Puesto La Jolla

"The La Jolla flagship of Puesto was the first of what is now quite an empire of Mexican food that started 12 years ago. Featuring non-GMO blue corn tortillas, tacos are its calling card with favorites like filet mignon, Maine lobster, swordfish, and Wayne’s Farms chicken al pastor. The restaurant is also known for its excellent additive-free, agave spirit cocktails and housemade cerveza." - Candice Woo, Helen I. Hwang

"There are tacos on just about every corner in San Diego, but Puesto stands out because of its costra. They add a thin, pan-crisped round of Oaxacan cheese to their tacos, which wraps around the fillings and gives a bit of gooey structure to each bite. Think of it like a blanket, swaddling crispy battered shrimp tossed in sticky sweet tamarind-chile sauce or mushrooms dressed up with stone fruit serrano salsa. This is a fun place for a night-out-on-the-town dinner, so kick the evening off with their classic margarita or a dark Mexican-style lager." - sabrina medora

"Chef Luisteen Gonzalez’s plant-based menu omits the cheese from his popular Mexico City-style tacos, allowing the delicate flavors of vegetables to shine. The Mushroom Taco is a work of art with garlic braised morels and beec, dressed in pink pickled onions, sweet and spicy stone fruit serrano salsa, and delicate hearts on fire leaves. The Verduras Taco—a sautee of rajas, tatume squash, potatoes, corn, and nopales—arrives under a lobe of avocado with a fluttering zucchini blossom." - Kelly Bone

"The taco specialists are serving up their lobster and turkey mole tacos, along with their margaritas made with fresh pressed lime juice. At 9 p.m., celebrate with free watermelon Mexican candy shots." - Helen I. Hwang

"The taco specialists are serving up their lobster and turkey mole tacos, along with their margaritas made with fresh pressed lime juice. At 9 p.m., celebrate with free watermelon Mexican candy shots." - Helen I. Hwang