13 Steakhouses with Outdoor Patio Dining in San Diego

Guy Fieri loves shawarma—specifically, the chicken shawarma at Tahini—and it’s no surprise why. On Season 30, Episode 3 of Diners, Drive-Ins and Dives, the famously spiky-haired foodie sinks his teeth into a fresh-baked pita made in-house, stuffed with a hefty helping of halal chicken marinated in a tangy and spicy yogurt sauce. It’s topped with sriracha tahini, garlic sauce, French fries, parsley, tomatoes, and pickled cucumbers. Even I’m trying not to drool in envy watching it get devoured.

The shawarma at Tahini had a fast-track to Flavortown, arriving on-screen only about two years after opening by two longtime friends, Osama Shabaik and Mahmoud “Moody” Barkawi.

Shabaik and Barkawi have been best friends since high school. “And not to date ourselves, but that’s about 20 years ago now,” Shabaik laughs. (I’ve got them both beat, but never mind by how much.) Neither of them grew up in families with restaurant or hospitality experience, but they both share two important things: a common heritage of being Muslim Arab Americans, and a drive to share that heritage across San Diego.

“For us, we always wanted to be able to present our identity in our culture, which so much of it is based also around food, hospitality, warmth, inviting people in, and really over coffee as well,” explains Shabaik. So in 2017, the duo decided to open Tahini Street Food as a fast-casual Middle Eastern street food concept in Kearny Mesa. In 2019, Yelp named Tahini as one of the “Top 100 Places to Eat” that year, and in 2023, San Diego Magazine named them the Critic’s Choice for Best Middle Eastern Restaurant in San Diego.

The partners then opened a second Tahini location at UCSD’s Sixth College development, followed by Finjan, their Turkish coffee concept. Finjan (Arabic for coffee cup) and the original Tahini location have operated side by side since 2022, and as of this Saturday, the two concepts will be officially under the same roof when they open a new shared location for both in the former Fig Tree Cafe space in Mission Valley at 7710 Hazard Center Drive.

Tahini will soft open on Saturday, December 20 at 11 a.m., and will be open seven days a week. Soft opening hours will run for around two weeks (Shabaik hopes) from 11 a.m. to 5 p.m., and once Tahini is fully open, hours will extend until 8 p.m. or 10 p.m.

Finjan will soft open the week of January 5, 2026, open seven days a week. Hours will likely be 6:30 a.m. or 7 a.m. to open and 3 p.m. or 5 p.m. to close during the initial soft opening phase, with possible late-night hours during the weekends in the future. Both businesses are flexible to the neighborhood, Shabaik explains, and will adjust according to demand.  

Guests will still order at separate counters, but will sit at communal dining areas. The menus are the same as other locations, and everything is still made from scratch—the bread at Tahini, the syrups at Finjan, etc. But having a central shared location will help put both businesses in front of a larger audience. 

“It’s part of a larger path forward of growth and kind of establishing who we are and our brand and our way of doing shawarma and coffee,” says Shabaik. “I think for us, really Tahini and Finjan have served as a way in which we can kind of bring forth our identity in a very unapologetic way… we felt it was something that San Diego needed.”

And after hearing him explain how they make Finjan’s Nitro Moroccan mint tea cold brew, I agree that it is definitely something that I need.

Tahini and Finjan Coffee Co. open at 7710 Hazard Center Drive, Mission Valley. 

San Diego Restaurant News & Food Events

The Swell Plates Series Returns To Oceanside In Early 2026

In other “swell” food news (sorry, not sorry), Oceanside’s second Swell Plates series returns from January 14 through February 11 as part of California’s Restaurant Month, with 18 restaurants featuring a “swell” plate intended to capture the spirit of Oceanside. It could be through using local spirits in a cocktail, produce from a local farm, fish caught in local waters… I could keep going, but you get the idea. Considering how high and bright Oceanside’s culinary star is rising, there’s never been a better time to eat your way through the North County’s best restaurants, like Michelin-starred Valle, Bib Gourmand Dija Mara, Michelin Guide–recommended 24 Suns, Allmine, Odie’s Pizza Co., Merenda, Matsu, Magia e Bevi, Rose Café, Jitters Coffee Pub, The Plot, The Victorian, The Market at the Victorian, Piper, 333 Pacific, Flying Pig Pub & Kitchen, Lighthouse Oyster Bar & Grill, and Wrench and Rodent—plus special Swell cocktails at The Privateer and Frankie’s.

