yummy - great report and pictures!
Farid Zadi and Susan Park are friends of mine from years ago, when we were all on eGullet. I’m very happy for their success and was very disappointed that my girlfriend and I weren’t able to get to their taqueria when we were in town. But we’ll likely be back there some time later this year and will try hard to get there then.
Thanks for the beautiful pictures and report!
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Tell me about those tortillas though. They look fantastic.
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These look great. I enjoyed Farid’s cooking (great couscous) at the short-lived and oddly-named “Eat.Good.Clean.Food” a few years ago, and will look forward to trying his tacos.
Sometimes I find myself pulling over just for a mint tea. I LOVE it. My favorite taco is the Cilantro Chicken. SO GOOD. The Quesadillas are also wonderful with any filling and we found the Smoked lamb is BEST in a burrito as it allows it to steam a bit and not dry out further. They use fresh locally made tortillas from El Mercadito and their Peruvian Causas aren’t the most authentic, but is a yummy fresh appetizer.
So glad they moved near our home and are having so much success!!
–Dommy!
Hi set,
I found them to be fine. I think I didn’t notice much about them because I was spoiled recently by Broken Spanish’s amazing tortillas, and the ones at Mexicano were great as well (both made in-house).
@ediner oh wow! Chef Farid was at Eat.Good.Clean.Food? I went there once, LOL. 
Enjoyed my food there as well. I had no idea.
Yep. But there is no comparisons in price point!! It’s just nice to see even the small guys put some effort in what many would consider a small detail (and the tortilla on tacos is NOT!)
–Dommy!
Hi Dommy,
Yes, their Mint Tea is definitely a highlight. Seriously epic!
Cilantro Chicken - Nice. I will have to try this next time.
BTW, have you tried their Pozole Tagine? I’m curious if it’s worth getting.
Their Beef Barbacoa Taco sounds interesting also.
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Sounds like an awesome joint
No, I haven’t tried the Pozole Tagine… but it’s on my list for sure! 
–Dommy!
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
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outrageous looking food
wow
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Same here! Amazing run down. You have no idea how happy it makes me to drive past (Which I often do) and see them SO BUSY. (So folks, be patient at times!). Also, you GET IT. The items have to be finished in the condiment bar. I love how it’s done this way vs. Kogi (Which I still like), this is much more Mexican as you always dress your tacos after you are served them. In fact, there are many Mexican idioms based on how someone dresses their tacos… LOL!!!
I definitely want to try the goat and pumpkin (hell, I want to make it at home!) and found the brik a tad greasy for my taste. However, the plain cheese brik was DEVOURED by friend’s picky toddler and they go there just for that reason. 
–Dommy!
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Definitely hope you try it CiaoBob. I think you’d like it. 
Dommy, thanks. I didn’t see the Cilantro Chicken you told me about (probably rotated out currently). I’ll keep an eye out for it.
Def try the Beef Brisket Barbacoa though!
Yah the finishing touches is key here (condiment bar), amazing.
I need to make it to this place sometime soon.
I’m so close by most of the time, seems just stupid of me not to go …
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Hey ipse,
definitely make it out there sometime. Would love to hear your thoughts on Chef Zadi’s cooking.
Aye-aye, captain.
Yeah. I really need to hit that shit up too.
I really enjoyed my lunch here today. I either had or sampled the majority of the menu as well as the goat & pumpkin special and only the black eyed pea falafel was a miss. Everything else was very good and more than worthy of a return trip.
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