San Diego’s best Mexican restaurants showcase not only the cuisine of nearby Baja California, but a variety of flavors from across Mexico. This list of 20 of the area’s finest eateries isn’t exhaustive, nor is it meant to crown a single “best” eatery. It’s merely a snapshot of a region where the culinary border is porous. Where regional Mexican specialties, coastal innovations and time-honored traditions coexist on the same street—sometimes even on the same plate. And though there are a plethora of excellent taquerias in San Diego, with a few exceptions, this list focuses on menu-driven Mexican dining experiences.
Whether you’re pulling up a plastic stool at a South Bay taqueria or savoring the modern Mexican tasting menu at a Michelin-starred restaurant in Oceanside, each eatery on this list brings something to the table.
Antojitos Tenampa
Antojitos Tenampa is owned by a family with Mexico City roots. They prepare some of the area’s finest antojitos—traditional corn-based street snacks—along with classic dishes that evoke the energy of the capital’s markets and fondas. The tlacoyos, oval-shaped masa cakes, are topped with beans or requesón (a ricotta-like cheese) and nopales. The pambazo—a sandwich built on chile guajillo-soaked bread and filled with chorizo and potatoes—is a staple of Puebla and a must-try.
7977 Broadway, Lemon Grove, CA 91945, Daily: 9 a.m. – 9 p.m,(619) 303-4587
Aqui es Texcoco
Aqui es Texcoco specializes in barbacoa, lamb slow roasted to tender perfection. Diners can choose from maciza (lean meat), costilla (ribs), pancita (seasoned tripe with giblets) and more, served with corn tortillas or as tacos. The salsa borracha is a smoky, tequila-infused blend with just the right kick. For the adventurous, a whole lamb’s head delivers an indulgent mix of unctuous meat. Quesotacos—where griddled cheese stands in for a tortilla—come filled with sesos (brains), moronga (blood sausage), or huitlacoche (corn fungus).
520 Broadway 5 & 6, Chula Vista, CA 91910, Daily: 9 a.m. – 9 p.m., (619) 427-4045, aquiestexcoco.com
Birrieria y Menuderia Guadalajara
Birrieria y Menuderia Guadalajara serves some of the best birria de chivo north of its birthplace in the Mexican state of Jalisco. Guests can enjoy the rich, slow-stewed goat as order with corn tortillas, as tacos or as quesabirria with melted Jack cheese. The menudo features tender, aromatic beef tripe, hominy and chiles. Their birria de res (stewed beef) is another standout and can be paired with crispy tripas, chicharrones, lengua (beef tongue) or nervio (tendon) for an unforgettable taco experience.
Chula Vista Location: 396 Broadway, Chula Vista, CA 91910, Daily: 8 a.m. – 4 p.m., (619) 691-1012, birrieriaymenuderiaguadalajara.shop (visit website for additional locations)
Cantina Mayahuel
Cantina Mayahuel is equal parts neighborhood cantina and agave spirit showcase. Shelves of mezcal, tequila and other regional spirits set the tone, while a menu of weekday specials takes one on a tour of Mexico’s culinary heartland. Dishes like a velvety mole negro over chicken and a rich Yucatecan seafood stew pair naturally with the bar’s curated pours. The daily lineup highlights time-honored favorites—mahi ceviche, a solid selection of tacos and tortas, and plates of chipotle grilled chicken, steak or carnitas served with rice, beans and tortillas.
2934 Adams Ave., San Diego, CA 92116, Tue-Sun: 12 p.m. – 10 p.m., Closed Mon., (619) 283-6292, cantinamayahuelsd.com
Cocina de Barrio
Cocina de Barrio’s original Hillcrest eatery spawned locations in Point Loma, North Park and Encinitas—proof that San Diego has embraced chef José Flores’ take on central and southern Mexican cuisine. The signature dish, a Oaxacan tlayuda, is a crisp, oversized corn tortilla layered with lard, refried beans, quesillo and your choice of smoky chorizo Itsmeño or rich birria de res. The bar serves a solid lineup of tequilas, mezcals and craft cocktails, alongside a selection of Baja wines and craft brews.
Hillcrest Location: 3707 Fifth Ave., San Diego, CA 92104, Tue-Sat:10 a.m. – 9:30 p.m., Sun: 10 a.m. – 4:00 p.m., Closed Mon., (619) 677-2770, www.eatcocinadebarrio.com (visit website for additional locations)
De Cabeza El Único
De Cabeza El Único specializes in Sinaloa-style cabeza served as a stew or tacos. Beef head choices showcase some truly tantalizing treats—from tender cachete (cheek) to ojos (eye ligament), to lengua and even labia (lips). One can also order an entire lamb’s head loaded with sumptuous morsels of meat. Tacos, like the scrumptious cochinita pibil and chorizo verde (green pork sausage) from Toluca, offer a true taste journey to culinary regions of Mexico seldom found in San Diego’s taco scene.
