(Note: Continuation of Post Above - Sorry I hit the Max Character Count.)
Chichen Itza Restaurant
One of the early standouts for Yucatecan cuisine in L.A., Chichen Itza has been around for over 18 years, even expanding to a wonderful standalone restaurant with expanded menu, which sadly closed down. But their OG location in Mercado La Paloma is still open, helmed by Chef-Owner Gilberto Cetina and his son Gilberto, Jr.
Agua de Chaya:
This was a more uncommon Agua Fresca, made of Chaya (or Tree Spinach) leaves mixed with some Tamarindo. It’s lightly grassy, vegetal, but with enough sweetness to balance it out. It was refreshing and perfect on this hot Summer day! 
Tacos de Pescado (Breaded and Fried Fish, Tartar Sauce, Cabbage & Pico de Gallo):
We were thinking with their new endeavor, the Seafood-centric Holbox (right across from them), that their Seafood selections at Chichen Itza might be elevated. It turns out Chichen Itza uses Basa Fish for their Fish Tacos. 
There’s a crunchy batter, but a touch too salty. The Fish Tacos at their sister restaurant Holbox are much better.
Tacos de Cochinita Pibil (Achiote-Marinated Pork Shredded and Topped with Red Pickled Onions Served on Tortilla):
One of the most famous Yucatecan dishes at Chichen Itza (you can order it by the full plate), the Cochinita Pibil is a traditional dish that Chef Gilberto marinates with Achiote, Orange Juice and Spices and slowly cooks it in Banana Leaf. The Pork is shredded, tender, but surprisingly it’s not as bold as the last time we had it (in full plate form). It was still tasty, and thankfully not overly salty like too many Tacos we’ve had so far.
Chichen Itza Restaurant
(inside Mercado La Paloma)
3655 S. Grand Ave., #C6
Los Angeles, CA 90007
Tel: (213) 741-1075
https://chichenitzarestaurant.com/
Tacos Los Poblanos
The Tijuana-style Carne Asada Taco Specialist, Tacos Los Poblanos has been one of the standouts for Carne Asada for a while now. As we arrived there were about 20 people in line, mainly families, and locals, all happily waiting in line for some of their Mesquite Grilled Carne Asada Tacos.
The Handmade Tortillas toasting up, and Carne Asada Steaks grilling in full view next to the line just increases your appetite. 
Carne Asada Tacos:
The first bite: Intense smokiness, some charred bits with tender, meaty Carne Asada (Steak) on a thin-medium thick Handmade Corn Tortilla. Delicious! 
This is so far superior to Sonoratown (yes, they serve it on Flour Tortillas… that are dryish and not that good), so much more flavor, there’s no comparison.
Complimentary Frijoles (Beans) (and Roasted Chilies):
Next to the cash register be sure to partake of the Free Stewed Pinto Beans (delicious!) and Roasted Chili Peppers, along with additional condiments & Salsa if you want.
Tacos Los Poblanos Estilo Tijuana is one of the OG spots for grabbing a delicious, smoky, Carne Asada Taco. At $2 per Taco (including tax already), and open until Midnight, Wednesday through Sunday, it’s one of the legit spots for trying Carne Asada Tacos if you’re in the area.
(Cash Only)
Tacos Los Poblanos Estilo Tijuana
5821 S. Avalon Blvd.
Los Angeles, CA 90011
Tire Shop Taqueria
And just a few minutes away, is the OG Tire Shop Taqueria. As we arrive, there are 3 large families with children playing around already in line, maybe about 25 people or so, but thankfully the line moved fairly quickly.
@JeetKuneBao @Ns1 @PorkyBelly @J_L and others, you’ll be happy to note Tire Shop Taqueria lowered their price for Tacos from $2.25 back down to $2, which is the same as Tacos Los Poblanos now.
Love their Handmade Corn Tortillas:
Their Taquero is a sight to behold, slinging Tacos at lightning speed, chopping up fresh-grilled Carne Asada Steaks, quickly throwing in a dash of Guacamole, Salsa, Onions & Cilantro in what seems like a split second and off to another Taco.
