Tacos El Gordo is the go-to joint for authentic Tijuana-style tacos in San Diego, where hungry diners brave the lines for irresistible carne asada, adobada, and more, all served in a bustling, no-frills atmosphere.
"This Tijuana-born taqueria is now an institution for TJ-style tacos in San Diego. The aromas of the grills hit you as soon as you walk in, and the carne asada and adobada tacos (filled with pork marinated in red chile [achiote paste], guajillo chiles, vinegar, and oregano) pair superbly with a hibiscus agua fresca." - Kristin Díaz de Sandi
"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
