The possibilities are endless when it comes to tacos. There are so many regional specialties and choices to be made — crunchy shell or soft, what type of filling, which toppings, and what style of salsa to add.
Los Angeles is one place where all this bounty collides. The city is home to thousands of taquerías, taco trucks and stands, many of them owned by immigrants, where hungry diners queue for perfect bites of al pastor, carne asada and carnitas wrapped in freshly made tortillas. These nine spots are just a few of the places Angelenos head to when the mood for a satisfying taco strikes.
Carnitas El Momo
Pork is the star of the show at Carnitas El Momo, where the Michoacán-style carnitas tacos “shine the brightest on the menu,” said The Infatuation. Before you place your order, you’ll be hit by the “intoxicating” scent of “fried pork in bubbling cauldrons,” cooked in lard and seasoned with a “secret blend of spices.” The meat — choose from shoulder, belly, skin or a combination of all three — is so “obscenely rich” that the best way to top your tacos is simply with some pickled jalapeños, lime or “smoky” salsa verde.
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El Cocinero
The focus at El Cocinero, the San Fernando Valley’s first Mexican vegan restaurant, is imparting a “rich, soulful flavor” to the soy alternatives used instead of meat, L.A. Taco editor Javier Cabral told Bon Appétit. Each piece undergoes an “intense seasoning” and “heavy fry,” and though all of the plant-based options are “delicious,” the vegan chicharrón taco is the most impressive. Traditional fried pork rinds are replaced with soy curls cooked to have an “amazing crunch” and the same “satisfying, umami-forward flavors” of a traditional chicharrón.
Holbox and Chichen Itza
Holbox serves some of the "highest quality and most beautifully prepared seafood" in all of Los Angeles, said the New York Times. The menu changes based on the season and catch, but expect tacos stuffed with shrimp, Hokkaido diver scallops, vermilion rockfish, octopus and kanpachi.
Holbox is located inside the Mercado La Paloma food hall in South Los Angeles, next to its sister restaurant Chichén Itzá. The seafood game is also strong at this Yucatán-inspired spot, and while the hearty tacos de pescado with flaky fried fish are great, fans love the "succulent" cochinita pibil (achiote-seasoned pork) tacos with pickled red onions, said Condé Nast Traveler.
Mariscos Jalisco
At lunchtime, the crowds head to Mariscos Jalisco, one of the “pioneering” taco trucks that dot Olympic Boulevard in Boyle Heights, said the Los Angeles Times. The taco de camarón is what lures diners and keeps them returning. These “golden” tacos are filled with crispy shrimp that emerge from the fryer “tender at the center and crisped on the edges.” Each one is topped with salsa and avocado, which together add bright creaminess.
Sonoratown
The made-in-house flour tortillas at Sonoratown set this taqueria apart. They are “so paper-thin you can almost see through them,” Cabral told Bon Appétit. Lard makes them chewy, and the “first bite feels different than any other taco in the city.” Everything here is cooked in Sonoran style, that is over a mesquite grill, and the meat has a “slight crisp to it.” The costilla asada taco is a standout, thanks to a “unique” cut of rib meat that’s tender and juicy.
Tacos Don Cuco
With carne asada, pollo asada, chorizo, tripa and al pastor on the menu, it’s “difficult to go wrong” with Tacos Don Cuco’s meat options, said the Los Angeles Times. Tacos are prepared Tijuana-style, and the meat is cooked over mesquite coals before being sliced to order and placed in a fresh corn tortilla. The thick adobada, or marinated pork, does have the edge, as it gets “caramelized and crispy” and “garners even more smokiness off the mesquite grill.”
Tacos Los Guichos
When you walk up to the Tacos Los Guichos taco cart, you’ll be greeted by “glistening” trompos (vertical rotisseries) of the “absolute best al pastor” around, said TimeOut. Expect “sweet, porky nirvana” in the form of “beautifully charred” and “slightly smoky” shaved al pastor, which manages to taste even better when “anointed” by either the “delicious” salsa verde or “subtly fiery” salsa roja. You can only order the al pastor after 5 p.m., but it’s worth fighting traffic to get there on time (it helps that Tacos Los Guichos is at a tire shop right off the 110 freeway).
Tacos y Birria La Unica
You can find a birria truck on “practically every corner of Los Angeles,” but none are like Tacos y Birria La Unica, said Eater. It specializes in shredded goat and shredded beef birria, cooked in a “rich, herbal stew.” The meat is served in a variety of ways, with the quesataco (crunchy taco with cheese) a popular choice. Do not skip the consomé – you will want to dip your tacos in the savory broth.
