Señor Burro on Fletcher Parkway in La Mesa serves Tijuana-style tacos and burritos built on hand-pressed tortillas made to order at a visible prep station. Launched in 2019 by a former Tijuana taquero, the kitchen rolls carne asada, al pastor, and birria fillings into flour and corn shells pressed minutes before plating — a from-scratch tortilla commitment rare among taco shops on the Fletcher Hills corridor and shared only by sit-down operations like City Tacos in La Mesa Village. A drive-through lane supplements the dining room, and a full breakfast menu adds egg-and-steak burritos and chorizo plates to the morning commute along Fletcher Parkway near Sharp Grossmont Hospital. That breakfast La Mesa lineup, anchored by machaca and potato-egg-cheese combos in hand-pressed flour tortillas, draws from the same early-morning hospital-corridor traffic that fuels La Mesa Bistro & Bakery on University Avenue. The California burrito layers flame-grilled carne asada with french fries, guacamole, sour cream, and cheese inside a large-format hand-pressed flour tortilla — a protein-starch-fat stack requiring a wider-diameter shell than the standard street-taco format.