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Jun 1, 2013 10:40 AM

TACOS - LA Dish of the Month (June 2013)

TACOS - LA Dish of the Month (June 2013)

In a bit of an upset, and despite all the logomachy over crustaceans, shellfish and things cephalopods, the dish of the month for Los Angeles for June 2013 is Tacos.

Here's a link to the vote:

The goal is to collectively try as many versions of tacos as possible during the month of May. All iterations of tacos are game, from chicken, to beef, to lengua, to machaca, to whatever (and, yes, even cephalopods). Hard shell, soft corn tortilla, puffy wrappings, fry breads, and heck even taco salads all qualify!

So let's start exploring and eating—report back with reviews and photos.

Looking forward to seeing what people find.

Thanks again for participating.

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  1. This has already been mentioned.

    But I had four fish tacos at TPC along with the cauliflower.

    Great stuff.

    Especially with the habanero salsa.

    7 Replies
          1. re: PeterCC

            forgot this but they also made a special taco of sautéed or lightly fried squid topped with avocado, crema, sunomono, and some french curry sauce called vadouvan.

            great stuff.

            four fish tacos, cauliflower tostada, and a squid taco. not a bad lunch. not bad at all.

            1. re: kevin

              Finally made it out to this place today. No special tacos today. ::sigh:: But the basic ones were delicious. Light and crisp batter, wonderful lime dressing, distinctly flavored salas (although the chipotle was perhaps *too* strongly flavored). The only problem w/ the scallop tacos was that the scallops were a bit too small to give you enough "chew" of scallop in a normal bite.

              Also had mixto cocteles and shrimp tostada. Both were fantastic. Think I prefer the tostada b/c it had quite a bit more lime than did the cocteles. Also very tasty horchata.

              1. re: ilysla

                I love the tostada with the cashew "dressiing." I know those scallops are small but sweet.

                Specials there are rare-ish, maybe 20% of the time they have one; and, strangely, they almost NEVER tell you there is one that day unless you ask.

                1. re: Ciao Bob

                  The sauteed squid with vadouvan curry sauce and other veggies was exceptional.

                  I love the sliced cauliflower tostada with the cashew sauce.

      1. Just had the smokey grilled Marlin Tacos at Coni's Seafood in Inglewood last week. Wow are those good!

        1. OK, I'm ready to be flamed for this:

          For me tacos are mostly a vehicle for the salsa/salsa roja/salsa negro/hot sauce. And a great, quick, cheap snack for me is 4 regular crispy tacos at Del Taco (I go to the newish one in the strip mall on the S/E corner of Santa Monica Blvd. at Sepulveda in WLA). First I get two of the little plastic containers and pump in two squirts of the "el scorcho" hottest sauce, top with a third ladle of the hot salsa, top with another squirt of the hot sauce. One-half container of hot sauce for each taco. The ground beef is real, the lettuce crisp, the cheese nice but never enough.

          Damn, they just went up from 49-cents to 59-cents each.

          1. Love the probaditas at Loteria. 12 mini-tacos, each with a different filling. The perfect sampler to introduce visitors to MexiCal cuisine.

            1. I'll chime in and mention the absolutely perfect carnitas tacos I had at La Estrella on York Blvd. in Highland Park. They were so flavorful and succulent that I might not go anywhere else for carnitas ever again.

              4 Replies
                1. re: ns1

                  Yes, it's a truck, but I don't think it actually goes anywhere.

                2. re: bopdd

                  Is that location on York around 63rd, where they have the Tuesday night truck-a-thon?

                  1. re: carter

                    I'm not from the area, but 63rd doesn't sound right. This is more in like the 53rd and York area. The truck is a fixture, I believe. I don't think it goes anywhere. Seriously amazing carnitas.