By 
If you’re someone who loves Mexican food, Los Angeles is a city where you’ll feel like a kid in a candy store: driving down a wide boulevard at night, you’ll see taco stands lit up by strings of lights and endless food trucks with LED signs that read, “Tacos (insert any common Spanish last name)”.
The proximity to Mexico allows business owners to showcase their different regional styles. Los Angeles also has the second-largest population of Mexicans after Mexico City, which makes it a unique hub for an immersive culinary experience, a luxury that other places in the US and in the world do not have.
After living here for eight years, I learned that Mexican food goes beyond a taco or a burrito. Taco joints offer Mexican street food like mulitas, tamales, quesadillas or vampiro tacos, which are a combination of the first two. However, if you were to walk into a sit-down Mexican restaurant, you’d find other traditional dishes that greatly vary depending on the region. Mexican food is so complex.
First of all, in a place like LA, I don’t think there’s such a thing as “the best tacos in LA can be found at (insert any taco truck)”. In every place, they’re grilling the meat right in front of you and everything is fresh. There are so many variations that it’s impossible to name one taco spot as the best place. Some people are not willing to drive more than 3 miles away from their conveniently located taco joint. Others will feverishly tell you all the reasons why their preferred taco spot surpasses the others.
A former coworker of mine, born and raised in LA, was a major foodie. Tacos were his favorite food and told me that his favorite taco place in the entire world was Tacos El Paladar in West LA. I wasn’t surprised when he told me he lived just a few blocks away.
Food is incredibly subjective, and there are so many different variations and regional styles that it would be impossible to encompass it in one or two places.
With the endless amount of taco places in the city, it would take me a lifetime to review all of them. So, what did I do? I scoured the Internet and whittled down the list to nine taco places that I went to over the course of 10 months. Besides the tacos, going to taco trucks is all about the experience: waiting in line surrounded by Spanish speakers while the heavenly smell from the grill wafts in the air.
Another thing I recommend is to pace yourself. Because tacos are not a traditional full meal that you’d eat on a plate, it’s easy to go overboard. They’re small but mighty!
Below are the nine must-visit taco places in LA!
Sonoratown
DTLA
Mid-City
Long Beach: 2024
The first Sonoratown location opened in DTLA in 2016. Founded by Teo Diaz and Jennifer Fehlman, Sonoratown is an homage to the Mexican border state of Sonora, where Luis grew up. When Jennifer and Teo went to Sonora on a food tour, they realized that there weren’t any tacos in LA that equaled the ones you would find over there.
In order to make the exact tacos you’d find in Sonora, they had to use tortillas from Sonora, which have a very distinct thin texture. When Sonoratown opened up, Jennifer would drive five hours by car to the Arizona-Mexico border, stock up on Mexican corn flour and go back to Los Angeles.
In 2022, Sonoratown opened its second location in Mid-City.
To say that I liked these tacos is a big understatement. I LOVED them. This was one of the last places I went to. If you’ve never had Sonora-style tacos, you’re in for a big treat!
I’m writing this after I had them and I’m already planning my next visit. There are thousands of taco places in LA, but Jennifer and Teo really hit the nail on the head by filling this regional gap. Although Sonoran-style tacos are not as ubiquitous as your regular tacos, there are quite a few places around town – but Sonoratown reigns supreme.
As opposed to most places that serve carne asada tacos, Sonoratown’s tacos are cooked over a mesquite grill, which adds a unique, out-of-this-world, addictive smokiness to the beef. The type of carne asada they use also plays a big role. Most places use skirt steak, but Sonoratown uses beef short rib, which is richer in flavor, and combined with the mesquite grill, it’s a match made in heaven.
The tortillas at Sonoratown are paper thin but sturdy —- typical of what you’ll find in this part of Mexico. The juicy smoky meat, the creamy avocado, the crispy cabbage and the softness of the tortilla was such an experience.
A month before I went to have the tacos, I had the strongest craving for a burrito, and I went to Sonoratown after work. If you go back another time, it’s also a must order. The night I had the tacos, I realized most people were having the burrito.
The location is big, spacious and clean. While there is a nice mural and Mexican music playing in the background, I missed the atmosphere that you would get at a taco stand, where Spanish is being spoken and the smoke of the grill is wafting through the air.
Sonoratown: Website and Instagram
Al Pastor
There’s a lot of heated debate on who does the best al pastor tacos in the city: Leo’s or Angel’s? Keep reading!
