Great report, sounds really good! Been wondering about this place, as it’s down the street from La Unica. If you’ve been to La Unica, I’m curious how do they compare? I gotta bang bang next time.
1 Like
Thanks @glazedonut!
I haven’t been to La Unica yet… bang bang is on! But in the meantime I’m looking at @JeetKuneBao’s report and a big difference - except for the Bone Marrow - is La Unica seems to have a bigger menu including Goat while Pepe’s Birria is Beef Brisket only. That’s not a deal breaker for me as I live close to Gish Bac if I want to get my Goat on. Other differences is La Unica’s tortillas look to have a definite edge over Pepe’s, but Pepe’s Consommé looks richer and more interesting to my eyes.
Interestingly they both have the same hours 8am-3pm. I wonder if this is a Boyle Heights ordinance with regard to nighttime vending.
Edit: I also like that La Unica labels their Salsas. I got to find out what that searing hot Chili Oil is, Salsa de Aceite.
TBC…
1 Like
That bone marrow is definitely a major difference! Very eager to try that. And agreed re: consomme, Pepe’s looks darker and richer. I do love La Unica’s though, it’s got such depth of flavor and goatiness without being too fatty.
La Unica’s salsa de aceite uses a little soy sauce iirc. It’s great with those tacos, especially their birria de chivo/goat.
Interesting about the hours - I don’t think it’s an ordinance thing as the mariscos trucks a little further down Olympic are open later. May be more of a birria thing, feel like I’ve heard It’s a pretty common breakfast dish?
1 Like
It tastes very much like a Chinese chili oil.
2 Likes
Which I love.
Update 16:
Catching up on some food reports from a few months ago.
Tacos El Pastorcito
Thanks to a post from @tailbacku, we found this surprise Taco stand on the corner of Hyperion Avenue and Rowena Avenue (in front of a 7-11), Tacos El Pastorcito has a nice, clean setup, with pristine condiments and a nice variety of Salsas and a blazing Al Pastor spit turning all evening.
Al Pastor Taco:
Taking a bite, there’s a nice marinade and deep flavor in the Al Pastor. We all agreed with @tailbacku that this was definitely better than Leo’s Tacos (current version). However, there was a bitterness in each bite as well. Looking closely, I noticed that the Al Pastor meat was burnt (black char) on many edges. But outside of that, for those that like char, this was very good. 
Suadero (Stewed Beef Brisket) Taco:
Their Suadero (Beef Brisket) Taco was excellent! 
Super tender, moist and full of savory flavor. Wow! Definitely a must order.
(Cash Only)
Tacos El Pastorcito
(in front of the 7-11)
2900 Hyperion Ave.
Los Angeles, CA 90039
https://www.instagram.com/tacos_el_pastorcito/
Leo’s Tacos (Pico & La Brea) (O.G.)
It had been at least a year since we’ve been back to the O.G. Leo’s Tacos on the corner of La Brea & Pico Blvd. Walking up to the location, there’s no other way to put it:
- It’s a circus.
They now have 2 Taco Trucks (both Leo’s) with Al Pastor spits firing away at both trucks. They added neon signs that are flashing their menu, and it was just massive crowds.
In addition, their cash registers are fully computerized with computer-printed receipts and order #'s, and they’ll notify you which Taco Truck to wait for. And of course, with all these upgrades, it’s still Cash Only.
We wanted to see how Tacos El Pastorcito compared with Leo’s for an immediate back-to-back taste test.
Al Pastor Taco:
Just look at how pallid and weak the Tacos look. 
Taking a bite:
Soft, gummy, moist, but almost no flavor(!). 
Seeing at how furiously the Taquero was carving the Al Pastor and how many people were there with 2 Taco Trucks running, it was clear that Leo’s Tacos was cutting up Al Pastor as fast as humanly possible, as soon as the Marinated Pork meat was just cooked to a safe temperature. There was no searing, let alone any char on the Al Pastor meat.
How the mighty have fallen. Leo’s Tacos’ Al Pastor, at the O.G. location no less, was simply mediocre now. 
Avoid.
(Cash Only)
Leo’s Tacos #1 (O.G.)
1515 South La Brea Ave.
Los Angeles, CA 90019
https://www.leostacostruck.com/
Tacos La Guera (Pico) (Revisit)
There seems to be multiple Taco stands called “La Guera” but the one to seek out is on the corner of Pico Blvd. and Hobart Blvd., in front of a Smart & Final. Here you’ll find a brightly lit Taco stand, an excellent assortment of condiments, and we wanted to see how their previously great Al Pastor stood up for a bang x bang x bang taste test. 
Cachete (Stewed Beef Cheeks) Taco:
Luscious, fatty, tender, nice marinade. Delicious!
Suadero (Stewed Beef Brisket) Taco:
Their Suadero was not as good as Tacos El Pastorcito. It was a bit chewier, drier, even though it was stewed.
Al Pastor Taco:
And then we got to Tacos La Guera’s Al Pastor (Spit-Grilled Pork) Taco. It was beautifully cooked, nice sear and crisped edges, lightly sweet, but a great savory flavor as well.
Outstanding! 
This was everyone’s favorite between El Pastorcito, Leo’s and Tacos La Guera. So good!
6th Visit:
It was so good, that we had a craving to go back and try them again to make sure it wasn’t a fluke.
Al Pastor Tacos:
Yup, no fluke. On our 6th visit, it was even better than our previous 5 visits. Look at how perfectly crisped and seared the edges of the Marinated Pork slices are. The Taquero was masterfully cooking and cutting the Al Pastor slices, wonderfully balanced in flavor, a nice bit of Pineapple, and at this point, Tacos La Guera is easily our favorite Al Pastor in town.
Buche (Pork Stomach) Taco:
Their Buche (Pork Stomach) Taco was a very good rendition, seared on the flattop before serving, it’s gelatinous, light chew, fatty and tasty.
(Cash Only)
Tacos La Guera
(in front of Smart & Final)
Pico Blvd. & Hobart Blvd.