Beth’s Bites

• This year, for the first time ever, I decided to take my family out for a Christmas Day feast—no muss, no fuss, and best of all, no cleanup. There are still a few places around town with reservations available, but I strongly recommend nailing yours down ASAP if you want to avoid hearing about your great-aunt Edna’s medical history this year at the dinner table. (And be sure to tip everyone very well—it’s Christmas, after all.)
• Once you’ve nailed down your Christmas dinner destination, it’ll be time to pencil in your New Year’s Eve party plans. You certainly have your pick of them—an eight-course menu at Lucien, a five-course celebration at Mister A’s, the famous oyster and martini party at Mabel’s Gone Fishing, and that’s just the start. Throw a dart anywhere in town and you’re guaranteed a rip-roarin’ party leading up to the stroke of midnight. 
• The Hotel del Coronado knows that its biggest asset is the sweeping views of the Pacific, and it is not afraid to use it. From now until January 4, you can get both the views and top-notch sushi at Nobu on the Knoll, a private tasting at your choice of either a fireside lounge or in a reclaimed whiskey barrel, both featuring its world-famous sushi, sunset views, and a Stranahan’s cocktail or whiskey flight (depending on which you choose). Both activations are 21+, but the view from the beach, as always, is all-ages and completely free.

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As a society, we’ve finally moved on from normalizing industrial garages cosplaying as legitimate taprooms. No more sinking into secondhand furniture or leaning on stacks of rickety pallets in dusty corners. Now if we’re going out for a pint, we expect some vibes to go along with it (and if there’s food, that’s even better).

Whisknladle Hospitality knew this when the group designed and opened Gravity Heights’ 12,000-square-foot brewpub in Sorrento Valley five years ago. Investing in the beer from day one, Whisknladle managing partner Arturo Kassel partnered with brewmaster Skip Virgilio of AleSmith fame to develop a world-class beer program.

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Kassel also built an elevated food program with culinary director and business partner Ryan Johnston, crafting a menu that far outshines the bowls of dry pretzels and microwaved hot dogs ubiquitous with the bars of yesteryears. Gravity Heights has pops of color and natural light. It has sleek wood and iron patio furniture. There are ferns in macrame hangers and quippy sayings spelled in neon lights. It has kale on the menu, for Pete’s sake. It’s nice. 

That investment is paying dividends. On Wednesday, April 17, Gravity Heights will open its second location at in Mission Valley. Kassel says the expansion has always been the goal, despite the three years it took to find the right next space. Opening three, four, or five locations may one day be in the cards. “No question, we have long-term aspirations of filling that void of the small, independent, Southern California brewpub,” he adds.

Gravity Heights Mission Valley sprawls over 9,000 square feet with seating for 260 guests. Half of the space is the outside patio—an intentional choice. “That’s where the magic happens,” Kassel says. Unlike in Sorrento Valley, there’s no brewhouse at the new location. However, Whisknladle worked with architecture firm PGAL for the seventh time to create a space from the ground up and hone in on every detail. “Wherever you are, the energy will be great. It’s just really well-laid-out,” he promises.

The menu is largely the same at both locations, but executive chef Jordan Beall (Whiskladle, PrepKitchen) heads up the kitchen in Mission Valley. Kassel says they plan to tweak the offerings over time as they get a feel for what the neighborhood wants. One big difference, he notes, is the move from a wood-fired pizza oven in Sorrento Valley to a gas-powered one in Mission Valley.

“That’s kind of forced us to change the style of pizza, so we’re doing more of a New Haven–style, and we’re really happy with the results,” he explains. Expect the same craft beers, too, especially the Hazy IPA June Gloom, which Kassel says is a best-seller. “At this point, Gravity Heights is synonymous with June Gloom,” he laughs. “It’s definitely a standout.” 

