Tacos Y Birria El Guero

Teddy S

The Asada and Lengua Tacos are bomb. You know the place is going to be great if the salsas are banging. I highly recommend sticking to the regular tacos. The quesa birrias tacos are ok. They have way too much cheese, not enough meat. Keep in mind. The birria is Chivo (Goat) not beef. If that is not your thing. Trust me. Just order what I mentioned.

Eleazar Figueroa

Delicious food and authentic Mexican taste 💦🔥☝️ I honestly love coming to this place so much that I’m willing to drive hour and half at least once a month for it and every time it’s worth it! The salsas are nice and spicy and broth from the birria really hits the spot, specially when it’s a cold windy night. Overall delicious tacos and great atmosphere! Definitely check them out if your in the area 😬

Matthew Prunty

On lunch from work, decided to stop by and check out this taco spot I've heard a lot about from my coworkers. I ended up ordering quatro birria tacos con todo (4 birria tacos with everything) and they were simply delicious. For a new spot, I generally try the tacos plain before adding any type of sauce to them. With or without sauce, they were delicious. Everyone is nice and very welcoming. Definitely a return trip is in order... And soon.

Jay Keyes

Tacos y Birria el Guero is a low-key taqueria sharing a parking lot with a nail spa in Santa Ana. I love their "Asada Taco." Like most carne asada street-style tacos, it features thinly-sliced marinated beef mixed with chopped onions and cilantro deposited into back-to-back double corn tortillas. For as much as I believe typical carne asada to be a grossly overrated taco filling, this is the good stuff, the Hennessy XO of carne asada. It is tender and juicy, yet the ultra-thin slicing helps maximize the surface area that is browned and seasoned. There is a smooth and tasty avocado-chile salsa at the salsa bar that this taco wears perfectly. The "Birria de Res Taco" is also quite fantastic. This taco features juicy braised beef rib meat pervaded with small luscious specks of salty fat. The birria is lightly spiced but pleasantly fragrant -- there is a touch of cinnamon that I caught a faint whiff of as my face approached the taco, but not enough for my tastebuds to notice unless I was looking for it; the guajillo broth is not heavy or dark at all compared to the birria de res I've grown accustomed to in San Diego. I drizzled some of the Salsa de Aceite (spicy chile oil) onto this taco and it dialed up the intensity and heat of the birria considerably. That stuff is magic!