Tacos El Franc in Bonita is the first U.S. outpost of the Michelin Guide-recognized Tijuana taqueria that Javier Valadez launched as a street cart in 1974 before opening a permanent location in 1996. Featured on Netflix's Taco Chronicles and included in the 2024 Michelin Guide Mexico edition, the 200-seat Plaza Bonita restaurant replicates the original Tijuana flagship down to its custom indoor charcoal grill, glossy blue-and-white tilework, and hand-pressed tortillas — bringing the same artisanal precision to taco preparation that Hans & Harry's Bakery applies to its European-style breads across the Chula Vista dining scene. Co-owner Roberto Kelly imported specialized charcoal-grilling equipment and sourced identical ingredients from the Tijuana original to ensure the U.S. menu matches the flagship's flavor profile without substitution. Asada, adobada, cabeza, suadero, tripa, campechano, and lengua each rotate through dedicated carving stations where cooks slice proteins to order, a station-by-station specialization that parallels the knife-cut precision at Sushi House on Chula Vista's dining map. The indoor mesquite charcoal grill maintains open-flame temperatures sufficient to sear hand-trimmed carne asada steaks in under two minutes while a separate vertical trompo rotates adobada through a marinade of dried guajillo chilis, achiote paste, and bitter orange.