It was a months-long drumroll leading up to the Oct. 8 opening of Tacos El Franc in the Gaslamp Quarter.
Social media buzzed with excitement over its impending arrival at 528 Fifth Avenue, which marks the company’s second U.S. location since debuting at Westfield Plaza Bonita in National City this June.
The taqueria dates back to the late 1970s, when Tijuana street vendor Javier Valdez began slinging made-to-order tacos filled with specially seasoned carne asada and other meats.
By the mid-1990s, Valdez had opened his first commercial shop, replete with a mesquite grill and adequate space for making salsas and tortillas in larger quantities.
The operation eventually expanded to a couple of additional locations in Tijuana.
Tacos El Franc’s popularity snowballed in the last decade.
It was first featured on the Netflix series “Taco Chronicles,” which generated a surge in binational interest, aided by a favorable review in Conde Nast Traveler.
Then, most recently, it earned coveted listings in the 2024 and 2025 Michelin Guide Mexico for its “wide-ranging menu of tacos, tostadas and vampiros – all with a meat focus.” (The latter is a Sonoran-inspired street snack involving a crisped corn tortilla that folds onto a layer of refried beans along with meat and cheese.)
We spoke briefly to co-owner Roberto Kelly a few hours before the Gaslamp Quarter shop opened its doors for the first time.
The long lines he had anticipated had materialized by late afternoon, attracting local business leaders and politicians (including San Diego Councilmember Stephen Whitburn) for a ribbon-cutting ceremony.
“We’re best known for our carne asada,” Kelly noted. “We use good-quality beef. And the meat is marinated in secret spices before it’s grilled.”
He also pointed out that taco aficionados “love all of our other proteins too,” referring to the eatery’s knack for cooking suadero (beef brisket), lengua (beef tongue), adobada (spit-roasted pork), and tripe.
Vegetarians are in luck because meat can be swapped out for fresh, grilled veggies in items such as tacos, tostadas, quesadillas, and vampiros. French fries cooked in beef tallow are on the menu as well.
Beverages for now include Mexican soft drinks, although a license to sell beer and wine is in the pipeline.
Unlike its National City location, which offers full wait service, the Gaslamp format is fast-casual with smaller square footage. Customers place their orders at the counter before seizing the limited seating that is available indoors or on the front and back patios.
For more information, call (619) 573-4648.
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