Alex Tacos

About

This independent taqueria operates with the straightforward focus of someone cooking the food they know—rotating regional Mexican preparations that shift with ingredient availability and the owner's connections to suppliers rather than a fixed menu. The kitchen handles its own prep work, grinding chiles and building broths daily, which means the mole tastes different in August than December, and the seafood arrives fresh enough to justify the drive from inland Fontana to a place that treats mariscos seriously. You'll find the kind of care here that doesn't need marketing: hand-pressed tortillas, meats that spend time on the fire, and a bar stocked with mezcals chosen by someone who drinks them rather than someone buying from a distributor's

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