It has always been confusing to me that there is great Mexican food in San Diego, and great Mexican food in San Francisco, yet how both styles can be totally different, I never quite understood. Minor differences in tortillas, beans, bread, and meat preparation make all the difference. Sometimes menu items in one area look nothing like what you get elsewhere. I’ve been searching for rolled tacos for so long that I thought I would never see them again outside of San Diego. With the recent discovery of an Adalberto’s in NorCal, I realized that worlds were colliding.

Just as San Jose seems to be some weird way station in-between Southern and Northern California, Super Taqueria acts as a bridge between the two Mexican food styles. We walk in and are greeted with all the familiarities one comes to expect from California taquerias. The menu is dotted with all the essentials, but it is the rolled tacos that, as always, grab my attention. Could they be what I have longed for?

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