This relative newcomer to Tijuana’s street taco scene has become the favorite of many across the city. With a quick service and a straightforward menu, Taconazo is both a safe start for anyone looking to dip their toes into the world of Tijuana tacos and the choice of many a seasoned epicurean. 

Operating since 1952, this downtown Tijuana institution slings steamed tacos al vapor on historic Avenida Revolucion. A popular stop for nearby workers and tourists looking to get a taste of Old Tijuana, a dollar buys you a taco filled with pork rind, beef, or beans, garnished with pickled carrots and a fresh leek, just like the old days. 

You won’t find paper-thin carne asada at this downtown taqueria. Located inside the bustling Colectivo Nueve food hall, arrachera, short ribs, and Spanish chorizo pile hand-pressed tortillas made to order. Quesadillas, tortas, and mulitas round out the menu.

With its home-cooked charm, La Carmelita is among the founding members at Telefonica Gastro Park’s original location and remains a favorite at Telefonica’s new outpost. This food truck’s three mainline tacos — cactus salad with panela cheese, roasted cauliflower in mole sauce, and braised pork — capture the traditional flavors being honored, while displaying a flair of irreverence. 

Considered the current taco monarchs of the Sanchez Taboada drag just outside downtown,  Tacos el Franc doesn’t mess with success. Tacos here are made with the tried and true combination of flame-grilled meats, salsa, onion, cilantro, and guacamole, all atop of a tortilla. Despite its no frills attitude, El Franc’s excellent tacos have made crowds a common sight all week long.

Founded by chefs Mario Peralta and Juan Cabrera, this joint venture pays homage to the legacy of Mexico’s indigenous corn varieties by introducing this grain to contemporary techniques. Come in on taco Tuesday for surprise special tacos, or get the signature Taco Chino, made with grilled chicken thigh, roasted cauliflower, and sweet sausage, from the everyday menu. 

Chef Ruffo Ibarra’s marquee project is a must for anyone looking to dive into the rich, complex  flavors of modern Baja cuisine. While the menu skews toward dishes, Oryx Capital’s lamb tacos — topped with pickled onion, garbanzos and greens — are among Tijuana’s must try tacos. The stunning Taco Negro, a house homage to the Baja fish taco, uses squid ink in the batter and a blue corn tortilla to execute its deep, dark colorway.

While many might know this taco mecca from a Gael Garcia Bernal adlib in a Mexican romcom, neighbors and long-time visitors to Los Salceados know some of the best tacos in Tijuana are made on site. The house quesataco packs your choice of proteins into a grilled cheese shell, which takes the place of the traditional tortilla. 

This low key taco stand serves the traditional “vapor” tacos of Mexico City, which are stacked in a tight pot or basket to keep them warm with their own steam. Despite their simple nature and filling — shredded beef, mashed potato, or beans — these tacos punch above their weight in the taste department. Get here early, as this corner stand closes when they sell out. 

This popular hub for Sinaloa-style mariscos and cold Pacificos delivers on all things seafood. While the beer-battered fish and shrimp tacos are good, the grilled marlin quesadillas are a cut above. Generously packed with melted cheese and smoked marlin, the folded tortilla is placed over coals to crisp up and then plated with greens. Order one as an appetizer or a six-piece platter for your table. 

While birria is just starting to catch on in food culture north of the border — as seen in the success of Tuetano Taqueria in San Ysidro — it has been an all-day, go-to meal in Tijuana for generations. El Compita executes perfectly on its spicy beef broth, which is put into crispy tacos, quesadillas, and generous bowl servings.