LET’S GIVE THEM SOMETHING TO TACO

BY SARAH STEFFENS / D BY SUZANNE LEDBETTER & SARAH STEFFENS

Tacos are one of the most perfect foods. Protein from well-seasoned and marinated meats (or beans, for our nonmeat eaters) held together by warm, soft corn tortillas (wholegrain carbohydrate), and topped with fresh salsa, sweet cilantro, onion, lime, and avocado (veggies and healthy plant-based fat full of vitamins and minerals). As a result, you may be surprised to hear, tacos are arguably one of the more balanced meals out there. Besides being able to boast of good nutrition, tacos are loved by the masses. After all, we’ve dedicated a whole day of the week to them with Taco Tuesday. Abundant crops and a thriving Hispanic and Latino population means here in San Joaquin County, we have access to some of the most delicious tacos in the world. Keep reading for some of our favorites to enjoy any night of the week.

Habanero Hots

Stepping inside Habanero Hots is an experience you do not want to miss. The décor is festive, the colors bright, and the food and drink is out of this world, thanks to the talented kitchen staff. Habanero Hots has an impressive list of taco dinners. They serve Fish and Shrimp Tacos, Asada Tacos, and Chicken Fajita-Style Tacos. One of our favorite menu items is their Taco Tejeno, a Texas-sized flour tortilla filled with rice, beans, beef, lettuce, cheese, and tomatoes. They are also known for creating special menu items throughout the year to celebrate holidays and events. Think Corned Beef Tacos for St. Patrick’s Day and Schnitzel Tacos for Octoberfest. They also host family night on Tuesdays, do weekly Tequila tastings on the first Wednesday night of the month, and offer Fajitas & Margaritas on Thursdays. The result? Every night feels like a celebration at Habanero Hots!

Tacos El Mayita

The Tacos El Mayita food truck is cooking up tantalizing Mexican street food for all of SJC to enjoy. Based in Stockton, they are open late (until 1am), for those who need a satisfying bite after a night out without the fuss of cooking it yourself. Stop by this truck and enjoy their tacos featuring 10 different meats, and order them traditional, or as birria tacos, perfectly crispy and cheesy. If you prefer some heat with your street food, ask for the Mayita sauce to wow your senses. Tacos El Mayita is committed to keeping their menu fresh and fun with classics and more adventurous picks. Go there to order your favorites, or for something creative.

Stockton

Steetzlan Resturant

StreetZlan is known for serving Mexican street food with a twist (think adding an unusual ingredient to a staple, like parmesan cheese to a taco, to make it outstanding). They only use high-quality ingredients in their cooking so customers eat the very best. The team also prides itself on the kitchen’s secret ingredient—passion. They love what they do, and they do it very well. StreetZlan offers a variety of tasty bites on the menu, including tacos. Their Vaquero Tacos are especially unique and delicious. Braised beef birria, Monterey jack cheese, fresh cilantro, red onion, and parmesan cheese fills corn tortillas and is served with consomme (broth) and salsa.

GALT StreetZlan.com

LA MEXICANA RESTAURANT & BIRRIERIA (FORMERLY LOS CHARROS BIRRIERIA)

Birrieria refers to birria, a Mexican meat dish from the state of Jalisco. Traditionally made from goat’s meat, today you can find it made with beef, lamb, mutton, or chicken. It’s marinated in vinegar, dried chilies, garlic, herbs and spices, and is often served at special occasions such as weddings and baptisms on holidays like Christmas and Easter. La Mexicana Restaurant’s owner, Maria Gonzalez, serves up birria in tacos with corn tortillas topped with onion, cilantro, lime, and your choice of green, red, or house salsa. The meat is tender and juicy, and the flavor is bursting in every crunchy yet tender bite. The popular eatery also prides itself on being a family-friendly environment, so customers are encouraged to bring the whole house for a truly authentic taco meal they won’t soon forget.