Los Angeles, CA 90006
http://tacoslagueralosangeles.cafecityguide.website/
Tacos El Viejon
Thanks to a tip from @Srsly, we’re always glad to seek out a new Tijuana-style Carne Asada Taco specialist. Walking up, it’s definitely much shorter than Tire Shop Taqueria, but one weakness we noticed was how slow the cooking and Taco construction was by the Taquero. We got our order in, but still ended up waiting about ~20 - 25 minutes total for food.
Handmade Tortillas:
Chorizo Taco:
Tacos El Viejon’s Chorizo (Sausage) Taco was just OK: Salty, seasoning was a bit basic, but it scratched that itch if you were in the mood for Chorizo. Tire Shop Taqueria’s Chorizo was much better.
Carne Asada (Grilled Steak) Taco:
The Carne Asada Taco was much better: Lightly smoky, a touch on the meatier-chewier side, but still solid. Tire Shop Taqueria is better, but if we were in the neighborhood, we’d be glad to grab some Carne Asada from El Viejon.
(Cash Only)
Tacos El Viejon
3452 E. Cesar E Chavez Ave.
East Los Angeles, CA 90063
https://www.instagram.com/p/B9amPPIhb_3/
Tacos El Pastorcito (Revisit)
Tacos El Pastorcito showed enough promise (and excellent Suadero) that we wanted to go back and see how its consistency was.
When we arrived, we noticed the problem that plagued our 1st visit - Burnt Al Pastor - was still prevalent. We noticed that the Taquero purposely let the huge fire sit on parts of the Al Pastor on the trompo, letting it burn before turning it:
Clearly it’s his signature style.
The condiments were still very fresh:
Cabeza (Stewed Beef Head) Taco:
Note: It seems Tacos El Pastorcito only serves their delicious Suadero (Stewed Beef Brisket) after 9 or 10 p.m. according to the server. (We were too early on this visit.)
Their Cabeza (Stewed Beef Head) Taco was very tender, slightly pungent (in an expected way), and savory. It just wasn’t as good as their Suadero.
Carne Asada (Stewed / Seared Steak) Taco:
We knew that Tacos El Pastorcito didn’t have a mesquite grill to cook up the Carne Asada. Instead the Steak is stewed / cooked along with the other meats, and then seared on the flattop before serving.
This was fine. For those craving a bit more of a meaty, Steak Taco (no smokiness, no grilling), it’ll work.
Al Pastor Taco:
As you can see from the pics, El Pastorcito’s “signature” is a burnt Al Pastor style, and to be fair, the burnt / black char does add flavor to the Taco, it’s just too burnt for my taste. But looking beyond that, the rest of the flavor in the Al Pastor and the non burnt parts is very good! Even with this burnt signature, it’s much better than Leo’s Tacos.
3rd Visit:
On this 3rd visit, the Taquero was still cooking & charring the Al Pastor the same way as our previous 2 visits.
Al Pastor Taco:
Same as the previous 2 visits: Good marinade and flavor, nice crisped edges, but there’s a burnt bitterness from the burnt char edges of the Spit-Grilled Pork.
Cabeza (Stewed Beef Head) Taco:
Today’s Cabeza Taco was much more stew-like, gelatinous, but still tasty. Even though we were there close to 10 p.m., their Suadero was still not ready yet.
Overall, we’d be glad to return to Tacos El Pastorcito if we were in the area. Their Al Pastor Taco is well-seasoned and tasty, but it’s a bit too burnt for my tastes. But even as is, we’d eat this over Leo’s Tacos any day of the week. If you stop by and their Suadero is ready, be sure to grab a taco or two.
(Cash Only)
Tacos El Pastorcito
(in front of the 7-11)
2900 Hyperion Ave.
Los Angeles, CA 90039
https://www.instagram.com/tacos_el_pastorcito/
Leo’s Tacos #2 (Revisit)
We wanted to see if Leo’s Tacos decline was limited only to its OG location, or if other Leo’s Taco Trucks were also the same, so we headed to Leo’s Tacos #2 (near Temple & Glendale Blvd.).
Similar to the OG location, they had new neon signage flashing, as well as a computer cash register. There was also a sizable crowd at this 2nd location.
Al Pastor Taco:
As with the recent visit to the OG location, Leo’s Tacos is now just rushing through its orders, carving off pale, barely cooked Al Pastor that lacked any love or care. Not only were the Tortillas mediocre, but the Al Pastor Pork was soft, almost rubbery, gummy and just not good. Terrible.
In the chase for the almighty dollar, Leo’s Tacos is now resting on its laurels and hype, carving out bland, badly (rushed) cooked Al Pastor that feels like a ripoff at $1.25 per Taco.
(Cash Only)
Leo’s Taco Truck #2
415 Glendale Blvd.
Los Angeles, CA 90026
https://www.leostacostruck.com/
Taquizas Gilberto’s
Taquizas Gilberto’s is a unique stand: 7 days a week, they have a Taco Truck offering Birria de Res (Stewed Beef) Tacos, but on Saturday and Sunday they have a 2nd Truck offering Barbacoa de Borrego (Slow Roasted Lamb in Maguey Leaves). (Huge thanks to @JeetKuneBao for the tip!)
As we walked up, we could see them frying up their signature “Tacos Dinamita” (or “Dynamite Tacos”), named for its resemblance to sticks of dynamite. 
Consome (Lamb Broth):
Not too salty, gamy, with a nice herbal kick.
Tacos Dinamita (Lamb “Dynamite Tacos”):
First off, while I’m not a munitions expert, these definitely resembled long sticks of dynamite in some ways. 
Plenty of food per Taco. They had a nice shattering crispy-crunch, fried in Lamb Fat, Consome and Oil. The inside Barbacoa de Borrego (Slow Roasted Lamb) was fresh, a bit gamy, and generally tender with some fried edges (on the ends).
By itself they were fine, with a sip of the Lamb Consome and some of their Salsa? Much better.
Barbacoa de Borrego (Slow Roasted Lamb in Maguey Leaves):
Unfortunately, their Barbacoa de Borrego was middling: Not bad, but rather bland (and I like less salty food), and many bites were dried out. It tasted fresh (cooked that day), but it lacked the finesse and excellence of a specialist like Barbacoa Y Birria Estilo Guerrero (near Downtown L.A.).
