16 Must-Try Tacos In Los Angeles, California (According To Locals)
Los Angeles is a taco lover’s paradise with incredible options on nearly every corner.
From food trucks parked on busy streets to family-owned gems tucked away in neighborhoods, the city offers an incredible range of flavors, techniques, and regional Mexican specialties.
I’ve spent years sampling tacos across this sprawling metropolis, and with help from born-and-raised Angelenos, I’ve compiled this mouthwatering guide to the absolute best tacos in LA.
1. Suadero Tacos At Ditroit Taqueria
My first bite of Ditroit’s suadero taco nearly brought tears to my eyes. Tucked away in the Arts District, this unassuming spot serves beef that’s been slow-cooked until it reaches a melt-in-your-mouth tenderness that’s genuinely life-changing.
The meat gets a perfect crisp finish on the flat-top before landing on their handmade corn tortillas. What really elevates these beauties is their salsa macha – a deep, smoky condiment that adds complexity without overwhelming the beef’s natural flavors.
The taqueria itself feels like a secret clubhouse for taco aficionados. Weekend nights often see lines forming around the block, but trust me – the 30-minute wait for these suadero tacos is a small price to pay for taco perfection.
2. Angel’s Tijuana Tacos’ Al Pastor
Heaven exists on a paper plate at Angel’s Tijuana Tacos on Sunset Boulevard. Their al pastor is a technicolor dream – pork marinated in achiote paste and pineapple, creating that signature sunset-orange hue that makes my mouth water before I even take a bite.
The trompo (vertical spit) keeps spinning until late into the night, the meat’s edges caramelizing to perfection while staying juicy inside. A skilled taquero slices the meat directly onto double-stacked tortillas, catching those crispy bits before adding fresh pineapple, cilantro, and onion.
Their chicken tacos deserve equal praise – smoky, tender, and seasoned with what must be a closely-guarded family recipe. Pro tip: their red salsa packs serious heat, so proceed with caution or embrace the burn!
3. Mariscos Jalisco’s Legendary Shrimp Dorado
“You haven’t really lived in LA until you’ve had Mariscos Jalisco’s shrimp tacos,” my neighbor told me when I first moved here. Boy, was he right! This Boyle Heights institution serves what might be the most distinctive taco in the city – a corn tortilla stuffed with spiced shrimp, folded, and deep-fried to golden perfection.
The magic happens when they top these crispy pockets with creamy avocado slices and their signature tomato salsa. The contrasting textures – crunchy shell, tender shrimp, and silky avocado – create a taco experience unlike any other.
The truck has barely changed in decades, and locals treat it with the reverence of a culinary landmark. Cash only, and worth every penny of the ATM fee you might pay to experience these iconic creations.
4. Taqueria Frontera’s Perfect Carnitas
Walking into Taqueria Frontera feels like teleporting straight to Mexico. The intoxicating aroma of slow-cooked pork hits you immediately – they simmer their carnitas for hours in copper cauldrons using the traditional Michoacán method.
Their suadero tacos showcase beef that’s been braised until it reaches that magical state between chewy and tender. But honestly, the carnitas steal the show every time! Each portion contains the perfect mix of crispy exterior pieces and succulent interior meat.
The family running this place treats regular customers like relatives, remembering names and usual orders. I once mentioned liking their habanero salsa, and now they bring me a special portion without asking. That’s the kind of personal touch that makes this spot truly special beyond just their outstanding tacos.
5. Avenue 26’s Late-Night Buche Tacos
My first encounter with Avenue 26 in Highland Park happened at 1 AM after a concert. The crowd around this taco stand was bigger than the one at the venue we’d just left! Their buche (pork stomach) tacos aren’t for the faint-hearted, but they’re a revelation for adventurous eaters.
The buche is perfectly cleaned and cooked to a texture that’s simultaneously crispy and chewy. Each taco comes loaded on two small corn tortillas with generous toppings of cilantro and onion. The real game-changer is their salsa bar – featuring everything from mild avocado salsa to a fiery chile de árbol that will have you sweating.
The stand operates late into the night, creating a vibrant community hub where you’ll see everyone from musicians to night-shift workers sharing this authentic street food experience.
6. Los Cinco Puntos’ Carnitas Masterpiece
“Take a number and prepare to wait,” the guy behind me advised on my first visit to Los Cinco Puntos. This Downtown LA institution has been serving handmade tortillas and exceptional carnitas since 1967, and the line out the door proves they’re doing something right!
