After tasting some of the very best tortillas in my life at Taquiero Taco Patio, I asked OC’s Sean Young about the restaurant he runs with cousins Roberto and Orlando Fierro at Campus Plaza.

Tell us about your taqueria.

We make everything from scratch. We boil non-GMO corn in-house and have a corn mill in the back to make our masa. From that we hand-make every tortilla fresh every day. There are some places in OC making “hand‑made tortillas,” but 99% of them buy the masa.

What influenced your menu choices?

We traveled all around Mexico trying different tacos and salsas. Our Cochinita Pibil Taco is from Yucatán, and we added pineapple to the Al Pastor Taco like they serve it in Mexico City.

Who created your menu?

My sister-in-law, Alma Fernanda Regalado. She graduated from Le Cordon Bleu in Mexico City and worked in a Michelin star restaurant in Spain.

What’s your favorite menu item?

The Al Pastor Quesadilla. A quesadilla in Tijuana is not an American-style quesadilla. It is a taco with cheese melted onto both sides of the corn tortillas.