2nd Location - Birria Specialist:
Taquizas Gilberto’s 2nd location serves only Birria de Res (Stewed Beef), 7 Days a Week.
Birria de Res Consome (Stewed Beef Soup):
This was a bit smoother, not gamy at all (since it’s made with Beef), compared to the original location’s Lamb version. Thankfully not too salty, and a great warming starter to the day.
Taco de Birria de Res (Stewed Beef Taco):
Sufficiently tender, meaty, and balanced flavor. Definitely better than the over-hyped Teddy’s Red Tacos.
Tacos de Lengua (Beef Tongue Taco):
They didn’t remove the outer skin, so this was quite chewy. Definitely one of the weaker versions of Lengua (Beef Tongue) we’ve had in recent memory.
Tacos Dorado de Birria de Res (Hard Shell Stewed Beef Taco):
Their Tacos Dorados are fried to a crispy crunchy shell, coated with a layer of Cheese and then stuffed with their Stewed Beef. It’s really a matter of personal preference: This was a fun break from all of the soft Tacos we’ve been having, but most of us thought the regular soft Taco version was better.
Mulitas de Birria de Res:
Their Mulitas de Birria de Res (Stewed Beef stuffed between two Tortillas with melted Cheese) is another preference item: I prefer the soft Tacos and a single Tortilla, but this was pretty tasty for Mulitas fans.
(Cash Only)
Taquizas Gilberto’s
(For Barbacoa de Borrego & Dynamite Lamb Tacos)
(Saturdays & Sundays: 8 a.m. - 12 p.m.)
15978 Francisquito Ave.
La Puente, CA 91744
(For Birria de Res (Stewed Beef))
(7 Days A Week: 9 a.m. - 4 p.m.)
14214 Valley Blvd.
City of Industry, CA 91746
https://www.instagram.com/taquizasgilberto/?hl=en
Birrieria Estrada
Interestingly, right across the street from Gilberto’s 2nd location was an enticing-looking Taco Truck, Birreria Estrada, which also specializes in Birria de Res (Stewed Beef) in a Tijuana-style. It was perfect to add onto this Taco Journey.
Consome:
Birrieria Estrada’s Beef Consome was pretty close in taste compared to Gilberto’s. It was a touch saltier perhaps, but still quite sippable and tasty.
Tacos de Birria de Res:
Their OG Taco of Stewed Beef was better than Gilberto’s version. Nicely beefy, tender, slow-cooked, their Avocado Salsa was a nice touch compared to the one at Gilberto’s across the street.
Tacos de Birria de Res Con Queso (Stewed Beef Taco with Grilled Cheese):
Perhaps in a micro-movement seemingly popularized by La Unica, Birrieria Estrada offers their Tacos “Con Queso” (With Cheese), and when you add that option, they sear the Cheese onto the Tortilla, which looks sort of like their spin on La Unica’s Quesataco.
The result is an addictive seared, crusty Cheese layer to the Tortilla and the Stewed Beef. It’s more decadent, but I think both versions work just fine.
Mulitas de Birria de Res:
Their version of the Mulita was fine. GIlberto’s feels like the better executed version with more melty goodness, but they both are pretty close.
(Cash Only)
Birrieria Estrada
136 S. 5th Ave.
City of Industry, CA 91746
Burritos La Palma (Santa Ana)
Some of our FTC’ers were curious about how the vaunted Burritos La Palma’s newer Santa Ana location might compare with their OG location in El Monte, so we decided to do some research. (@attran99 @A5KOBE and others)
Tinga Burrito (Stewed Chicken, Chipotle Chilies with Potatoes):
Taking a bite: That amazing Handmade Flour Tortilla is thankfully still intact at this new location! It’s soft, smooth, adding an almost “creaminess” to each bite with the Stewed Chicken and Potatoes. Delicious.
Deshebrada Burrito (Stewed Beef with Potatoes):
But it’s Burritos La Palma’s Deshebrada (Stewed Beef with Potatoes) recipe from Jerez, Zacatecas, Mexico that remains our favorite: There’s a deeply satisfying savoriness, a more complete, complex taste with every bite of this tender Stewed Beef and Potatoes recipe.
In the end, for those of us who’ve tried both Burritos La Palma locations, we all agreed that it was pretty darn close, it’d be hard to tell the difference. I think I’d give the edge (just barely) to the OG El Monte location, but I’d be glad to stop by this Santa Ana location next time we’re in the area, and I wish they’d open one up on the Westside. Their Handmade Flour Tortillas remain some of the best in L.A. / O.C.!
Burritos La Palma (Santa Ana)
410 N. Bristol St.
Santa Ana, CA 92703
Tel: (657) 266-0575
Also at:
5120 N. Peck Rd.
El Monte, CA 91732
Tel: (626) 350-8286
The Chori-Man (Revisit)
We had some friends who had never tried this Handmade Chorizo Specialist, so it was a perfect time to just add this to the journey.
Argentinian Pork Chorizo Taco (White Chorizo with Garlic, Fennel and White Wine):
As incredible as before! I love The Chori-Man’s Argentinian White Chorizo Taco: You can taste the Fennel and Garlic, and the usage of Moscato Wine helps add another layer for their Handmade Chorizo offering.
As before, I like how The Chori-Man offers their Handmade Chorizo in the colors of the Mexican flag (Green, White & Red).
Tolucan Green Chorizo Taco (A Southern Mexican-style Green Chorizo with Poblano Chile, Spinach, Garlic and other Spices):
I thought I loved the Argentinian White Chorizo the best, but their Tolucan Green Chorizo is equally compelling: It’s far more herbally, vegetal, but so porky and delicious as well!
Zacatecano Red Chorizo (Chicken) (A Traditional Style with a Guajillo Chile and Paprika Blend from the Raygoza Family Recipe in Zacatecas, Mexico):
Their family recipe, the Handmade Zacatecano Red Chicken Chorizo is the most “familiar” in flavor to what you might think of when you hear “Chorizo.” However, like the other offerings, The Chori-Man’s recipe even for the Zacatecano Red is standout: It’s very meaty and savory tasting, but the Escabeche blend, Guajillo Chilies and Paprika help to really make this shine.
