Update 2:
I couldn’t wait to go back and try more of Revolutionario’s menu!
Started with their amazing Mint Tea (fresh ground Mint):
Just like the last time, super refreshing, only lightly sweet, perfect!
First up was a daily special: Goat & Pumpkin Tagine Taco -
While I love goat, I’m not really a big fan of pumpkin, but Chef Zadi continues to blow away expectations. The goat is tender, juicy and the pumpkin is really just a subtle back note. Absolutely DELICIOUS! 
Next up was the Pozole Tagine (Vegetables, Hominy, Lamb, Beef, Chicken) Taco:
This was pretty interesting: Like Chef Zadi’s Algerian take on a traditional Pozole. The corn and hominy and spices had the familiarity of Pozole, but then the lamb, beef and chicken along with some exotic (North African?) seasonings made it taste like a new version of what “Pozole” is all about. I liked it, but it was the least favorite thing we had.
Duck Hash Taco:
Had to get the Duck Hash Taco again since it was our favorite from last time. This time was a touch saltier than last time, but still so good. Really wonderful poultry flavor, like this great alternate version of a breakfast style “corned beef hash,” just made with duck!
Then, Beef Brisket Barbacoa Taco:
I have to share with you that when I first read about “Barbacoa” on the menu, only to find out it was made with Beef and not Lamb or Goat like my favorite Mexican Barbacoa dishes, I was bummed. That’s one of the reasons I didn’t order it on my first visit. But Chef Zadi recommended this, so I gave it a try.
When you chow down on this taco… OMG! Are you kidding me?! 
The HIGHLIGHT OF MY WEEKEND!
Chef Zadi’s Beef Brisket Barbacoa Taco is like this intensely BEEFY shot of flavor - tasting like REAL BEEF (not like the generic “bland mystery meat” that “Beef” dishes in most chain restaurants taste like. The only times I’ve recently tasted something that was really truly seriously beefy was with Dry Aged Steaks, or Golden State & Belcampo’s Burgers.
Revolutionario’s Beef Brisket Barbacoa is wonderful and full of flavor, a real true beef flavor, and add to it, Chef Zadi’s North African twist and this is like “MUST TRY” for anyone visiting! I so regret not ordering this on my first visit.
Don’t forget to visit the condiment bar up front to add what you want. I’ve found I love his Algerian twist on “Pico de Gallo” along with a dash of his Green Harissa Salsa. It makes all the difference.
Lastly, the Sweet Pepper & Poached Egg Brik:
From the menu, “a Brik is a North African savory pastry that is stuffed and fried, the shell is thin and crispy.”
It’s like a filo dough type of thinness, and splitting it open, wow! Lovely egg yolk, delicate and balanced with a natural sweetness from the red peppers (it’s not spicy). I could eat this for breakfast / brunch every day if I could. 
Revolutionario continues to amaze me. Chef Zadi’s North African twist on tacos isn’t some stupid “fusion taco gimmick” that hit LA after the Kogi Taco craze. This is legit, OG cooking, and I seriously can’t wait to go back again and again and again.
Revolutionario
1436 West Jefferson Blvd.
Los Angeles, CA 90007
424-223-3526