Tuétano Taqueria is run by a member of a Tijuana family of restauranteurs, Priscilla Curiel-Gutierrez, who saved up since she was 19 to open her own business. In 2010, she enrolled in the culinary arts program at the Art Institute and, five years later, began catering a side menu while serving as chef/manager at Talavera Azul in Chula Vista.

“The menu is very simple classics made right,” Curiel-Gutierrez says. “The specialties are beef birria and guisados [stewed meats]. Bone marrow is cooked in birria broth and then grilled.” Eat the buttery marrow by itself or served on fresh, flour, or fried tortillas.