LODI LosCharrosBirrieria.com

EL PAZCIFICO MEXICAN GRILL & CANTINA

Fish and shrimp tacos find their origins in Baja California in Mexico, and its 800-mile stretch of Pacific coastline. It is likely that they found their way to California in the 1950s, first served in Ensenada or San Filipe, and making their way up the entire coast. Served in stoneground corn tortillas and topped with lettuce or cabbage, pico de gallo, avocado, and a sour cream or citrus mayonnaise sauce, traditional seafood tacos are made with grilled or fried lean and flakey white fish and shrimp caught in the warm waters of Mexico. El Pazcifico Mexican Grill & Cantina captures the big flavor of traditional fish tacos with their Beer-Battered Cod Tacos topped with cabbage, cojita cheese, pico de gallo, and chipotle sauce. Looking for something a bit lighter? You can order this taco with grilled fish or shrimp, too. Personally, we suggest you try them all.

LODI

El-Pazcifico-Mexican-Grill-Cantina.Business.Site

Taqueria El Rinconcito Grill

Nestor Velasquez, owner of Lodi’s Taqueria El Rinconcito Grill, knows how to make a delicious and unique taco. He marinates shredded beef similar to brisket in savory broth and spices until it is absolutely mouthwatering, and serves it as a Quesabirria Taco, a cross between a quesadilla and a birria taco. Quesabirria is the latest in taco trends. Made with a crispy corn tortilla, the quesabirria is filled with birria beef and either mozzarella or chihuahua cheese (a traditional Mexican melting cheese), and served with onion, cilantro, and green salsa. The result is a highly palatable experience that is sure to satisfy your taste buds and senses on all levels. We’re grateful that Taqueria El Rinconcito is entering their third year of business, after opening in 2020 and surviving the COVID-19 shutdown.

LODI TacqueriaElRiconcito.com

MIGUEL’S MEXICAN DINING

Carne asada (steak) tacos are believed to be the first tacos in history, dating back to the 1500s, and made with thin slices of meat, often beef, cooked over a parilla (a grill heated with wood or coals). It is thought that cooking asada was a social event where friendships were strengthened, peace was made, and business deals were closed. With a beginning as rich as this, is it any wonder we are still gathering with those we deem special in our lives to enjoy asada? Miguel’s Mexican Dining has long been keeping the tradition of asada strong for all who get the chance to dine with them. Established in 1977, they serve a variety of delicious Mexican and Tex-Mex plates and one of their star menu items is their Carne Asada Taco plate, made with strips of tender sirloin steak, and served between two corn tortillas with Miguel’s special pico de gallo sauce.

Stockton

OCTAVIO’S

Family owned by the Flores family, Octavio’s is committed to traditional Mexican food, and a great dining experience with stellar customer service. With a menu that is sure to impress all eaters hungry for authentic Mexican cuisine, we’ve got our eyes and appetites set on the Mayan Tacos. Made with cochinita pibil—a Yucatan’s cuisine of slow roasted pork, marinated in spices and citrus juice cooked via a combination of smoke and steam in an underground pit, it has both sweet and earthy flavors of orange, garlic, and achiote (a spice and coloring agent extracted from the seeds of the evergreen Bixa Orellana shrub). It’s served on a corn tortilla with cilantro, roasted poblano sauce, pickled red onions, and razorthin habanero slices, and is held tight by a fresh banana leaf. Pro Tip: When you visit Octavio’s, be sure to sit near the homemade tortilla station to watch the kitchen prepare their fresh tortillas.

STOCKTON

OctaviosRestaurant.com

La Palma Mexican Cuisine

La Palma Mexican Cuisine is a quaint, authentic dining venue specializing in superior Mexican cuisine. They serve their Carnitas Tacos “TacoTruck” style, topped with onion, cilantro, and salsa verde. Carnitas means “little pieces of meat” and La Palma Mexican Cuisine makes theirs with shredded pork. Because carnitas is made from pork shoulder (also called pork butt), it has a higher fat content helping it to melt in your mouth, the way carnitas was intended to be experienced. Owner Manuel Gucai puts an emphasis on creating experiences both memorable and accessible. He says that dining at his restaurant is like experiencing the flavors, spice, and warmth of Mexico without the air miles. We can all appreciate being able to get away and taste this region of the world without ever having to leave home.

