How To Order Tacos In Los Angeles Without Giving Yourself Away As An Outsider

In Los Angeles, tacos aren’t just something you grab on the way home—they’re a way of life, complete with their own unspoken etiquette.

Order the wrong way and you’ll earn a side-eye sharper than a chef’s knife from the locals who know better.

I found this out the hard way my first week in LA, when my clueless taco order practically screamed tourist. The truth is, tacos here are part street food, part cultural pride, and part social ritual.

Master a few simple rules, and you’ll blend right in—biting into an al pastor on a fresh corn tortilla like you’ve been an Angeleno all along.

Learn The Difference Between Taco Truck, Stand, And Taquería

My first week in LA, I asked a coworker where to find the best ‘taco restaurant’ and received a pitying look that haunts me to this day. Rookie mistake! Taco trucks are mobile kitchens parked in specific locations, often with cult followings and specialized menus. They’re the beating heart of LA’s taco culture.

Stands are typically semi-permanent outdoor setups, sometimes just a grill and a table under a canopy. These gems often appear after dark and might not show up on Google Maps. Taquerías are actual sit-down restaurants, ranging from hole-in-the-wall spots to trendy establishments.

Each has its own ordering etiquette. At trucks and stands, be ready to order when it’s your turn – no hesitating or you’ll feel the collective sigh of the line behind you.

Stick To Corn Tortillas — Flour Is Rarely The Move

Nothing screams ‘I’m from the Midwest!’ louder than asking for flour tortillas at an authentic LA taco spot. I still cringe remembering when I did this at a legendary truck in Boyle Heights. The vendor paused, spatula mid-air, as nearby locals exchanged knowing glances.

Traditional Mexican tacos use corn tortillas – specifically, small, soft ones that are often double-stacked to prevent breakage from juicy fillings. These aren’t the hard-shell contraptions from fast food chains; they’re pliable, slightly chewy, and have that irreplaceable corn aroma that complements the fillings perfectly.

Some spots even make their tortillas fresh on-site, pressing masa into perfect circles before they hit the griddle. Save your flour tortilla cravings for burritos, which are a whole different culinary territory.

Know Your Meats: From Al Pastor To Lengua

The first time I ordered, I pointed nervously at the rotating spit of meat and said, ‘I’ll have the gyro thing.’ The taquero’s expression told me everything I needed to know about my taco credibility. That ‘gyro thing’ was al pastor – marinated pork stacked and roasted on a vertical spit, a technique Lebanese immigrants brought to Mexico.

Asada (grilled steak) is a safe starting point for beginners. Carnitas offers slow-cooked, crispy-edged pork that melts in your mouth. Feeling adventurous? Try lengua (beef tongue) – incredibly tender when prepared right. Cabeza (head meat) is rich and flavorful, while tripas (small intestine) offers a crispy, chewy texture beloved by connoisseurs.

Don’t Overdo It With Toppings (Less Is Authentic)

My Midwest instincts initially had me asking for cheese, sour cream, and lettuce on every taco. The vendor’s raised eyebrow taught me more than any guidebook could. Traditional LA street tacos come minimally dressed – typically just meat on tortillas with perhaps some diced onion and cilantro sprinkled on top.

That’s it. No shredded cheese. No lettuce. No dollops of sour cream. These additions are more Tex-Mex than authentic Mexican style. The beauty of LA tacos lies in their simplicity – letting quality ingredients speak for themselves without drowning them in toppings.

Want to customize? That’s what the salsa bar is for (more on that next). But remember: requesting ‘extra cheese’ at a traditional taco truck might as well be wearing a shirt that says ‘I’m not from around here.’ The only acceptable addition might be a squeeze of lime, which cuts through rich flavors beautifully.

Master The Salsa Bar Without Hesitation

The salsa bar nearly broke me during my first LA taco adventure. Standing frozen before unlabeled containers of mysterious liquids while locals smoothly grabbed exactly what they needed was a special kind of intimidation. Now I know better: approach with confidence, even if you’re secretly clueless.

Red salsas range from smoky chipotle to fiery arbol – generally hotter than green varieties. Green salsas might be tangy tomatillo or fresh jalapeño blends. That creamy pale orange one? Probably habanero-spiked – approach with extreme caution! The chunky pico de gallo adds fresh brightness, while pickled vegetables (escabeche) offer tangy crunch.

Pro move: Take tiny samples if unsure, but never double-dip your taco. And those little cups aren’t for hoarding salsa – they’re for bringing reasonable portions back to your table. Nothing says ‘tourist’ like overflowing cups precariously balanced in both hands.

Cash Is Still King At Many Taco Spots

I’ll never forget the embarrassment of reaching the front of a 30-minute line at a famous truck only to wave my credit card hopefully as the cashier pointed to a faded ‘CASH ONLY’ sign. Many of LA’s most authentic taco operations – especially trucks and stands – operate exclusively on cash, no matter how long the line behind you or how hungry you are.

Some spots have reluctantly added Square readers or Venmo options in recent years, but don’t count on it. ATM fees are a small price to pay for taco perfection. Most street tacos run $1.50-$3 each, so $20-$30 cash should cover a satisfying feast for two people.

Small bills are especially appreciated – that $100 from the airport ATM will not make you friends when buying four $2 tacos. Having the right cash ready when ordering keeps the line moving and earns respectful nods from vendors and fellow customers alike.

Respect The Line And Order With Confidence

My most painful LA taco memory involves hesitating at the ordering window while studying the menu, completely oblivious to the growing impatience behind me. LA taco lines move with military precision – know what you want before you reach the front. Nothing identifies an outsider faster than indecision when it’s your turn to order.

Study the menu while waiting (many trucks post them on Instagram now), or casually observe what others are getting. When ordering, be direct and specific: ‘Cuatro tacos de asada, por favor’ will earn more respect than ‘Umm, can I get some beef tacos?’ Specify quantity, filling type, and any modifications in one clear statement.

After ordering, move efficiently to the pickup area, which is often separate from the ordering window. Lingering in the wrong spot disrupts the flow and marks you as a novice in this well-choreographed taco ballet.