Trujillo's Taco Shop

About

This San Diego institution takes seriously the regional complexity of Mexican cooking, moving beyond the narrow taqueria model to showcase preparations from across the country—whether that's complex moles requiring hours of grinding spices, coastal ceviches and seafood treatments reflecting Veracruz traditions, or Oaxacan specialties built on slow-cooked meats and traditional techniques. The kitchen respects ingredient quality and technique over trend, letting family recipes and regional knowledge drive the menu rather than chasing what sells. It's the kind of place where locals eat regularly because the food tastes like it comes from somewhere real, not a concept.

Hours

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