Representing numerous regional specialties, LA’s Mexican food scene is so much more than tacos.
Los Angeles is rest home to some of the best Mexican intellectual nourishment northward of the border — with a rich tapestry of flavor , regional preparations , and cultural influences that set it aside from any other city . But while we ’re most far-famed for ourdelicious street greaser , let ’s be honest — they barely scratch the surface of what we have to offer . From Tijuana - expressive style birria to Afro - Mexican tamales and Baja California mariscos , our metropolis is a hoarded wealth treasure trove of Mexican eateries , both bona fide and innovative , sure to satisfy your every craving . Whether you ’re in the mood for a quick sting from a intellectual nourishment motortruck or dinner at an upscale establishment , check out 20 restaurants that make LA a mecca for Mexican nutrient .
Al & Bea’s Mexican Food
Boyle HeightsBoyle Heights roll in the hay how to get down with a good edible bean and cheese burrito , and Al & Bea ’s has some of the in effect . Beatrice Carreon and husband Albert founded this basic brown sales booth in 1966 , and even during last yr ’s restaurant shutdown , people still flooded the order window . Their posterity continue to churn out steaming - live burrito , exude with molten yellow American cheese and creamy , refried pinto beans ( it ’s said that the latter is the star of the show , cook on low for 18 hours using a privy family recipe ) . Ranging from $ 4.95 to $ 8.95 , their bomb calorimeter burrito are affordable and just - right - sized — so you ’ll still have plenty of room for guacamole fries and sweet horchata . Do n’t be afraid to get your burrito “ pixilated ” too , with a generous ladling of sauce coming at an superfluous $ 3.25.How to book : Order for pickup arm by calling 323 - 267 - 8810 .
Casa Vega
Sherman OaksThe Valley ’s darling Mexican institution is still live on hard after over 65 year in business — and a cameo in Quentin Tarantino’sOnce Upon a Time in Hollywoodonly boost its visibility . Along with iconic landmark likeMusso & FrankandEl Coyote , Casa Vega appears in the flick as one of several local historic eating house from the ‘ 60s . Nowadays , this family - possess operation has a James Beard Award under its belt while still holding on to its tradition . The tufted red leather booths have endured , the light remains dim , and although father Ray Vega has passed , his daughter Christy ensures the kitchen continues to groom amazing solid food based on her abuela ’s recipe : wonton - crispy flour tortilla chips , lemony - Allium sativum Lobster Enchiladas , and Mexican Pizza . On top of sustain tradition alive , she ’s evolved the eating house too — adding a gorgeous new patio , weekend brunch , a pop - up marketplace called Chingona Vega with housemade snatch - and - go item , and a Mexican craftiness beer selection from Baja Brews . How to book : Resy
Ceviche Project
Silver LakeCeviche Project has everything you ’re looking for in your favorite bar : good drinks , good music , and a nerveless inside to tie it all together . But the best part ? This Silverlake spot serve unbelievable Mexican mariscos in an intimate scope , automatically make it much more exciting than that favorite barroom of yours . You ’ll chance chef and owner Octavio Olivas behind his marble countertop in a slick white suit of clothes prepping a wide range of seafood dishes , like fresh oysters on the half shell topped with tangerine , pomegranate seeds , and spicy serrano chiles , and a Striped Sea Bass Ceviche with a xni - pec salsa . If you ’re looking for a refreshing drink to balance out the chile passion , Olivas also makes one very secure Michelada with a homemade mix you sure enough wo n’t want to miss . How to book : manner of walking - in only .
Coni’Seafood
Inglewood and Marina del ReyAs you could tell by its name , this dear spot specialize in seafood — importing shrimp , whole fish , and more from the Mexican states of Sinaloa and Nayarit . Vicente “ Chente ” Cossio kick off the concept in the backyard of his Inglewood home in 1987 , and girl Connie has go on the custom of using family recipes to prepare Nayarit - style ceviche , fish , and shrimp in dozens of ways . The menu ’s pièce de résistance , however , is a butterflied Whole Snook — grill until its border become nippy , and the moist , meaty persona flake aside when you piece at it with your fork . It ’s dish with dulcet caramelized onions and warm tortillas to counteract the salty , dead mouthwatering bits of Pisces the Fishes . assail out the meal with an edict of the main Marlin Tostaditos or a bracing record of Shrimp Aguachile , with plenty of heat in its green sauce . How to reserve : Walk - ins only .
