Lupita's Mexican Grill

A sunny Saturday on the South Bay coast is when I first walked into Lupita's Mexican Grill, tucked along the busy strip at 234 S Pacific Coast Hwy, Redondo Beach, CA 90277, United States. Surfboards leaned against car doors outside, and inside the dining room families were already working through baskets of tortilla chips. What pulled me in wasn’t a flashy sign but the line at the counter. Locals don’t wait in line unless something good is happening behind it.

The menu reads like a love letter to classic Mexican comfort food: carne asada burritos, chile rellenos, enchiladas drowned in red or green sauce, and a combo plate that practically requires a nap afterward. I ordered the grilled fish tacos because the beach was three blocks away and it felt right. The tortillas came off the flattop with that soft-crispy edge you only get when someone actually knows how to run a plancha. The cook slid the plate across with a nod and said they marinate the fish in citrus and garlic every morning, which lines up with what culinary researchers from the Culinary Institute of America often note about acid-based marinades enhancing tenderness without masking flavor.

After a few visits I started noticing patterns. On weekday lunches, construction crews and office workers stack the narrow tables, usually ordering the daily specials posted near the register. On weekends, it’s families and surfers, plus more than a few out-of-towners who’ve read glowing reviews online. Yelp and Google consistently rate this place above four stars, which puts it in the top tier for independent taquerias in Los Angeles County, according to BrightLocal’s 2024 restaurant reputation survey.

One of the staff told me they prep nearly everything in-house. I watched a tray of slow-braised carnitas come out of the kitchen, glistening but not greasy, and later learned they cook it low and slow for almost four hours. That process mirrors guidance from America’s Test Kitchen, which found that extended braising breaks down collagen, producing tender pork without drying it out. It’s the kind of detail most diners don’t think about, but you taste it in every bite.

What really sets the place apart, though, is consistency. I brought my cousin from San Diego last fall, and he still texts me about the salsa bar. There are the usual suspects-pico de gallo and tomatillo-but also a smoky chipotle blend that builds heat slowly. Research from the University of California, Davis shows that capsaicin intensity is perceived differently depending on fat content, and sure enough, that smoky salsa hits harder when you dunk a plain tortilla chip than when it lands on a cheesy enchilada.

The location helps, too. Being right on Pacific Coast Highway makes it an easy stop whether you’re headed to Redondo Pier or driving up from Torrance. Parking can be tight at peak hours, which is one small limitation worth mentioning, but most regulars time their visits early or just walk from nearby neighborhoods.

I’ve chatted with a few longtime patrons, including a retired lifeguard who claims he’s been eating here since the late 1990s. He swears the beef taco recipe hasn’t changed in decades, and judging by the flavor, I believe him. That kind of institutional memory is rare in the restaurant world, where menus often chase trends. Instead, this diner-style grill leans into what it does best: honest plates, fair prices, and service that feels familiar without being sloppy.

Not every dish is groundbreaking, and if you’re hunting for experimental fusion, this probably isn’t your spot. But for anyone who values a reliable neighborhood Mexican restaurant with a deep bench of classics, this place delivers. Between the steady stream of five-star reviews, the craft behind each recipe, and the way the dining room buzzes from open to close, it’s clear why locals keep coming back and why visitors often make it their first stop the next time they’re anywhere near Redondo Beach.