The Taco Stand in Encinitas's Old Encinitas district is a location of the Tijuana-inspired taqueria that Shōwa Hospitality founders launched in La Jolla in 2013. Hand-pressed corn tortillas come off a dedicated tortilla station for every order, and the al pastor is carved from a vertical trompo spit in the style of Tijuana street stands, building out a Baja taco program on Coast Highway 101 near the Neapolitan wood-fire operation at Buona Forchetta. A six-option salsa bar includes salsa chipotle, habanero, salsa verde, and a creamy cilantro-lime salsa that the chain developed as a signature condiment across its fifteen-plus locations in California, Nevada, Texas, and Florida. The Encinitas outpost sits on South Coast Highway 101 near Moonlight Beach, pairing its counter-service taco format with a beer list that contrasts with the cocktail-forward approach at The Regal Seagull down the corridor. Adobada tacos use pork marinated in a guajillo and ancho chile blend, slow-cooked on the trompo for six-plus hours, then carved to order and finished with pineapple, onion, and cilantro.