Tijuana-style tacos use thin, supple corn tortillas grilled with adobada, carne asada, or buche, topped minimally with onions, cilantro, and guacamole. The distinction lies in the trompo-grilled al pastor shaved fresh, delivering caramelized edges and spice-infused pork unlike thicker American versions. Meats stay juicy amid crisp-edged tortillas that fold easily, with radishes and lemon on the side for contrast. The small size encourages multiples for a full meal.