u/agringoinmexico

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.