5th Visit:
We thought we were done visiting The Chori-Man (well, with Chorizo this good, it’s a great stop regardless), but thanks to a report from @Dommy we found ourselves back to try this bonus item.
All 3 of their Handmade Chorizo Tacos were as fantastic as before:
The Chori-Man Breakfast Burrito (Russet Potatoes, 2 Eggs & Cheese and Choice of Chorizo (Zacatecano Red Chorizo)):
@Dommy was right! For all of you FTC’ers who love Breakfast Burritos, this is is a glorious, non-filler Burrito filled with The Chori-Man’s outstanding Handmade Chorizo (we chose the Zacatecano Red Chorizo (Chicken) on this visit), which instantly elevates this Breakfast Burrito to awesome!
You get some nice seared Potato chunks, and the Eggs are perfectly cooked, still fluffy, runny yolks, and it’s mainly filled with the incredible Handmade Chorizo (which is not overly salty like most offerings around town). So good!
The Chori-Man
2309 S. Alma St.
San Pedro, CA 90731
Tel: (424) 287-2414
Tacos De Canasta “El Abuelo”
On the way to Tacos Unica, we noticed a new Tacos de Canasta specialist and decided to stop by. Tacos de Canasta (or Tacos El Vapor) are Steamed Tacos, smaller than most offerings.
Papas Y Chorizo (Potatoes & Sausage) Taco:
Their Papas Y Chorizo (Potatoes & Sausage) Steamed Taco was decent. A soft outer exterior gave way to a salty, starchy filling. It didn’t help that we had just had the outstanding Handmade Chorizo Sausage offerings of Chori-Man, so the Chorizo here tasted like a mass-produced, generic, salty blend.
Frijoles (Beans) Taco:
Their Frijoles (Beans) Steamed Taco was better, but rather straightforward. Still for $1.25 each this was an economical way to fill up.
(Cash Only)
Tacos De Canasta “El Abuelo”
2810 E. Olympic Blvd.
Los Angeles, CA 90023
Tel: (818) 665-6782
Pepe’s Red Tacos
Thanks to a report from @TheCookie, we decided to visit another Birria de Res (Stewed Beef) specialist that was near La Unica, to see how they compared back-to-back.
Their condiments were very fresh and had a clean layout:
Huesi-Taco (Bone Marrow and Beef Taco):
First, their Birria de Res (Stewed Beef) Taco was solid. Nicely seasoned, not overly salty, but perhaps a bit too meaty and firm for my tastes (compared to the previous 4 Birria de Res places we tried). But still this was a good version in comparison to many disappointing versions.
But the star of this Taco Truck would have to be the Roasted Bone Marrow that comes with the Taco(!). They give you a half of a large Beef Bone split open and there’s plenty of fatty, luscious Bone Marrow within.
If the Birria was more tender, I think the combination of both would be outstanding, but as is, the Bone Marrow was the star.
Quesi-Taco (Beef Brisket Crispy Taco with Cheese):
This was clearly Pepe’s attempt to copy La Unica (down the street): They served a crisped up Taco shell with Birria de Res and melted Cheese within. It was good, but we remembered La Unica’s version was better, but there was only one way to find out…
Consome:
Their Beef Consome was zesty, with a big punchy Beef Broth flavor.
Pepe’s Red Tacos
2720 E. Olympic Blvd.
Los Angeles, CA 90023
https://www.instagram.com/p/B9444hBBpz-/
Tacos Y Birria La Unica (Revisit)
Just down the street from Pepe’s is probably one of the hottest Taco Trucks in L.A. right now given the line we faced: 30+ people deep(!), at first I thought there was some special hamster sneaker or t-shirt release and folks were lining up for that. 
But it seems thanks to @JeetKuneBao and others, La Unica’s popularity has exploded.
They have an excellent assortment of Handmade Salsas:
But our favorite is their Salsa de Aceite:
Tacos de Cachete (Beef Cheek Tacos):
Succulent, ultra tender, delicious!
Taco de Birria de Res (Stewed Beef Taco):
It is clear from the first bite that La Unica’s Birria de Res is superior to Gilberto’s, Pepe’s and Teddy’s. Tender, but still meaty, with a great Handmade Tortilla, it’s probably one of the best Birria de Res we’ve tried locally, but in general for personal preference, if we have Birria, it should be Birria de Chivo (Goat).
Birria de Chivo Consome (Goat Consome):
La Unica is truly unique amongst the L.A. Food Trucks in offering both Birria de Res and de Chivo (Beef and Goat Birria). They also offer both Beef and Goat Consome as well, every day(!). The Goat Consome is fantastic, a little gamy, fragrant, full of herbs and not overly salty.
Taco de Birria de Chivo (Stewed Goat Taco):
Their Birria de Chivo (Stewed Goat) Taco came next: One bite and it was clear why we loved it more than Birria de Res: It’s more tender, has a nice gaminess, has more flavor and better texture.
Quesataco de Birria de Chivo (Crunchy Taco with Cheese with Stewed Goat):
Probably their most popular item (we saw the vast majority of people get Quesatacos), La Unica griddles these Quesatacos with Cheese and the end result is like a cross between a Taco and a Quesadilla, with a crunchy outer shell. It’s cheesy, oozing goodness and stuffed with their very good Stewed Goat, and the outer shell absorbs the oil and a bit of the Consome flavor added in. Tasty!
One thing that is plaguing them (perhaps they are too popular), is that their consistency can be slightly off. On another visit (4th visit), their Quesataco had the Cheese starting to harden when we got it:
But generally it was still tasty.
Overall, Tacos Y Birria La Unica is a solid Taco stop to try their signature Quesataco. I like the uniqueness of the half Quesadilla, half Taco feel, but it does get a little greasy after a few bites. My favorite Taco might very well be their Cachete (Beef Cheek) Taco and some Chivo Consome to warm up a chilly morning.
Tacos Y Birria La Unica
2840 E. Olympic Blvd.
Los Angeles, CA 90023
Tel: (323) 715-4025
(To be continued in next post, sorry hit Max Character count.)
5 Likes
(Continued from previous post, sorry hit Max Character count.)
