Tacos Marquitos

Michoacán at breakfast and lunch

Tacos Marquitos dates its beginning to 2003 and identifies the owners and family as the people serving this Barstow-and-Cedar restaurant. Its strongest distinction is the range of Michoacán antojitos alongside a full taco and breakfast menu. Corundas arrive with pork ribs in red sauce; enchiladas follow the Morelia style. A pambazo offers bread dipped in red sauce, and pozole provides a pork-and-broth alternative to the griddle.

The taco section separates three meals. A soft taco carries meat, onion, cabbage and cilantro. A hard-shell taco adds lettuce, cheese and tomato. The Super Taco uses two handmade corn tortillas and layers boiled beans, meat, lettuce, guacamole, cheese and sour cream. Four fried potato tacos, finished with cotija, lettuce, tomato and sour cream, make another complete plate rather than a meat taco with the filling removed.

Handmade flour tortillas also matter here. They wrap the Bulldog burrito, with rice, beans, cheese, guacamole and sour cream; the Chihuahua is its smaller relative. The Gama takes a different route with asada, fries, pico de gallo and sour cream. Tortas use telera from Gaby’s bakery, warmed with mayonnaise on the griddle.

An early opening near the university

The address is 1772 East Barstow Avenue in Bulldog Plaza. Published service is Tuesday–Sunday 7 a.m.–3 p.m., closed Monday. A breakfast taco can use handmade corn or flour tortilla with egg, protein, potato, beans and cheese; machaca combines shredded beef and egg with vegetables. Tortillas are also sold by the dozen.

Call 559-447-5569; the business directs catering callers to press zero. Catering and takeaway are established, but a working direct delivery checkout was not verified: the homepage’s online-order button returned to the same page during review. The listed number is the restaurant and catering contact.