He hopes the new location provides an oasis in a sea of primarily corporate chain restaurants. “We’re just happy to add to the conversation regarding independent restaurant hospitality groups in the area,” he says. Reservations are not required, but they are now available for both locations. 

Gravity Heights Mission Valley opens Wednesday, April 17, at 525 Camino de la Reina, Suite 101.

New Restaurants in San Diego

Oceanside-Based Urban Winery Expands to Vista This Spring

For the past decade, Skip and Maureen Coomber have been making wine in San Diego. In 2019, the pair opened up Coomber Craft Wines tasting room in Oceanside, and this year will be expanding to downtown Vista with about 20-30 wines to taste. 

General manager of Coomber Craft Wines Will Burtner describes the vibe of the Vista space as “industrial elegance” with the structure’s steel beams exposed overhead, concrete floors below and lots of wood throughout, playing up the 100-year-old building’s original charm. 

As far as a wine style, Burtner says they tend to produce wines that are more fruit-driven, California-style but aren’t too sweet. When the tasting room opens in the spring, they’ll have wine tasting options on the menu, regular live music outdoors, and outside food vendors for bites. Similar to their Oceanside location, they will also have “lockers for locals” which allows wine club members to keep three wine bottles in a locker at the space and drink it on-site without a corkage fee. 

Spill the Beans Coffee Shop Opens in Mission Valley

Spill the Beans opened up their third San Diego location in Mission Valley just before the start of the new year, following their Gaslamp and Seaport Village outposts. With an emphasis on the perfect breakfast pairings: coffee and pastries, the coffee shop will continue serving freshly made bagels topped with their homemade cream cheese flavors like wasabi, ginger, and white truffle.

Other menu options include bagel sandwiches like the San Diego breakfast sando featuring two over-medium fried eggs, pepper bacon, American and pepper jack cheese, and cayenne aioli. 

And, of course, the coffee. The team whips up their own handcrafted, specialty lattes like their blondie mocha, a spin on a blondie bar, with white chocolate sauce, brown sugar-macadamia syrup, espresso and milk. They also have your traditional beverages available like cappuccinos, lattes, cold brew and teas. The Mission Valley location has both indoor and outdoor seating.

San Diego Restaurant News & Food Events

Karl Strauss recently released its first zero-proof beer, the non-alcoholic Red Trolley, a spin on their original Irish-style red ale that typically has an ABV of 5.8 percent. The NA brew is available only in January at Karl Strauss locations. 

Del Mar’s Beeside Balcony is hosting a five-course tasting menu on Wednesday, January 10 alongside Napa Valley’s Huneeus Wines, pairing dishes like shrimp pesto gnocchi and beef tenderloin alongside one of the winery’s Quintessa Red wine selections or Flowers Chardonnay.

Addison

Addison and chef William Bradley are bringing the flavors of San Diego’s only Michelin-starred restaurant into the comfort of your own home. Available for pickup Thursday through Sunday, the four-course menu features seasonal local ingredients. The package is available for $89 per person, with the option to include wine selected by Addison’s wine director, Victoria O’Bryan. Schedule your pickup time through Resy.

5200 Grand Del Mar Way, Del Mar | 858-314-1900

 

Bleu Bohème

Bring the classic flavors of France into your home this holiday season with Bleu Bohème. The complete menu will be available to order, including their signature mussels and the rest of their expansive menu of classic French cuisine made with fresh Southern Californian ingredients. Bleu Bohème also offers a list of wines and signature cocktails to go. Curbside pickup and free delivery within two miles of the restaurant will be available on their website from 5 to 8 p.m. Wednesday through Sunday.

4090 Adams Avenue, Normal Heights | 619-255-4167

 

Busalacchi Restaurants

Barbusa, Nonna, and Zucchero have teamed up to offer a to-go menu that highlights favorites from each restaurant. The menu includes three courses for $20, with the Busalacchis’ famous garlic bread serving as a starter, then your choice of two salads, five pastas, and the option to add extra sides, mains, desserts, and wine. Each meal is designed to feed one person, and the minimum order is two meals. Takeout orders can be placed daily from 4 to 8 p.m. All orders will be available for pickup from Barbusa; you can also get delivery through DoorDash.

