Tijuana Taco Chain Tijuanazo Opens in Hillcrest | Eater San Diego
"Founded in 2008 in Playas de Tijuana, I consider Tijuanazo one of Tijuana’s best taquerías, and its new Hillcrest outpost aims to deliver the same stylish, family-friendly, service-oriented, elevated taquería experience. Under founders Antonio and Claudia Esquivel, with daughter Karyme Esquivel managing the San Diego operations and sister Aria overseeing Los Angeles, the family-run chain (seven branches in Tijuana and recent U.S. expansion) plans to grow further while remaining hands-on. Signature tacos de carne asada and tacos de adobada are highlights: the carne asada is marinated steak grilled over a charbroiler, dressed with chopped cilantro and onions, the taqueria’s salsa de asada, and Tijuana-style guacamole on handmade corn tortillas (tortillas recién hechas from El Grano de Oro). The service setup includes three stations—carne asada, a comal de acero for tacos de fritanga such as suadero, and a trompo for adobada—whose tacos de adobada come dressed in salsa de adobada, slices of pineapple, and crema de adobada (a cilantro dip mixing cilantro, crema mexicana, avocado, and chives), one of Antonio’s signature twists. Meats are available as tacos, mulitas, burritos, quesadillas, tostadas, and more; the Hillcrest location will also serve the family’s popular birria de res. Diners can augment meals with surtidos (roasted chiles güeros, grilled onions, grilled nopales) or vasos de frijol (well-seasoned bean soups from plain to fully loaded with meat and cheese). Other menu items include the taco azteca (a taco in a grilled nopal wrapper) and fantasmas (chicharrónes de queso topped with your choice of meat, chopped onions, cilantro, salsa, and chips). As they expand from Tijuana to Los Angeles and San Diego County, the Esquivels promise to stay involved to maintain the same quality and service—"We are a nice taco stand inside of a restaurant," as Antonio puts it." - Bill Esparza
