Roberto's Taco Shop extends its 1964-era San Ysidro recipes to Santee's Cuyamaca Street, carrying forward a chain that pioneered San Diego's walk-up taco-shop format beginning in 1964. The Santee counter stocks San Diego-made tortillas and builds each California burrito, carne asada plate, and rolled-taco order from the same Robledo-family formulas that anchor the taco-shop corridor on Mission Gorge Road near Cotijas Taco Shop. A drive-through lane handles bulk orders for office lunches and team meals without slowing the walk-up counter inside. The fresh-made salsa bar lines up house-made guacamole, pico de gallo, and three heat levels of red and green salsas alongside the chips-and-salsa station, a condiment spread that pairs with the imported Mexican sodas stocked at BevMo! on Mission Gorge Road. The kitchen preps all carne asada on a commercial charbroiler that sears the marinated skirt steak at temperatures above 500°F before slicing it against the grain for burritos, plates, and street tacos.