SAN DIEGO IS A CITY KNOWN FOR ITS VIBRANT FOOD SCENE, BUT FEW HAVE LEFT A MARK AS INDELIBLE AS MIKE, THE CULINARY GENIUS BEHIND MIKE’S RED TACOS. WHAT STARTED AS A YEAR-LONG OBSESSION WITH BIRRIA—A CLASSIC SLOW-SIMMERED MEXICAN STEW—TURNED INTO A FOOD TRUCK THAT’S BECOME A LOCAL SENSATION.

MORE THAN JUST TACOS

WHILE THE SIGNATURE BIRRIA TACOS REMAIN THE STAR ATTRACTION, THE MENU AT MIKE’S RED TACOS IS BUILT TO SATISFY ALL TASTE BUDS. FROM THE CRUNCHSTACK—A FAMOUS FRANCHISE-INSPIRED CREATION—TO THE BIRRIA CALIFORNIA BURRITO FEATURING FRIES, GUACAMOLE, RICE, AND BEANS, THERE’S SOMETHING FOR EVERYONE. AND LET’S NOT FORGET THE BIRRIA FRIES, A SAN DIEGO-CENTRIC VARIATION OF CARNE-ASADA FRIES THAT ARE A MUST-TRY.

WE ONLY USE HIGH-QUALITY MEAT FOR OUR BIRRIA. THE MEAT IS SLOWLY SIMMERED FOR HOURS INTO A BLEND OF AUTHENTIC SPICES. WHAT SETS MIKE’S RED TACOS APART IS THE METICULOUS PREPARATION THAT GOES INTO EACH TACO. FRESH TORTILLAS FROM A LOCAL VENDOR ARE DIPPED IN CHILI OIL AND CRISPED UP ON THE FLAT TOP, GIVING THEM THEIR SIGNATURE RED COLOR.