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Aug 17, 2013 03:45 PM

Best taquitos in LA?

c'mon hounds, save me from local chain taquitos. SFV preferred but will drive for something amazing

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  1. The famed Manuel's Original El Tepayac Cafe. May G_d rest his sole.

    18 Replies
    1. re: JAB

      Lol, I think you meant soul, but yes, may God rest it.... And I don't know if they are "best" but they're pretty decent, so +1.

            1. re: bulavinaka

              Please let this pun thread flounder.

              1. re: PeterCC

                I'll thrown one more in just for the halibut. Ooo, that gave me a haddock.

                1. re: PommeDeGuerre

                  If that haddock turns out to be too serious, I can recommend a good sturgeon...

                  1. re: OCSteve

                    I had a haddock too, but luckily I'm feeling Beta now.

      1. re: JAB

        May g-d rest his soul is right...

        That guy was quite a gentleman and truly missed.

        1. re: JAB

          Chicken Taquitos at El Tepayac are my FAVORITE!!
          But just the orignal Evergreen location... that one along the 60 fwy in Industry REALLY stinks... they lacked salt... SALT!!!

          A close second is the potato and machengo taquitos at Taqueria Los Anaya.


          1. re: Dommy

            is there anything else worth getting at el tepeyac besides the chicken taquitos? thanx.

              1. re: JAB

                I've always like their beef enchiladas with the egg (soft yolk please) on top.

              2. re: chowseeker1999

                Hollenbeck & Educado burritos are our go tos....

                1. re: Dirtywextraolives

                  Hollenbeck... but CHICKEN only... the pork one is completely hit and miss as sometimes they use musty pork and sometimes you hit dry nuggets... bleh. The Chicken is always nice and moist... like Mexican Fricassée...


                  1. re: Dommy

                    I agree in regard to their stewed pork.

                    1. re: Dommy

                      My husband only orders the pork, and the Educador also has the pork in it, and we've never come across that problem.....

                      1. re: Dommy

                        thanks everyone for the great suggestions. :> i can't wait to try them.

                1. re: linus

                  There you go ns1, 2 recs practically right across the street from one another.

                  1. re: linus

                    When ordering at Ciros, they call their taquitos "flautas" instead. Frankly, I prefer the crunchy tacos...

                    1. re: TripleAxel

                      i have never understood the difference between a taquito and a flauta.

                      1. re: linus

                        I'm hardly the expert on these matters, but I believe the taquito is made with a corn tortilla and a flauta is made with a flour tortilla. The difference is evident because when they are fried the corn tortilla is crisp and the flour tortilla develops a slightly flaky texture.

                        1. re: Feed_me

                          That's my understanding as well.

                          1. re: JAB

                            I'm definitely no expert, but I sure eat a lot of Mexican food. With all this emphasis on "farm to table," what I love about the good places is everything is so fresh. These places are inexpensive and surely they're not using organic, but even down to the little things the ingredients are freshly prepared.
                            I was eating at a favorite joint I go to and one of the brothers was telling me he'd only eaten a small sandwich made for him by his brother all day (it was around 6 pm). As he put it, "the prep work takes up a lot of the time." The smell of the freshly chopped, cilantro, onions, peppers, mmm..... That plus a freshly made agua fresca. Fine dining on a budget!

                            1. re: Feed_me

                              Would you mind sharing the name of the "favorite joint" that you go to? Thanks!

                              1. re: WildSwede

                                I remember westsidegal running afoul of mods for her mentioning that seafood place on Imperial Highway, so I try not to mention it too often. I'm sure a few out there know I mean Taqueria Los Anaya on Adams. Another good choice is E K Valley on Washington, a Oaxacan place. Both places seem to use freshly prepped veggies.

                          2. re: Feed_me

                            Thy are both made from corn. The taco is a cortn tortilla folded in half. The flauta (flute) is tightly rolled around a smaller filling than the taco to look thin like a flute.

                              1. re: JAB

                                Technically, it means a very small taco (bite-size), and I did get that one from a Mexican food truck a couple of decades ago, thinking I was going to get the Cal-Mex version of a taquito (the flauta).

                    2. Cielito Lindo

                      Go ahead, call me a tourist. See if I care.

                      1 Reply
                      1. re: ipsedixit

                        Juanita's a couple doors up from Cielito Lindo, ftw.

                        1. re: LuluTheMagnificent

                          I like the taquitos at el abajeno a lot but they really are more soft taco than what is traditionally considered a taquito.

                          1. re: Jase

                            I always wondered about that. So traditionally a taquito is fried hard? Are taquitos Americanized Mexican food?

                            1. re: LuluTheMagnificent

                              I'm not a mexican food history expert by any means. But I've heard taquitos are an americanized version of a traditional mexican dish flautas. Both are fried crisp but I'm not completely sure as to what the fine differences are that makes a taquito different from a flauta asides from size. Flautas are usually bigger.

                              1. re: Jase

                                I think the difference is that flautas are made from flour tortillas, while taquitos are made from corn tortillas.

                                As a result, since corn tortillas are usually smaller than flour tortillas, taquitos are usually smaller than flautas.

                              2. re: LuluTheMagnificent

                                In true Mexican cuisine, there is no such thing as a taquito or a burrito, these are items invented in the US, much like Egg Foo Young and Egg Drop Soup is in Chinese cuisine. Taquito technically means a small taco.

                                1. re: TripleAxel

                                  According to Wikipedia:

                                  "Before the development of the modern burrito, the Mesoamerican peoples of Mexico used tortillas to wrap foods, with fillings of chili peppers, tomatoes, mushrooms, squash, and avocados. The Pueblo people of the Southwestern United States also made tortillas with beans and meat sauce fillings prepared much like the modern burrito.

                                  The precise origin of the modern burrito is not known. It may have originated with vaqueros in northern Mexico in the nineteenth century; farm workers in the fields of California's Central Valley, in Fresno and Stockton; or with northern Sonoran miners of the 19th century. In the 1895 Diccionario de Mexicanismos, the burrito was identified as a regional item from Guanajuato and defined as "Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called 'coçito' in Yucatán and 'taco' in the city of Cuernavaca and in Mexico City).

                                  An often-repeated folk history is that of a man named Juan Méndez who sold tacos in a street stand in the Bella Vista neighborhood of Ciudad Juárez, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921). To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.

                                  Another creation story comes from 1940s Ciudad Juárez, where a street food vendor created the tortilla-wrapped food to sell to poor children at a state-run middle school. The vendor would call the children his burritos, as burro is a colloquial term for dunce or dullard. Eventually, the derogatory or endearing term for the children was transferred to the food they ate.

                                  In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson."

                          2. I really like the rolled tacos at Alberto's in Van Nuys. It's on Vanowen, just west Van Nuys Blvd. I usually get the ones with guacamole, which come three for a little over $3. They put fluffy shredded cheese over them and are like crack.

                            Here's a picture from another Alberto's, but it looks pretty much like what you get at the Van Nuys location:

                            Not in the SFV, but Benito's also does a similar rolled taco, but I haven't tried them in ages. I think there are still Benito's near Beverly/Fairfax and another on Santa Monica in West LA.

                            2 Replies
                            1. re: Jwsel

                              Wow, the ones from Alberto's in the photo look like a full half of a cheese fest.

                              1. re: Tripeler

                                They really aren't that heavy on the cheese. When you spread the guac and cheese over the entire taquito, it is a pretty good balance. It isn't like the taquito gets lost.