The Taco Stand in downtown San Diego operates a Baja-style taqueria at 645 B Street, part of the Showa Hospitality group's multi-location concept inspired by the taco stands of Tijuana and the Baja Peninsula. Corn tortillas press and cook to order on a visible comal while the kitchen fires flame-grilled Angus carne asada, rotisserie al pastor, beer-battered Baja fish, and Sonora-style flour-tortilla tacos — the same regional Mexican taco traditions that Cocina 35 translates through its own Oaxacan-influenced lens nearby. A self-serve salsa bar stocks house-made salsas ranging from mild to habanero heat alongside fresh guacamole churned from scratch daily, building out a condiment program that matches the made-from-scratch tortilla commitment. California burritos stuffed with flame-grilled steak, french fries, cheese, and guacamole anchor the burrito side of the menu, a San Diego-specific format that traces directly to the cross-border taco-shop tradition this concept replicates. Additional Taco Stand locations in La Jolla, Encinitas, Miami, and SDSU keep the same from-scratch tortilla program and salsa bar format, extending the Baja counter-service model that differentiates from the plated Mexican dining at The Blind Burro in East Village. The full taqueria menu scales to large-party catering with taco bars, burrito trays, and churro dessert service for corporate and private events.