If pig brains leave you feeling squeamish, opt for the potato filling instead. These crunchy, gamey tacos are sold in fours and dressed with cotija cheese, salsa verde and avocado slices. Other tacos worth trying are the tacos dorados made with pig brains. Take the first step into this taco Narnia and you’ll see a silver cazo, a type of flat top grill, and a roster of aguas frescas including a fermented drink called pulque made with agave. The taqueria can be tricky to find - it’s hidden behind a wooden door in a Richmond cul de sac. Get them on their own, or for added decadence, top them with shredded quesillo, a Oaxacan cheese, and the emerald green salsa. The carnitas are so succulent that you’ll find juices running down your arm as soon as you take the first bite. The carnitas tacos, served on giant blue corn tortillas, are so big you have to hold the tacos in your palm. It might be easy to dismiss tacos in a region that’s known for its burritos, but this list shows that the East Bay’s taco scene is thriving.įor more recommendations, check out my picks for the East Bay’s best pizza and best burgers.Ĭemitas, carnitas and tacos dorados are the specialty of this Pueblan home-based taqueria.Īnother home food vendor, Carnitas El Canelo, specializes in the delicacies of Puebla, Mexico. Meanwhile artisan tortilla makers like Bolita (corn) and Xulo (flour) are exciting players in the future of the East Bay’s taco scene. Some like Bombera do in-house nixtamalization, the ancient technique that turns dried corn into masa. Though not as common, there is a burgeoning flour tortilla scene, used effectively at Tacos El Último Baile, Tacos Mama Cuca and Tacos Osuna. They’re found at taquerias like Tacos Oscar, El Tacostao and La Santa Torta. In my masa research, the bright yellow corn tortillas from Oakland’s La Finca stood out.
But I was especially pleased to find some of my favorite regional-style tacos in Oakland and Richmond homes, made by people who first cater to their community, offering immigrants and expats a piece of home. There are stand-out birria tacos, of course, as well as other popular options. I considered all the local heroes, newcomers, taco institutions, the underground folks and even the overrated spots. You’ll find tacos anywhere in the Bay Area, but I think the taqueros of the East Bay push the format in ways you won’t find elsewhere, which is why we’re doing a taco guide just for the region. But most of all, it is a great source of joy. The taco is this beautiful form that’s as simple as just meat and tortilla or as complicated as the imagination can dream.
Writing about tacos is what got me to this point It’s why you’re reading this right now. I started to feel like I had been typecast to only write about one thing because I’m Mexican. I used to have a complex when it came to writing about tacos.
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