Mariscos Jalisco (Revisit)
And just a few blocks down the street from La Unica is the much hyped Mariscos Jaliscos. Since we were on a journey already, might as well throw them into the mix. We had already sworn off Mariscos Jaliscos, but wanted to give them another try to see if things might’ve changed.
Tacos de Camaron (Shrimp Taco):
Their famous Shrimp Tacos are deep fried, crunchy half moon offerings, doused in spicy, zesty Salsa. And on this latest revisit?
Nope.
We just don’t understand the hype. The crunchiness is good, the filling is a bad briny, mainly salty one note flavor that is only elevated because of the Salsa. (One of our friends did enjoy this a lot, but everyone else all agreed that this wasn’t really worth a drive out for.)
(Cash Only)
Mariscos Jalisco
3040 E. Olympic Blvd.
Los Angeles, CA 90023
Tel: (323) 528-6701
Loqui (Downtown)
While in some ways Loqui has been reduced to a one trick pony, what a trick it is! The original Loqui (Culver City) is home to arguably the best Handmade Flour Tortilla (for the Mushroom Taco) in L.A. (I’m still saddened by the Platform forcing them to give up the amazing Mesquite Grilled Carne Asada they had for the Grand Opening).
They recently opened up a 2nd branch in Downtown L.A. in the Arts District. First a quick heads up for everyone:
- Even though Loqui Downtown’s official address is “818 E. 3rd Street”, their actual store entrance is on Traction Avenue (the other side of the building)(!).
They are next door to Wurstkuche on Traction Avenue.
There is some real irony in this day-and-age of carb avoidance and Keto fads, that most hamsters that show up to Loqui (Culver City) and now here at the Downtown location were ordering Protein Plates (No Tortillas), when Loqui’s most outstanding item is their amazing Handmade Flour Tortillas.
Mushroom Taco (Mushroom, Cheese, Beans, Guacamole, Onion, Cilantro, Salsa) + Flour Tortilla:
Taking a bite:
Incredible!
The soft, pliant, smooth Handmade Flour Tortilla adds an almost creamy mouthfeel to each bite!
Then you get the stunning Stewed Mushrooms, the Beans, melted Mozzarella Cheese, punch you in the mouth Habanero Salsa, tamed partially by the great Guacamole. Outstanding!
2nd Visit:
We wanted to revisit to see their consistency.
Mushroom Taco (Mushroom, Cheese, Beans, Guacamole, Onion, Cilantro, Salsa) + Flour Tortilla:
As great as the 1st visit to this new location! It tasted just as good as the Culver City location.
The combination of their excellent Stewed Mushrooms, the whole Beans, toothsome, earthy, the fiery Habanero Salsa, the creamy Guacamole, Onions & Cilantro with the melted Cheese and the amazing Handmade Flour Tortilla?
Best Flour Tortilla in L.A.! And one of the best Tacos as well! (@hanhgry @TheCookie @PorkyBelly @J_L and others.)
Loqui (Downtown)
(Enter on Traction Avenue, next to Wurstkuche)
818 E. 3rd St., #150
Los Angeles, CA 90013
Tel: (213) 265-7558
Also at:
8830 Washington Blvd, Suite 104
Culver City, CA 90232
Tel: (310) 220-7260
Unnamed Carnitas Specialist
A few years ago, we found an Unnamed Carnitas Specialist on Slauson Avenue. I mention it because this new Carnitas specialist that one of our friend’s good friend from Mexico City recommended looks eerily similar (same style of handwritten sign and 11 types of Carnitas as well). And they were frying up Chicharron (Fried Pork Skin) the same way as the other stand. Perhaps they are related?
Costilla Carnitas (Braised Pork Ribs) Taco:
My favorite Carnitas cut, unfortunately it was a bit dried out. Nowhere near as good as Villa Moreliana.
Cuerito (Braised Pork Skin) Carnitas + Maciza (Braised Pork Shoulder) Carnitas Taco:
This was much better: Fatty, lush bits from the Cuerito (Braised Pork Skin) and some nice leanness from the Maciza (Braised Pork Shoulder). A great combination.
Chicharron (Fried Pork Skin) + Surtido (Mix) Carnitas Taco:
Similar to the Unnamed Carnitas Specialist on Slauson, you can order their freshly fried Chicharron crumbled on top of a Taco of your choosing! We chose to add this to the Surtido (Mix of Carnitas cuts): The result is a crunchy porky goodness with a nice, tender, mix of Braised Pork (some fatty bits, some lean). Delicious.
(Cash Only)
Unnamed Carnitas Specialist
Alameda St. & E. Vernon Ave.
Vernon, CA 90058
Maquina
We bookmarked Maquina due to an L.A. Times article; it had sounded intriguing, with a variety of unique, more “chef-ified” ingredients and recipes. Walking in, it’s an odd setup: You order at a rather dimly lit counter, and then the next door area is super bright with crazy neon wall graphics.
Watermelon Agua Fresca:
You could taste the Watermelon fruit bits and juice, but it was a touch too sweet.
Looking over the menu, it’s impressive with 22 different Taco selections(!).
Tripparon - Tripas + Chicharron Taco:
The idea sounded incredible: Tripas (Pork Intestine) along with Chicharron (Fried Pork Skin). The actual execution? Decent. The Tripas are griddled, but a bit chewy, not crisp enough. The Chicharron (Fried Pork Skin) could be a touch crunchier.
Mushroom Taco:
Their Mushroom Taco is indicative of our Maquina experience: With 22 different Tacos, it’s like the Chef-Owner has ideas, but lacks the culinary skills to execute. The Mushroom Taco is simply bland. And I love Mushrooms, but these lacked much flavor and seasoning and felt like it was just thrown onto a Tortilla.
Cauliflower Taco:
The Cauliflower Taco suffers the same thing: Bland, barely any seasoning (even though it looks like there is something coating the Cauliflower). Eating both of these Tacos and it’s clear the level of difference in culinary skill between someone like Chef Wes Avila (Guerrilla Tacos) and Maquina. There’s no comparison, as Guerrilla blows this out of the water.
Mole Pork Belly Taco:
Decent, but really basic flavors. The Pork Belly lacked the unctuousness you’d hope for, and the Mole Sauce was OK, but tasted average and mainly sweet.
