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Pedro’s celebrates 30 years of serving up fish tacos, chicken fajita burritos and cheese quesadillas

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When a restaurant lasts a year, it’s time for the owner to breathe a little easier.

If it lasts for three decades? Well, bring out the chicken fajita burritos, fish tacos and cheese quesadillas. It’s party time.

Pedro’s Tacos is marking its 30th anniversary this year.

In 1986, Pedro’s opened its first counter-service location, off El Camino Real in San Clemente, selling its signature fish tacos and other Mexican-food staples to, among others, surfers who would stop for a bite to eat before heading to the beach.

Word spread quickly about the taco joint’s fresh tortillas, produce and meats.

First-time visitors from Los Angeles, Orange and San Diego counties who queued before an order window after morning or afternoon surf sessions would soon become fans of the tacos, burritos and handmade salsas and guacamole.

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So popular was Pedro’s Tacos that it expanded shortly after with a second location in north San Clemente, followed by three other addresses, the latest opening in Boston, Mass.

Owner Ed McNary, who once owned a Green Burrito franchise, acquired the original Pedro’s in 1989 and eventually became owner of the second San Clemente location, the Pedro’s Tacos trademarks and the license to franchise the restaurant business.

Pedro’s, he said, is going to grow through franchising.

Three locations already are franchise-owned, and new locations in four states — which are in the planning and development stages — will be franchised as well.

“We’ve been asked a lot of times to open here and there, and we hadn’t planned on doing that,” McNary said, explaining that talk of the restaurant’s national expansion began two years ago. “But then we thought we might as well share.”

McNary, whose daughter lives in New England, said he was interested in opening a location in Boston, since his family couldn’t find Mexican food there that they liked.

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New England and Southern California are the first markets for the restaurant’s growth, he said, but geographical expansion isn’t limited. The company already has received inquiries from potential franchise owners in Oregon and the Carolinas.

The menu will continue offering soft tacos filled with fish, fried chicken or shrimp as well as burritos wrapped around bean and cheese, fajitas or vegetables.

The original location, with teal trim and Spanish-style tile roof, has remained a fixture at El Camino Real and Avenida San Gabriel, where regulars have dined at the sit-down area or used the drive-through for years.

Mike Moore, a Huntington Beach resident and lifeguard with the city of San Clemente, said he has eaten at Pedro’s Tacos for about 15 years.

“It’s a local spot that everyone from here or who comes here eats at,” said Moore, 26. “It’s just good food.”

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The fast-food chain has gained a reputation for attracting new customers through word of mouth.

Surfers Brock Berringer, Grant Komoda and Vance Perreira learned of Pedro’s through a friend about two weeks ago.

Since the suggestion, the three have headed to the restaurant a few times for a steak and eggs burrito after their surfing session.

“It’s our new spot,” said Berringer, a Long Beach resident. “They just need beer.”

But the real secret to keeping customers lies in the meat, McNary said.

The drive-through Mexican restaurant’s founders were Greek, and the Mediterranean influence plays out in recipes like that of the carne asada.

The beef is marinated instead of just soaked in salt, as with many asada recipes.

“You cannot find a carne asada burrito that tastes like that,” McNary said with a laugh. “It’s perfect.”

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Pedro’s Tacos is at 550 N. El Camino Real and 2313 S. El Camino Real in San Clemente. It is open from 7 a.m. to 10 p.m. daily. For more information, call (949) 498-5908 or visit pedrostacos.com.

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Kathleen Luppi, kathleen.luppi@latimes.com

Twitter: @KathleenLuppi

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