Damian
Arts DistrictLocated in DTLA ’s Arts District — one of the city’sbest neighborhood for fine diningin recent years — Damian is chef Enrique Olvera ’s first LA hatchway come the success of Mexico City’sPujoland New York’sCosmeandAtla . This semi - out-of-door , exceptionally stylish place is one of those eating house where everything from your present-day chair to the dollop of salsa on your collection plate feels like an esthetic treat . All of these refined touch make Damian a great alternative for especial occasion or perhaps a much - require day of the month night . Helmed by Chef Jesús “ Chuy ” Cervantes , the kitchen turns out creative spins on Mexican classic with seasonal California garden truck , like Lobster Al Pastor with a side of pineapple butter or an Uni Tostada topped with Caesar salad . Inspired by his time working with Nordic culinary art , his theme song Celery Root is nixtamalized the way Indian corn is cooked for masa , bathed in butter and aromatics , and plate with white mole and salsa macha made with chicatana ants — a native Oaxacan element that ’s one of the most search - after in Mexico . The potable program include small - batch agave production by Mexican artisans and a curated wine listing , including house label Dramian . How to reserve : Resy
El Cholo
Multiple locationsSonora natives Alejandro Borquez and wife Rosa opened the first El Cholo in 1923 , originally billing it as a “ Spanish café . ” These day , their grandson Ron Salisbury carries on family traditions at six outposts in LA and OC , where dependably delicious menu item — like the much - lauded Green Corn Tamales and Enchiladas Suiza — appear alongside their years of introduction . To this solar day , the eating house ’s committed to Rosa and Alejandro ’s method acting of buy 60 - pound cheese wheels and aging them for at least a year — ensuring the well - taste , extremely meltable cheese . How to book : Walk - ins go for or callany locationto make a reserve .
El Parian
Pico - UnionEl Parian is a Jalisco - mode eating house from owner Maria Garcia that has thrived for over five X in Pico - Union . They specialize in birria — intensely flavored roasted goat meat that ’s at the same time gruff , juicy , and tender . Each order typically total with plenty of onions , cilantro , and a tangy , vinegar - fat habanero sauce that you ’ll blithely lick off your finger . Tacos are reconstruct with thick , chewy , sign - made flour tortilla that arrive at your board doubled up — the better to overcharge in all the delightful drippings . Pro tips : Do n’t wear down your favorite white shirt ( matter are bound to get mussy ) and think to bring cash . How to reserve : Walk - ins only .
Guelaguetza
KoreatownThe children of Fernando Lopez and Maria Monterrubio , the retired hubby - and - wife yoke who spread Guelaguetza in 1994 , after immigrate from their native Oaxaca , keep this iconic establishment ’s bequest alert by staying reliable to authentic Oaxacan component and time - test kin recipes . Although the restaurant ’s famous for incredibly complex moles — like the green olive - infused Mole Estofado or a unfermented , nuttier Mole Negro — you ’d be remiss not to try the Enfrijoladas , Chiles Rellenos , and a range of other Oaxacan plates like crispy Tlayudas and chewy Memelas with Oaxacan chorizo . With an extensive bill of fare of Oaxacan darling ( and impressive mezcal survival of the fittest ) , palpate free to dictate family - style and sampling as much masa , mol , and complex flavors as you mayhap can . How to reserve : Resy
Guerrilla Tacos
Arts DistrictChef Wes Avila ( who pen this charming ode to LA ) elevated the street taco into an art form with Guerilla Tacos , which he left in the hands of restaurant collaborator Brittney Valles , executive chef Jason Beberman , and chef de culinary art Steven Londono , when he left to helm his Chinatown sandwich shopAngry Egret Dinette . But do n’t occupy — the tacos are still crafted with top - grade ingredients that freely interpret the innumerous , multicultural flavour that Avila grew up with in East Los Angeles . Some splendid taco options include a Pork Belly taco , which contrasts the plentiful , fatty meat with tamarind salsa , and the popular Sweet Potato greaser with feta , fried clavus , and a nutty cashew tree and almond chile sauce . How to book : Resy ; walk - atomic number 49 are also welcome .
