Carne asada - San Diego regional / Roberto's style?

Hi all,

I moved from San Diego over 30 years ago and have still never found a carne asada I like as much as the style there - either from places like Alberto's, or made by locals on the grill at get togethers...
Among other things I've tried marinating with lots of different combinations of things - I thought orange juice and tequila might have been it - but haven't gotten close.

I don't know a) what the regional differences might be, or 2) what makes that style different... but would really like to hear from anyone who actually knows or can offer some insight.

thanks in advance

bon appetit