I've been a fan of Tacos el Tucan in Richmond for years, so when I found out that the taqueria's owners, brothers Alfredo and Edgar Padilla, were bringing their Tijuana-style tacos, which specialize in meat grilled over an open flame, to the Castro, I was thrilled. The restaurant's opening day was last Sunday, and as expected, the lines were long.
I knew it would be worth the wait, though. A huge menu features photos of the usual suspects, including tacos, burritos, quesadillas, and of course, quesabirria. But my favorite is the simplest: the carne asada quesataco. For this, a handful of grated Monterey Jack cheese is melted on the plancha until crispy, then topped with handmade corn tortillas, smoky carne asada, diced onions, cilantro, and the obligatory dollop of smooth guacamole. Choose your choice of salsa at the bar. I'm particularly fond of the roja, which is only moderately spicy despite being made with killer little árbols.
đź’° $4.50
đź“Ť 3600 16th St., San Francisco
đź”— tacoseltucan.com
