Oakland's Fruitvale district holds the Bay Area's deepest taqueria culture along International Boulevard, anchored by mid-20th century Mexican shipyard migration.

Mexican Americans migrated to Oakland from New Mexico, Texas and Colorado for World War II shipyard and railroad work. By the 1960s Fruitvale was a center of the Chicano Movement. Today International Boulevard runs taquerias, pupuserias and tortillerias for thirty blocks, with later waves from Oaxaca and Guerrero deepening the regional range.

Where to eat Fruitvale taqueria tacos in Oakland

3 editor picks for Fruitvale taqueria tacos in Oakland, ranked by editorial score. All Oakland signature dishes · Fruitvale taqueria tacos across every city.

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Make it at home

Serves 41 hrEasy

Ingredients

  • 500g pork shoulder, cubed
  • Fresh corn tortillas (24)
  • 1 white onion, finely diced
  • 1 bunch cilantro, chopped
  • 2 limes, cut into wedges
  • Salsa verde and salsa roja
  • Salt, black pepper
  • 1 tsp dried oregano

Method

  1. Season pork shoulder with salt, pepper and oregano. Sear in a hot pan until well browned on all sides.
  2. Reduce heat and cook until tender, about 30 to 40 minutes, turning occasionally.
  3. Warm corn tortillas directly over a gas flame or in a dry pan until pliable and lightly charred.
  4. Chop the cooked pork. Build each taco with two tortillas, pork, onion, cilantro, salsa and a squeeze of lime.

Editor tip. Use fresh masa tortillas from a tortilleria, not a bag of dry corn flour. The difference is everything.