You’re standing on a sun-bleached sidewalk on Milpas Street. The line is long. Not just "busy lunch" long, but "winding around the corner under a bright turquoise awning" long. There’s no air conditioning. The seating is basically a plastic-roofed patio that feels like a greenhouse in the July heat. And yet, everyone—from local construction workers to tourists who clearly just stepped off a private jet—is waiting for a number. This is La Super-Rica Taqueria, a place that shouldn't, by modern restaurant standards, be this famous. It hasn't changed its menu in decades. It doesn’t take credit cards. It doesn't have an Instagram-friendly interior. It just has the food.
Honestly, the hype usually kills a place like this. Usually, a spot gets a little bit of fame, the quality dips, the prices skyrocket, and the soul vanishes. But La Super-Rica is different. It’s a literal landmark of Santa Barbara. It’s the kind of place where you smell the corn tortillas being pressed from a block away, a scent that is thick, nutty, and unmistakable.
The Julia Child Factor (And Why It’s Not the Whole Story)
You can't talk about La Super-Rica Taqueria without mentioning Julia Child. It’s the law of food writing, apparently. The legendary chef lived in Montecito toward the end of her life, and she famously told everyone who would listen—including Good Morning America and Time Magazine—that this was her favorite restaurant in the country. That kind of endorsement is like lightning striking a small business. Suddenly, a humble taco stand became a pilgrimage site.
But here’s the thing: Julia Child passed away in 2004.
If a restaurant is still pulling two-hour lines over twenty years after its biggest celebrity fan died, it’s not because of a quote in an old magazine. It’s because the late Isidoro Gonzalez, who founded the place in 1980, hit on a formula for Mexican soul food that is remarkably hard to replicate. He wasn't trying to do "fusion" or "elevated" street food. He was doing Michoacán-style cooking with high-quality California ingredients. That's it. That's the secret.
People think they come for the history, but they stay for the Super-Rica Especial. It’s a mess of roasted pasilla chiles, melted cheese, and marinated pork (al pastor) served on those legendary handmade tortillas. It’s greasy. It’s heavy. It’s perfect.
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The Tortilla is the Foundation
Most taco joints in America treat the tortilla like a delivery vehicle. It’s an afterthought. At La Super-Rica Taqueria, the tortilla is the main event.
If you watch the kitchen through the small ordering window, you’ll see the "tortilla ladies." They are the engine of the entire operation. They take a ball of fresh masa, press it, and slap it onto the flattop grill. These aren't the thin, floppy circles you get at the grocery store. They are thick, pillowy, and have a slight char that provides a structural integrity most tacos lack. When you bite into a taco here, the corn flavor is actually more prominent than the meat. It’s earthy. It’s sweet.
They don't make them ahead of time. They make them for your order. That’s why the line moves so slowly. You’re waiting for the physics of masa to do its thing.
What to Actually Order (Don't Just Get a Taco)
If it’s your first time, you’re going to be overwhelmed by the chalkboard menu. It’s numbered, but the numbers don't always seem to follow a logical progression. Here is the move:
- Number 16 (The Super-Rica Especial): As mentioned, it’s the flagship. If you don't order this, you basically didn't go.
- The Rajas: If you're a vegetarian, or even if you aren't, the Rajas (strips of poblano peppers with cheese and cream) are elite. It’s basically a warm hug in vegetable form.
- Alambre: This is for the person who wants a bit of everything—steak, peppers, bacon, and onions. It’s savory, salty, and incredibly filling.
- Frijoles Super-Rica: Don't skip the beans. These aren't your standard refried mush. They’re soupy, flavored with chorizo and bacon, and served in a styrofoam cup that looks humble but tastes like a five-star meal.
The menu is actually pretty big. There are tamales that sell out by 1:00 PM. There are daily specials printed on pieces of paper taped to the glass. Honestly, just look at what the person in front of you is getting. If it looks like a pile of melted cheese and green chiles, you’re on the right track.
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The "Vibe" and the Reality of Milpas Street
Santa Barbara is often portrayed as this pristine, Mediterranean-style paradise of red-tile roofs and high-end boutiques on State Street. Milpas Street is the "real" Santa Barbara. It’s a working-class corridor. It’s where you go for hardware stores, auto shops, and the best Mexican food in the county.
La Super-Rica Taqueria fits perfectly here. It’s not fancy. You eat on plastic chairs. You’ll probably be sharing a table with a stranger because space is tight. You’ll be swatting away a stray fly while trying to keep the salsa from dripping onto your shirt.
Some people hate this. They go to La Super-Rica expecting a "dining experience" and they get frustrated by the heat and the wait. If you want white tablecloths, go to the Montecito Country Mart. If you want the best taco of your life, stay in line.
One thing to keep in mind: it’s cash only. Or at least it was for decades—they've recently modernized slightly to keep up with the times, but don't count on it. Always have twenty bucks in your pocket. It’s just safer. Also, they are closed on Wednesdays. Don't be the person who drives two hours from LA on a Wednesday only to stare at a closed turquoise door. It happens more than you'd think.
Addressing the Critics: Is It Overrated?
In the era of Yelp and TikTok, there’s always a "well, actually" crowd. You’ll find people who swear that the truck down the street is better, or that the prices at La Super-Rica Taqueria have crept too high.
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Is it the absolute best Mexican food in the entire world? Maybe not. Is it the best in Santa Barbara? That’s a heated debate. But "overrated" is the wrong word. La Super-Rica isn't just about the food; it's about the consistency. Most restaurants fail within five years. To stay this relevant, this busy, and this delicious for nearly half a century is a feat of culinary strength.
The flavors are subtle. This isn't the "blow your head off" spicy food of some regions. It’s more about the balance of fats, the sweetness of the corn, and the smokiness of the chiles. If you go in expecting a massive, Chipotle-sized burrito, you’ll be disappointed. These are small, focused plates. You're supposed to order three or four different things and share them.
Practical Advice for Your Visit
You want to win at La Super-Rica? You need a strategy.
- Time your arrival. If you show up at 12:15 PM on a Saturday, you are going to wait 45 minutes to an hour. Show up at 11:00 AM right when they open, or try the 3:00 PM "dead zone."
- The Salsa Bar is key. Their salsa roja is excellent, but don't sleep on the pickled onions. They provide the necessary acidity to cut through all that melted cheese.
- Parking is a nightmare. The tiny lot fits maybe five cars. Just find a spot in the residential neighborhood nearby and walk. It’s good for your appetite anyway.
- Drink the Horchata. It’s cold, creamy, and not overly cloying. It’s the perfect foil to the heat of the patio.
Actionable Next Steps
If you’re planning a trip to Santa Barbara, don't just put La Super-Rica Taqueria on your list—build your afternoon around it.
- Check the calendar: Ensure it isn't Wednesday.
- Bring a backup: If the line is truly insane (like, two hours insane), have a backup plan like Lilly’s Taqueria for tacos de cabeza or Corazon Cocina.
- Order the #16 and the #13: The #13 is the taco de chuleta (pork chop). It’s simple but the quality of the meat is way higher than what you find at a standard taqueria.
- Eat it there: Do not take this food to go. The steam inside the takeout container will turn those glorious handmade tortillas into mush within five minutes. Find a corner of a blue table, grab a stack of napkins, and eat it immediately.
At the end of the day, La Super-Rica is a reminder that you don't need a gimmick to be a legend. You just need a hot grill, fresh masa, and the patience to do things the right way, one taco at a time. It’s a piece of Santa Barbara history you can actually taste.