Landing on El Cajon Boulevard is Cruiser Tacos. Owner Nathan Sellers, along with his partners — father-in-law Armando Salazar and wife Leticia Sellers — had been looking for location near a brewery; the taco shop replaces San Diego Soup Shoppe next to Barn Brewery. Sellers has been around tacos all his life, growing up visiting family in Baja and working for Rubio’s while in his teens. His menu takes inspiration from Southern California, Mexicali and Ensenada, built on the Northern Mexican tradition of using flour tortillas as a base for its tacos. At Cruiser Tacos, the flour tortillas are pressed and cooked fresh to order, but corn tortillas and lettuce wraps are also available upon request.
With prices coming in at under four dollars for tacos that range from five to six inches, the varieties include the Mexicali-inspired Chicali with marinated carne asada and the San Diego, an ode to a California burrito but in taco form. There’s also a classic Ensenada beer-battered fish taco with all the traditional fixings and a vegetarian version featuring fried avocado.
Its counter-service styled space has seating for up to 50 on a covered outdoor patio. The family-run eatery is awaiting its liquor license so it can also serve craft beer on-site.