This is what La Taqueria is famous for — the carne asada is widely praised as the best meat here, and reviewers recommend getting it in a super burrito. Without rice, the meat, beans, guacamole, and cheese get to show off. You can order it dorado-style (crisped on the plancha) for a meltier, crispier result that's become the signature preparation.
Tips from diners
Arrive before 11:30 AM on weekdays or before opening on weekends to avoid the 30-40 minute lines that form by noon.
Ask for dorado style — they grill it on the plancha after wrapping, making the tortilla crispy and the cheese meltier.
Every table gets a small bowl of green salsa at the start. It's fresh and bright — a perfect palate starter. Ask for the red salsa or the blistered serranos if you want more heat. Multiple reviews mention this as a standout detail that many taquerias skip but La Taqueria does well.
Tips from diners
The green salsa is complimentary — ask the counter staff if you want the red version or blistered serranos for more heat.
La Taqueria's carnitas tacos showcase perfectly cooked, fall-apart pork that's tender and flavorful. Served on soft corn tortillas with just onion, cilantro, and salsa, they let the quality of the meat shine. Multiple reviews call out the quality of the pork — it melts in your mouth.
Tips from diners
Order 2-3 tacos to get a sense of the meat quality — one might not be enough.
A simpler, crispier alternative to the super burrito. Reviewers note this is one of the standout items — a single corn tortilla loaded with quality carne asada and cheese, finished on the plancha so it's golden and crunchy. The toppings of fresh cilantro, diced onion, guacamole, and refried beans keep it light and fresh.
Tips from diners
Get the quesadilla instead of a burrito if you want something lighter and cheaper but still substantial.
The carnitas at La Taqueria are slow-cooked until fall-apart tender, then packed generously into a burrito without rice — so the rich, succulent pork is the star. Ordering it dorado style means the tortilla gets crisped on the plancha, creating a golden exterior that contrasts with the creamy interior of guac and sour cream.
Tips from diners
Go dorado style — it's worth the slight upcharge and makes a huge difference in texture.
Owner Miguel Jara opened La Taqueria in 1973 after immigrating from Tijuana and missing the food of home — and he pioneered the no-rice burrito that defined the Mission style. FiveThirtyEight named it America's best burrito in 2014; the James Beard Foundation gave it a lifetime classics award in 2017. The dorado-style preparation (crisped on the plancha) is the signature touch.
Arrive between 11:00 AM and 12:00 PM on weekdays to avoid lines. After noon, expect 30-45 minute waits outside.
The restaurant closes Monday and Tuesday — plan accordingly. Hours are also shorter than most taquerias (closes 7:15-8:45 PM), so don't assume late-night hours.
Order at the counter and pay cash if you want the fastest experience. The queue moves quickly even when it looks long because takeout orders go fast.
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