put them high on my list (and in my book). And the fact that you can have an ice cold craft cheve with the tacos? Even better. They also have a second location in San Marcos. Looking forward to returning soon!
From 2012 through the early 2020s, I visited and worked in the Valle de Guadalupe at least a couple times a month and have eaten at (and reported on) many of the classic restaurants there. Due to life circumstances, I haven't been back since 2024. Our last meal in th VdG, the tasting menu at now Michelin-starred Conchas de Piedra (chef Drew Deckman's raw spot), was one hell of a way to go out. These are not your padre's oysters and clams. All dishes are crafted from local, sustainable seafood—the freshest and the BEST you'll find anywhere. And, they're one of the few spots that will let you share a tasting meal (at least they did two years ago). Highly recommended.
Papada, pork jowl, is an ingredient rarely found in Tijuana taquerias. Tacos de Birria Buchito focuses solely on birria de papada—offering it as tacos, quesabirria, tostadas, stews and chicharrón in a rich, chunky salsa of chile de árbol. The pork is cooked on the griddle until it’s flavorful and firm, then heaped onto a tortilla that’s been dipped in consomé and fried until crispy. Top with the salsa chicharrón to impart additional heat and texture.
"Breakfast Tacos" with my friend, chef Letty Mackenzie of Brujas Cocina. If you live in San Diego, she pops up at various locations and breweries and is well worth checking out. The standout from this menu was the taco de chamorro y machaca. Beef shank with marrow is added to her house made machaca and scrambled eggs and finished with pasilla tatemada, tomatoes, onions, salsa ranchero and cilantro.
My first (but not last) visit to El Culichi Mexican in El Cajon today. They serve chilorio—a specialty of Sinaloa—which is dried and shredded pork (similar method as machaca), spiced, reconstituted with a touch of oil and fried. Haven’t had this in San Diego before, just MX. Birria de chivo also checks out. The Sinaloa style isn’t as chili forward as the original Jalisco recipe, and the cinnamon and cumin really stand out. Tortillas are sourced from a tortilleria and are perfect delivery vehicles for both. Provecho!
Tacos El Rey, a Tijuana tradition since 1970, is the first stop for many travelers crossing the southern border. From this modest sidewalk kitchen, the tantalizing aroma of wood fire and cooking meat fills the air. Savory slabs of carne asada, ruby red chorizo and meaty rows of tripas are deliciously charbroiled. Unless ordered crispy, tripas are served “wet,” delivering a rich, buttery flavor and toothsome texture. The house-made tortillas are warm, pliant and delicious.
What to order:
Tripas taco
Location:
Calle Benito Juárez 2da 7472
Zona Centro
22000 Tijuana
Hours:
Daily: 10 a.m. - 2 a.m.
Stopped in at Birrieria Ay Jalisco in Escondido, CA for comida today. I had tuétano (roasted beef bone with marrow) topped with birria de res, which was very good. But this taco de lengua I ordered on the side was excellent. The tender morsels of beef tongue are stewed in a rich, savory, flavorful sauce of chilis, spices and aromatics. Topped with onions, cilantro, a squeeze of límon and their VERY spicy habanero salsa (the heat lingers on the tip of the tongue). Planning on returning soon to get a full order of this stew with a big stack of their very good house-made tortillas.
The massive chile relleno taco at Tacos Mike cart in Tijuana. Stuffed with baby Jack cheese and topped with salsa verde, a rustic pico, and nopalitos. They do a wide variety of tacos varios (guisados) and always have a long line of hungry locals. This and the taco of milenesa and chicharron en salsa verde are my two favorites.
Fixing the Bourdain fixers here in San Diego, November 2025. Everyone knows Zamir, and Tony was Bourdain’s guide through Tijuana and Baja California.