Pedro's Tacos — Restaurant in San Clemente

Pedro’s Tacos, started in 1986, launched as a small fish taco stand in Orange County, California. Soon enough, locals discovered this diamond in the rough, and its business started to boom. Now, it has been open for over three decades and the experience never gets old. When you visit Pedro's Tacos you will be surprised that such a bright, oddly shaped building is located in the heart of Downtown San Clemente. But don’t let this fool you, as if you come at the wrong time, you won’t be able to find a parking spot near the restaurant. It will be packed with hungry beach visitors and surfers, looking for a cheap, fulfilling meal. The smell of gasoline will be overtaken by the smell of sizzling meat, the closer you get to the window. Voices of workers slaving away, at creating delicious tacos that create an explosion of flavor. As you walk by, you will see views like no other. You’re able to see the glistening, crystal clear ocean that lies at the very bottom of the street. Now you are ready to order. Your hunger kicks in, and your mouth starts to water. At Pedro's Tacos, the ginormous, fresh Carne Asada burrito is one of the items that has made Pedro's Tacos so successful. This flavorful item includes Carne Asada, crunchy lettuce, sweet tomato, melting cheese, creamy sour cream stuffed and rolled into a soft steaming tortilla. The fluffy tortilla is hugged by a tangy-sweet salsa that contrasts the savory sour cream. All topped with smooth guac topped with pink himalayan salt and freshly squeezed lime. This combination has made the Carne Asada burrito a fan favorite since the restaurant opened in 1986. The burrito has the perfect balance of not being drowned in oil, yet not being completely dry. Before you can even count to 10, your food is served to you on a paper plate with salsa packets. However, the food compensates for this presentation, after you bite into this gold mine of flavor, all concern goes away. You are left satisfied and full, yet you still crave for more. Some other items that have elevated Pedro's Tacos to a legendary status include their breakfast burritos, fish tacos, and their condiments. The smooth texture of the breakfast burritos are really a game changer. The strong aroma of melting cheese is a selling point that draws the customers in. One bite into the egg filled masterpiece, makes the salty salsa leak out of the end of the burrito. It is a breakfast that will leave you stuffed. This is the perfect meal to have before a long surfing session, or an early morning commute. After your long day, a perfect gift for yourself is the locally famous fish taco. The freshly made tortilla filled with crispy battered cod gives you hope for this world. It shouldn’t be possible for a food item to hypnotize you, but once again, Pedros Tacos succeeds. The slight hint of lime and cilantro refreshes you after every bite. While being drenched in condiments, the taco remains crunchy, and sounds like you are biting into a potato chip. Yet, one thing that holds all of these items together are the condiments. Crimson salsa and emerald guacamole is made from scratch every morning. These divine sauces complete every item on the menu. Whoever runs Pedros Tacos has found the formula for the perfect taco. Even though they are a small location, their quality compensates. Make sure you mix and match since you can buy the tacos individually. I do recommend getting the Carne Asada burrito combo, since it is a bang for your buck. In conclusion, Pedro's Tacos is a genuine representation of the culture in...

Let me start of by saying something nice because I do not like being mean: they know how to cut costs so I am sure they are making a lot of money. I hope they pay their employees well.

This is not authentic whatsoever. Whoever said it was is either lying or oblivious and I do not know which is worse. Riceroni and canned beans with meat that tastes like iron? I could taste the tin in the canned beans that were sinfully suffocated in shredded cheese. What are you doing? Who opened this restaurant and why? Did you ever have passion for what you do and if so why did you never improve your craft? If you don’t have passion why open in the first place?

I spent almost $50 on a fish taco, rice, beans, and a burrito. That’s insane. The only reason I am happy the portions were so small was because the food was so bad. The jamaica was just warm colored sugar water, nothing jamaica about it. Everything was bad. Literally everything.

They also got my order wrong. I had to replace the order to even get my food.

I sincerely hope I never even come across this place again. If I ever have to drive through the area I will take a different street. I feel so embarrassed having eaten here. It’s so bad it’s almost hilarious. Except I paid so much money for it so I just feel stupid and it is no longer funny. I am the clown in this situation. Why did I even come here.

I legitimately do not know how this place is open. I am actually very curious. Who eats here? Why do you enjoy it? Why are you so afraid to go to an actual Mexican restaurant that has actual good food? If you have ever enjoyed this place I beg you to reconsider and broaden your horizons because life is very short and no one deserves to eat like this. Please get help. Thank you

Looking forward to seeing if this gives me food...

Burrito and drink 21$ 14 years cooking professionally, LA Native, and I was hungry, no mercy.

There’s no access for my wheel chair.

If you don’t want to read it. Just know that I’m ultimately saying VERY MID for the internet double $$ price on site

So here we go

Burrito was rice, beans, cheese, and asada that tasted like it was just bone marrow and salt.

You could compare it to taking a bite of that left over skirt steak in your fridge from three days ago and licking a bag of coins.

The rice was shake and bake. You could see the dry seasoning added after it’s been cooked and taste nothing when you bite into the rice. Kind of like adding salt to your food after it’s been served and not before you cook it.

Dry. Sad. Convenient. The green sauce is canned and had no tomatillo sediment.

The drink was Jamaica Hibiscus for the non Spanish speaking Tasted like the powdered drink mix No tartness from the hibiscus 1/10 was warm

If you’re going to cut food costs, consider just removing unnecessary food items that are bringing your expenses up.

Maybe consider having your staff do more than just chit chat and wait for guests to roll up to your drive thru? Maybe handle food with a quality that won’t have people leave terrible reviews.

Maybe consider cutting your labor costs and obtaining better labor for someone who’s experienced and will give you quality instead of a burrito made in a garage and fake Mexican aguas.

The...