As we were waiting in line, we overheard some people ahead of us: “Oh did you hear? Netflix said that some place called Sonoratown makes the best Carne Asada Tacos around!” 
It certainly shows the power of Netflix, when they’re infiltrating the minds of people all around L.A., and somehow “Netflix” has become the arbiter of what makes a “great Carne Asada Taco”. 
It’s just so ironic that those people had no idea that the line they were standing in - Tire Shop Taqueria - makes a Carne Asada Taco that is so far superior to Sonoratown that it is laughable, and instead they are pining away to go to Sonoratown.
Carne Asada Tacos:
Taking a bite…
There’s a good smokiness, nice char from the grilling, tender, but perfectly meaty chunks of Carne Asada Steak that hits your palate. The Guacamole, Onions & Cilantro just complements the Carne Asada perfectly, and their Handmade Corn Tortillas are nice and toasty. 
So Good!
And surprise: It’s not a Salt Bomb and still has great flavor! (@TheCookie @attran99)
Chorizo Taco:
The sleeper hit at Tire Shop Taqueria is probably their Chorizo (Pork Sausage) Tacos, as their Chorizo blend is lightly spicy, not salty, and has a nice porcine flavor coming through.
Tire Shop Taqueria continues to be the standard bearer for legit, humble, simple Tijuana-style Carne Asada Street Tacos. We enjoy Tacos Los Poblanos as well, but in trying them back-to-back (yet again), all of our friends and us felt that Tire Shop Taqueria’s smokiness was present, but not as potent as Tacos Los Poblanos, the Steak was just a touch more flavorful, and Tire Shop’s Chorizo Tacos were definitely better than Los Poblanos, giving it 2 types of Tacos to enjoy, and now back to the same price ($2 per Taco (including Tax already)). Still, you can’t go wrong going to either one, and they are both easily superior to the hype machine that is Sonoratown.
(Cash Only)
Tire Shop Taqueria
4077 S. Avalon Blvd.
Los Angeles, CA 90011
The Chori-Man
Opened by a 4th generation Artisan Chorizo Maker, Humberto Raygoza, The Chori-Man was originally at various farmers markets before finally opening up a permanent brick-and-mortar shop. We couldn’t wait.
Zacatecano Red Chorizo (Chicken) (Traditional Style Sausage with Guajillo Chile and Paprika Blend from the Raygoza Family Recipe in Zacatecas, Mexico):
Taking a bite… Forget what you know about “Chorizo Tacos,” as Humberto Raygoza’s Zacatecano Red Chicken Chorizo is a paradigm shift:
It’s not a Salt bomb like way too many Chorizo Sausages are, there’s a gorgeous aromatic flavor from the Guajillo Chilies, a gentle heat from the Paprika and additional enticing backnotes that bathe your palate as you bite into this Taco. The best Chorizo Taco I’ve ever had!
The only weak link is their Tortillas (not Handmade), and they fall apart really easily.
Tolucan Green Chorizo (Pork) (Southern Mexican Style Green Chorizo with Poblano Chile and a Proprietary Blend of Herbs and Spices):
This is the most visually arresting Taco we’ve had on this journey: A shocking green(!), but there’s a beautiful porky funk, a mouth-watering savoriiness, it’s lightly herbal even, but not very spicy at all (in a good way), more delicate than the Red. This was delicious!
Argentinian Chorizo (Pork) (A White Chorizo with Garlic, Fennel and a Hint of Wine):
This was really interesting, much lighter and more delicate than the previous Chorizo, also not a Salt bomb, with notes of Fennel and a kiss of Garlic in each bite. Also quite tasty!
The Chori-Man is an eye-opener to what great Chorizo Tacos could taste like! You can taste the care and devotion that Owner Humberto Raygoza has been putting in to further his family’s recipes. For those that care, Chori-Man Chorizo uses No Sodium Nitrate, No Filler. I can’t wait to return to try their Zacatecano Red Chorizo (also available in a Vegan variety), Tolucan Green Chorizo and Argentinian White Chorizo again. I just wish it were a bit closer.