1917 India Street, Little Italy | 619-238-1917

 

Café Gratitude San Diego

For those who want to trade in the holiday ham for something plant based, Café Gratitude San Diego has flavorful pies and sides for preorder. They’re offering seasonal, family-style specials like cranberry-roasted butternut squash and garnet yams. For the ones who like sweet treats, try the gluten-free maple pecan spice cake or mocha cheesecake. Order your choice of holiday pies and sides online or in-store by December 20 and plan to pick up on December 23 by 9 p.m.

1980 Kettner Boulevard, Little Italy | 619-736-5077

 

Cardellino

You can still enjoy a prime rib dinner this holiday without even changing out of your pajamas. Cardellino’s holiday takeout meal includes a 12-ounce slice of prime rib, mixed greens salad, truffled mashed potatoes, green beans almondine, horseradish cream, and jus. Dinner is $45 per person, but you can add on something sweet and something to sip on for an additional cost. Place your order by December 21 and pick up on December 24 from 3 p.m. to 6 p.m. at Cardellino. Preorders can be placed online.

4033 Goldfinch Street, Mission Hills | 619-600-5311

 

El Cruce + 241

This Chula Vista eatery will offer a series of to-go packages to pair with their to-go beer crowlers and bottles of wine from Baja. Order the Birria Tacos Family Pack, which includes 10 hand-pressed tortillas, birria, black beans, and all the fixings for $30. Or choose the Three for $40 special, which includes your choice of three signature dishes. El Cruce will be open on Christmas Eve, and orders can be placed in person and online.

241 Third Avenue, Chula Vista | 619-474-2244

 

DZ Akin’s

If you’re looking for a family-size meal with all of the fixings, then give DZ Akin’s a call to place your order. They’re offering either a ham or turkey feast complete with sides, rolls, and dessert. The turkey feast starts at $199, the ham feast at $225, with each meal serving 10 to 12 people. Order at least 24 hours in advance to secure your holiday dinner and pick up on Christmas Eve before 3 p.m. and New Year’s Eve/Day before 8 p.m.

6930 Alvarado Road, La Mesa | 619-265-0218

 

Estancia La Jolla Hotel & Spa

Feel like Santa Claus when you walk through the door with this special holiday package filled with delicious to-go items from Greenfinch at Estancia La Jolla Hotel & Spa. The restaurant is offering a special 11-course dinner on Christmas Day that serves four to six people. The dinner comes with appetizers, entrées, sides, and something sweet to end the night. The meal is $350, and you can pick up your package between 12 and 5 p.m. on December 25. Call the restaurant to place your order.

9700 North Torrey Pines Road, La Jolla | 858-550-1000

 

Fortunate Son

Fortunate Son, CH Projects’ newest venue, is honoring the takeout tradition of ordering Chinese on the holidays by offering their full menu to go. The restaurant will be open from 4 to 10 p.m. on Christmas, New Year’s Eve, and New Year’s Day; orders can be placed by calling the restaurant or via their online order form.

2943 Adams Avenue, University Heights | 619-391-3766

 

Hotel del Coronado

Though the holidays look different this year, especially at the Hotel del Coronado, you can still enjoy a Christmas dinner to eat at home. Parking is validated, so plan a few extra minutes to stop in and take a look at The Del’s lovely interior before you pick up your holiday feast. The menu for four people includes lovely entrée options, decadent sides, and a yummy dessert to finish off the night. Order online by 3 p.m. on December 18 for pickup on December 23, from 11 a.m. to 5 p.m.

1500 Orange Avenue, Coronado | 619-435-6611

 

Mille Fleurs

Craving some French classics to enjoy in the comfort of your home? Try Mille Fleurs’ new three-course takeout meals. The menu changes weekly and is offered Wednesday–Sunday, 4–8 p.m. The restaurant has also moved their wine cellar online, so you can order a bottle to toast alongside your meal. Cheers!

