Tuetano Taqueria
Taco restaurant · San Diego
2548 Congress St, San Diego, CA 92110
Highlights
Michelin-honored taqueria featuring slow-cooked birria & bone marrow
Michelin-honored taqueria featuring slow-cooked birria & bone marrow
"One of the most recent openings in San Ysidro is Tuétano Taquería. The kitchen is run by chef Priscilla Curiel, formally from Talavera Azul. While she grew up in the kitchen of her family’s restaurant in Downtown Chula Vista, she regularly made Tijuana style birria — rich in spices, and stewed in a red broth — at her catering side job. Her version of the slow-cooked meat is nothing short of amazing. While the tacos are filled with clove-scented stew, it’s the addition of tuétano (bone marrow) that adds a fabulous richness to the overall dish. The homemade salsa macha is the perfect accompaniment, adding an ideal level of heat." - Kristin Díaz de Sandi
"Chef Priscilla Curiel’s Michelin-honored taqueria, which anchors the Old Town Urban Market, showcases slow-cooked birra, made with beef shoulder cuts simmered in vibrant broth seasoned with cinnamon, cloves, and guajillo chiles. Try her signature taco, which crowns the meat with roasted bone marrow." - Mario A. Cortez, Candice Woo
"Chef Priscilla Curiel officially moved her acclaimed Tuetano Taqueria into a new home over the holiday weekend after closing her original San Ysidro location last month. The counter-service restaurant is the first to open at the Old Town Urban Market." - Candice Woo
"Recognized last year by the Michelin Guide as one of five “new discoveries” in the San Diego area, Tuetano Taqueria has been amassing fans from both sides of the border since it first opened in San Ysidro in 2018. Chef/owner Priscila Curiel makes magic with slow-cooked, Tijuana-style beef birria. After nearly four years in South San Diego, Curiel plans to transport her birria palace to Old Town where Tuetano Taqueria will be one of the anchor tenants at the Old Town Urban Market." - Candice Woo
"This small taco shop in the town of San Ysidro, near the U.S.-Mexico border, received a Michelin Bib Gourmand in 2020. Owner Priscilla Curiel specializes in birria de res—a rich Mexican beef stew slow-cooked in dried chiles, spices, and herbs with a flavorful broth—served in tacos, quesadillas, or tortas. The highlight is the taco version, topped with a primal beef-bone shank. Scoop the meaty butter out and spread some on the taco; for even more flavor you can dunk the taco into a cup of crimson consommé. (Be sure to ask for the consommé and the bone marrow—listed on the menu as ‘tuetano’—they are separate side orders not automatically included with the tacos.) Anticipate a wait, especially during the lunch rush, since each tortilla (both flour and corn) is handmade to order." - Marie Tutko, Archana Ram
