A young San Diego couple is turning a longtime restaurant dream into reality with the opening of Taco Club Taqueria, a new taco shop serving a wide-ranging menu of Tijuana-style tacos, burritos, birria, seafood and specialty meats. The restaurant recently opened at 8614 Troy Street in Spring Valley, where owners Sebastian and Camila, both 21, are introducing what they describe as an authentic Baja-style taco experience rooted in the food they grew up eating in San Diego.
The couple was born and raised locally before moving to New York City to attend Pace University, where both recently earned bachelor's degrees in Business Administration. Although this is their first business venture, Sebastian had long dreamed of opening a restaurant, and the pair decided to pursue the idea together after graduating.
"We've always dreamed of owning our own business," the couple told SanDiegoVille. "Opening a restaurant was Sebastian's dream, and together we worked hard to make it happen."
They built Taco Club from the ground up, spending approximately three months preparing the restaurant before opening its doors in late July. The menu is firmly rooted in the kind of taco-shop food familiar throughout San Diego and northern Baja California, with tacos available with carne asada, adobada, cabeza, carnitas, fish, lengua, pollo, birria and chile-marinated shrimp.
"We've always dreamed of owning our own business," the couple told SanDiegoVille. "Opening a restaurant was Sebastian's dream, and together we worked hard to make it happen."
They built Taco Club from the ground up, spending approximately three months preparing the restaurant before opening its doors in late July. The menu is firmly rooted in the kind of taco-shop food familiar throughout San Diego and northern Baja California, with tacos available with carne asada, adobada, cabeza, carnitas, fish, lengua, pollo, birria and chile-marinated shrimp.
Taco Club is also leaning into several less-common specialty offerings. Its ribeye taco is served with Mexican-style chimichurri and guacamole, while other specialty items incorporate arrachera, seafood and combinations meant to differentiate the restaurant from a traditional neighborhood taqueria.
Among the larger offerings are carne asada fries, tortas, quesadillas, birria, rolled tacos, chilaquiles and an extensive lineup of burritos, including carne asada, adobada, pollo, chile relleno, California, surf-and-turf, spicy shrimp and house specialties. The restaurant is also serving breakfast, with tacos and burritos filled with combinations such as egg and bacon, ham, chorizo or machaca. Menudo is available on Saturdays and Sundays. One of Taco Club's early marketing strategies has been a rotating lineup of inexpensive taco specials, including $1.99 Taco Tuesday, $1.99 fish tacos on Thursdays and $1.99 adobada tacos on Fridays.
Early social media response has been enthusiastic, with local food creators highlighting the restaurant's adobada, ribeye taco with chimichurri, surf-and-turf burrito and chile-marinated shrimp taco. The young owners have also been using Instagram heavily to introduce the concept to the community as they prepare for an upcoming grand opening celebration.
Despite their age and lack of previous restaurant ownership experience, Sebastian and Camila said Taco Club has been years in the making conceptually, and the opening represents both a return home and their first opportunity to put their business education into practice.
"We built Taco Club from the ground up," they said. "We're excited to share our dream with the community and hope everyone comes by to try Taco Club. We're grateful for all the support we've received so far and can't wait to welcome even more people."
For East County diners, the result is another locally owned taco destination entering an already fiercely competitive San Diego Mexican-food scene, but one with an unusually young ownership team and a menu balancing familiar taco-shop staples with more ambitious steak and seafood creations.
Taco Club Taqueria is now open at 8614 Troy Street in Spring Valley. For more information, follow @tacoclubtaqueria on Instagram and check out the launch menu below.
Among the larger offerings are carne asada fries, tortas, quesadillas, birria, rolled tacos, chilaquiles and an extensive lineup of burritos, including carne asada, adobada, pollo, chile relleno, California, surf-and-turf, spicy shrimp and house specialties. The restaurant is also serving breakfast, with tacos and burritos filled with combinations such as egg and bacon, ham, chorizo or machaca. Menudo is available on Saturdays and Sundays. One of Taco Club's early marketing strategies has been a rotating lineup of inexpensive taco specials, including $1.99 Taco Tuesday, $1.99 fish tacos on Thursdays and $1.99 adobada tacos on Fridays.
Early social media response has been enthusiastic, with local food creators highlighting the restaurant's adobada, ribeye taco with chimichurri, surf-and-turf burrito and chile-marinated shrimp taco. The young owners have also been using Instagram heavily to introduce the concept to the community as they prepare for an upcoming grand opening celebration.
Despite their age and lack of previous restaurant ownership experience, Sebastian and Camila said Taco Club has been years in the making conceptually, and the opening represents both a return home and their first opportunity to put their business education into practice.
"We built Taco Club from the ground up," they said. "We're excited to share our dream with the community and hope everyone comes by to try Taco Club. We're grateful for all the support we've received so far and can't wait to welcome even more people."
For East County diners, the result is another locally owned taco destination entering an already fiercely competitive San Diego Mexican-food scene, but one with an unusually young ownership team and a menu balancing familiar taco-shop staples with more ambitious steak and seafood creations.
Taco Club Taqueria is now open at 8614 Troy Street in Spring Valley. For more information, follow @tacoclubtaqueria on Instagram and check out the launch menu below.
Originally published on August 12, 2026.
