Tacos El Gordo in Chula Vista has operated its Broadway corridor location at 556 Broadway since 2018, extending a Tijuana taqueria chain founded in 1972 that first crossed into the U.S. on H Street in 1998. Nine proteins — asada, adobada, cabeza, suadero, buche, lengua, tripa, chorizo, and the cactus-topped Azteca — each get their own dedicated station and carving line, a multi-queue setup that separates this counter from single-grill operations at Chula Vista taquerias Taquería Revolución and other Broadway neighbors. Yelp ranked the chain in its Top 100 U.S. Places to Eat three consecutive years — No. 15 in 2014, No. 29 in 2015, and No. 17 in 2016 — driven by the carne asada and adobada lines that routinely stretch past the door. Handmade corn tortillas are pressed and griddled on-site, and salsas plus guacamole are prepared from scratch in-house, a fresh-prep model that scales across the Chula Vista, Otay Mesa, and Las Vegas locations while late-night diners also rotate to Zappy Pizza for a different post-midnight option. The adobada trompo rotates marinated pork through a vertical spit that shaves each serving against the grain, while the asada station chars thin-cut beef over an open-flame grill fueled by natural hardwood charcoal.