Tuétano Taquería

The Best Dishes Eater San Diego Ate in October | Eater San Diego

"It’s been a year since the taqueria moved from Old Town to Chula Vista, and judging from the crowd spilling out of its new home, the move paid off; I’ve missed Priscilla Curiel’s birria, which is supremely succulent from a 30-hour braise and deeply flavored. Getting the taco on a freshly made corn tortilla is the move, and adding melted cheese and a drizzle of salsa macha elevates it further, though ordering a side of roasted bone marrow to really take things over the top is perfectly understandable." - Eater Staff