The Taco Stand

Name: The Taco Stand
Address: 645 B St, San Diego, CA, 92101, US
Telephone: (619) 546-0570
Price range: $

Mexican$

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Mon-Thu 9am-9pm, Fri 9am-10pm, Sat 11am-10pm, Sun 11am-9pm

645 B St, San Diego, CA 92101
(619) 546-0570
Last verified: October 2026
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Two al pastor street tacos topped with cilantro, onion and lime at The Taco Stand in downtown San Diego

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos · California Burrito · Carne Asada Burrito.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada · Pollo Asado · Carne Asada Burrito.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Grilled Pescado (Mahi Mahi) · Baja Taco.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Chips & Guacamole.
Churros: Lengths of ridged dough fried until crisp and coated with sugar, often cinnamon sugar. Mexican versions may be plain, filled with cajeta or other fillings, or served with chocolate or another dipping sauce. Churros have Iberian roots but a very long history of adaptation throughout Latin America. On this menu as: Churros.

How these dishes compare

Burritostypically $10.45 across 263 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Al pastortypically $7.50 across 163 menus
Churrostypically $7 across 112 menus

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The Taco Stand

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How these dishes compare

The Taco Stand on our other sites

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