Angel’s Tijuana Tacos
Multiple locations
I went to the Eagle Rock location in Glassell Park and waited in line for about 40 minutes! While I waited, I made conversation with a man behind me named Jose, who said that that besides getting the al pastor, I should also get the carne asada tacos. So, I heeded his advice and got three carne asada and three al pastor.
The heavenly smell from the smoky grill made me want to enjoy the tacos even more. I was so hungry and I wanted to eat them so badly! Thankfully, talking to Jose made the 40 minutes go by faster. When we finally got to the front, I ordered the three asadas and three al pastor tacos. After I got my bag, I said goodbye to Jose and quickly walked to my car, where I ravenously unwrapped the tin foil.
I started with al pastor. The combination of the tangy sweetness of the pineapple, the perfectly grilled pork and the other sauces was a burst of flavors. My mouth is actually watering from remembering how good it was. The smokiness in the meat was chef’s kiss. This is what it looked like.
I also tried the carne asada tacos, like Jose recommended – but since I was already so full from the al pastor, I was only able to eat one. These were lackluster in comparison. The meat didn’t stand out to me in any way and was slightly chewy.
By far, the biggest standout from Angel’s is their al pastor tacos so if you have an out of town visitor and want to impress them, take them to Angel’s!
The only drawback is the wait time. I don’t recommend coming here if you’re in a rush. I had to wait in line for 40 minutes at around 6pm. There are some pictures on Yelp where it’s closer to midnight and the wait time is similar. I don’t know about the other locations, but the general consensus is that this is the best one.
Note: Spanish singer Rosalia, who has become a global phenomenon, was seen at Angel’s Tacos in December 2023. Here she is at the Eagle Rock location.
Angel’s Tijuana Tacos: Instagram
Leo’s Taco Truck
Multiple locations
The first time I went to Leo’s was with my uncle and aunt, who were visiting from New Jersey at the end of 2022. They had never experienced taco trucks before and really wanted to immerse themselves in LA’s unique Mexican food scene. So, I wanted to impress them by taking them to the most popular al pastor taco truck that I knew at the time. This was the first place I hit on the list, as well as my first time ever trying al pastor. It was a hit! We went to the La Brea/Venice location, where the service was very fast and efficient.
They really loved it, and so did I. The way the guy sliced the pineapple from the vertical spit and assembled the taco was pure art. But quite frankly, the flavors were much bolder at Angel’s, and the pork at Leo’s didn’t have that oomph of smokiness and char that makes the meat extra special. I also didn’t get excited by the smell from the grill as I did at Angel’s. If I go back to Leo’s, it would be for convenience because it’s closer, but Angel’s is where it’s at.
Fun fact, in Bad Bunny’s music video, ‘Ojitos Lindos’, Benito takes multiple women on dates. One of his dates takes place at Leo’s, where they’re seen enjoying their tacos under a string of lights. If you’ve never been, know that the experience won’t be as romantic or as intimate as Benito’s. The seating is also extremely limited, with communal picnic tables as the only option.
Leo’s Taco Truck: Website and Instagram
Tacos 1986
Multiple locations
Jorge “El Joy” Alvarez and Victor Delgado were born in San Diego in 1986, hence the name. The two of them spent their childhood living in Tijuana and wanted to bring the same flavors they enjoyed as children to the LA food scene. In late 2018, Tacos 1986 started operating out of a food truck in Koreatown and did pop-ups all over LA that gathered a cult following.
Their most popular menu items are the vampiro with adobada, the mushroom tacos and the perrons. In 2019, they opened their first brick-and-mortar location in DTLA. That same year, Insider Food did a video in their brick-and-mortar, where the line was out the door —- and it wasn’t even lunch time yet!
By that time, the two of them already had plans to expand their brick-and-mortar to other LA neighborhoods. As of 2023, there are six locations of Tacos 1986: Pasadena, Santa Monica, Beverly Grove, Westwood, Burbank and Sherman Oaks. The latter was recently opened.
After seeing their locations in LA a handful of times with the red lettering and white facade, I finally decided to try their tacos at the Burbank location. I was the only customer and two guys, who didn’t look to be over 22, were cracking jokes with each other and were the only employees. I ordered two carne asada and one al pastor taco. Admittedly, my expectations were really low, but I have to say that I was extremely impressed by the flavors and the quality. The meat is charcoal-grilled and the al pastor meat (also known as adobada) is previously marinated in strawberries, which gave a more acidic taste than Angel’s or Leo’s. I liked the al pastor so much that I ordered one more.