6009 Paseo Delicias, Rancho Santa Fe | 858-756-3085

 

Moniker General

Enjoy an at-home celebration with Moniker Cocktail Co.’s boozy bundles. The baskets change every week, so keep an eye out for your favorites or try something new. If you want to upgrade your kits, you can order additional wine varieties, too. Orders must be submitted each week by Wednesday at 4 p.m. for free Friday delivery throughout Point Loma and Ocean Beach or for pickup at Moniker General.

2860 Sims Road, Liberty Station | 619-255-8772

 

Mongolian Hot Pot

Mongolian Hot Pot is bringing their classic hot pot experience to your home with their takeout kits. Each kit includes different meat options, sauce, veggies, homemade noodles, and their house soup base. Families can also purchase a stove-and-pot set with their food, and the kits can feed anywhere from two to six people. Prices range from $45 to $120, with the option for more add-ons.

4718 Clairemont Mesa Boulevard, Clairemont | 858-274-2040

 

Parc Bistro

Put a French twist on your occasion and call Parc Bistro to place your order for the holidays. Each package serves two people with a menu of coq au vin, baked salmon, or filet mignon in addition to appetizers, sides and, of course, dessert. The packages range from $100 to $150 and are available for preorder now over the phone. Pickup times are December 24, 25, or 31 from 11 a.m. to 2 p.m.

2760 Fifth Avenue, Bankers Hill | 619-795-1501

 

Pendry San Diego

Provisional Kitchen at the Pendry San Diego is offering their Pancakes and Pajamas holiday brunch event to go on December 19. This brunch takeout kit will include cooked pancakes, colorful toppings, and a pair of complimentary children’s holiday pajamas from P.J. Salvage for all hotel guests.

550 J Street, Gaslamp Quarter | 619-738-7000

 

Pho Ca Dao Vietnamese Kitchen (Mission Valley)

Enjoy a family meal from Pho Ca Dao this holiday season. Offered for groups of two or four, the meals are packed with their most popular items—including pho, appetizers, and rice dishes—for a delicious, no-brainer dinner. The meals range from $25 to $65. Orders can be placed in person or over the phone daily from 11 a.m. to 10 p.m.

2647 Fenton Parkway, Suite D104, Mission Valley | 619-684-5129

 

Puffer Malarkey Collective

Enjoy an herbaceous, locally sourced, family-style Christmas Eve feast with chef Brian Malarkey’s Herb at Home. For Christmas Eve, menu items include American wagyu sirloin, braised local pork belly, pesto white beans, and dessert. The New Year’s Eve spread includes white truffle mashed potatoes, pink peppercorn-crusted filet mignon, and dessert. Guests can preorder their dinner on OpenTable. Pickup will take place at both restaurants the afternoon of each holiday.

2210 Kettner Boulevard, Little Italy | 610-955-8495

131 D Street, Encinitas | 760-704-8300

 

Ranch 45

Ranch 45’s à la carte pickup menu allows you to fully customize your holiday feast. With choices like herb-crusted prime rib, smoked turkey leg, smoked Cornish game hens, roasted broccoli with Parmesan and garlic, and olive oil smashed potatoes, it’s hard to say no. Dessert will also be available to purchase. The Solana Beach butcher shop and eatery will be accepting orders up to 48 hours in advance. Place your order online or over the phone.

512 Via de la Valle, Solana Beach | 858-461-0092

 

Rancho Bernardo Inn

Rancho Bernardo Inn has put together some seasonal dishes for takeout so you can still celebrate the season even at home. The menu includes lobster bisque, watercress and grilled endive salad, a 10-ounce grilled prime ribeye, and dark chocolate mousse. Preorder by December 22 at 12 p.m.

17550 Bernardo Oaks Drive, Rancho Bernardo | 888-976-4417

 

Rancho Valencia Resort & Spa

Take the hassle out of the holidays and order the Holidays to Go feast from Rancho Valencia Resort & Spa. Order before 5 p.m. on Friday, December 18 and pick up your meal on Christmas Eve between 9 a.m. and 3 p.m. Choose from menu items like prime beef tenderloin, lobster bisque, and truffle mac and cheese, along with a selection of wine pairings.

