Taqueria
El Paisa.
Tacos hechos a la orden. The no-frills East Oakland taqueria that became a Michelin Bib Gourmand temple of tacos — suadero, lengua, cabeza, tripa and campechana, cut fresh and griddled in front of you.
International Blvd's temple of tacos
A low-slung green building at International & 47th. Order at the counter, listen to the cleavers working, and eat tacos that made a Michelin inspector take notice.
- Mexico City–style taquería — suadero, cabeza, tripa and campechana done the way they're done in the capital's barrio taquerías.
- Jalisco pride — the sign carries the crest of Guadalajara's Chivas, a nod to the family's roots.
- No-frills on purpose — double corn tortillas, meat, onion, cilantro. The salsa bar does the rest.
- Family-run since 2007 — counter service, patio with piñatas, aguas frescas in the cooler.
"This might be the best taco I've ever eaten."
— Luke Tsai, East Bay Express, on the tripaThe meats, done right
Straightforward tacos: just meat, a light scattering of chopped onions and cilantro, and a double layer of corn tortillas. Everything is made in front of you, fast and generous.
Lengua · Suadero · Pastor
Braised beef tongue, tender confit brisket, and trompo-roasted pork with pineapple.
The classics
Cabeza & Campechana
Slow-cooked cow's head with soft, collagen-rich meat and the occasional crunch of ear cartilage. Campechana mixes asada and chorizo.
House specialty
Torta de Asada
Toasted bolillo, creamy avocado, queso fresco, and meat off the plancha — wrapped in foil for later.
Bigger plates
Burritos
Asada, suadero, carnitas, shrimp — beans, rice, salsa, cilantro. Rolled heavy and griddled tight.
On the go
Pick your meat
Suadero, lengua, pollo, carnitas, camarones, buche, pastor, chorizo, tripa — plus queso and crema to finish.
Escoge tu carne
Al Pastor
Marinated pork with pineapple, cut fresh off the trompo. The people's favorite.
PopularA salsa bar that means business
El Paisa keeps the tacos clean and lets the bar do the work. Every order comes with the full spread — the amped-up red salsa lives in a stone molcajete behind the counter; just ask.
Molcajete red salsa
The potent, amped-up version — request it when you order.
Chunky green salsa
Vaguely guacamole-like, hot enough to set your mouth ablaze.
Sweet cipollini onions
Exceptionally sweet, simmered then seared on the grill. Secret add-on — ask.
Nopales
Grilled cactus pads, charred and tender. Another free secret.
Carrots & potatoes
Cooked until just soft, tangy, and a little surprising.
Chili-laced cucumber
Cool, crisp, and dusted with chile. Plus limes and radish slices at the end.
⚠ Fair warning: the green salsa is not kidding around.
An Oakland institution
The praise is not subtle, and neither is the food.
"This Oakland institution is widely hailed as the temple of tacos. Strictly no fuss — order at the counter — but after one bite of their juicy meat..."
Michelin Guide"A textural revelation... this might be the best taco I've ever eaten." The tripa, simmered all day in stock.
East Bay Express4.6 on Google across 3,800 reviews, 4.4 on Yelp across 560. "Quick service, excellent food, good variety and tasty spicy sauces."
Google · YelpPull up.
Walk in, order at the counter, grab a seat inside or out on the patio. High chairs for the little ones, dogs welcome on the patio, and everything's ready fast.
Hours & Info
Oakland, CA 94601
International & 47th · East Oakland