Mexican Food in San Diego (2025)

A modern taquería that honors tradition with mesquite-grilled carne asada, vegetable-driven tacos, and craft agave cocktails. Recognized with a Bib Gourmand in the Michelin Guide and frequently cited by Eater for essential San Diego dining.

A Barrio Logan institution since 1933 known for fresh-pressed tortillas, rice, beans, and rolled tacos. After a brief health-related closure, it reopened with an A rating in January 2025. Often highlighted in Eater’s neighborhood guides.

A regional specialist devoted to lamb barbacoa in the Texcoco style—build your own tacos with broth and house tortillas. Longtime critics’ favorite and featured on Eater’s essential lists and by national food personalities.

Lines form early for Tijuana-style birria de res—tacos, bowls, and the crowd-favorite taco tatemado. Celebrated by Eater and widely reported as one of America’s top taco shops by multiple outlets; morning-to-early afternoon hours.

Tiny Barrio Logan spot focused on local catch and nixtamalized tortillas. Named Best Fish Tacos by San Diego Magazine and profiled by Axios; the Baja-style and blackened swordfish tacos sell out—check hours and go early.

Family-run City Heights landmark specializing in Hidalgo-style barbacoa and mixiote, plus pozole and cochinita pibil. Praised by local food writers for years for honest, regional flavors and generous family-style options.

North Park stalwart for handmade tortillas, cochinita pibil, and homestyle guisados. Lauded by local critics and guides for consistent, family-led cooking and a menu that travels across Mexico beyond tacos alone.

A mezcal- and tequila-focused cantina with a kitchen that leans into Oaxacan and regional dishes—think moles, ceviches, and daily specials. Repeatedly recognized by San Diego Magazine for its agave program and local following.

A beloved seafood truck turning out crisp fish and shrimp tacos, aguachiles, and ceviches. Frequently singled out in local roundups and ranked among top taco spots; recent reviews confirm steady hours and strong crowds.

From chef Priscilla Curiel (Tuetano Taqueria), this daytime spot serves café de olla and slim, Tijuana-style burritos filled with birria, machaca, or chorizo. Covered by Eater and local food press; adjacent brunch cafe opened in 2025.

Local, fast-growing birria specialist known for chili oil–dipped tortillas, consomé, and playful formats like birria ramen. Featured by Eater and recognized by San Diego Magazine readers; late hours make it a solid night stop.