STOCKTON

LaPalmaOnTheMile.com

NENA’S MEXICAN CUISINE

Nena’s Mexican Cuisine offers a modern interpretation of classic dishes and an insistence on only the highest-quality ingredients. Owner Maria Salcedo, referred to as Nena and the namesake of the restaurant, serves breakfast, lunch, and dinner, and offers a variety of antojitos, or “little cravings,” a reference to Mexican street snacks or appetizers often served as a precursor to the main meal or as a late-night bite after a few drinks out with friends. At Nena’s, order the Taco Vampiros, a street food classic made with two corn tortillas cooked ultracrispy on a comal (Mexican griddle) using a generous amount of melted cheese to create a dish that is best described as taco meets quesadilla. Nena’s serves their Taco Vampiro with steak and extra-hot and spicy sauce for the heat enthusiast, but don’t worry, if you can’t handle the heat, order them Vampiras style for a mild version. Either way, you’re in for a crispy, crunchy, and cheesy treat.

STOCKTON

NenasMexicanCuisine.com

Don Luis Mexican Restaurant

Owned by Alex Cuate, Don Luis Mexican Restaurant prides itself on providing the SJC with some of the most unique and delicious Mexican dishes in California. They only use high-quality, local ingredients so that they can support nearby farmers and businesses. They’ve been open since 1994, and continue to create a family-friendly eating destination for all of their customers. Their menu is full of interesting combinations, such as the Mexico City Fish Tacos, consisting of grilled tilapia nestled in corn tortillas with lettuce, pico de gallo, and jack cheese and served with guacamole and sour cream. Be sure to also try their Mexico City Shrimp Tacos. To make it extra special, all of their dishes are created with recipes that have been handed down for generations, served with traditional sides such as rice and beans.

STOCKTON

DonLuisMexicanRestaurant.com

El Chilango Chido

Serving a tasty twist on Mexico’s favorite recipes, owner Alex Cuate’s El Chilango Chido is wowing us with an impressive offering of tacos. With specialty tacos including the Braised Baby Back Ribs Taco, and their Shredded Chicken Mole Verde with pumpkin seed and chili sauce, the possibilities for unique flavor pairings are endless. Don’t forget to try their Street Tacos, too, served in corn tortillas and stuffed with meat, they don’t contain lettuce, tomatoes, or cheese, but are topped with onions and cilantro and your choice of salsa. Pick between asada (beef), suadero (a thin cut of beef from the part of the cow that is between the belly and leg), chicken, al pastor (sliced pork), carnitas (shredded pork), and longanzina (sausage similar to chorizo). Can’t decide which to order? The Taco Sampler boasts any five from the menu.

STOCKTON

TIO PEPE’S II

Tio Pepe’s II is a family-owned restaurant that prides itself on sharing their heritage by serving the local community authentic and delicious Mexican food. They have been in business for over 30 years, making it a second home for many families in the area. Owner Richard Rodriguez says that his kitchen has witnessed customers’ children bringing in their own children. Now that’s the impact good food will have on generations. They serve all of the classics and the lunch and dinner menu will keep you coming back to try it all. Regulars love the Chicken and Steak Tacos, with the latter served on oversized corn tortillas with Spanish rice, refried beans, and lettuce.

STOCKTON

TioPepesII.com

TACOS

Chapala

Tacos Chapala believes in serving big portions at street prices. They offer a tasty selection of tacos, in addition to other meals, and one of their signatures is the Tacos de Tripa. Tripa (also known as chinchulines), is a type of offal or organ meat from the cow’s stomach. It was originally consumed mostly by the working class, as it was a cheaper cut of meat, but today it’s often enjoyed by blue-collar folks and foodies, as well, in part because it’s loaded with essential nutrients. It’s braised and panfried when used in tacos, tucked inside warm corn tortillas. Tacos Chapala sources their meat locally to practice sustainability and to support local farmers. And if organ meat isn’t on your list of proteins to eat, Tacos Chapala has you covered. They offer 10 different meats and an array of veggies for non-meat-eaters looking to indulge.

