City Tacos

About

This San Diego taqueria operates with the precision of a place that takes its regional Mexican cooking seriously—you'll find moles built over hours, fresh masa pressed to order, and mariscos prepped daily rather than frozen. The kitchen draws from multiple traditions across Mexico, moving beyond the standardized Americanized approach to honor the distinct techniques of Oaxaca, Yucatán, and the coasts, with mezcal selections that match the food's complexity rather than serve as an afterthought. It's the kind of spot where locals eat regularly because the quality and respect for technique doesn't waver.

Frequently Asked Questions