Taco Villa

About

This family-run taqueria sources ingredients from regional suppliers and rotates its menu around what's fresh and in season, drawing from the culinary traditions of coastal and interior Mexico rather than defaulting to standardized Tex-Mex. The kitchen handles everything in-house—masa for tortillas, slow-cooked moles, and daily fish preparations—with the kind of technical precision that comes from generational knowledge rather than franchise playbooks. You'll find serious mezcal selections and preparations that reflect real regional cooking, not the Instagram-friendly versions most San Diego establishments settle for.

Hours

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