Southern California Taco Tour

For nearly 100 years, the humble taco has captured America’s hearts—and many historians trace its California roots to Cielito Lindo in East Los Angeles. This tiny stand, which opens at 9 a.m., has been serving rolled tacos smothered in avocado sauce since 1934. Not much has changed since Aurora Guerrero introduced the flavors of her native Zacatecas to Olvera Street. The shop now has running water—for years the family cooked at home and carried the tortillas in by trolley each morning. But the ownership (Guerrero's descendants) and the flavors (muy auténtico) remain the same.

This Culver City institution serves midcentury, Cali-Mex vibes right down to the iceberg lettuce. Forget everything you may have heard about hard-shelled tacos; Tito’s version will make you a crunchy convert. Skip the tamales and burritos and go right for the namesake topped with shreds of orange cheese and served with a large cup of red salsa. The restaurant’s proximity to LAX makes it a first stop/last stop for many die-hard fans traveling to and from Los Angeles. As Tito’s catchy jingle boasts, “The only thing better than a Tito’s taco is two.”

Taste the classics at the family-run El Torazo Mexican Food in Long Beach. For a mere $2.99, hungry diners can choose their own meat—chorizo, barbacoa, or pollo—to fill the aptly named Mexican Taco. Hit up the complimentary salsa bar to pile your tortilla high with bright flavors like pickled carrots, fresh cilantro, onions, and lime. Settle in with an ice-cold tamarind soda or a Michelada served with a spiced and salted rim. Extra room? Order the carne asada fries.

South Coast Collection (aka SOCO Costa Mesa) defines the ultimate design and culinary experience in Orange County. SOCO is home to more than 70 curated restaurants, showrooms, and stores sure to inspire decorators, designers, chefs, and creative minds. Within this Costa Mesa retail destination, you'll find a group of shops called The OC MIX, one of the most acclaimed shopping and food halls in Southern California.

Among the high-end boutiques of Costa Mesa’s South Coast Collection, diners can experience the taco’s easy transition from fast food to haute cuisine. At Taco María (Ed. note: as of Dec. 2023, Taco Maria is permanently closed), three-time James Beard semifinalist Carlos Salgado serves inspired gems like sturgeon with scallion aioli, cabbage, and grapes. His commitment to perfection runs deep; he even processes masa in house from heirloom corn grown in Mexico. To enjoy a wider breadth of Salgado’s talents, reserve a table for the prix-fixe dinner where four inventive savory courses are served with an optional wine pairing. It was this meal that inspired the late-great Los Angeles Times food critic Jonathan Gold to name Taco María his 2018 Restaurant of the Year.

Irvine is home to the headquarters of the one, the only, Taco Bell. Gaze in wonder at the glass walls behind which such dishes as the Wild Naked Chicken Chalupa were invented. Taco Bell periodically opens up their headquarters for private tours and even dinners at its test kitchen, but since these insider opportunities are few and far between, it’s best to call ahead. That said, anyone driving by can take a selfie in front of the original Taco Bell restaurant, which the company transported 45 miles to this location after its closing in 2015.

Spend the night at the Hilton Garden Inn Irvine Spectrum Lake Forest, a short drive from tacos in Costa Mesa, come-hither coves in Laguna Beach, and must-have shopping at Irvine Spectrum Center.

San Diego is most famous for two tasty treats: Crunchy, battered fish tacos and world-class beer. The county has more microbreweries than any other in the United States. It’s no surprise that these two SoCal specialties taste even better together. At Miramar Fish Tacos and Beer in Oceanside, wash down your Baja-style meal with a local cerveza. (Ed. note: As of November 2024,  Miramar Fish Tacos and Beer is closed.) The strip mall location might not be much to look at, but the humble exterior belies the delicious oasis within. Don’t miss the zingy ceviche, made fresh each morning, and the fried rock shrimp, smothered in a tangy hot sauce.

Rolled tacos with guacamole—crispy, a bit greasy, covered in the glorious green stuff—are a Southern California staple. The patio at the Del Mar Roberto’s Mexican Food is the perfect place to try this treat. Roberto’s legacy began in 1964 when Roberto Robledo’s family started a tortilla business. The base was so tasty, locals asked for the works, and the rest is San Diego history. If you’ve had one too many ground-beef-filled delights, go work off your meal with a hike at Torrey Pines State Natural Reserve just a few miles away.

Enjoy punchy personality at the flagship Lucha Libre Gourmet Taco Shop in San Diego’s Mission Hills neighborhood, or one of the two outposts in North Park and Carlsbad (about 35 miles north of downtown). No matter which Lucha you choose, you’ll be in for an aesthetically overwhelming and tasty treat. In the spirit of Mexican “free fighting,” the walls are painted in neons and metallics and the menu is cheeky with wrestling-themed dishes. Think Undefeated Seafood Taco (blackened mahi or shrimp) or Knockout Fries (topped with chicken or steak, bacon, melted cheese, and more). Snag the Champion’s Booth, complete with bright gold upholstery and velvet ropes, and don’t forget your Mexican wrestling mask. You’ll get a discount for wearing it while you order.

Live like a local at the Curio Carte Hotel San Diego Downtown. Take a yoga class or hang out at the rooftop bar overlooking San Diego Bay, then stroll through Little Italy before tucking in for the night.

At Tacos El Gordo, try authentic eats close to the Mexican border (there are three California locations in south San Diego County, including two in Chula Vista). The adobada (spicy pork) is a life-changer, but with El Gordo’s commitment to fresh meats and perfectly balanced tacos, why not push your tastebuds’ comfort zone? Try the creamy pork stomach, the densely flavorful tripe, or the savory lengua (beef tongue). All tacos are finished with dynamite salsas made from scratch daily and bright garnishes like char-grilled scallions and tangy jalapeños.