Let’s go on a taco adventure! 

If you ask 10 people where the best tacos in San Diego and Tijuana are, you might get 15 different and equally passionate answers. It’s an issue to be approached with much trepidation.

Fortunately for us in the megaregion, a hero has arisen. 

A taco champion in the pursuit of authenticity and excellence. W. Scott Koenig, aka A Gringo in Mexico has zigged and zagged back and forth across the border, sampling the offerings of over 120 taquerias. Koenig knows his Birria from his Pastor and his Adobada from his Pescado.

Many call the seven million people who make up San Diego and Tijuana a Megaregion, “a pulsating fusion of cultures, experiences and flavors. It embodies the spirit of unity and collaboration, reminding us that great food knows no borders. There are three Titans: Baja-style fried fish taco, flavorful tacos of birria de res (spiced and stewed beef), and carne asada,” Koenig writes.

“Tacos are a cultural phenomenon, each tells a story of tradition and community. Savor and celebrate the rich heritage and vibrant spirit that makes San Diego’s taco scene truly exceptional.”

Koenig has a variety of essays in this book explaining all things taco. 

For example: what makes a great taco? Answer: The Holy Trinity. Three pillars form the foundation: the tortilla, the filling, and the salsa. “Each component is vital, carrying with it a history, a tradition, and a flavor that together craft the perfect bite. The tortilla is the artist’s canvas along with the country’s soul and agricultural history. The taco filling is as vast as the landscapes of Mexico itself and the sale is the soul of the taco, bringing the entire ensemble to life in a wide variety of vibrant hues and rich flavors,” Koenig writes.

What were the criteria to make it into the book? “If what I ate made me stop and go hmmm, that was the best criterion,” Koenig said.

The book is broken down into areas of both cities, Central, South, North, and East, and corresponding maps. After a taqueria has qualified to be in the book, there is a short write-up with details about the story of the restaurant and what makes it special. This might be a special taco that Koenig recommends or a detail that makes it unique. Each listing has a recommendation of what to order, the location, business hours, and the phone number.

Koenig will also walk you through venturing to Tijuana on a taco pilgrimage. 

Whether you are walking across the border, catching a taxi or an Uber, or driving across, see his tips for tackling Tijuana. Most importantly, be prepared. Bring your passport, get a tourist visa at the border, and change your dollars into pesos (although most places accept dollars, if necessary).

If you enjoy fish tacos, Koenig discusses the age-old debate of where the fish taco came from, who uses what types of fish in their taco, and who breads their fish vs fries it. Although Ensenada’s Tacos El Fenix claims to have been the first to popularize the fish taco, Rubios FishTacos introduced the fried fish taco to San Diego. This culinary trend has spread to all areas of the USA. However, there is no need to go all the way to Ensenada for authentic Baja California fish tacos. Mariscos stands and seafood restaurants on both sides of the border serve their delectable versions of the taco to the faithful.

In a region peppered with imposters and mediocrity, W. Scott Koenig’s book will steer you to the real deal.

W. Scott Koenig has a blog named AGringoinMexico.com where he reports on Mexican cuisine, culture, destinations, and events. He is considered a key influencer in both Baja and San Diego. He has curated and led culinary tours of Baja including taco tours with his partner Three Amigo Taco Tours. He was a co-host and co-producer of the YouTube show Baja Window to the South.

You can purchase your book directly from his website or on Amazon.