Tacos El Gordo
Mexican restaurant · Chula Vista ·
Authentic Tijuana-style tacos, mulas, loaded fries & more
Authentic Tijuana-style tacos, mulas, loaded fries & more
"Arguably the most famous taqueria on both sides of the border, Tacos El Gordo has been a Chula Vista landmark since the Tijuana-based taco institution opened its first San Diego location on H Street in the 90s. The original locale still takes drive-thru orders, but the much larger Broadway location features stations for carne asada, adobada, cabeza, suadero, or tripa, as well as long lines at night." - Mario A. Cortez, Candice Woo
"Tacos El Gordo started selling its Tijuana-style tacos over 40 years ago in Chula Vista." - The MICHELIN Guide
"The perennially popular Tacos El Gordo will be altering operations at its Chula Vista locations in different ways. It’s main location on Broadway will only be accepting call-in orders for curbside customers at (619) 271-7222. The original H Street location will be operating its drive thru window, doing Doordash deliveries and taking in phone orders at (619) 207-0144. The Palm Avenue location will be closing until further notice." - Mario A. Cortez
"This is a taqueria with rules. The first mandate: Order, then pay. The second: What you order dictates the line in which you stand. You better be prepared to wait long as an hour, especially for Tacos El Gordo's famous adobada meat. Besides the adobada, the menu is short, with just a handful of taco varieties—carne asada, lengua, and chorizo among them—along with quesadillas, tostadas, sopes, and mulas. Note that everything is street-style, meaning portions are small; the average diner will probably need at least three tacos to make a meal of it." - Archana Ram
"Arguably the most famous taqueria on both sides of the border, Tacos El Gordo has been a Chula Vista landmark since the Tijuana-based taco institution opened its first San Diego location on H Street in the late 1990s. Now operating out of a much larger location, you can expect the same great tacos, stuffed with your choice of carne asada, adobada, cabeza, suadero, or tripa, as well as long lines at night." - Mario A. Cortez