Taqueria by El Prieto in Chula Vista's Otay Ranch district serves Tijuana-style tacos from a counter at 2015 Birch Road, building each order on handmade corn tortillas pressed and griddled to order. The adobada taco — spiced pork carved from a vertical trompo, topped with cilantro, onion, and a red salsa — anchors a concise menu that also runs through carne asada, quesatacos, mulitas, and loaded fries, sharing the Birch Road retail corridor with Feng Cha Teahouse - Chula Vista's boba-tea counter. A second outpost at 139 W 28th Street in Manhattan extends the same Tijuana trompo-and-tortilla format to New York City, making El Prieto one of the few Chula Vista taco concepts operating on both coasts. The tatemada salsa — a charred-tomato and chile blend — and the house cilantro dip ship alongside every taco order, providing a condiment pairing drawn from the same street-stand tradition found across Tijuana's taco corridors. That Otay Ranch footprint places the shop within the eastern Chula Vista dining cluster that includes Bento & Noodles Eastlake's Japanese rice-bowl counter, positioning El Prieto as the corridor's dedicated Tijuana-style taqueria. The torta asada layers grilled carne asada with guacamole, jalapeños, and refried beans inside a telera roll that measures roughly eight inches across and arrives wrapped in foil for structural integrity.