What tacos you should try from East Bay's El Tucan

I visited El Tucan last week, the second restaurant from the much-loved East Bay taco spot in Richmond run by brothers Alfredo and Edgar Padilla.

• The counter-service restaurant, on the vibey corner of Market and 16th streets near the Lookout, specializes in Tijuana-style tacos and slow-cooked birria.

What I tried: The quesabirria is the signature snack here. The handmade tortilla is filled with eight-hour-slow-cooked beef birria and dipped in a mild chili sauce before frying (hence the "red taco" name).

• It's definitely worth ordering with a side of consommé for dipping — the zingy soup is the perfect counterpoint to the rich beef.

The standout: The quesataco adobada — a layer of crispy fried cheese with a second handmade tortilla layer, filled with al pastor pork and cilantro dressing.

• This was honestly one of the tastiest tacos I've ever had.

Go deeper: Check out my full video on Axios SF's Instagram!

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