Pressing corn tortillas from fresh masa, Cecilia's Taqueria in Point Loma's Liberty Public Market at Liberty Station builds a regional Chihuahuan Mexican menu around Mary's Farm organic chicken, grass-fed beef, and wild Mexican shrimp. Chile relleno tacos, shrimp ceviche, and carne asada fries showcase those proteins under house-made salsas, a sourcing-driven approach that pairs naturally with the curated craft-beer flights at Bottlecraft Liberty Station in the same market hall. Breakfast burritos extend the menu into additional dayparts, and the counter-service format keeps throughput fast during Liberty Station restaurants' peak weekend traffic. Every salsa is made in-house, and the emphasis on roasted-chile Chihuahuan preparations distinguishes the stall from the Baja-Cal-Mex approach at Miguel's Cocina, the Brigantine group's full-service Mexican restaurant elsewhere in Liberty Station. Catering taquiza packages deliver the full masa-pressed tortilla setup, salsa bar, and protein trays to private events and gatherings across Point Loma San Diego.