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The Best Tacos in LA | Bon Appétit
"Opened in 2016 by Teodoro Diaz-Rodriguez Jr. and Jennifer Feltham and cooking in the style of San Luis Río Colorado, this spot is defined by paper-thin, in-house flour tortillas and mesquite-grilled meats made from a juicier rib cut rather than typical flap meat. The ultra-thin tortillas (the cooks go through nearly 4,000 a day across locations) give each bite a delicate, chewy texture that pairs with slightly crisp, smoky meat, a light refreshing salsa, minced cabbage as a northern-Mexico garnish, and a customary grilled green onion to punctuate the richness. The costilla asada taco—tender, spicy, and meaty—is a standout, especially when washed down with a nondairy coconut horchata." - ByJavier Cabral, as told to Sam Stone