It’s true that in the vast sea of tacos in LA, the standard is extremely high, and there are similar tacos out there at a cheaper price point. Some people have said that the quality of Tacos 1986 has taken a nosedive since they started their expansion, but obviously, not everyone shares the same sentiment.
When President Biden came to LA in October 2022, his black Cadillac SUV pulled up at the Westwood location, where he picked up chicken quesadillas.
When I interviewed Chef Zen Ong, founder of AWAN, a vegan ice cream shop in West Hollywood, he said that one of his favorite things was pulling up at random taco trucks, and cited Tacos 1986 as one of his favorite taco spots. Additionally, a lot of people praise their homemade Chile Salsa Morita sauce.
Overall, the tacos at Tacos 1986 were really good, but didn’t make a lasting impression in the same way as Sonoratown or Angel’s. Tacos 1986 does the job of being convenient and accessible if you want good tacos but don’t want to drive all the way to your favorite taco joint.
Tacos 1986: Website and Instagram
Tire Shop Taqueria
4077 Avalon Blvd, Los Angeles, CA 90011
Located in what used to be a tire shop in South Park, Taco Shop Taqueria is best known for their Tijuana-style carne asada tacos that have earned them multiple accolades. Although Tire Shop has an Instagram account, it has zero posts. For the longest time, Tire Shop Taqueria didn’t have a name. Their official business name was adopted through word-of-mouth.
Tire Shop Taqueria doesn’t even have any proper signage at their taco stand, but trust me, it’s hard to miss the long line and the bustling activity.
I’ve been there twice. The first time I went there was closer to 6pm, where the wait time wasn’t bad. The second time, I had the strongest hankering for carne asada tacos. I got there at about 8pm and had to wait in line for about 40 minutes.
The taco stand is in a lot with a few parking spots at the back, but I don’t recommend parking there because they’re very limited and your car may get blocked by another vehicle.
The tacos are slightly bigger than street-style tacos and they’re folded in paper cones. The handmade tortilla contains the juicy steak, cilantro, onions, green salsa, and topped with a dollop of creamy and delicious guacamole.
The experience of waiting in line and seeing the fast-paced operation is another reason you should add this to your list. It doesn’t get more authentic than women in hairnets hard-pressing the corn flour, the different types of meats being cooked over the mesquite grill, pictures of the symbolic Virgen de Guadalupe, regional Mexican music blasting through the speakers, and of course, the delectable smoke wafting through the air.
Most people take their tacos to go, but I suggest eating at the communal tables to see the full-fledged operation of Tire Shop.
The steak was juicy, tender and lightly charred. While it was nicely seasoned, the flavor of the steak wasn’t as prominent as Sonoratown’s carne asada tacos, where the meat took center stage. However, it’s important to know that Tire Shop specializes in Tijuana-style tacos, where the cut of the meat, the grilling process and the seasonings differ from Sonoran-style steak tacos.
The green salsa at Tire Shop is spicier than at most places. Even though I’m quite sensitive to spice, it wasn’t something I couldn’t handle, but my taste buds definitely felt the slight burn. If you have sensitive taste buds, order it on the side. When I went there for the first time, I made the mistake of not ordering it with the sauce and I felt like an extra kick of sauce was missing. My favorite part about eating at Tire Shop was the creaminess of the guacamole, which balanced the spiciness of the green salsa. Also, can’t forget the handmade tortilla. It was so good!
Mariscos Jalisco
Multiple locations
Raul Ortega relocated from San Juan de Los Lagos, a small town in Jalisco, to Los Angeles in 1982. In 1991, he opened Mariscos Jalisco in Boyle Heights, which became one of the very first Mexican food trucks to operate in LA.
To say that Mariscos Jaliscos is the king of shrimp tacos in LA would be a huge understatement. Prior to trying it, I could see the loyal following it had. It was Jonathan Gold’s favorite taco truck in LA. Chef Zeng Ong mentioned Mariscos Jaliscos as one of his favorite taco places. Celene and Tara Carrara, owners of the Indonesian pop-up Bungkus Bagus praised their ceviche. Priscilla Ono, who’s Rihanna’s makeup artist and was born and raised in LA, goes there quite often and doesn’t shy away from sharing her order on her IG. Foodie celebrity Chrissy Teigen loves the place so much that they even did personal catering at her house. Iconic 2000s actress Jennifer Love Hewitt also loves the place.
