Indulging in tacos in Los Angeles is like embarking on a gastronomic adventure, with an abundance of stellar taco spots rivaling in the city. Choosing where to start this culinary journey can be daunting, as options range from chef-driven creations priced between $10 and $20 to $2 street tacos.
Presented here is a curated list of the 20 must-visit LA taco destinations, catering to both visitors and locals.
This beloved Orange County taqueria, now in Huntington Park, offers midnight service on most days (and 1 am on Fridays/Saturdays). Tacos Los Cholos excels in delivering top-tier street meats, spanning three price levels: regular ($2.35), premium ($3.50), and prime ($7.50).
Indulge in flavors like perfectly grilled panela cheese or ultra-tender ribeye. For first-timers, mid-tier choices such as costilla de res (pork ribs) and arrachera (skirt steak) provide a balanced blend of affordability and quality.
Los Dorados' flautas are incredibly crunchy, delivering a mind-shattering experience. This taquería operates two compact loncheras, exclusively offering flautas in various styles. Optimal for savoring the exceptional green and red salsas, the potato flauta epitomizes the essence of Los Dorados.
Alternatively, the lamb barbacoa, adorned with a mole-like salsa borracha, is irresistibly delicious—rich, gamey, and enhanced with a smoky salsa and tangy crema that adds vibrancy to the overall flavor profile.
Villa's Tacos, the Taco Madness champion for 2021 and 2022, captivated Los Angeles with their flavorful tacos served on vibrant "Dodger-blue" tortillas. Customize your experience with assorted cheeses, four distinct salsas, and pickled onions.
The standout chorizo option boasts bright crimson hues and a generous amount of flavorful, spicy crumbled pork that maintains its distinct taste amidst the medley of sauces. Looking for the perfect taco companions? Explore our collection of Best Side Dishes for tacos.
Can a recipe encapsulate the essence of a city? In Los Angeles, the answer lies in the artful creation of a taco dorado de camarón from San Juan de Los Lagos. The city's soul is hidden in plain view, sheltered by iconic fan palms on East Olympic Boulevard.
This culinary masterpiece intertwines the secrets of flavorful shrimp within a corn tortilla, veiled by the frenetic blistering of hot fat, cooled by a frothy tomato salsa, and crowned with a slice of avocado.
What sets Long Beach's La Carreta apart in L.A.'s array of exceptional taquerias is Morales's unwavering focus on asada. The young taquero exclusively features this succulent meat on the menu. The mesquite-grilled sirloin exudes a heavenly aroma that beckons connoisseurs from all corners of the county.
Morales's dedication to perfecting the art of asada distinguishes La Carreta, making it a beacon for those who appreciate the nuanced excellence of this particular carne.
Holbox hits a home run with nearly everything on the menu, but the scallop taco stands out like a divine creation. Featuring meaty, seared scallops atop a luscious blend of caramelized onions, pickled fennel, and a beautifully spicy salsa, it feels like a culinary indulgence.
This dish offers a delightful and exceptional way to savor seafood tacos, turning each bite into a treat that elevates the dining experience with the mastery of flavors and textures at Holbox.
At El Ruso, superb grilled asada meets pliant Sonoran-style flour tortillas. Opting for beans and cheese is a must, as a heap of cheese on the plancha is covered with a tortilla, creating a delectable cheese crust. The chopped asada and a scoop of beans complete this quintessential L.A. taco.
This unique amalgamation brings together flavors from various Mexican regions, all harmoniously encased in a single flour tortilla, offering a delightful culinary journey at El Ruso.
Fully savoring the charm of Taco Nazo's Baja-style fish taco may take a few bites. With five locations spanning South L.A. and the San Gabriel Valley, the local mini-chain presents a familiar yet exceptional creation—a warm, soft corn tortilla embracing deep-fried white fish.
The thick batter, flaky fish, and luxuriously rich crema distinguish this taco. Craving fish tacos? Dive into our Fish Tacos Recipes for your next delightful seafood experiment.
Pioneering California-inspired, genre-bending tacos, Guerrilla initially lit up L.A.'s streets with a food truck, trailblazing the Alta California style. Originally led by Wes Avila (now at Chinatown's Angry Egret Dinette), Guerrilla has secured a permanent home with a more stable menu.
Featuring fan favorites like hamachi tostadas and inventive sweet potato and feta tacos, the spotlight is undoubtedly on the tacos, yet the daily specials and cocktails equally demand attention at this culinary haven.
Macheen has earned a reputation for crafting exceptionally inventive tacos, exemplified by the hongos al pastor breakfast variety. These tacos feature mushrooms in a silky adobo, paired with fluffy scrambled eggs, creating a symphony of acidity and heat.
Reflecting the ongoing creativity at Macheen, this taco showcases constant innovation. Explore more on their diverse menu at any of their restaurants or pop-ups, such as Smorgasburg LA, where each taco embodies dedication, love, and meticulous care.
