Galaxy Taco

Galaxy Taco is a taco restaurant in La Jolla Shores, San Diego, opened in 2015 by chef Trey Foshee of George's at the Cove, built around blue corn masa ground in house from heirloom corn.

History

Galaxy Taco opened to the public on July 13, 2015, in half of the former La Jolla Shores Market on Avenida de la Playa, plus two neighboring cottages. The roughly 4,200-square-foot space seats about 160 people indoors and on a patio, with a skeleton mural by Ross McDowell and patio tables built from surfboard materials. Trey Foshee, the chef behind George's at the Cove, ran the project with chef de cuisine Christine Rivera, who trained at Cosme in New York.

Masa

The kitchen grinds non-GMO heirloom corn from Masienda on a custom mill that cost about $10,000, and Foshee consulted Carlos Salgado of Taco María while developing the program. San Diego Magazine reported in 2016 that another of the city's leading Mexican restaurants was buying masa from Galaxy.

Menu

Cooking centers on a wood-burning grill. Tacos have included grilled avocado with bean purée and creamy corn, a Baja-style fried fish taco, braised pork shoulder with chicharrones and jalapeño slaw, and short rib. San Diego Magazine named it a 2019 contender for best taco shop, citing a grilled yellowtail taco.

Reviews

See also

• Masa
• Blue corn tortilla

References

1. "FIRST LOOK: Galaxy Taco". San Diego Magazine. Retrieved 2026-10-10.
2. "Restaurant Review: Galaxy Taco". San Diego Magazine. Retrieved 2026-10-10.
3. "8 Contenders for Best Taco Shop in San Diego". San Diego Magazine. Retrieved 2026-10-10.