Oxtail + Lengua Taco:
Another seemingly brilliant idea: Who wouldn’t want to have Oxtail and Lengua (Beef Tongue) together in 1 Taco? Sadly, it was nearly flavorless! We were shocked. It was as if they cooked the Oxtail and Lengua in boiling water and just cut some pieces and threw it into a Taco.
Chips & Guacamole:
Excellent. Very fresh-tasting, they made a new batch of Guacamole just for our order (not sure if that’s normal, or if we lucked out). Sadly, this was so much better than the disaster at Onda.
Ultimately, Maquina feels like a place with lots of ideas, but no skills to execute. How you can screw up Mushroom Tacos (normally full of umami flavor), or Oxtail and Beef Tongue is puzzling and unfortunate. Eating here, you gain a new appreciation for the level of execution and great flavors at Guerrilla Tacos, which is doing unique ingredients much better.
Maquina
1274 N. Lake Ave. #1
Pasadena, CA 91104
Tel: (626) 365-1893
El Ruso (Revisit)
We were already disappointed with our initial visits to El Ruso when Eater was hyping them up, but we got fooled into giving them another try after reading yet more empty hype. Big mistake.
Handmade Flour Tortillas:
Carne Asada Taco:
First, the actual Handmade Flour Tortilla is good. Better than Sonoratown, but both of them are not as good as Burritos La Palma or Loqui’s Handmade Flour goodness.
Second, that was the highlight. The Carne Asada (Steak) is salty, full of gristle and one-note, with barely any smokiness. It’s just mediocre. Tire Shop Taqueria, Tacos Poblanos and Tacos La Carreta are simply on another level. Avoid the hype. (@JeetKuneBao @A5KOBE and others.)
Chile Colorado Taco:
Much better than their Carne Asada. The Chile Colorado was tender, good layering of savory, a touch of sweet, and with their Flour Tortilla, it was their best offering.
(Cash Only)
El Ruso
1401 Mirasol St.
Los Angeles, CA 90023
Tel: (323) 246-6819
Tacos Estilo Guadalajara
Specializing in Steamed Tacos, Tacos Estilo Guadalajara had a steady stream of customers throughout our meal.
Lengua (Beef Tongue) Taco:
Super tender, lightly seasoned, their Lengua Steamed Taco was tasty, but could’ve used a bit more of a punch in seasoning (even after the Salsa). Still, not bad at all for $1.45.
Carne Asada Taco:
Not mesquite grilled, their Carne Asada Steamed Taco was seared on a flattop. This was OK, but after enjoying smoky excellence at places like Tire Shop Taqueria, it makes it hard to enjoy these.
Cachete (Beef Cheek) Taco:
Even more tender than their Lengua (Beef Tongue), this was a bit funkier.
Cabeza (Beef Head) Taco:
Their Cabeza (Beef Head) Taco was probably the most satisfying of the offerings: It had the beefiest flavor, had tender, fatty and lean bits.
For a nice alternative for Steamed Tacos focusing on various Beef cuts, Tacos Estilo Guadalajara might be worth a visit if you’re in the area. Their Lengua (Beef Tongue), Cachete (Beef Cheeks) and Cabeza (Beef Head) Tacos were above average, tender, lightly beefy and at $1.45 + tax (Lengua is $1.99) it makes for an economical lunch.
Tacos Estilo Guadalajara
10733 Long Beach Blvd.
Lynwood, CA 90262
Tel: (323) 569-0141
Taqueria San Miguel (Tire Shop Taqueria!) (Revisit)
It finally happened: The ever popular Tire Shop Taqueria (named as such because it started in the parking lot of a tire shop) finally got a real name: “Taqueria San Miguel”! (@J_L @PorkyBelly @Ns1 @A5KOBE @JeetKuneBao and others.)
It was the exact same menu, and we recognized the Taquero and a couple of the people making their Tortillas. When we asked the friendly staff member at the end of the tent, she confirmed that yes, indeed this was still Tire Shop Taqueria, but they decided to start branding themselves with a real name (not just a given one from everyone visiting them).
Chorizo Taco:
As great as before: Their Chorizo Sausage blend is spicy, complex, with more zestiness than most Chorizo offerings around town. Delicious!
Carne Asada (Steak) Tacos:
Excellent smokiness, nice beefy, tender, perfectly seasoned (not overly salty). The creaminess of the Avocado Salsa, the noticeable heat from their Salsa all complemented the Carne Asada. So good! Completely blew away El Ruso’s overhyped mess. Everyone in our group agreed they’d go to Tire Sho… er, sorry Taqueria San Miguel over El Ruso easily.
Don’t forget to get some Free Grilled Onions and excellent Frijoles (Beans):
(Cash Only)
Taqueria San Miguel (formerly Tire Shop Taqueria)
4077 S. Avalon Blvd.
Los Angeles, CA 90011
Villa Moreliana (Revisit)
Walking into Grand Central Market to return to Villa Moreliana, we’re greeted by a beautiful tribute to Kobe Bryant.
Approaching Villa Moreliana there are 2 lines of 20+ people each already. And with good reason: This Michoacan Carnitas specialist offers 12 types of Carnitas and makes arguably the best Carnitas in the city.
Remember, you can ask for 2 different types of Carnitas per Taco if you want, which is a great way for you to sample multiple cuts at once.
Maciza Carnitas (Braised Pork Shoulder) + Cueritos Carnitas (Braised Pork Skin) Taco:
Also known as the “@A5Kobe Special”, a perfect blend of tender, lean Maciza Carnitas with luscious, fatty Cueritos Carnitas! Combined, it makes for an incredible bite of porcine goodness!
Orejas Carnitas (Braised Pork Ears) + Buche (Braised Pork Stomach) Taco:
There’s a beautiful slight crunch from the cartilage in the Orejas (Braised Pork Ears), and it’s balanced by the more pillowy soft Buche (Braised Pork Stomach).
Trompa Carnitas (Braised Pork Snout) + Maciza Carnitas (Braised Pork Shoulder):
I love finding a good Carnitas specialist that does Trompa (Braised Pork Snout), which is gelatinous and luscious, but not as decadent as Cueritos (Braised Pork Skin). Villa Moreliana’s Trompa Carnitas are perfect: Savory, luscious, fatty-gelatinous and then you combine it with some tender lean Braised Pork Shoulder and it’s a great ratio of lean and fatty decadence!