1043 Broadway #108, Chula Vista, CA 91911,Daily: 8 a.m. – 9 p.m., (619) 349-2505, decabezarestaurant.com
Ed Fernandez Birrieria
Ed Fernandez Birrieria has been serving savory beef stew to South Bay residents for over twenty years. In 2022, they earned national attention when crowned “Best Taco in the U.S.” by a survey on Yelp!. Their menu lives up to the hype. The Quesataco Extremo is heaped with birria that’s been crisped in the oven and unctuous nervio(beef tendon), then topped with griddled cheese and served on a supple, house-made corn tortilla. They also offer savory bowls of traditional menudo every Friday.
2265 Flower Ave. D, Nestor, CA 92154, Wed-Sun: 6 a.m. – 2 p.m., Closed Mon & Tue, (619) 628-8235, edfernandezbirrieria.com
El Agave
El Agave offers a refined take on traditional Mexican cuisine in a rustic-meets-elegant setting. The tequila museum’s collection impresses, as do the mole poblano and tender short rib enchiladas—each dish thoughtfully plated and rich in regional flavor. Service is attentive without pretense. While prices lean upscale, the experience and quality justify the spend. For those seeking more than chips and salsa, El Agave delivers a taste of Mexico’s culinary depth north of the border.
2304 San Diego Ave. B, San Diego, CA 92110, Mon-Thu: 11:30 a.m. – 10 p.m., Fri-Sun: 11 a.m. – 10 p.m., (619) 220-0692, elagave.com
El Borrego Restaurant
The heart of the Mexican state of Guerrero’s culinary traditions are alive and well at this family-owned eatery. Matriarch Rosario Sotelo and her daughter Rodina craft some of San Diego’s best barbacoa—slow-roasted lamb. Indulge in traditional favorites like homemade chorizo (Mexican pork sausage) and cochinita pibil. All-day Mexican breakfasts include classics like chilaquiles and huevos rancheros—eggs bathed in a rich sauce of tomatoes, onions and chiles.
4280 El Cajon Blvd., San Diego, CA 92105, Daily 8 a.m. – 4 p.m., Closed Mon., (619) 281-1355, elborregosd.com
El Comal
For twenty years, this family-owned eatery in North Park has been delighting diners with a myriad of classic Mexican dishes. Tacos, served on dense, house-made tortillas, include a sublime cochinita pibil—served with generous morsels of spiced pork—and border-style barbacoa, shredded beef stewed in a hearty blend of chiles and spices. Come for the tacos but stay for dinner and indulge in classics like whole-fried red snapper, tamales Oaxaqueños, chile rellenos and pork ribs in a tangy chile verde.
3946 Illinois St., San Diego, CA 92104, Mon-Thu: 10 a.m. – 3 p.m., 5 p.m. – 9 p.m., Fri: 10 a.m. – 9 p.m., Sat: 9 a.m. – 9 p.m., Sun: 9 a.m. – 8 p.m., (619) 294-8292, elcomalsd.com
Fish Guts
What makes Fish Guts’ tacos exceptional are the tortillas made from nixtamalized corn—a traditional method that involves soaking corn in an alkaline solution—and use of local seafood. Fish Guts offers an oceanic twist on the classic al pastor taco. In this delectable rendition, the pork is replaced with salmon marinated in a luscious blend of chile guajillo and achiote and served with morsels of juicy pineapple. Other tacos include Baja-style battered fish and a delightful, blackened swordfish garnished with house slaw.
2222 Logan Ave., San Diego, CA 92113, Wed-Fri: 4 p.m. – 9 p.m., Sat: 12 p.m. – 9 p.m., Closed Sun-Tue, (619) 888-0081, fishgutscalifornia.com
La Central Birrieria y Menuderia
In 2019, one of the partners at Ed Fernandez Birrieria left the mothership to launch La Central, just a few blocks down the street. Both serve what many consider the best birria de res in San Diego. All types of preparations are on the menu, including tatemada, where the birria is crisped in the oven. The El Commandante features birria tatemada on a crisped tortilla topped with a lightly fried egg. Their keto taco features griddled cheese as a substitute for the tortilla. Menudo is also on the menu seven days a week.
1290 Hollister St. #106, Nestor, CA 92154, Daily: 7 a.m. – 2 p.m., (619) 240-3577
La Corriente
This Tijuana-based seafood haven is renowned for its top-notch raw dishes, grilled entrees and tacos. The Kalifornia (sic) taco is a treat and features plump grilled shrimp and melted queso tucked into a California chile. The Ensenada-style fish taco uses local red snapper, a refreshing departure from lower-quality tilapia often used in San Diego taquerias. Entrees include Mexican coastal favorites, such as zarandeado octopus and Sayulita butterflied fish prepared with the fresh catch of the day.
