Tijuanazo didn’t just happen overnight — it was built one tortilla, one salsa, and one bite at a time.
Back in 2008, in Playas de Tijuana, we were just a little taquería with big dreams and even bigger flavor. We weren’t tryin’ to be trendy — we were tryin’ to be real. Real tacos, real taste, real love.
We started with the most important question: how do we make the perfect taco?
We started with the most important question: how do we make the perfect taco?
First came the salsas. We didn’t mess around. We made them from scratch, thinking of the best way they would accompany the protein. Then we worked on the proteins.
The asada had to be juicy, with that smoky kiss from the charcoal. The adobada? Took us weeks to get it crispy on the outside, juicy on the inside, and red like it means business. The suadero? Slow cooked. Fall-apart tender. Worth the wait.
Every taco we make is engineered for that "Damn, this hits" moment.
Word got out. People pulled up. Locals said: “If you know, you know.” then we now have 7 locations all over tijuana.
In 2024, we crossed over — not to “make it” in the U.S., but ‘cause y’all kept askin’ for it. So we brought the heat to San Diego and East LA, just like we serve it back home.
Now we’re bigger, but the mission’s the same: tacos made with calle style, but soul-level quality. Tijuanazo ain’t fast food — it’s legacy, one tortilla at a time.
Tijuanazo didn’t just happen overnight — it was built one tortilla, one salsa, and one bite at a time.
Back in 2008, in Playas de Tijuana, we were just a little taquería with big dreams and even bigger flavor. We weren’t tryin’ to be trendy — we were tryin’ to be real. Real tacos, real taste, real love.
We started with the most important question: how do we make the perfect taco?
We started with the most important question: how do we make the perfect taco?
First came the salsas. We didn’t mess around. We made them from scratch, thinking of the best way they would accompany the protein. Then we worked on the proteins.
The asada had to be juicy, with that smoky kiss from the charcoal. The adobada? Took us weeks to get it crispy on the outside, juicy on the inside, and red like it means business. The suadero? Slow cooked. Fall-apart tender. Worth the wait.
Every taco we make is engineered for that "Damn, this hits" moment.
Word got out. People pulled up. Locals said: “If you know, you know.” then we now have 7 locations all over tijuana.
In 2024, we crossed over — not to “make it” in the U.S., but ‘cause y’all kept askin’ for it. So we brought the heat to San Diego and East LA, just like we serve it back home.
Now we’re bigger, but the mission’s the same: tacos made with calle style, but soul-level quality. Tijuanazo ain’t fast food — it’s legacy, one tortilla at a time.
Tijuanazo didn’t just happen overnight — it was built one tortilla, one salsa, and one bite at a time.
Back in 2008, in Playas de Tijuana, we were just a little taquería with big dreams and even bigger flavor. We weren’t tryin’ to be trendy — we were tryin’ to be real. Real tacos, real taste, real love.
We started with the most important question: how do we make the perfect taco?
We started with the most important question: how do we make the perfect taco?
First came the salsas. We didn’t mess around. We made them from scratch, thinking of the best way they would accompany the protein. Then we worked on the proteins.
The asada had to be juicy, with that smoky kiss from the charcoal. The adobada? Took us weeks to get it crispy on the outside, juicy on the inside, and red like it means business. The suadero? Slow cooked. Fall-apart tender. Worth the wait.
Every taco we make is engineered for that "Damn, this hits" moment.
Word got out. People pulled up. Locals said: “If you know, you know.” then we now have 7 locations all over tijuana. In 2024, we crossed over — not to “make it” in the U.S., but ‘cause y’all kept askin’ for it. So we brought the heat to San Diego and East LA, just like we serve it back home. Now we’re bigger, but the mission’s the same: tacos made with calle style, but soul-level quality. Tijuanazo ain’t fast food — it’s legacy, one tortilla at a time.
Tijuanazo didn’t just happen overnight — it was built one tortilla, one salsa, and one bite at a time.
Back in 2008, in Playas de Tijuana, we were just a little taquería with big dreams and even bigger flavor. We weren’t tryin’ to be trendy — we were tryin’ to be real. Real tacos, real taste, real love.
We started with the most important question: how do we make the perfect taco?
We started with the most important question: how do we make the perfect taco?
First came the salsas. We didn’t mess around. We made them from scratch, thinking of the best way they would accompany the protein. Then we worked on the proteins.
The asada had to be juicy, with that smoky kiss from the charcoal. The adobada? Took us weeks to get it crispy on the outside, juicy on the inside, and red like it means business. The suadero? Slow cooked. Fall-apart tender. Worth the wait.
Every taco we make is engineered for that "Damn, this hits" moment.
Word got out. People pulled up. Locals said: “If you know, you know.” then we now have 7 locations all over tijuana.
In 2024, we crossed over — not to “make it” in the U.S., but ‘cause y’all kept askin’ for it. So we brought the heat to San Diego and East LA, just like we serve it back home.
Now we’re bigger, but the mission’s the same: tacos made with calle style, but soul-level quality. Tijuanazo ain’t fast food — it’s legacy, one tortilla at a time.