Holbox
University ParkLocated inside Mercado La Paloma near USC , Holbox is one of the grocery ’s many outstanding Romance American food stalls that happen to catch our centre ( and appetite ) each time we wander in . This Yucatecan spot was open in 2017 by Chef Gilberto Cetina , whose family owns and operatesChichen Itzajust a stone ’s throw off inside the mercado . This venture ’s mission is simple : merge the tonic local seafood with some Mexican style to make some of the best mariscos in Ithiel Town . You ca n’t go untimely with the mesquite - grill Pulpo Asado served on top of a nutty sweet almond pipian , the Coctel Mixto , with the kitchen ’s savory , sweet , and savoury coctel sauce , or the fresh Kanpachi & Uni Tostada top with Pecorino Romano cheese . Plus , their $ 115 eight - course tasting menu is back on Thursdays and Fridays with two seating . How to book : Walk - ins only , but tasting bill of fare reservations are usable viaTock .
LA Cha Cha Chá
humanities DistrictLA Cha Cha Chá is a Mexico City graft in the heart of LA ’s Arts District that also come about to have one of the best horizon in Ithiel Town . This modern , cabana - like rooftop has us feeling like we ’re mill about in a bustling Tulum legal community , even as we take in the DTLA skyline with a great mezcal cocktail in hand . But mezcal negronis away , LA Cha Cha Chá ’s vibrant standard pressure makes it perfect for groups where everyone can try out both item-by-item and shared plates . The menu includes clean seafood tostadas , like the Tostada Monumento with grill devilfish toss out with cherry Lycopersicon esculentum , habanero chilly , and a creamy cilantro aioli sauce to cool down the heat . accession like the Charcoal - Grilled Fish , tender Carnitas , and Chile Relleno are groovy for kinsfolk - style dining and construct some DIY tacos with the kitchen ’s bracing corn whisky tortillas . For more after - time of day fun , fit out the interiorLa Barra , which have an thrive list of cocktails and fooling bites . How to book : Resy ; walk - ins are also welcome .
Leo’s Taco Truck
Multiple locationsWith nine motortruck positioned around Los Angeles , Leo ’s is one of the metropolis ’s most prolific taco trucks . Starting at $ 1.25 a pop , their tacos are budget - friendly and appetising — with al pastor among the most pop selection . But the Alambre takes the winnings for good value ; the sweetheart includes a huge portion of meat blanket with melty cheese and grilled veg , served with several tortillas on the side ( a little like a extremely shareable make - your - own - wetback kit ) . If you feel like branching off from the classic , prefer for the Hawaiian Quesadilla or Salchichas Torta — a sandwich filled with griddle raging dog sausage balloon that ’s about the best previous - night drunchies we can reckon of . How to book : For hours of operation , fall out them onInstagram .
Loreto
Elysian ValleyFrom the minute Loreto open its doorway in Frogtown , tucked by in a residential neighborhood , it was destined to be a hot spot . The arresting restaurant from the team behind LA Cha Cha Cha ( another standout on this list ) sits in a converted industrial storage warehouse that ’s been outfitted to reflect the landscape painting and flora of Baja . The menu takes you on a culinary trip through the Sea of Cortés ; all of their premium seafood , with the exclusion of Maine lobster , is imported from Baja California , and the kitchen prepares sexually attractive aguachiles , ceviches , tostadas , and more in a multitude of nuanced flavors — whether it ’s bold and spicy from Sinaloa or smoky and grill from Sonora . In the afternoon , head around to Loreto ’s back alley window to order from their lunchtime construct , Mariscos Za Za Zá . How to hold : Walk - ins encouraged , but reservations are also uncommitted viaResy .
Madre
Multiple locationsWith outpost in Palms , Torrance , and West Hollywood , Madre is an unforgettable tribute to Oaxacan cuisine — often utilizing ingredient like Chile , cheese , and spicery import from owner Ivan Vasquez ’s native Oaxaca and home recipe lead down from his female parent . The restaurant ’s renowned for its rich bulwark , goat barbacoa , and tlayudas , do with blockheaded masa tortillas called memelas , in add-on to an extensive bar syllabus . Besides having one of the largest ingathering of artisanal mezcal in the country , Madre has an splendid glad time of day from Monday through Friday with tasty bites — like Potato & Chorizo Tacos or a Torta throng with ham , pork chorizo , cheese , avocado , and a fried egg — starting at only $ 5.How to Word of God : reservation are available on their website .
