Look through the kitchen door at Frida’s Taqueria in Clovis , and you can see taqueros (cooks) shaving marinated, tangy pieces of pork from a large, rotating vertical rotisserie known as a trompo.
Pork cooked on trompos is a signature ingredient of taquerías found in the Mexican city of Tijuana. Natives Robert and Gracy Ayala kept those memories in mind when they opened the first Frida’s Taqueria restaurant in San Diego, where they now own five.
The Ayala family brought this Tijuana taco tradition — and more — to Clovis. They lived in the area for years before moving to San Diego and still have relatives nearby…