On this tantalizing episode of “Diners, Drive-Ins, and Dives,” the ever-exuberant Guy Fieri introduces us to an unexpected hidden gem nestled in the heart of Old Town San Diego. The spotlight shines on Tuetano Taqueria, where Chef Priscilla Curiel crafts a sensational Mexican delicacy that leaves a hefty impression: the bone marrow birria taco.

Tuetano Taqueria’s offering is truly distinctive. Two restaurants share one kitchen, allowing guests to savor the best of Baja-style seafood alongside rich and hearty birria tacos. But it’s not just any birria taco that has caught Guy’s attention—it’s the birria bone marrow taco, praised by him as “100% indulgent.”

The creation of this culinary masterpiece begins with the preparation of the birria. A fragrant blend of dried Guajillo chiles, onions, garlic, cinnamon, and bay leaf simmers away to form an adobo that becomes the soul of the dish.

The birria stew is cooked for an astonishing 30 hours. This dedication to cooking time ensures the chuck beef is impossibly tender. Once the birria is perfected, the beef is separated from the broth.

The flavorful broth is used to flavor the tortilla and the bone. The bone is roasted on the grill, producing a flavorful and smooth marrow that can be scooped out onto the birria taco.

Guy Fieri’s experience at Tuetano Taqueria was one of pure enjoyment as he savored the “unctuous” combination of the birria and bone marrow fats. Chef Curiel’s expertise in balancing the rich flavors and inventive service of the dish earned high praise.

Experiencing this San Diego treasure through Guy’s eyes, one can’t help but feel an urge to join in on the indulgence. With a food scene as vibrant as San Diego’s and a dish as creative and satisfying as the bone marrow birria taco, it’s clear that Tuetano Taqueria is a must-visit spot for foodies and “Triple D” fans alike.