Best Mexican Food in San Diego | Condé Nast Traveler

"This is a taqueria with rules. The first mandate: Order, then pay. The second: What you order dictates the line in which you stand. You better be prepared to wait long as an hour, especially for Tacos El Gordo's famous adobada meat. Besides the adobada, the menu is short, with just a handful of taco varieties—carne asada, lengua, and chorizo among them—along with quesadillas, tostadas, sopes, and mulas. Note that everything is street-style, meaning portions are small; the average diner will probably need at least three tacos to make a meal of it." - Archana Ram