Roberto's Taco Shop on Chula Vista's Broadway corridor traces its recipe book to 1964, when a tortilla stand in San Ysidro launched what became one of San Diego County's most recognized taco shop chains. The 444 Broadway location anchors a drive-thru and walk-up window format built for high-volume service, turning out carne asada burritos, rolled tacos, and California burritos at a counter-speed tempo distinct from the sit-down catering format at Baja Tacos & Gourmet Catering's plated-service operation. The California burrito — carne asada, french fries, guacamole, cheese, and sour cream in a flour tortilla — remains the signature, a San Diego regional format that Roberto's helped standardize across the county's taco shop landscape. A health inspection score of 96 out of 100 from the San Diego County Department of Environmental Health reflects the kitchen's operational standards behind the counter. Flour and corn tortillas are pressed on-site each morning, a handmade approach that complements the same fresh-tortilla culture found at Otay Farms Market & Mexican Food's in-house tortillería. The carne asada fries plate layers grilled steak, pico de gallo, guacamole, sour cream, and melted cheese over a base of fresh-cut fries, assembled in a foil-lined tray that runs roughly 14 inches across.