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.

Mike’s Red Tacos Is Opening in the Midway District | Eater San Diego

I've been following Mike Touma's birria project since he launched a food truck in 2021 after a personal eating quest on both sides of the border; a Clairemont storefront followed in 2022, and now he and his wife Leona are opening a 2,100-square-foot Mike’s Red Tacos on Rosecrans Street in the Loma Square shopping center in the Midway District. Starting at 11 a.m. on Friday, May 31, they'll offer one free taco to the first 50 guests. The menu centers on classic tacos built on chili oil–dipped tortillas crisped on the flat top, while the slow-simmered beef also tops ramen and loaded nachos and is stuffed into California burritos and quesadillas; a signature item is the “CrunchStack,” a birria-filled play on Taco Bell’s Crunchwrap. This location will be open daily at 11 a.m., operate until midnight on weekends, plans to serve beer, micheladas, and hard seltzers, and Touma is already in talks to open additional locations across San Diego. - Candice Woo