EL Guero Sexi De Tacos

Not of Oh. At the moment even where you thought that the tacos were
not "sexi" enough.This made me the pin out of my water by involving a
reduction Whittier Blvd. It was one day hot and we were on the route
for shaven ice raspados(mexican régénérateuse) and it was not a day
of taco but which can indicate to me not to the sexi?So guero of EL
and my friend of injury went to the truck and disfigured inside.
Inside the truck were two Mexican types, one with the grill and the
other taking with the orders."Where' S the guero" it it said"shh which
is coarse" I said the her"I do not see that a guero in there."I
ordered two tacos, a asada, Al Pasteur. With motionless any guero in
sight my tacos came by the small one take the window. I equipped them
with the roja with salsa, of onions and the cilantro of the bar
dispatch interior salsa tacos truck compartments.The were devoured in
time runs and were really a sample much better than they looked at.
The roja of salsa particularly left me with a feeling cuisante for the
20 following minutes making the raspado all the more refreshing.When
that I have more time I think than I will have to test a part of this
birria of chivo and to discover more about this sexi of guero of EL.
In fact, I will stick to the EL Guero Sexi4617 Whittier Blvd, LAtacos
is $1 of birria.Tacos
Cake of Daikon/navet
the difference

Great hunting with taco turns 2

It is been two years? Time flies when you eat the tacos. This kind of
day of snuck upwards on me and me was not likely to leave so that the
tacos celebrates thus I thought to identify the two years birthday of
my voyage of taco which I would enumerate best the tacos I had the 2
last years. Meilleur Carne Asada- must be EL Parian. Although it is
been during some time since I took a step in the taqueria more hidden
but the memories of are motionless Al Pasteur of there.Best - this one
is little a crafty one. I would say the table of taco to the corner of
measurement and of Cesar Chavez with the pin of Al Pasteur but I
was tell to it that there is not more. Thus when it comes to Pasteur
from Al you cannot turn badly with the EL Taurino.Best Carnitas - it
is narrow also. Carnitas is usually a sure bet with the majority of
the taquerias but there are some which really excels in the pig. The
stand of taco of Antojitos the Denise in the east makes fry their pig
in senior grease of pig. Mmm the pig fat.Best Cabeza- the cabeza with
the tacos Chatos was a stage especially the cabeza which I had. A
small gem on the westside. Taco de Cabeza with the salsa of guacamole,
lime, and a Mexican coke. The best twisted - this one is.....Los easy
Cinco Puntos! Best the tacos in Los Angeles...... drum rolls of the
tacos of the please!!..............Sergio' S! - no I was suborned, and
yes I am frightened the dictator himself King Taco will have stopped
me for the sedition. Just of Sergio overpowered me on my visit.
The tacos are the traditional tacos of, packed with meats tasty and
supplemented with a projectile of the salsa spiced roja.So here place
at another year of healthy has and the sure taco eating for all.Reply
with your favourites for each category and me will arrive to them in
year 3onward!
Travel of road: San Diego last brews
Orange cake (no mixer)

Taqueria San Jose

The air of obstruction of the summer struck me as soon as I opened my
door of car. The air conditioned the turn of Westside to the valley of
San Fernando that I not prepared for heat assault.I needed on the left
a cold drink and a dish of hut of taco of tacos.The was not my
destination, just a stop on my way to return visit to friends in Van
Nuys. By certain sides I think that I thus return friends with people
in various parts of right I can eat the tacos in their city when I
visit them. Before this blog I make excuses for reasons not to trail
with people. Now I them taquerias mapquesting of the lucky find myself
in their need for neighborhoods(I really a friend in mountain
Park).Taqueria San Jose is a small hut of taco that a block in the
east of Hayvenhurst on Vanowen in Van Nuys.They announce the Al vapor
of tacos which are typically tacos of lengua or cabeza which is cooked
pressure but I was in mood for the trifecta of taco thus I went with
Al Pasteur, carnitas and the tacos of asada.The came supplemented to
onions, the cilantro and a salsa of Chile. The carnitas, crunching at
the edges had this porkyness salted perfect which is so much well
matched with a lime injection of lemon(or) and a spiced salsa of
Chile. Pasteur and the asada had this taste of grill and went well
with a frozen Mexican coke. I could have gone another round but the Al
vapor of tacos will have to wait until the nearest time. I was not in
mood for the street of tongue.Taqueria San Jose 16435 Vanowen, Van
Nuys, CA 91406-4730 telephone (close to the corner of the avenue of
Hayvenhurst and the street of Vanowen): 818.782.9741 Tacos $1.25
Soft Manis of Martabak/Martabak
Cooling with Ellroy with the Peaceful car dinante

