Tijuana-style tacos are coming to Brea this summer with the opening of the latest Tacomasa location.

“We’re an authentic Tijuana taqueria. I grew up on both sides of the border and us Mexicans, we’re obviously always eating tacos in Tijuana, and I saw that gap here in Brea for that authentic taco, that mesquite-cooked carne asada,” said Ivan Flores, the founder and CEO of the small but growing taqueria chain, which will open at 275 W. Birch St. by the first week of August.

Flores opened his first Tacomasa in Long Beach in 2021, followed by locations in El Segundo and Cypress. He’s also responsible for Blue Burro, a burrito restaurant, and the Buffalo Spot, which serves chicken wings, Buffalo fries and shakes.

The new Tacomasa will sport an authentic taqueria style with tile floors and tile on the tables.

“You’re going to feel like you’re at a taqueria in Tijuana, and that smell of the mesquite, the carne asada cooking, is what’s going to bring you in,” he said.

The meats are cooked over mesquite and served in housemade tortillas and, unless otherwise requested, they’re made “con todo,” which means with everything: onions, cilantro, guacamole and salsa.

Among the stars on his menu are the asada (steak) tacos.

“When it comes to tacos I’m a carne asada guy. A lot of places don’t use mesquite like in Tijuana, which we use. And we have our own special guacamole that we use just for the asada, and with our handmade tortillas every single bite is a special treat,” Flores said.

Also on the menu are nopal, tripe, adobada, chicken and tongue tacos. There are also vampiros, which are a cross between a tostada and a quesadilla served on a crisp tortilla with melted cheese, plus mulitas, made with two crisp tortillas sandwiching meat, cheese or other fillings. Tortas are also popular and are made with mayonnaise, cheese, onion, cilantro, guacamole and salsa.

And of course, Tacomasa has burritos. Flores recommends that first-timers at the chain try adobada, a marinated pork variety.

“We have the family recipe. It’s a lot of different spices and we marinate it for 48 hours. The marinade is what counts in the adobada,” he said. “Each bite takes you to heaven.”

For more information go to tacomasa.com.