The Chori-Man
2309 S. Alma St.
San Pedro, CA 90731
Tel: (424) 287-2414
Carnitas El Momo
Like Sonoratown, another place that we haven’t returned to in a while was Carnitas El Momo. After our initial 3 visits, none of our friends wanted to return (nor did we). But we wanted to see if things improved or not.
Unlike most of the top Carnitas specialists, El Momo only offers a limited 3 types of Carnitas (Maciza, Buche, Cuero (or a mix)).
Buche + Cuerito (Slow Cooked Pork Stomach & Pork Skin) Carnitas Taco:
The Buche is chewy, and the Cuerito (Skin) is also a bit firmer and chewier than we’d like (like eating hard-firm chunks of Pork Fat). Flavor-wise, it’s predominantly just salty, a bit too one note for our tastes.
(Note they have extremely limited hours and limited quantity. Check their IG for updates.)
(Cash Only)
Carnitas El Momo
2411 Fairmount St.
Los Angeles, CA 90033
Zamora Brothers (Pico)
There were some strong recommendations for Zamora Brothers for a crispy-style of Carnitas, so we were excited and hopeful to find another great Carnitas specialist. Walking in, Zamora Brothers is a Market with a quick order counter for food as well.
You could see multiple cuts of Carnitas ready for order by the pound, or you could choose pieces to make into a Taco.
Agua Fresca - Chia Seeds, Limon, Pina:
Their Agua Fresca on this visit was a Lime, Pineapple with Chia Seeds concoction. Not too sweet, cool and refreshing.
Maciza Carnitas (Stewed Lean Pork) Taco:
Their Maciza Carnitas wasn’t “crispy” first of all, and tasted really dried out. 
Oreja Carnitas (Stewed Pork Ear) Taco:
Their Oreja Carnitas Taco was much better. Naturally fattier, with Pork Cartilage as well, it was thankfully moist, lightly crunchy from the Cartilage and tasty.
Grasita Chicharron (Fried Pork Belly / Skin) Taco:
I’ll defer to our Spanish experts here, but our server mentioned that the Fried section of the cooked meat cases had a specialty of theirs known as “Grasita Chicharron”, which she said was the top of the Pork Belly fried up. She said that was the only Carnitas that they served “crispy” here (@A5KOBE).
Unfortunately, it tasted like old, old Oil! 
There was a good crispiness but the really old, bad Oil aftertaste ruined it. If they used fresh Oil for frying I’d imagine this would taste pretty amazing.
Costilla Carnitas (Stewed Pork Rib) Taco:
I was most excited for Costilla (Pork Rib) Tacos, since it’s my favorite cut for Carnitas. They served it on the bone, which was interesting, so you get 1 full Pork Rib in that Taco w/ the Bone. Taking a bite: Dried out, slightly chewy, terrible!
How in the world do you screw up Costilla?! (Which normally has nice fatty bits and also Pork Cartilage for some nice crunchiness with moistness.) Somehow they did.
We were so stunned by how bad Zamora Brothers was, we were thinking it must’ve been an off day (of note, we arrived at 1:00 p.m. or so, so it was right around Lunch Hour, not like it was late afternoon (with potential for the Carnitas to be sitting around for hours)). We wanted to give them another chance…
2nd Visit:
Agua Fresca - Melon:
Their Melon Agua Fresca was also not overly sweet (joy), and refreshing.
Buche Carnitas (Stewed Pork Stomach) Taco:
Fresh-tasting, meaty with a light chew, these tasted like they were made fresh that day, as opposed to what we had on the first visit. It was also better than the Buche we had at Carnitas El Momo.
Grasitas Chicharron (Fried Pork Belly / Skin) Taco:
The same as before: Old tasting Oil ruined the dish. We’ve had freshly fried Chicharron (in fresh Oil) off of a few street stands around L.A. and they were so far ahead of what Zamora Bros. was delivering with this mess. I realize it adds to the cost of the business and food, but if they replaced their frying oil more often this would be much better. Avoid.
Maciza Carnitas (Stewed Lean Pork) Taco:
Fresh-tasting, more moist than the desiccant from our 1st visit, tender, this was what we were expecting from Zamora Brothers. The flavors were also savory without being just a one note offering like some other Carnitas places around town. Tasty!
