It feels like you can find a real-deal authentic taco on almost every block in Los Angeles—so yeah, these six are pretty damn good if they stand above the rest
This taco truck in Boyle Heights is well worth hunting down for the way it completely upends all known taco science. The fried shrimp taco—a.k.a., the dorado de camaron, if you can actually roll an ‘r,’ Español-style—isn’t simply contained by a tortilla. Oh no. The entire taco is deep fried, and then drenched in pico de gallo. Crispy, spicy, and popping with creamy shrimp on the inside. This is a contender for best taco in the known universe, and we would put it up against anything those aliens from the Independence Day sequel could make, too.
No food lover advocates quantity over quality, but that doesn’t mean value isn’t appreciated when the flavors are up to snuff. Which brings us to the $6.99 taco sampler at Guisados, perhaps the best food deal in all of L.A. For seven Washington’s you get six mini tacos filled with Guisados amazing stewed meats, each nestle on hand-made tortillas filled and beautifully garnished. If you’re afraid of feeling alive and must choose only one taco filling, the conchinita pibil—warming, spicy, and topped with puckery pickled red onion—is your move.
Wes Avila is known for putting Tahitian yellowtail tuna and sea urchin poke on tostadas and building tacos around foie gras, and we’re all very grateful that his mind works in these strange and mysterious ways. Get whatever he’s putting on a taco that day (stop by Guerilla Taco’s Facebook page for the taco du jour and to know where the truck’s parked) and you’ll be grateful too.
It started as a dude frying fish in a parking lot, became a sensation, got shut down by the health department—because, you know, dude frying fish in a parking lot—and morphed into a food truck. Thank God. The crispy, ultra-fresh Baja-style fish taco from Ricky’s is exactly what you see in your brain when you imagine the Platonic ideal of a fish taco.
514 West 7th St. Downtown L.A. is kind of a big deal lately, as you may have noticed, but that doesn’t mean it doesn’t still have room to grow from a culinary perspective. Chef Ray Garcia is leading the charge to bring modern Mexican food to the uneasily gentrifying neighborhood. His clam and lardo taco at B.S. Taqueria is a shining example of what happens when you mash up playful chef sensibilities with heirloom masa and a healthy serving of indulgently salty, fatty, briny ingredients.
3510 Sunset Blvd. Trois Familia is third time that restaurateurs Jon Shook and Vinny Dotolo have paired up with chef Ludo Lefebrve, the French genius behind impossible-to-get-into Trois Mec and Petit Trois—and this time they’ve gone Mexican. Sure, it could be considered heresy to include Trois Familia’s double decker potato taco in Los Angeles, a city where authentic tacos are as plentiful as . But this ode to Taco Bell, stuffed with potatoes and cheese and topped with carrot pico de gallo, is wonkily brilliant and downright delicious.