STOCKTON

TacosChapala.com

La Costa Taqueria

With indoor and patio dining, and a friendly vibe complete with Mexican music that is welcoming to the whole family, La Costa Taqueria in Tracy is the spot to visit. The best way to dine is to grab a table and order a bunch of taco varieties to share from the menu’s long list, including beef, chicken, pork, veggie, shrimp, and more exotic cuts such as lengua (tongue) and cabeza (head). La Costa Taqueria stuff their tacos with perfectly marinated meat and offer a variety of salsas for toppings. There are a few quirks that come with dining in, like the establishment is still cash only, but the prices remain low despite inflation.

TRACY

ARROYO’S MEXICAN CAFÉ

Arroyo’s Mexican Café is one of Stockton’s oldest, family-owned restaurants. They opened in 1946 and continue to put generations of family tradition and love of fine Mexican dining in every meal served. Their menu pays homage to their history of serving Stockton for 77 years, literally passing down recipes through the Arroyo family. Be sure to try at least one of the tacos, including fish, shrimp, chicken, pork, and carne asada. Arroyo’s adds their toppings liberally, using onions, cilantro, cheese, salsa, and a house-made special sauce. The plates, of course, come with traditional rice and beans. Something that makes Arroyo’s famous are their homemade tortillas. To this day, each one is handprepared with love on the same machine that Arroyo’s has been using since they opened.

STOCKTON ArroyosCafe.com

CASA FLORES RESTAURANT –BROOKSIDE

Casa Flores is owned by the Flores family, who were among the Spanish conquistadores of the 1500s, back then known as The Flores De La Torre Family. Their family migrated from Mexico to Stockton in 1947, and their history eventually led them to open a restaurant with a warm and friendly atmosphere. There are now several in the Stockton area as well as Lodi. Our suggestion? Start with the fresh, homemade guacamole, or their gravy and cheese dip, and then move onto tacos, served on your choice of corn or flour tortillas and topped with fresh cilantro, lettuce, salsa, and cheese. And if you stopped in for breakfast? Enjoy the ultimate breakfast tacos.

STOCKTON MyCasaFlores.com

Tequileros Taqueria

When you want to grab a delicious bite to eat at a taco truck that doesn’t compromise quality and taste, be sure to visit the Tequileros Taqueria truck. They serve a variety of Mexican street food such as burritos, fries with savory toppings, nachos, quesadillas, and tortas. And they make amazing tacos, as well. Search the menu for Orden Birria Tacos, a dish made up of three quesa-birria tacos with cheese, birria (shredded beef), onion, cilantro, mild salsa, and a cup of consomme (broth). You’ll love the Taco Tequilero, as well. A small street taco with big flavor, its shell is cooked with a layer of crispy cheese. If you’re cutting back on carbs, fret not, Tequileros Taqueria serves a delicious Keto Taco, made with a crispy cheese shell (no tortilla), choice of meat, onion, and cilantro, drizzled with Tequilero sauce. Try it with the Jalapeno Teq—a half jalapeño rolled in a crispy cheese crust.

Lodi

PENA’S TAQUERIA

It’s hard not to find yourself craving the tender, marinated meat held together by a warm tortilla from Pena’s Taqueria. Winners of the Lodi Taco Truck Cook-Off’s People’s Choice Awards three years in a row, this food truck has proven that hard work, integrity, and a commitment to the best quality food is key to creating an experience nothing short of delicious. Offering a variety of tacos with meats such as beef, spicy or fried pork, chicken, head, tongue, and tripe, we dare you to try them all. The Quesabirria taco is phenomenal, filled with melted cheese, meat, and topped with crisp lettuce, salsa, and onion. Besides delicious tacos that will keep you coming back again and again, be sure to try Pena’s tortas, quesadillas, nachos, tostadas, gorditas, sopas, and their breakfast burritos, stuffed with your choice of bacon, ham, sausage, or chorizo.