Owner Teddy Vasquez is making good on his dream to put a delicious taco into as many LA hands as possible. His new outlet in Venice sits just by the beach in a prime location, and serves up the same delicious birria de res, or simmered beef, tacos with signature bright red consomme as his Slauson truck original.
Owner Connie Cossio is a second-generation cook and seafood cocktailer from Acaponeta, Nayarit — the traditional seafood capitol of Mexico and home to amazing ceviches, cocktails, stews and pescado zaradeado(whole grilled fish). There are many plates to explore at this Inglewood institution, but the smoked marlin tacos with melted cheese are a required order.
The alambres, a hash of sautéed al pastor, peppers, onions, bacon and Oaxacan cheese are a DIY taco party, and on any given night, Tamix might be the best in LA for their al pastor, too.
LA doesn’t have many restaurants representing the Yucatán peninsula, but the Burgos family has been delivering the (baked) goods since 1971. Order a taco de relleno negro, where shredded turkey is cooking in a black achiote paste contrasted by pickled red onions and a creamy guacamole. Chasing each bite with a whole raw habanero is conventional, but for humanity’s sake, optional.
One of the original tire shop taquerias of Los Angeles, this team of seasoned taqueros are a double threat, serving some of the best al pastor in the city by night and turning out high quality Mexico City-style carnitas on weekend mornings that include exotic cuts like ears, snouts, kidneys, and uterus. On Friday and Saturday nights they load up two impressive trompos, effortlessly carving sweet, crispy pork onto corn tortillas putting on a show for taco lovers from all over town.
Regional carne asada has disseminated in recent years with provincial styles representing Mexicali, Tijuana, Sonora, and now Mazatlán, where mesquite-grilled steaks for chorreadas and vampiros fill the tangy beach resort air with a the balm of roasted meats. At another one of LA’s distinguished tire shop eateries, Jose Morales Sr. and Jr. grill quality steak, grease a thick tortilla with asiento (unrefined pork lard) and melted cheese then pile on the steak, creamy avocado salsa, pico de gallo, and slices of cucumber to snack on the side.
23 Olvera St
Los Angeles, CA
There’s no room for nostalgia here, but these legendary taquitos aren’t just the original taco in Los Angeles. They’re solely responsible for the current taco craze in America, and they’re delicious. Order deep fried beef taquitos drowned in a runny avocado salsa oozing with a piquant beefiness thickened with avocado. It’s like being one with the taco universe. Since 1934, the story of the taco north of the Rio Grande begins and ends here.