Rolled Tacos appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Rolled tacos (Taquitos) · San Diego
Corn tortillas tightly rolled around shredded beef, deep-fried to brittle crunch and smothered with cheese, guacamole and sour cream. The San Diego taco-shop default.
Rolled tacos are the signature dish of San Diego's taco-shop genre, born in 1947 at El Indio Mexican on India Street. Founder Ralph Pesqueira Sr. adapted his Sonoran grandmother's flautas recipe for factory workers, calling them taquitos (little tacos). Within a decade the format spread across San Diego's late-night taco-shop chains (Roberto's, Alberto's, Adalberto's, all the -erto's). The defining San Diego touches: deep-fried not pan-crisped, served on a paper plate covered in guacamole and shredded yellow cheese, eaten in threes or fives. El Indio is still in operation on India Street, run by the 4th generation Pesqueira family.
Where to eat in San Diego:
- Las Cuatro Milpas
- Lolita's Mexican Food
- Lucha Libre Gourmet Taco Shop
- City Tacos North Park
- El Comal
- Lola 55