What sets their carnitas apart is the meticulous attention to different cuts. You can request specific portions – maciza (lean meat), cuerito (skin), or my personal favorite, a mixed portion with both tender meat and crispy edges. Their tortillas are made fresh before your eyes, thick enough to hold substantial fillings without tearing.
The place feels frozen in time in the best possible way. Cash only, no-frills, and absolutely no shortcuts in their cooking process. When you bite into these tacos, you’re tasting five decades of unchanged perfection.
7. Leo’s Taco Truck’s Al Pastor Spectacle
The first time I saw a taquero at Leo’s catch sliced al pastor and a pineapple chunk on a tortilla in one fluid motion, I actually applauded! This beloved truck creates a nightly show that’s as entertaining as it is delicious.
Their al pastor trompo glows like a beacon, the pork stacked high and glistening with marinade. The meat develops a perfect char while remaining juicy inside, and the pineapple adds that essential sweet counterpoint. At just $1.50 per taco, Leo’s offers perhaps the best flavor-to-cost ratio in the entire city.
With multiple locations across LA, Leo’s has achieved legendary status among locals. The Venice Boulevard spot gets particularly packed after midnight on weekends. Pro move: order five at once – you’ll end up going back for more anyway, and you’ll save time in line!
8. Guerrilla Tacos’ Inventive Barbacoa
From food truck to brick-and-mortar success story, Guerrilla Tacos represents LA’s innovative food scene perfectly. Their lamb barbacoa tacos changed my understanding of what a taco could be – tender meat that’s been slow-cooked for 36 hours until it practically dissolves on your tongue.
Chef Wes Avila combines traditional techniques with unexpected ingredients. The barbacoa comes topped with pickled kumquats and a delicate microgreen salad that somehow doesn’t feel pretentious but perfectly complements the rich meat. Their handmade blue corn tortillas provide a nutty foundation that elevates everything.
The restaurant’s industrial-chic space feels distinctly Californian. Prices run higher than street vendors, but you’re paying for culinary creativity and ethically-sourced ingredients. Their seasonal specials showcase whatever’s fresh at the farmers markets that week.
9. Sonoratown’s Northern Mexican Carne Asada
My Mexican friend from Sonora almost cried when biting into Sonoratown’s carne asada taco. “This tastes like home,” she whispered. This downtown spot specializes in the distinctive style of Mexico’s northern border region, with flour tortillas so thin they’re practically translucent.
Their mesquite-grilled carne asada is chopped to perfection – not too fine, with enough texture to showcase the quality of their beef, which they import from Sonora. A simple topping of cabbage, pico de gallo, and their house avocado salsa is all that’s needed to create taco harmony.
The space is small but cheerful, with a constant line that moves surprisingly quickly. Founders Teodoro Diaz-Rodriguez Jr. and Jennifer Feltham have created something special here – a taste of regional Mexican cuisine that stands out even in LA’s crowded taco landscape.
10. Tito’s Tacos’ Old-School Hardshell Classics
Controversial opinion alert: Tito’s Tacos in Culver City might not be the most authentic Mexican food in LA, but their hardshell tacos have been a beloved institution since 1959 for good reason! These are the tacos that defined Southern California fast food before Taco Bell existed.
The crispy yellow shells come filled with seasoned ground beef, shredded iceberg lettuce, and a mountain of finely grated cheddar cheese. Nothing fancy, just nostalgic comfort food that generations of Angelenos have grown up eating. Their homemade salsa comes in little paper cups – tangy, not too spicy, and perfect for these Americanized classics.
The no-frills building always has a line, but watching the assembly-line efficiency of their kitchen crew is part of the experience. Cash only, and worth keeping some bills handy for when the craving strikes!
11. Ditroit Taqueria’s Crispy Fish Flautas
Lightning struck twice at Ditroit Taqueria! While their suadero tacos get most of the attention, their fish flautas deserve their own special recognition. These rolled and fried tacos showcase sustainable local fish in a way that would make both a chef and an environmentalist smile.
The tortillas are rolled around delicately seasoned white fish, then fried until they achieve that perfect crackly exterior. A drizzle of crema, pickled onions, and herbs creates a beautiful presentation that tastes even better than it looks. The contrast between the crunchy shell and tender fish creates a textural masterpiece.
