El Comal in San Diego is the North Park family-owned Mexican kitchen on Illinois Street, a longstanding interior-Mexican counter known for carnitas, chilaquiles and Sunday mole.
Signature dishes: Carnitas plate, Chilaquiles, Mole Poblano
Must order: The carnitas plate with handmade tortillas; weekend chilaquiles before noon.
Tip: Cash on hand speeds the counter; the courtyard patio runs warmer than the indoor room.
Address: 3946 Illinois St, San Diego, CA 92104
La Puerta in San Diego is the Gaslamp Quarter Mexican kitchen on Fourth Avenue, the after-bar carne asada fries and Taco Tuesday institution that anchors downtown's late-night Mexican map.
Signature: Carne asada fries, Taco Tuesday, Margarita pitchers
Order: The carne asada fries to share; Taco Tuesday $3 tacos until close.
Tip: Open until 1am Fri-Sat, midnight other nights; the back patio runs heater-and-fan year-round.
Lolita's Mexican Food in San Diego is the Clairemont Mesa Boulevard Chicano taqueria chain founded by the Lolita Garcia family, the originator of carne asada fries in the late 1990s.
Signature: California burrito, Carne asada fries, Adobada tacos
Order: The California burrito with carne asada and fries; the carne asada fries that Lolita's claims to have invented.
Tip: Drive-through and counter both fine; the 24-hour locations stay open for the post-bar burrito run.
Lucha Libre Gourmet Taco Shop in San Diego is the Mission Hills Mexican-wrestling-themed taqueria on Washington Street, the Diners Drive-Ins and Dives stop with masked-luchador decor.
Signature: Surfin' California burrito, TJ taco, Champion's burrito
Order: The Surfin' California burrito with shrimp; the Champion's gold booth if you book ahead.
Tip: Book the gold booth on the website 48 hours ahead; the line at the counter moves fast after 1pm.
Tacos El Gordo in Chula Vista is the Tijuana-style trompo taqueria on H Street and Broadway, with the city's canonical adobada al pastor sliced fresh from the vertical rotisserie.
Signature: Adobada taco, Suadero taco, Cabeza taco
Order: The adobada taco with diced onion and cilantro; the suadero for slow-braised beef.
Tip: Open until 02:00 Fri-Sat; the Broadway and H Street locations run separate queues. Cash speeds things.
Bali Hai Restaurant in San Diego is the 1955 Shelter Island Tiki institution, a sprawling Polynesian dining room with a boat dock, mai tai pour and unobstructed downtown skyline view.
Signature: Mai tai, Polynesian platter, Crab cakes
Order: The original Mai Tai; the Polynesian Platter for sharing.
Tip: Sunday brunch is the value play; book a window for sunset over the marina and Point Loma.
Phil's BBQ in San Diego is the Sports Arena Boulevard BBQ counter, a mesquite-smoked Texas-leaning shop with beef ribs, pulled pork and the onion-ring tower since 1998.
Signature: Beef ribs, Pulled pork (Mr. Pig) sandwich, Onion ring tower
Order: The Mr. Pig sandwich and a half-rack of beef ribs; the onion-ring tower for sharing.
Tip: Take-out from the side window has a shorter line; full table service runs the indoor dining room.