5921 Valencia Circle, Rancho Santa Fe | 858-756-1123

 

Rusticucina

Give your home Christmas meal a Sicilian twist with Rusticucina’s holiday menu, which includes short ribs, cannelloni pasta with roasted chicken, and dessert. Each order comes with a full panettone! Preorders can be made by phone or through the website and are accepted until December 24. The restaurant is also offering gift baskets with savory treats to send to your loved ones.

3797 Park Boulevard, Hillcrest | 619-684-5129

 

Tamales Ancira

Indulge in a holiday tradition with some tamales from Tamales Ancira. You can order a dozen for $25 or order the party pack of 50 tamales to freeze for later. Call in your orders over the phone and check in on their social media for special offers and deals throughout the holiday season.

2260 Main Street. Suite 17, Chula Vista | 619-424-3416

 

Teriyaki & Bao

Teriyaki & Bao brings some holiday cheer this year with their holiday bao bun special. December 21–January 4, order their snowman bao buns filled with fresh sliced bananas and nutella. The restaurant is open regular hours even during the holidays, and is currently offering takeout and delivery through their website and third-party apps.

711 Grand Avenue, Carlsbad | 760-637-5737

 

Tribute Pizza

North Park’s Tribute Pizza is continuing their curbside pickup this holiday season with meal specials for the family. Feast on wood-fired porchetta or a vegetarian lasagna with add-ons like Brussels sprouts, potatoes au gratin, and spiked eggnog. Place an order online for pickup on December 23 or 24.

3077 North Park Way, North Park | 760-637-5737

 

Villa Manila

The Filipino holiday meal to go from Villa Manila in National City comes with à la carte items like bibingka, halaya, and buko pandan salad. Orders can be made online or over the phone and must be placed at least three days in advance. Pick up anytime between 11 a.m. and 5 p.m. on Christmas Eve and New Year’s Eve.

500 East Eighth Street, National City | 619-477-8512

 

Vistal

The waterfront InterContinental San Diego will be offering a Christmas Eve and Christmas Day takeout dinner from their signature restaurant, Vistal. The meal includes an entrée, sides, and gravy for $32 per person. Guests also have the option of adding on a soup or crème fraiche option for $9 per person. Orders, which will be available for pickup from 12 p.m. to 8 p.m. on Christmas Eve and Christmas, can be placed by calling the restaurant or by emailing [email protected].

901 Bayfront Court, Embarcadero | 619-535-0485

 

The Westgate Hotel

For those who don’t want to cook during the holidays, but still want to bring a little fanfare to the dinner table, The Westgate Hotel is offering a four-course dinner for two. The meal includes a porcini mushroom and chestnut soup, salad, 16-ounce Angus beef tenderloin, and dessert. The price for this upscale dinner at home is $138. Call the hotel or order through this online link before December 22. Pickup is December 24 or December 25 from 10 a.m. to 2 p.m.

1055 Second Avenue, Downtown | 619-238-1818

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Jenna Miller is a freelance writer. Her website is jennaruthmiller.com.

Everything is bad but tacos aren’t. Over the last few months I’ve spent a lot of time documenting the struggles the restaurant industry is going through. Let’s not sugarcoat it: I wouldn’t be surprised if restaurant-eating locusts appeared right now. I’m going to continue telling their stories. But just for today, let’s do a nice little blog about tacos. A nice little blog about ten of my favorite places to order one too many (always order the insurance taco). Because even though it’s humid and hot and your sweat has its own sweat, we can’t eat smoothies and cold food forever. The taco is one of the perfect summer foods, hot and cold, the food equivalent of unstable Tinder dates. So go support your local taco joints. This is not the end-all, be-all list of worthy taco joints in our city. This is where I go when I get a hankering (which are almost clinical in their frequency).

 

Aquí Es Texcoco

Lamb barbacoa is a vaquero icon. Traditionally they’d slow-cook the lamb in pits dug into the earth until the meat was as tender as a college freshman in poetry class. No one does it better than Aquí. I’ve taken people here for their birthdays and changed lives.