Their most famous taco? The taco dorado de camaron (fried shrimp taco), served in a deep-fried taco shell with battered shrimp and topped with slices of ripe avocado and tomato sauce.
I went to their truck on La Cienega Blvd. on a lazy Saturday afternoon and got three tacos. After trying it, I’m probably in the minority of people who doesn’t get the hype. I personally did not enjoy the combination of the taco and the tomato sauce. I don’t like when my taco is coated with too many sauces. When I get any taco, the most important thing for me is the meat, in this case, fish. I wish the camarones had taken more precedence over the sauce. I could see the perfect batter of the shrimp as I ate it, but the flavor was overpowered by the tomato sauce.
Flavor-wise, everything was excellent and fresh, but having a taco coated in tomato sauce felt disjointed. I also wish the slices of avocado had been inside the hard shell tortilla with the camarones, not outside.
To me, a perfect shrimp taco consists of a soft corn tortilla, some cabbage, crispy golden shrimp and a light creamy sauce – very simple and no-fuss, but different strokes for different folks! In conclusion, Mariscos Jaliscos didn’t “wow” me enough to go back.
I’ll probably get raked over the coals for saying this, but I think San Diego wins over LA when it comes to shrimp tacos. The best shrimp tacos I’ve had have been in San Diego, and I usually eat them when I’m down there. Not to say that there aren’t amazing shrimp taco spots in LA (like Playita Mariscos or Simón), but they’re not as concentrated as they are in San Diego.
If you want to go to Mariscos Jaliscos but you work full-time, weekends will be the best choice. Most taco trucks thrive at night and many of them are open past midnight, but Mariscos Jaliscos closes at 6pm. If you’ve never had it, trying this place is like a rite of passage in the LA taco scene.
Mariscos Jalisco: Website and Instagram
Carnitas El Momo
2411 Fairmount St. Los Angeles CA 90033 (Boyle Heights)
Hailed as the king of all carnitas taco joints, Carnitas el Momo has been featured in multiple LA publications and even on the Netflix documentary Taco Chronicles: Cross the Border. Out of all the taco spots, this was the most challenging taco to get my hands on given the limited business hours.
The first time I tried carnitas was when my uncles from Jersey were in town. We went to Taco Tumbras in DTLA. I was not in the mood for tacos, but as you know, they are taco aficionados, especially coming from the East Coast, so I had to oblige. They loved it, but I didn’t like it. Something about the texture of the meat turned me off. Would Carnitas El Momo change my outlook on carnitas?
Carnitas el Momo is located on a residential street in East LA. When I stepped out of my car, I heard the sound of a knife chopping on a cutting board echoing through the quiet street, something I found very comforting. The Acosta family has been living in the same house for over 30 years.
78-year old Romulo “El Momo” Acosta learned the art of making carnitas in his father’s butcher shop in Salamanca, a city in the Mexican state of Zacatecas. Making carnitas involves a more intricate preparation and longer cooking time than regular meats. The pork is braised on low heat for about 8 hours until the meat is so juicy and tender that it easily falls apart. In the videos I’ve seen of the Acosta family, you can tell that it’s so much more than selling carnitas. It’s about family tradition and their love of cooking. Today, his son, Juan “Billy” runs the business alongside other family members. Carnitas El Momo offers three types of pork cuts: skin, stomach, and shoulder. If you’re feeling adventurous, you can get a mix of all three. The migajas are another favorite. It’s caramelized pork crumbs that have been scraped from the bottom of the pot.
The taco stand also operates as a butcher’s shop. There are no seating options and given the limited parking, people double-park.
When you place your order, they wrap the taco (tortilla and meat) on aluminium foil. The rest of the condiments are served in sealed plastic bags. I wish the taco had already been assembled. I later found out that the pictures above were taken at Carnitas El Momo’s brick-and-mortar in Monterey Park. This location was short-lived and shut down due to disagreements on the lease renewal.
I was so hungry and didn’t have the patience to open the bags and carefully assemble the taco in the seat of my car, so I just dove right in. When I took my first bite, I had the same reaction that I had at the other place in DTLA. I didn’t like it that much and the meat was oversalted. I’m not saying this lightly! As you can see in the pictures below, the pork was very juicy and tender, but something about the flavor felt off to me. The taste was… weird. Maybe it’s a texture thing?
As I was eating it, a man walked past my car, took a bite out of his freshly made carnitas taco. “Delicioso!” he said, which of course translates to “delicious”.
