Where to Eat Mexican Food in the South Bay
"One of the most recent openings in San Ysidro is Tuétano Taquería. The kitchen is run by chef Priscilla Curiel, formally from Talavera Azul. While she grew up in the kitchen of her family’s restaurant in Downtown Chula Vista, she regularly made Tijuana style birria — rich in spices, and stewed in a red broth — at her catering side job. Her version of the slow-cooked meat is nothing short of amazing. While the tacos are filled with clove-scented stew, it’s the addition of tuétano (bone marrow) that adds a fabulous richness to the overall dish. The homemade salsa macha is the perfect accompaniment, adding an ideal level of heat." - Kristin Díaz de Sandi