Better know Taquero: Taqueria Los Barrigones

In the second installment of better know a taquero (yes, I stole this concept from the Colbert Report's better know a district) I sat down(virtually) with taquero Jorge Campos, owner of Taqueria Los Barrigones in South Gate.Mr Campos started Taqueria Los Barrigones 5 months ago after moving from Texas to Los Angeles.






So you come from Texas. Is there a difference between a Texas taco and an LA taco? I hear breakfast tacos are big in texas.

Honestly I don't think there's such a thing. Texas doesn't have authentic food. I kept it very traditional, just what you would find if you were walking the streets of Mexico.

How long have you been in business? Was there a moment when you thought "yes we've made it"?

I've been in the taco business for about 4 years now. When I opened the 1st place in Texas, it was tough people were hesitant to try them. I remember the 1st 2 weeks we sold like an average of 50 tacos a night. Pretty tough. Then one night it jumped to like 150, and from that point on there was no stopping us. So in that sense yes I felt like I made it in Texas. I've been here in California for about 5 months now and at times we get these spurts of people but I think I can do alot better. It's just tough, people are hesitant to try the tacos since theres so many mediocre places out here.

What made you decide to get into the taco business?

I've been around the food industry all my life. I knew I was going to open up some type of restaurant. Being that Tacos are a mexican tradition I wanted to have something that keeps my nationality going. So tacos it is. Now I have one of the best tacos people can eat.

To me lettuce on a soft taco is sacrilegious. how do you feel about lettuce on a taco?

Lettuce on a soft taco. you go to taco bell, el pollo loco. These aren't authentic mexican tacos.

You're open real late on the weekends(3am) have you been able to pull in the late night party crowds?

We're starting to draw some people in at night. It's pretty tough here, theres so many officers on the streets here at night that people avoid this area. Back in the day this Tweedy mile was a cruising spot, well they've gone away from that. So people are just finding out about us.

what is the taco scene like in South Gate? Any plans for expansion?

Honestly we're the best South Gate has to offer. Will be expanding in the near future. We have a location in LA by USC, and another in Paramount. Hopefully those will open this year. its tough. im a sole prop. and dont get any loans so it takes me a while.

What do you think of some of the big names in the taco business, chains like King Taco and Don Chente?

Well interesting. The honest truth King Taco used to be good, about 15 years ago. Now its just a name people recognize. They have a hot sauce thats it. I must say their pastor is pretty tasty at times, or should I say depending on the location. But obviously King Taco has done something right they've been able to establish one of they hardest businesses there is. Don Chente I can honestly say I know very little of. I know its the fastest growing chain there is today. I guess its good to use a Mexican Icon's name for your business. Vicente Fernandez is a big big Mexican name known all over the world. Why not use his name and an image that almost resembles him. Tasted their food once not too impressed.
On that note I would love to have a taco cookout where the best of the best go up against each other. I'm willing to put my tacos up for a taste test against anyone. They are that good.

That's a great idea. I could be the MC



What region of Mexico do your flavors come from?

It's a lil mixture of Mexico. Yellow corn tortillas, nice juicy meets, grilled onion and lemon. its just a Mexican Taco. But i followed the traditions from Chihuahua, where I'm from.

Thanks for the interview. I look forward to tasteing your tacos and I'm sure my readers do as well.

I hope I was able to give you a little info to help you out. Like I said my tacos are different, from style, texture ,and taste. I use only the best and freshest ingredients, all my meats are fresh and cooked on a daily basis, nothing is frozen.





Check out Taqueria Los Barrigones and tell them the great taco hunt sent you!

Taqueria Los Barrigones 4070 tweedy blvd. 323-569-8200
Mon-Thurs 9am - 11pm
Fri-Sat 9am - 3am
Sun 10am - 11pm.
Madeleines
Soft Manis of Martabak/Martabak