San Diego Reader> 2015 Taco issue

Where to find the crackly fatlings and cheesy edges

What makes a great taco? Doing crazy things like slathering strawberry jam inside a quesotaco with shrimp and avo? Or just making the best damned carne asada taco around? Because, make no mistake, our taqueros face the world’s most persnickety nibblers out there: us. We live on the border. We don’t take kindly to limp lumps of stew in tasteless flaps of dough. For this impossible assignment, a bunch of us foodies went with our gut and came up with some ­— just some — of our favorite TDEs (Taco Dining Experiences). What did we miss? Bitch a little. Let us know!

The city’s most expensive taco —Ian Anderson

East County pork excursion— Matthew Lickona

What makes a great taco? — Ed Bedford

Flavors that had never appeared in a folded tortilla — Matthew Suárez

Firecrackers and fresh masa — Barbarella

Customers flock here constantly — Chad Deal

A line out the door since 1933 — Mary Beth Abate

Easily the best carnitas in San Diego — Patrick Henderson

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