Villa Moreliana
(inside Grand Central Market)
317 S. Broadway St.
Los Angeles, CA 90013
Tel: (213) 725-0848
Chicharroland
We thought we were done with this journey but then saw a great post from @Dommy @Jase about a new Chicharron (Fried Pig Skin) and Carnitas specialist, Chicharroland.
(Complimentary) Chicharrones & Salsa:
Instead of Chips & Salsa, Chicharroland presents every table with free Chicharrones (Fried Pig Skin) and Salsa! While our Chicharrones weren’t hot like @Dommy’s, it was still fresh, and crunchy, and awesome.
Horchata:
Chicharroland has a very good Horchata: The Rice-based drink is not overly sweet, is vegan, and there’s even some nice Cinnamon & Rice grounds at the bottom of every cup.
One limitation of Chicharroland is that they only serve 4 types of Carnitas.
Carnitas Plate (Maciza (Braised Pork Shoulder), Cueritos (Braised Pork Skin), Buche (Braised Pork Stomach)):
Their Buche (Braised Pork Stomach) and Cueritos (Braised Pork Skin) are as @Dommy mentioned: Fantastic! Fresh-tasting, luscious, nicely seasoned. We definitely love it more than Zamora Bros. version.
Their Maciza (Braised Pork Shoulder) was unfortunately really dried out and slightly chewy. When mixed with the Cueritos and Buche, it was much better, but by itself, it was the weak link of the 4 types.
The Nopales (Cactus) Salad was very good, and a nice contrast to the richness of the meat.
The Rice was terrible, though, really gummy and wet. The Refried Beans were decent.
Their Handmade Corn Tortillas however, were very good!
Costillas Carnitas (Braised Pork Ribs) Plate:
Costillas (Pork Ribs) are my favorite cut for Carnitas, and on this visit, they were outstanding! Truly succulent, mouth-watering, tender, fall off the bone, with nice bits of soft-crunchy cartilage as well! It truly rivaled Villa Moreliana, and we’d be glad to have these Costilla Carnitas again.
2nd Visit:
We wanted to make sure it was consistent, so we stopped by for a 2nd visit on a weekday.
(Complimentary) Chicharrones & Salsa:
Crunchy, fresh-tasting. My favorite of the 3 Housemade Salsas would have to be the Jalapeno-based one. Just the right amount of light heat and a great pairing with the Carnitas.
Carnitas Plate (Maciza (Braised Pork Shoulder), Cueritos (Braised Pork Skin), Buche (Braised Pork Stomach), Costillas (Pork Ribs)):
Maciza Carnitas (Braised Pork Shoulder):
On this 2nd visit, their Maciza (Pork Shoulder) was unfortunately consistent with our 1st visit: Dried out, chewy.
Cueritos Carnitas (Braised Pork Skin):
Their Cueritos was thankfully as excellent as before: Still gelatinous, nicely seasoned (not too salty), delicious and a great pairing with their Buche as well.
Costilla Carnitas (Braised Pork Ribs):
Unfortunately on this 2nd visit, their amazing Costillas (Pork Ribs) were dry-ish (removing the silver skin on top). It tasted like it was reheated.
This was a weekday, and there was only 1 customer besides our group during lunch, so perhaps the low turnover / slower business was the culprit?
At this point, Chicharroland, with its 4 types of Carnitas is a great place to stop by for fantastic Cueritos (Braised Pork Skin) and Buche (Braised Pork Stomach) Carnitas. Their Maciza is not good, but their Costillas Carnitas (Braised Pork Ribs) remains the big question mark. If it’s as good as our 1st visit (on a weekend), then this is a must visit spot for us. If it’s more like our 2nd visit (on a weekday), where it was dried out, tasting reheated, then there are consistency issues. We’re hoping the 2nd visit was just a fluke, because we could always use another great Carnitas specialist.
Chicharroland
4714 S. Main St.
Los Angeles, CA 90037
Tel: (323) 232-8850
Villa Moreliana (Revisit x 2)
We wanted to make sure how the Carnitas compared so we did a final back-to-back comparison between Chicharroland and Villa Moreliana.
Tripas Carnitas (Braised Pork Intestine) + Maciza Carnitas (Braised Pork Shoulder):
One of the best things about Villa Moreliana in our ~17 times visiting is their seasoning: Not overly salty, not bland either, the Tripas (Pork Intestines) on this visit had a nice light chew, while still having a good tenderness, and a bit of fattiness. The pairing with Maciza (Pork Shoulder), which was lean, but still moist and tender, was great.
Oreja Carnitas (Braised Pork Ear) Taco:
Gelatinous, light cartilage crunch, add a bit of Onions and Cilantro and their Green Salsa and it’s perfect!
(OFF MENU) Costillas Carnitas (Braised Pork Ribs) Taco:
As noted before, Villa Moreliana’s Costillas Carnitas (Braised Pork Ribs) are so popular, they don’t even list it on the menu anymore: Our order taker says all of the regulars know to ask for it, and it always sells out first, oftentimes before Lunch(!).
Notice how moist and juicy the Pork Ribs look (above)! They were ridiculous!
Meltingly tender morsels of these Braised Pork Ribs, plenty of soft-tender-crunchy cartilage as well, it still remains our favorite Costillas Carnitas in the city!
Villa Moreliana is still executing on great Carnitas, offering 12 different types, and allowing you to mix and match if you choose. If you’re unsure of what to get on your first visit, ask for the Surtido Carnitas (Mix) and they’ll chop up bits of lean Braised Pork Shoulder with other cuts and give you a nice balance of textures and flavors.
Otherwise, be sure to try the winning combo of Maciza (Braised Pork Shoulder) + Cueritos (Braised Pork Skin), Costillas (Braised Pork Ribs) by itself(!), or with some Orejas (Braised Pork Ear), or their wonderful unctuous Trompa (Braised Pork Snout) with Buche (Braised Pork Stomach).
Villa Moreliana
(inside Grand Central Market)
317 S. Broadway St.
Los Angeles, CA 90013
Tel: (213) 725-0848
And so another great Taco Journey has come to a close. Our key takeaways:
- Leo’s Tacos is in major downhill alert. Avoid.
