The Surprising Shared History of the Taqueros Behind the East Bay Tijuana-Style Taco Boom | Eater SF

"Started by a family who moved to Oakland from San Miguel Atlapulco, Puebla, this stand was born when the owners shifted from selling tamales to making Tijuana-style tacos with handmade corn tortillas and flame-grilled meats to fill a gap in the Bay Area market; their approach emphasizes mesquite-grilled carne asada, juicy trompos of adobada, a huge dollop of guacamole, and the freshly pressed corn tortillas wrapped in a thin yellow square of paper, and the taqueros behind it are part of the broader Poblano tradition that brought the style north." - Lena Park