Taquería El Poblano at 1011 Broadway in Chula Vista traces its taco recipes to Tijuana's Las Ahumaderas, the 1960s-era open-air taco row known locally as Taco Alley. The kitchen runs a full Tijuana-style protein roster — carne asada, adobada, suadero, birria, tripa, and pollo — grilled over high heat and served on doubled corn tortillas, a format rooted in the same border-crossing culinary tradition that stocks the produce aisles at Carnival Supermarket on the Broadway corridor. Fresh menudo joins the menu alongside mariscos plates, extending the counter beyond tacos into the sopa-and-seafood category that drives weekend brunch traffic at Chula Vista Mexican restaurants. The salsa bar offers multiple house-blended options — roasted tomatillo verde, chile de árbol rojo, and a creamy avocado variation — with complimentary radishes, cucumbers, and lime wedges on the side. That condiment spread complements the same Baja-border flavor palate baked into the European-style pastries at Hans & Harry's Bakery, where conchas and cuernos anchor a pan dulce case just up Broadway. The birria plate arrives with a side of consomé for dipping, ladled from a slow-simmered beef broth seasoned with guajillo, ancho, and pasilla chiles.