456 Pearl St., La Jolla, CA 92037, Tue-Wed: 11 a.m. – 9 p.m., Thu-Sat: 11 a.m. – 10 p.m., Sun: 11 a.m. – 8 p.m., Closed Mon., (858) 203-3132, www.grupolacorriente.com
Las Cuatro Milpas
Step into San Diego’s culinary history at Las Cuatro Milpas, whose cocineras have been crafting traditional dishes since 1932. Join the line of anticipatory diners out the door—it’s always worth the wait. Feast on a timeless menu of rolled tacos, burritos, tamales and chorizo and rice bowls. A highlight are the signature rolled pork or chicken tacos—topped with fresh lettuce, pico de gallo, salsa roja and crumbled queso cotija. Grab a pack of their dense, homemade flour tortillas to go.
1857 Logan Ave., San Diego, CA 92113, Mon-Fri: 8:30 a.m. – 3 p.m., Sat: 6 a.m. – 3 p.m., Closed Sun, Cash only, (619) 234-4460
Oscar’s Mexican Seafood
This casual Pacific Beach eatery showcases a variety of deep-sea delights. Options include everything from smoked fish to battered and fried shrimp to tender grilled octopus. For meat lovers, there’s also an enticing skirt steak taco. All tacos are available on either corn or flour tortillas. With additional locations in North Pacific Beach and Hillcrest, this taco joint is a local favorite worth visiting for a taste of Baja by the beach.
746 Emerald St., San Diego, CA 92109, Sun-Thu: 8 a.m. – 9 p.m., Fri-Sat: 8 a.m. – 10 p.m., (858)-412-4009, oscarsmexicanseafood.com
Super Cocina
Explore the vibrant heart of Mexico with Super Cocina’s menu of regional delights. A local favorite, they offer tender Michoacán-style carnitas, luscious Jalisco-style birria de chivo—spiced and stewed goat—and a luxuriant mole poblano among the daily offerings. The shredded beef and chicken tacos, served in soft or hard-shell tortillas, are a must-try—or indulge in a plate of guisados with a stack of warm, house-made corn tortillas.
3627 University Ave., San Diego, CA 92104, Mon-Thu: 8:30 a.m. – 8:30 p.m., Fri-Sun: 8 a.m. – 8:30 p.m., (619) 584-6244, www.supercocinasd.com
Tacos a Vapor USA
Tijuana institution La Especial was founded in 1952 by Humberto Brambila. Today, his granddaughter Paola keeps the tradition alive in National City. They’re known for tacos a vapor—corn tortillas filled with ground beef, chicharrón and other classics—stacked high, wrapped in a fresh, damp cloth, and gently steamed until tender. They’re similar to Mexico City’s tacos de canasta. The menu also includes traditional Mexican breakfasts like huevos rancheros and chilaquiles.
1903 Highland Ave., National City, CA 91950, Daily: 9 a.m. – 8 p.m., Closed Wed., (619) 966-5521, facebook.com/laespecialtacosavaporusa
Tacos El Flaco
Flaco and his crew of Tijuana taqueros bring their hometown’s flavors to San Diego. The weekends-only sidewalk stand on the corner of University & 46th Street in City Heights has a loyal following—thanks to their top-tier carne asada and adobada, served on flavorful corn tortillas. Their newly-inaugurated Hillcrest location, open seven days a week, expands the menu with tender lengua, crisped tripa, rich buches and what may well be the city’s standout suadero—brisket-adjacent and fried to savory perfection.
4005 Park Blvd., San Diego, CA 92103, Daily: 11 a.m. – 11 p.m., instagram.com/tacos_elflacosd
Tahona
Tahona is a culinary oasis amid Old Town’s landscape of touristy Mexican spots. The bar boasts an impressive selection of mezcals and agave spirits, paired with a menu of Oaxacan-inspired plates and agave-forward cocktails. Highlights include the tetela mole flight — masa pockets filled with potatoes and dressed in negro, encacahuatado, and pipián moles. Entrees range from a tender braised lamb tamal to a New York steak huarache. Tacos, tostadas and thoughtful small plates round out the menu.
2414 San Diego Ave., San Diego, CA 92110, Mon: 5 p.m. – 9 p.m., Tue-Thu: 5 p.m. – 10 p.m., Fri: 5 p.m. – 11 p.m., Sat-Sun: 4 p.m. – 11 p.m., (619) 255-2090, www.tahonabar.com
Valle
Valle earned a Michelin star in 2024 for chef Roberto Alcocer’s thoughtful fusion of Alta and Baja California flavors. The seasonal tasting menu highlights pristine, locally-sourced ingredients in dishes like spiny lobster with sourdough tortillas and a chileatole of grilled black cod with chard, corn nuts and epazote. Alcocer’s cooking is refined but rooted, an elegant nod to the region’s culinary traditions. For something more casual, the Valle Bar offers walk-up seating, Baja California wines, craft cocktails and a pared-down tasting menu.
222 North Pacific St., Oceanside, CA 92054, Dining: Tue-Sat: 5 p.m. – 9 p.m., Valle Bar: Tue-Sat: 4 p.m. – 10 p.m., (866)-723-8906, www.valleoceanside.com
