Freshly made corn tortillas on demand, hand-ground guacamole, freshly made salsas and high-quality produce are just a few of the ingredients adding authenticity to The Taco Stand in La Jolla.
Owner Aram Baloyan and his director of operations Martin Seglin opened the Pearl Street eatery in November 2013. “We wanted to create an authentic, taco-stand feel for our customers — just like when you visit Mexico,” Seglin said. “We created the menu and got things just the way we want them.”
Authenticity remains their top priority, and their crew of 13 employees works hard to deliver it daily. “Customers can watch our tortilla-makers in action while they wait for their order,” Seglin said. “We also make our own tortilla chips and sell them by the one-pound bag.”
The crew also makes fresh salsas, including habanero, green mild, chili verde, chipotle and pico de gallo, which will be available by the pint soon.
Tacos are the name of the game here and The Taco Stand uses top-quality ingredients to make them. Their best seller is the 100-percent Angus Beef Carne Asada Taco — soft, juicy beef marinated in its own special seasoning with cilantro, onion, guacamole and salsa.
Other favorites include the Camaron Taco with spicy shrimp, cheese, avocado, cabbage, tomato and chipotle salsa.
Another appetite pleaser is the Baja Fish Taco, featuring beer-battered fish, cabbage, cilantro and tomato.
For carbohydrate counters, The Taco Stand serves the No-Carb Taco without a tortilla.
Hearty burritos here mirror many of the same taco ingredients like the Carne Asada Burrito with steak (Angus beef), guacamole, tomato and salsa. Other favorites include the Mar y Tierra (Surf and Turf) shrimp burrito with steak; or the Al Pastor Burrito with rotisserie-marinated pork, cilantro, onion, cilantro sauce and pineapple.
Side dishes include Carne Asada Fries piled with nacho cheese, Angus beef, guacamole, sour cream and cheese; Elotes Mexican corn on the cob with parmesan, mayonnaise and Cajun chili; chips and guacamole; and Mexican rice and pinto beans.
Sweet treats include made-to-order, hot churros; or paletes (ice cream in eight flavors).
Soft drinks and four beers are available.
The Taco Stand’s 1,200-square-foot interior seats 40 and outdoor benches seat another 20 people. Catering will be available starting in mid-July. u