La Fachada
Mexican restaurant · San Diego
20 25th St, San Diego, CA 92102
Highlights
Authentic Mexican fare: tacos, burritos, quesadillas, gorditas
Authentic Mexican fare: tacos, burritos, quesadillas, gorditas
"One of the neighborhood’s longtime favorites, La Fachada has been the area’s top taqueria for post-work tacos or late-night cravings. While the setting is sparse, one bite of a birria or lengua taco is enough to warrant a second visit. Almost all tacos are just about $3 a pop, with fillings such as carne asada, carnitas, al pastor, tripa, and cabeza. A no-frills restaurant, this taqueria slings tacos every day from 7 a.m. to 2 a.m. and until 3 a.m. on Friday and Saturday. Other Mexican antojitos include gorditas and sopes topped with lettuce, sour cream, and cheese. Diners can wash down their tacos with an agua fresca — jamaica, horchata, and coconut are top contenders." - Roxana Becerril
"Open daily until 1 a.m., this indoor/outdoor Mexican restaurant is best known for its tacos filled with everything from carne asada and carnitas to lengua and cabeza although the meats can also top sopes or huraches or be sandwiched in gorditas or mulitas." - Candice Woo
"One of the neighborhood’s longtime favorites, La Fachada has been the spot for tacos after work or late into the night. While the setting is sparse, one bite of a birria or lengua taco is enough to warrant a second visit. Other Mexican antojitos include gorditas and flautas topped with lettuce, sour cream, and cheese." - Mario A. Cortez, Candice Woo
"The carnitas tacos at this laid back outdoor eatery is renowned for its generous portion of pork. If the craving hits late at night, know the spot is open until 1:30 am every night." - darlene-horn
"One of the neighborhood’s longtime favorites, La Fachada has been the spot for tacos after work or into the night in Barrio Logan. While the setting might be a little plain, one bite of a birria or carne asada taco is enough to warrant a visit. Other Mexican antojitos include gorditas and flautas, topped with lettuce, sour cream, and dry cheese." - Mario A. Cortez
