hot, spicy, and greasy with flavor
The tortillas were hot and well oiled, the salsa was spicy and the meats were greasy with flavor. The al pastor was bordering on being too crisp, the strips of achiote coated pork had a pork skin like texture to them and the asada sans a few stray bits of fat went well with the peppery salsa roja. The roja had a decent sting to it which had me puckering at my bottle of coke more frequently than usual. The meats didn’t seem to be of the highest quality but the taquero got the best out of them...
Read the full review on GreatTacoHunt.com
Read More:
Stay in touch
Sign up for our free newsletter
More from L.A. TACO
An Update On Our Membership Drive: Some Bad News, and Good News
Some bad news, and some good news on our pledge to survive and stay sustainable.
Where To Eat This Weekend: Bulgogi Pupusas, Hemp Seed Guacamole, ‘Sticky Rice Sticks,’ and Korean Street Food In Venice
Plus an Roman chef veteran in a Hollywood apartment, chocolate Cuba Libres, Uzbeki plov with lazer rice, and cochinita melts in a Silver Lake yard. Here are the best things to eat around Los Angeles (and San Juan Capistrano!) this weekend.
How Your Business Can Benefit From Sponsoring L.A. TACO
When your company sponsors L.A. TACO, you receive a variety of quick and cost-effective benefits for far less than what we price our traditional advertisements and social media mentions at.
Juárez-Style Burritos Have Arrived in Southern California, And They are Already Selling Out In Less than An Hour
The month-old strip mall taquería in Anaheim make all their flour tortillas from scratch using both lard and butter, resulting in an extremely tender vehicle for their juicy guisados like carne en su jugo, carne deshebrada, chile colorado, chile relleno, and chicharrón. Every tortilla is cooked to order, too.