After my experience at the Grand Central Market and El Momo, I thought carnitas and I were not a good match until I tried the carnitas from Los Cinco Puntos, which you’ll read below.
Carnitas El Momo: Instagram
Los Cinco Puntos
3300 E Cesar E Chavez Ave, Los Angeles, CA 90063
Los Cinco Puntos was actually recommended to me by a friend, and what a find!
You can’t visit the most famous taco places in LA without going to East Los Angeles, the homeland of Mexican food in LA. Los Cinco Puntos has been providing Eastside residents fresh ingredients, hearty tacos and optimal customer service since 1967. They were even acknowledged by the LA Conservancy as a national landmark! Los Cinco Puntos also appeared in the 1993 film Blood In, Blood Out. There’s an art mural in the back where they paid homage to the scene below.
Los Cinco Puntos was founded by Mexican immigrants Vincent and Connie Sotelo. The shop is now run by their 53-year-old son Stephen, alongside his 33-year-old son and other family members. Besides selling tacos, it doubles as a butcher shop, where meat is sold by the pound.
In an interview with EastsiderLA.com, Stephen said that the clientele demographic has expanded beyond Hispanics from the Eastside thanks to social media. He said: “Hipsters are great because they’re foodies and they love the Internet and they’re Yelpers.”
While I waited, I loved seeing the sight of the elderly women kneading the dough from a giant bowl. Most places flatten the tortilla with a special press, but at Los Cinco Puntos they flatten it with their hands and then place it on a griddle.
When I told the cashier that it was my first time, she asked me how hungry I was — to which I replied, “very” as it was close to 2pm and I hadn’t eaten anything since 8:30am.
She recommended getting three tacos: two carne asada and one carnitas. I also let her decide on the toppings and requested not to add spicy sauce. “Te van a encantar,” she said as she stacked the tortilla with fresh meat from the steamy window.
As opposed to other places on this list, at Los Cinco Puntos the meat overflows out of the tortilla. Not only do they stack them, but they’re also kind of heavy when you hold them in your hand!
The homemade corn tortillas were perfection: soft, doughy, crunchy and held everything in very well. It’s probably the best tortilla I’ve had on this list. Surprisingly, I really liked the carnitas taco. The meat had a pinkish color as opposed to El Momo, where the meat is dark brown. Undoubtedly, the carnitas at El Momo was much juicier and more tender, but I prefer the carnitas flavor at Los Cinco Puntos.
The green, zesty sauce added a subtle kick without being overwhelming or too spicy for my taste buds. Of course, you can’t forget the generous amount of cilantro and diced onions, which was a terrific combination with the fresh meat. Don’t forget to ask for utensils as some meat will probably fall out on your first bite.
Surprisingly, after I ate the tacos, I didn’t feel sluggish or in a food coma.
The staff was very friendly in helping me navigate the menu and their endless toppings and options. Stephen emphasized the importance of customer service. When I went, there was definitely a sense of camaraderie among the regular customers and the staff. Stephen said: “I tell my employees, ‘those people out there, they pay our bills. If you don’t treat them right, they’re not coming back.’ “
Los Cinco Puntos: Website and Instagram
Ave 26
353 S ALAMEDA ST, LOS ANGELES, CA (Little Tokyo)
1033 NEOLA ST, LOS ANGELES, CA (Eagle Rock)
I had my first street taco ever at Avenue 26 Night Market in Lincoln Heights back in early 2021. During the pandemic, the taco stand, as well as the market, experienced a surge in popularity thanks to Tik Tok. However, In August of that same year, the market shut down due to complaints from residents in the area. The taco stand, which is derived from the market name, had been operating at the night market for over a decade.
While waiting in line for 30 plus minutes, I remember seeing the well-oiled machine of the taqueros grilling the different meats and feverishly assembling the tacos. I had a lot of fun watching the people and walking by the different vendors after I had the tacos. It’s a real shame that it had to close down.
After Ave 26’s departure from Avenue 26 Night Market, the taco stand operates out of two locations: Eagle Rock and the Arts District. I decided to go to the Eagle Rock location, which was a tiny truck with only two workers. The quiet location was a stark contrast from the fast-paced taco stand at the Night Market.
I had four tacos: two carne asada and two al pastor. At this location, the pork meat wasn’t rotating on a vertical spit with the pineapple. Overall, I wasn’t impressed by these tacos. The meat was decent at best and not worth the trek. The steak and the pork meat were rubbery…You can see the texture of some meat bits in the picture below.
