Talking Tacos in San Diego

Even though terms like taco, burrito, enchilada, and tostada are as common as macaroni and cheese to San Diegans, don't count on any residents to agree on where to find the best ones. That's because tacos are as individual as spaghetti sauce and come in endless variations from small, authentic Mexico City–style tacos to Cal-Mex versions in crunchy shells topped with cheddar cheese.

The most traditional style of taco features a small soft corn tortilla pressed from corn masa dough and filled with shredded beef, carne asada (roasted beef), braised tongue in green sauce, spicy marinated pork, or deep-fried fish or seafood. Tortillas made from white flour are out there, too, but they're not nearly as tasty.

Garnishes usually include a drizzle of salsa and a squeeze of tart Mexican lime (a small citrus similar to the key lime that's juicier than the large lime commonly found in the United States), along with chopped cilantro and onion. Whole radishes topped with lime juice and a sprinkle of salt are served on the side.