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.

6 editor picks for Rolled tacos (Taquitos) in San Diego, ranked by editorial score. All San Diego signature dishes · Rolled tacos (Taquitos) across every city.