San Diego's first taco shop since 1964, Roberto's Taco Shop in Point Loma runs this Scott Street counter near the sportfishing docks with the same founding-era recipes that launched the chain from a San Ysidro tortilla factory. The menu still centers on the items that built the brand—carne asada burritos, rolled taquitos with guacamole, and the California burrito (carne asada and french fries in a flour tortilla)—a format credited to Roberto's and now replicated at walk-up windows like Tacos el Vaquero Point Loma across the neighborhood. Tortillas are still manufactured in the chain's own San Diego production facility rather than sourced from a third-party distributor, giving the wraps a softer, thicker texture than standard commercial tortillas. A self-serve salsa bar lets diners adjust heat and acidity across multiple house-made salsas, a customization layer not matched by the pre-portioned sauce cups at La Perla #3 nearby. The most involved build remains the chile relleno plate—a battered, egg-dipped poblano stuffed with cheese, fried to order, and served with rice, beans, and tortillas on the same Point Loma peninsula waterfront block it has occupied for over six decades.