Trompa Y Oreja Carnitas (Stewed Pork Snout & Stewed Pork Ear) Taco:
Fatty, lightly crunchy from the Cartiliage, lush, delicious!
This was a big turnaround from the disastrous 1st visit, so we had to stop by again to see if their consistency was better…
3rd Visit:
Agua Fresca - Sandia (Watermelon):
Their Aguas Frescas are definitely consistently refreshing, not overly sweet.
Trompa Y Maciza (Stewed Pork Snout & Lean Pork) Taco:
Zamora Brothers allows mixing of 2 types of Carnitas for an additional $0.50 so we wanted to try some combinations: The fattiness from the Trompa (Snout) and lean, tender meatiness from the Maciza made this an enjoyable combination. And it wasn’t dried out like the 1st visit either.
Tripas Y Oreja Carnitas (Stewed Pork Intestines & Ears) Taco:
The Tripas Carnitas had some chew, a little funk, but also matched well with the crunchiness from the Oreja (Pork Ears).
Costilla Carnitas (Stewed Pork Rib) Taco:
Unfortunately their Costilla (Pork Rib) Carnitas were still dryish, but not as dried out as before. It tasted fresh, but somehow all of the moisture was sucked out of the Ribs.
Grasitas Chicharron (Fried Pork Belly / Skin) Taco:
The 3rd time trying this same Taco, same result: Ruined by old, dirty-tasting Oil. @A5KOBE avoid at all costs.
Moyejas (Stewed Pork Sweetbread) Taco:
A real rarity, Zamora Brothers are one of the few places we’ve run into that sells Moyejas Carnitas (Stewed Pork Sweetbread) Tacos! 
This was impressive: A bit crisped up on the outside, but yielding to this fatty, creamy center. A little bit gamy but also savory. Delicious!
Zamora Brothers is a Carniceria and Market, that also happens to be specializing in Carnitas sold via a quick-order counter within. The fact that they offer many types of Carnitas is encouraging, but a question remains about their consistency. Our 1st visit (during prime lunch hour, but on a weekday) resulted in some of the worst Carnitas we’ve had in years. The 2nd and 3rd visits were like a totally different kitchen was making them (both of these visits were on the weekend during prime lunch hour).
If Zamora Brothers (Pico) is more like our 2nd and 3rd visits, then we’ll be glad to return and get some combinations of their Maciza Y Oreja Carnitas (Stewed Lean Pork with Pork Ears) Tacos, and their Moyejas Carnitas (Stewed Pork Sweetbread) Tacos are another rare standout. Avoid their Fried / “Crispy” Pork section (Chicharron / Grasitas, etc.), unless you like old oil.
Zamora Brothers (Pico)
1559 W. Pico Blvd.
Los Angeles, CA 90015
Tel: (213) 385-5553
Villa Moreliana (Revisit)
And we had to go back to our current favorite Carnitas specialist to compare and see how it stacked up: Villa Moreliana is located inside Grand Central Market in Downtown L.A. As they proudly state on their sign, “Carnitas Estilo Michoacan”, they prepare their Carnitas in a Michoacan style.
Villa Moreliana specializes in 12 types of Carnitas(!) (two of them off-menu), and as we were waiting in line, we noticed a couple ahead of us asking the Taquero for a few different cuts in Spanish, and then we noticed he grabbed the various cuts and then a piece of Chicharron (Fried Pork Skin), and proceeded to cleaver chop the whole combination together and put it into a Taco(!).
So we asked him if we could also have the same preparation.
Chicharron Y Maciza Carnitas (Fried Pork Belly & Stewed Pork Shoulder) Taco:
Adding some Onions, Cilantro and a dash of their Housemade Green Chile Salsa…
Game changer! Villa Moreliana’s Maciza Carnitas is already tender, beautifully seasoned, savory, and then you get little crunchy bits from their Chicharron (Fried Pork Belly) - that tastes fresh, not old - and you have this incredible textural contrast that is magic!