Since I hadn’t really eaten anything that day, I had room for one more. So, I went back to the stand and this time, I opted for the chicken taco, where the raw chicken meat had just been placed on the grill, as opposed to the other meats, which looked like they had been sitting there for a while. Surprisingly, this taco surpassed my expectations! It was the best out of all of them, which was a bummer because at that point, I was already full. After going there, I saw photos of the Downtown location, and it looked like the well-oiled machine I saw at Ave 26 Night Market. So, if you’re thinking of trying Ave 26, I would definitely recommend the DTLA location.
Teddy’s Red Tacos
Multiple locations
Brick-and-mortars: Venice and East LA
The origin of Teddy’s Red Tacos is the ultimate entrepreneurial story. Teddy Cruz was one of the first business owners to introduce birria tacos, something that was not as omnipresent in LA back in the mid-2010s. He learned how to make birria tacos during his stint in Tijuana.
Birria has its origin in the state of Jalisco. It is a stew that is traditionally made with goat meat and chili seasonings cooked at a low temperature for many hours. The result? Tender, juicy meat that easily falls apart and complex flavors from herbs and spices.
Tijuana started popularizing “quesabirrias” and now, they’re all the rage in Southern California. Although birria tacos have been around forever, they’ve been introduced to the LA food scene fairly recently.
I’m sure you’ve come across Instagram reels or Tik Toks of influencers dipping the birria taco into the broth. I finally got to see what the hype was all about.
When Teddy started making birria tacos in early 2016, he was an Uber driver. Teddy would load the truck with fragrant ingredients that would get people’s attention. Teddy said to LATACO.com:
“I would put it all in the trunk and let the car smell up like birria so that people would ask me what that smell was,” Vazquez told L.A. Taco. “And then I would offer my taco services.”
One of the passengers was a bar-owner in Long Beach, who couldn’t resist the delightful smell and offered Teddy a space in his bar. Not long after that, Teddy’s Red Tacos started operating out of a food truck in South Central LA.
Through word-of-mouth, Teddy’s Red Tacos became a sensation among foodies and birria tacos became all the rage in LA. Just like Mariscos Jaliscos, celebrity foodie Chrissy Teigen also had Teddy’s Red Tacos cater at her house. In 2019, the same year he opened his brick-and-mortar in Venice, he was featured in a Super Bowl commercial. In 2020, Teddy’s Red Tacos was featured on the food reality show Diners, Drive–Ins and Dives (2007).
From being an Uber driver to having the most talked about birria taco in LA, his story is fascinating! This just goes to show you that in order to effectively sell something, you have to genuinely believe in the value of your product.
Teddy’s Red Tacos has two brick-and-mortars, Venice and East LA, as well as a few taco trucks that operate around the LA area. I went to the East LA brick-and-mortar with a friend.
I ordered five regular birria tacos. My friend opted for the deluxe plate, where besides the tacos, you get a quesadilla and the consome (broth). The birria meat was outstanding: moist, tender and full of flavor. There’s no need to add additional sauces since the meat is already extra juicy. It is the star of the show at Teddy’s. I had mine with no cheese, but birria tacos typically have cheese and from what I read, it’s a must.
The crunchy fried tortilla had been dipped in a red sauce and was slightly greasy. My friend really enjoyed her order, but she didn’t end up using the consome as a dip. She said that since you already get the meat in the taco, there was no need to dip the taco into the meaty broth. However, the traditional way to eat birria tacos is by dipping them into the broth, so I guess we were missing the full experience.
Overall, it was great to try Teddy’s, but I wouldn’t say that birria is my favorite type of taco.
Teddy’s Red Tacos: Website and Instagram
So, after trying out these 9 places, what are the most memorable ones? If I had to pick three, they would be Sonoratown for the carne asada tacos, Angel’s for al pastor and Los Cinco Puntos for the tortillas, carnitas and carne asada tacos. Tire Shop taqueria also blew me away when I first had it, but the smokiness of the steak at Sonoratown is what won me over.
If there’s a taco spot you want to try, it’s strongly advised to check their hours and locations either on Yelp on Instagram.
Lastly, remember that these places are only a few of the hundreds of taco places in this city!
Choosing a taco stand is all about personal preference. Before finding the one that you deem “the best taco in LA”, you have to try many. Luckily, LA is one of the best cities in the US to do this!
🌮🌮🌮🌮🌮
