Sotos Mexican Food

About

This family-run taqueria captures the regional diversity of Mexican coastal and interior cooking, from Oaxacan moles built on layers of chiles and spices to fresh ceviches and grilled fish preparations that reflect Baja and Veracruz traditions. The kitchen treats mezcal as both spirit and ingredient, and the no-frills counter service and tight seating keep the focus where it belongs—on food that tastes like it comes from someone's abuela's kitchen rather than a formula. San Diego's proximity to Mexico means Sotos can source the way places south of the border do, resulting in dishes that taste immediately right to anyone familiar with Mexican regional cooking.

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