Located in the same Arts District complex as Michelin-starred Bestia, Ditroit represents a more accessible way to experience chef Walter Manzke’s talent. These flautas alone are worth fighting downtown traffic and hunting for parking!
12. A Tí’s Duck Mole Revelation
“You need to try these duck tacos,” my foodie friend insisted, dragging me to A Tí. “They’ll ruin regular tacos for you.” She wasn’t wrong! This upscale spot creates a duck mole taco that perfectly balances tradition and innovation.
The duck is confit-style, cooked in its own fat until impossibly tender, then painted with a complex mole that includes over 20 ingredients. Each component is thoughtfully prepared – from the nixtamalized heirloom corn tortillas to the pickled vegetables that cut through the richness. Their carnitas variants are equally impressive, featuring heritage pork and seasonal garnishes.
The restaurant itself feels modern yet warm, with a serious mezcal program worth exploring. Yes, at $7-9 per taco, it’s pricier than street options, but the quality of ingredients and technique justifies the splurge for a special taco experience.
13. Korean-Mexican Fusion At Kogi-Inspired Trucks
Roy Choi’s Kogi BBQ truck sparked a culinary revolution when it hit LA streets in 2008, creating a Korean-Mexican fusion that’s now embedded in the city’s food DNA. Though many trucks have followed Kogi’s lead, the original still makes my favorite Korean short rib tacos in town.
These aren’t traditional by any definition, but they’re undeniably delicious. Marinated Korean BBQ beef is chopped and caramelized on a flat-top, then loaded onto corn tortillas with Kogi’s signature slaw – a crunchy, tangy mix with sesame-chili vinaigrette. A squeeze of lime and their gochujang-spiked salsa creates flavor fireworks.
Following Kogi on social media is essential for tracking their rotating locations. The lines can be long, especially after midnight, but the wait creates a communal experience that feels quintessentially Los Angeles.
14. Chichen Itza’s Yucatecan Carnitas Pibil
Hidden inside Mercado La Paloma south of downtown, Chichen Itza introduced me to the distinctive flavors of Yucatecan cuisine. Their cochinita pibil tacos feature pork marinated in achiote and sour orange, then wrapped in banana leaves and slow-roasted until it reaches fall-apart tenderness.
The meat gets tucked into handmade tortillas and topped with pickled red onions that cut through the richness perfectly. What makes these tacos special is the habanero salsa served alongside – searingly hot but with a fruity complexity that’s addictive despite the burn.
The market setting adds to the experience, with families gathering around tables and the sounds of Spanish conversations filling the air. Chef Gilberto Cetina has created a taste of Yucatán that stands out even in LA’s diverse taco landscape. Don’t miss their jamaica agua fresca to cool your palate between bites!
15. Mochomitos’ Paper-Thin Costilla Tacos
“Worth the drive to Whittier” doesn’t begin to describe Mochomitos’ costilla tacos. My taco-obsessed cousin insisted we make the pilgrimage, and I’ve been making the journey regularly ever since discovering these uniquely thin beef rib tacos.
Unlike most taco spots that showcase meat’s tenderness, Mochomitos takes a different approach. They pound beef ribs until paper-thin, then grill them quickly so they develop a satisfying chew while remaining incredibly flavorful. The minimalist presentation – just meat, tortilla, and their house salsas – allows the quality of their ingredients to shine.
The restaurant has a devoted following among East LA locals but remains under the radar for most food tourists. Family-owned and proudly traditional, they maintain techniques passed down through generations. Their horchata might be the best I’ve had in Southern California – not too sweet and with the perfect cinnamon balance.
16. Prime Cut Taqueria’s Char-Grilled Specialties
Sometimes the best tacos require venturing beyond LA proper. Prime Cut Taqueria in Placentia caught my attention when a chef friend raved about their commitment to quality meats and traditional grilling techniques.
Their specialty is mesquite-grilled cuts that would be at home in high-end steakhouses, served unpretentiously as street tacos. The smoky aroma hits you before you even take your first bite. Each taco features perfectly charred exterior meat while maintaining a juicy, tender interior – a testament to their grillmaster’s skill.
The family behind Prime Cut sources premium beef but keeps prices reasonable, creating incredible value. Their handmade flour tortillas have developed a cult following – slightly thicker than Sonoran-style, with a pleasant chew and subtle sweetness. The red and green salsas pack serious heat, so approach with caution!