Chef/owner Priscilla Curiel moved her tiny taqueria on the main drag in San Ysidro to the Old Town Urban Market in late 2021, making it so much easier to satisfy your birria cravings. Warmly spiced, long-braised birria is tucked into corn or flour tortillas for tacos, or a long bolillo for a satisfying torta. Do get the Tuétano, a hefty chunk of beef shank bone that’s roasted until the marrow is lusciously soft, dunked in birria broth and seared on a grill, ready to spoon onto the birria. And yes, you’ll want to pick up a jar of addictive salsa macha to take home and put on practically everything.
How to book: A few indoor tables are available on a first-come basis. Order for takeout In person or online via Toast.