- Tacos La Guera (Pico) is serving up our favorite Al Pastor Tacos in the city right now.
- Loqui (Downtown) is making outstanding Flour Tortilla Mushroom Tacos. Do not miss!
- The Chori-Man still rocks for the best Housemade Chorizo Tacos around.
- Tire Shop Taqueria has a real name! Taqueria San Miguel.
- Villa Moreliana’s Carnitas (12 types) are still are favorite.
Thanks everyone for their recommendations!
21 Likes
Another epic write up. I don’t know how you find the time and energy to hit up all these places (and multiple times).
Glad you got to try El Pastorcito. I’ve fallen slightly out of love with this place because consistency is a major issue here. When they started, Roger (the owner/taquero) used to man the trompo and make all the tacos himself while his wife, Rosa would handle the cash. But Rosa is now staying home taking care of the baby so Roger has hired some help and he now mainly takes care of the cash, leaving other guys to make the tacos. Depending on who’s working that night, the al pastor tacos will vary so much, from the amount of char to the amount of meat that goes on each taco. And none of them are as good and/or generous as Roger used to make them. I actually love the char on the meat as it adds a nice flavor to the tacos.
Glad you got to try the suadero as well. I never knew this was only available at certain times as everytime I ordered it, they always had it, and I’ve never been there past 10pm. Usually I hit them up around 7-8pm. Very odd. I too like it a lot and it’s much better than their carne asada.
With the city shut down and all street vendors closed, I’m really craving some tacos now 
1 Like
WOW!! What a great round up!!! Glad you got to visit Chicharroland! We went on the weekend and they were very busy. So sad they were not consistent during the week. They have been there for a while…
1 Like
Thanks for the info on the original setup (w/ Roger), @tailbacku, good to know! I’m glad to have tried it, but wished we were able to enjoy it when Roger was the Taquero.
Legendary taco recap @Chowseeker1999
Agreed that Leo’s has definitely gone downhill, I will only hit it if I’m in the area, starving and in a time crunch (if there’s no real line)
Re: Pastorcito - I’ve only been once and i found their pastor to be serviceable… nothing that I’d go out of my way for.
Re: mariscos Jalisco - I’ve been around 5 times now and i don’t get the hype either. I literally got food poisoning from them last time I went (it’s the only thing I ate that day) and I believe it was from their Poseidon ceviche. To preface, I also never get sick and have a very strong stomach…Never going back!
Tire shop is still my gold standard In LA.
3 Likes
Hi @Dommy,
Thank you for the great recommendations! I loved The Chori-Man’s Breakfast Burrito, made with a choice of any of their Housemade Chorizos! That was incredible. 
And we still loved Chicharroland for the Cueritos and Buche, and that Costilla on our 1st visit was outstanding. Hoping it’s more consistent, or maybe weekends are the safest bet. I want to go back.
1 Like
@Chowseeker1999 maaaaaaaaaaaaan this post was the most gorgeous torture in these taco-scarce times. Well done, and thank you for your service. Might have to make a Guerrilla run, or I keep seeing Asadero Chikali doing delivery on my IG feed…
Glad you enjoyed El Viejon’s Asada! Honestly nothing compares to Tire Shop, but they’re much closer to me and I’ve gotten to know the family there so I visit fairly often.
On the same page as you and @skramzlife re: Mariscos Jalisco (though I’ve never gotten food poisoning from them).
Also, wanted to toss a thought out there - and someone else please educate me further if this is wrong, which it may well be - I believe Tacos de Canasta and Tacos al Vapor are separate categories: Tacos de Canasta are smushy breakfast tacos cooked in a basket (canasta) and Tacos al Vapor are steamed in trays, usually off cuts of beef for lunch through late night. For reference, this LA Taco article from that dude Cesar Hernandez. El Abuelo would be de Canasta, and Estilo Guadalajara would be al Vapor.
(also, to editorialize, I personally do not get tacos de canasta and have not enjoyed them, but I quite like tacos al vapor and those make sense as a style to me)
(can you tell that I’m mildly stir crazy and doing my very best to avoid working from home??)
4 Likes
Thanks again for the update!!
I think Leo’s got to big for their own good…
I am glad La Unica is/was still holding it down as some of the best birria in town!!
1 Like
Hi @skramzlife,
Thanks! 
Bummer that you also had the same experience with Leo’s Tacos. Very sad that they’ve gone downhill so badly.
Good to know we weren’t alone in our thoughts on Mariscos Jaliscos.
Hi @Srsly,
No, thank you! for the recommendation on El Viejon. I agree that if it was near me, I’d be glad to stop by there regularly instead of the crowds at Tire Shop from time-to-time.
About Tacos de Canasta vs. Tacos Al Vapor, you might be right. I remember a friend of mine (born in Mexico City, but grew up here), had told me years ago that they were similar terms, but perhaps as you’re pointing out, they might both be steamed in some way, but different preparations (one is the smashed / half moon shape (de Canasta)). Also I thought on the Taco Chronicles TV series they mentioned both terms interchangeably, but I defer to you and @Dommy and other experts on this.
1 Like
Hi @Chowseeker1999 -
Glad you liked Pepe’s Red Tacos. My hubby feels vindicated by your Leo’s assessment. 
But too bad about Mariscos Jalisco. Our good experience probably comes from first having that Shrimp Taco at Tacolandia, where they took special care. We loved it. It’s been a long while but we also loved the taco at their permanent spot. Downhill? Oh and ditto on Loqui!
Happy Taco Eating!
2 Likes
Hi @TheCookie,
Thanks for your recommendation. It is too bad about Leo’s. For Mariscos Jaliscos, we never tried it at Tacolandia, but hearing you talk about it, I’d imagine they did a great version just for that special event. Glad you liked Loqui!
1 Like
Lovely write up and great pics as usual. Glad you liked Chicharroland. I too am a big fan of Villa Moreliana. Looking forward to the next time I can bite into a luscious trompa taco there. It is one of my favorite cuts to get there. A bite of jalapeno after a bite of the taco cuts the richness just right for me.
2 Likes