At Asadero Chikali, though opting for asada or barbacoa de res tacos is an option, the authentic experience lies in the guisado plate. This culinary delight features a selection of their breakfast guisos: chorizo con papa, bistec con papa, carne deshebrada, chicharrón con salsa, huevo con jamón, and a central pool of flavorful frijoles.
To fully savor this experience, arrive early and bring a couple of friends, allowing you to create your own delightful combinations at this taquería.
In Inglewood's Carnitas El Artista, the name says it all. Gustavo Chavez's slow-cooked Michoacan-style pork and offal challenge the traditional definition of carnitas. Best enjoyed mixed with ribs, lengua, and cabeza, this dish offers a tantalizing blend of textures—from crispy to soft and buttery.
Infused with a fragrant mix of garlic, lime, and spices, the carnitas can be savored in tacos, tucked into a burrito, paired with rice and beans, or served with chilaquiles for breakfast.
Tacos Los Poblanos excels in Tijuana-style tacos with rich avocado salsa. Mesquite-grilled meats, especially the flavorful carne asada, offer a perfect smoky char. Their made-to-order tortillas, skillfully folded into paper-wrapped cones, allow vibrant green salsa to ooze from one end.
Noteworthy choices include the freshly grilled chorizo, complimentary charred peppers, and the substantial mulitas—a testament to the excellence that permeates every aspect of their menu.
Simón stands as living proof of the real-time evolution in L.A.'s regional Mexican food scene. Those familiar with the southern part of Mexico's Pacific coast will marvel at Simón's "Pescadillas"—crispy taquitos filled with seasoned wild fish, elegantly served over a flavorful pool of umami-intensive pasta de frijol.
This elusive treat mirrors the crispy fish tacos found in Guerrero's Costa Chica and select Oaxacan beaches, adding serious competition to Mariscos Jalisco's revered shrimp taco.
Ricos Tacos Naomi showcases a Sonora-style adobada that engages not just your taste buds but also your visual senses. The trompo handler skillfully turns the spit, expertly slicing delicately charred pork ribbons onto a tortilla held in his left hand, crafting taco after taco.
The process resembles watching a potter sculpt a terra-cotta pot, with the flame-kissed pork imparting an earthy, well-seasoned flavor. The result is a perfectly balanced experience that exudes solidity and gentle richness.
El Toro's labio (lip) stands out for its meaty, fatty goodness that practically melts in your mouth—a personal favorite of owner Benjamin Padilla. Due to their limited availability from each cow head, Padilla ensures extra cachete and labio to shine in his most beloved tacos.
The swift, rhythmic chopping of steamed cow head proteins like cachete, labio, or cabeza resonates like a drum, building anticipation and infusing the air with the flavorful symphony of taco preparation at El Toro.
For a taste of one of the most popular taco varieties from a renowned vendor, indulge in a couple of tacos al pastor from Leo's. The meat is expertly pulled from the plancha or sliced off the marinated pork roasted on the large trompo, then adorned with fresh pineapple shavings for a delightful blend of spice and sweetness.
While Leo's boasts seven locations, the La Brea spot provides the dependable outdoor trompo and skilled taquero on weekends and after 5 pm on weeknights.
El Sauz has gained a reputation for delivering the crispiest tripas in town. Their super-thin, ribbon-like cuts of meat are deep-fried to perfection, resulting in a texture reminiscent of wonton strips in a Chinese chicken salad.
The key highlight of this taco is its satisfying crunch with every initial bite. A pro tip: The later the hour and the more buzzed you are, the more the flavors of this taco are elevated, offering an enhanced and enjoyable culinary experience.
Embrace your taco curiosity, and if the coconut shrimp on a "jicama tortilla" at Balam catches your eye, dive in. While it may not adhere to the official definition of a taco without flour or corn tortillas, it remains one of the most unforgettable taco-esque bites in a city brimming with tacos.
Refreshing, tart, and crispy, it undeniably exudes the tropical paradise vibe promised by its ingredients—especially the eternal presence of mango.
Gish Bac's chef and owner, Maria Ramos, stands as a third-generation Oaxacan barbacoa master with roots deeply embedded in the Mercado de Tlacolula in Oaxaca. Her barbacoa enchilada, featuring pit-roasted lamb in a chile-based marinade, offers a smoky and spicy glimpse into the world of pre-Hispanic tacos de barbacoa.
In a city teeming with Oaxacan restaurants, Gish Bac stands out as the premier establishment in its class, celebrated for its exceptional barbacoa and commitment to traditional Oaxacan cookery.
Address: 4163 W Washington Blvd
Author
Editor
Deepa Pudasaini
Deepa Pudasaini is a food and beverage writer with a curious palate and a love for all things flavorful. She’s just as excited about discovering a new local brew as she is about telling the story behind a family-run kitchen. With a background in hospitality and a down-to-earth voice, Deepa writes about what we eat and drink in a way that’s relatable, thoughtful, and always a little bit adventurous.
For her, it’s not just about taste—it’s about the people, the craft, and the joy that good food and drink bring to our lives.