520 Broadway, Chula Vista

 

Fernandez

One of the best birrias on the planet. The line spills into the parking lot and the church down the alleyway in Nestor. Oder the taco queso extremo—house-fried tortilla, stained sunset red by that spicy, peppery birria consomme (broth), topped with melted cheese and moist, fall-apart birria beef that’s been crisped and browned on the griddle. Add hot sauce, chopped onions and cilantro, a dash of lime. Order a big batch of birria, take it home, batch it out in your freezer, and eat it whenever happiness is a pursuit.

2265 Flower Avenue, Nestor

 

Galaxy Taco

Everyone knows George’s: One of the best chefs in the country, in Trey Foshee. That modern dining room overlooking La Jolla Cove. That rooftop patio doing the same. This is their gourmet taco offshoot under the command of Foshee’s longtime right-hand woman, Christine Rivera. Non-GMO blue corn masa for the tortillas, housemade salsas and cremas and condiments that are exactly as good as you’d expect them to be from Top Chef–caliber chefs. You’re also right by La Jolla Shores—take some tacos and craft cocktails to go. (Please note: I’m not suggesting you drink your cocktails on the beach, as that would be illegal. I am definitely not suggesting that.)

2259 Avenida de la Playa, La Jolla

 

Las Cuatro Milpas

Cash only. People are known to have tacos for breakfast here. What you have is 87 years of taco tradition: Margarita Hernandez opened it in 1933, and generations of her family have kept the legend alive. It’s usually women running the fryers, where they fry up your tortilla to-order. The red, chile-flecked grease will run down your arm as you eat it. Leave it there for a few days to remind you of this good moment.

1857 Logan Avenue, Barrio Logan

 

Lola 55

Their business model makes no sense to me. They’ve got a top-notch chef in Andrew Bent (ex–Tender Greens, did a stint at Noma’s pop-up restaurant). He uses the highest-quality ingredients, goes the extra mile in preparation (he smokes his carnitas, for example) and somehow only charges $3–$4 for each of them. Try the pork belly al pastor—achiote pork belly, mesquite pineapple, frisée, topped with cilantro crema.

1290 F Street, Downtown

 

Puesto

A San Diego family started this operation years back and now they’ve exploded. I gotta be honest; in the beginning, I loved their better-taco concept more than I loved their tacos. I think they struggled to translate great homespun tacos on such a large volume. But that’s changed. The quality has gotten better every year under chef Luisteen González and now they are excellent. The key, of course, is that cheese frico (cheese toasted into a crispy, caramelized disc) instead of the yawn of bagged shredded cheddar.

5010 Mission Center Road, Mission Valley

 

¡Salud!

The stars of Barrio Logan were closed for much of the pandemic, but now they’re open. Ernie Becerra’s family has been in the barrio since the early 1900s, and he’s known as one of those dudes who helps other neighborhood businesses. The kind of guy you feel good about supporting. And of course their tacos are delicious: Try the Barrio Taco with carne guisada topped with beans, nopales, and sour cream.

2196 Logan Avenue, Barrio Logan

 

Tacos El Gordo

Their al pastor isn’t the only great one in San Diego. We are a city built of tacos (and beer, and tourists), after all. But you can’t really judge other al pastors until you’ve had El Gordo’s—that spit-grilled pork marinating and shaved off constantly, all day, for the massive line that awaits it.

689 H Street, Chula Vista

 

Tuétano

Located on a quaint little street in San Ysidro, this tiny yellow taco shop is where chef-owner Priscilla Curiel made the bone marrow taco famous in all the lands. You get a corn tortilla stuffed with birria (a legendary Mexican beef stew meat… see my list of the best birria places in the county). Lording over the taco is a prehistoric shank of bone with a stick in it. Dig around for the marrow, spill it onto the taco. It’s nature’s meat butter, and delicious on a spiritual level.

143 West San Ysidro Boulevard, San Ysidro

 

TJ Oyster Bar

Their original location could fit about half a human at a time, and you’d often go in and see them with a pile of octopi, tenderizing them one by one. Their tacos (and their smoked tuna fries) became such a local legend that they eventually opened a huge space just a block down.

4246 Bonita Road, Bonita