Tacos TiaJuana in Chula Vista operates a taco counter at 135 Mace Street in the Otay area, pressing corn tortillas by hand for every order and grilling meats over an al carbon setup. The handmade-tortilla commitment extends to quesatacos and mulitas, where fresh masa is pressed, griddled, and filled to order — a tortilla-first build that shares the from-scratch production values of Chula Vista's Mexican-style delis Tlaloc Deli. The San Diego County Department of Environmental Health has assigned the kitchen a 99-out-of-100 health score, one of the highest marks among Chula Vista taco counters. Asada, adobada, cabeza, tripa, chorizo, and a mix taco rotate through the lineup, with each protein dressed in cilantro, white onion, house salsa picante, and guacamole — except cabeza, which skips the guac per Tijuana convention — a regional authenticity also reflected in the traditional pan dulce recipes at La Concha Bakery. The al carbon grill uses natural wood charcoal to sear asada cuts on direct flame, while the separate plancha station handles quesatacos by melting mozzarella directly onto the pressed tortilla before folding the protein inside.