History

Milpas Street developed as the primary Latino food corridor in Santa Barbara across the 20th century, serving the Mexican and Central American community that predates the city's modern tourism-oriented identity. La Super-Rica Taqueria opened in 1980 under Isidoro Gonzalez, a former Spanish teacher, and operated without national recognition until Julia Child's 1985 television endorsement made it a pilgrimage destination. The taco format at La Super-Rica has not changed since opening in 1980.

Common allergens: Gluten (some fillings), Dairy (cheese variants)

Make it at home

Yield Makes 12 tacosHands-on 30 minTotal 45 minDifficulty Intermediate

Ingredients

  • 2 cups masa harina (not corn flour)
  • 1.5 cups warm water
  • 1/2 tsp salt
  • For filling: 1 lb carne asada (skirt steak), marinated in lime juice, garlic, cumin, and salt for 30 minutes minimum
  • 4 dried pasilla chiles, stemmed and seeded
  • 1 white onion, half diced fine, half sliced thin
  • Fresh cilantro leaves
  • 1 lime, quartered

Method

  1. Combine masa harina, salt, and warm water and knead to a soft dough. It should hold together without cracking; add water a tablespoon at a time if too dry.
  2. Divide into 12 equal balls. Press each between two pieces of plastic wrap in a tortilla press or with a heavy skillet to about 4 inches in diameter and 2-3mm thick.
  3. Cook each tortilla on a dry cast iron griddle over medium-high heat: 45 seconds per side, then 30 seconds more on the first side. They should puff slightly and have light char spots.
  4. Meanwhile, rehydrate the pasilla chiles in hot water for 15 minutes. Drain and slice into thin strips.
  5. Grill or pan-sear the carne asada over high heat 3-4 minutes per side until charred and medium. Rest 5 minutes, then slice thin against the grain.
  6. Warm the tortillas in a towel. Fill each with carne asada, a strip or two of pasilla chile, diced onion, and cilantro. Serve with lime.

Tip from the editors. The masa should be warm when you press it. Cold dough cracks at the edges; if this happens, knead in a little more warm water and let it rest 5 minutes before pressing again.

Where to eat milpas street corn tortilla tacos

Milpas Street Corn Tortilla Tacos in Santa Barbara

Los Agaves ★ 4.0

Mexican$$Milpas CorridorMon-Sun 11:00-21:00

Michelin Guide Mexican on Milpas Street. Freshly made tortillas, complex moles, and ceviche from family recipes. Loyal neighbourhood following since opening.

Signature: Mole negro, Handmade tortillas, Carne asada

600 N Milpas Street, Santa Barbara, CA 93101

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