Chamorro Y Orejas Carnitas (Stewed Pork Picnic & Pork Ears) Taco:
With the ability to choose 2 different types of Carnitas per Taco (and you definitely should mix and match), the leanest type of Carnitas at Moreliana, Chamorro, when mixed with Orejas (Stewed Pork Ears) transforms this into this fantastic blend of lean and just enough fattiness, and some textural contrast with the Cartilage to make this a standout as well. Outstanding!
Another (12th+?) Visit:
Chicharron, Buche Y Tripas Carnitas (Fried Pork Belly, Stewed Pork Stomach & Pork Intestines) Taco:
Just as with all of their cuts, Villa Moreliana’s Buche and Tripas Carnitas are slowly cooked in Lard in giant cooking vessels at the center of the open kitchen. It is fascinating to see them slowly stir and cook the different cuts of Pork and then gently ladle them out when ready.
The slowly stewed Pork Stomach has a gentle, slight tug when you bite into them, and the Pork Intestines are moist and tender, with a some elasticity in the bite. Flavor-wise, they are savory and nuanced, and the addition of the Chicharron for crunchy texture makes this great combination Taco!
Trompa Y Pierna Carnitas (Stewed Pork Snout & Pork Leg) Taco:
Another winner: Nice, lean and tender meatiness from the Pork Leg Carnitas is embraced in luscious chunks of Stewed Pork Snout, with bits of ultra soft Pork Fat, tender Pork Skin. SO GOOD!
Maciza Y Oreja Carnitas (Stewed Pork Shoulder & Pork Ears) Taco:
They were sold out of my favorite cut - Costilla Carnitas - so we opted for the next best thing, a combination of their savory, moist, mainly lean Stewed Pork Shoulder mixed with their Stewed Pork Ears. As consistently awesome as before!
Another Visit:
We made sure to show up early to secure a taste of 2 of the fastest selling Carnitas cuts.
(Off-Menu) Costillas Carnitas (Stewed Pork Ribs) Tacos:
The Costilla Carnitas (Stewed Pork Ribs) are so popular and sell out the fastest that Villa Moreliana doesn’t even list it on the menu any more (because those in the know will order it early and it’ll be gone before most of the day has even started).
Perfectly cooked, truly moist, flavorful, with awesome bits of Pork Cartilage with a crunch that will make all you Nankotsu (Chicken Cartilage) Yakitori fans stand up and applaud. 
Outstanding and easily our favorite Carnitas in the city!
We were greedy and ordered it as pure Costilla (which was amazing), but after having tried so many combinations of mix & match Carnitas these days, we’ll have to defer to @Porthos @A5KOBE’s pro move of having Cueritos Carnitas (Stewed Pork Skin) with the Costilla!
Patitas Carnitas (Stewed Pork Foot) Taco:
The other cut of Carnitas that sells out quickly (because there are only 4 per whole pig) are the Patitas (Stewed Pork Foot). Villa Moreliana sells you one whole Patita per Taco order! There’s certainly a lot of bones, but those that love Phoenix Claws (Stewed Chicken Feet) at Dim Sum restaurants are used to this, eating away at the Stewed Pork Skin and gelatinous bits and Cartilage, Tendon, etc. Delicious!
Villa Moreliana remains our favorite Carnitas Specialist in L.A., serving up 12 different types of Carnitas, an offering of moist, flavorful, delicious slowly-cooked Pork that isn’t overly salty, nor just one note. While their Taco price ($3.50) seems pricey, it is easily about 400% - 500% the size of a Leo’s Al Pastor Taco. Be sure to mix-and-match and choose 2 different types of Carnitas in each Taco for best enjoyment.
This latest Taco Journey has been a lot of fun and interesting. From rediscovering how great the Handmade Flour Tortillas are at Loqui (especially in their Mushroom Tacos), to enjoying more of the great Tijuana-style Carne Asada Tacos at Tire Shop Taqueria and Tacos Los Poblanos, to finding a new Carnitas Specialist (if they can remain consistent) in Zamora Bros., and a fantastic Artisan Chorizo Taco Specialist in The Chori-Man, to finishing up with the outstanding Carnitas at Villa Moreliana, OK, now it’s time for Salad through the rest of the year!
Villa Moreliana
(inside Grand Central Market)
317 S. Broadway St.
Los Angeles, CA 90013
Tel: (213) 725-0848