Mariscos Jalisco
Multiple locationsOwner Raul Ortega immigrate to LA from a diminished town in Jalisco , the Mexican Department of State that give us tequila , mariachi , and plenty of other Mexican staples . It also happens to be on the Pacific coast , meaning Ortega turn up jazz a matter or two about quality seafood . His Tacos de Camarón are systematically hailed as some of the city ’s best — a melty sight of deep-fried shrimp , red salsa , and thinly - sliced avocado heaped into gratifyingly crunchy greaser shells . From shockingly spicy Aguachile to unfermented , flavoursome Ceviche and Octopus Tostadas , the remainder of the marine - centrical menu is just as mouthwatering . you could happen Mariscos Jalisco motortruck in Boyle Heights , downtown , Pomona , and Mid - City . How to book : For hours of mathematical process , follow them onInstagram .
Sendero
DowntownThe jaw - dropping skyline views from the 24th base ofThe Ritz - Carlton , Los Angelesare just an appetizer before the primary attraction : the mouthwatering food . Helmed by Kevin Luzande , the former executive chef behind Cabo ’s acclaimed Acre restaurant , Sendero is a appeal of four autonomous dining concept — each of which pay homage to coastal Romance American cuisine with potent Mexican influence . Three of them are already open , with a quaternary due subsequently this year . Baja restaurantCortezahits a home rivulet on seafood mantrap like Sinaloan Aguachile Negro and Aged Snapper Zarandeado ( a Nayarit speciality ) ; Argentinian - inspired steakhouseLeñais a carnivore ’s paradise serve premium cuts of wagyu and dry - older beef ; and the Agave Library volunteer a curated taste carte du jour experience to complement a selection of rare and premium tequila , mezcal , and other agave - base John Barleycorn . How to book : OpenTable
Socalo
Santa MonicaTwo of LA ’s most recognized chefs , Susan Feniger and Mary Sue Milliken , serve up conscientiously sourced fare — seasonal ingredients , sustainable seafood , and organic Elmer Rice , bonce , and corn whisky tortilla — at this Mexican mobile canteen in Santa Monica . The garlicky Grilled Steak Arrachera and Pork Carnitas Norteñas are standouts , but vegetarian will find mass to nosh on too , such as the tempura - fried Chilitos Rellenos or Mushroom Milanesa Skillet with guac . Taco Tuesday is a show window for all of Socalo ’s tasty options ; be certain to try out the slow - braised Lamb Birria , served with a tortilla griddled in the oil color that ’s been glance over off the birria broth and blanketed in piquant , creamy , melty cheese . beer and wine are source almost exclusively from Baja , with the best potable specials available during felicitous 60 minutes . How to book : OpenTable ; walk - ins also welcome .
Sonoratown
Downtown and Mid - CityFamous for its Sonoran - style tacos , this spot has a aboveboard but incredibly toothsome menu progress around its homemade flour tortillas . Co - owner Teodoro Diaz - Rodriguez , Jr. bring the flavor of his aboriginal San Luis Río Colorado , Sonora to LA with his sonant , lard - impregnate flour tortillas that are unique to the northerly Mexican state . These chewy vessels are enfold around mesquite - grilled meat and sprinkle with dark-green onions , linden tree , and salsa roja to form one of LA ’s best tacos . Sonoratown ’s tortilla are also glut with tender carne asada and blister Lycopersicon esculentum for a game - switch chivichanga burrito . If you ’re search for some asada tacos to - go ( or even some vegan taquería option ) , this spot offers category - style packages rove from $ 30-$78 that let in kidney bean , tortillas , and your choice of protein options . ( No judgement if the family you ’re place for is a party of one).How to Koran : pass - ins only .
Tamales Elena Y Antojitos
Bell GardensTamales Elena Y Antojitos dish up first-class Guerrero - style dishes , including some Afro - Mexican specialities and delicious tamales that make regulate just one nearly impossible . But this Bell Gardens spot hits the mark on just about everything on its carte , from its smoky Pozole Rojo with shredded porc to the top-notch crispy Pescadillas — fried tacos filled with shredded bass , onion , cilantro , and a tangy greenish salsa . Chef Maria Elena Lorenzo ’s family tamales formula come in both corn whisky husk and banana tree folio change , with sweet and savoury option available for masa fans everywhere . The pork barrel and salsa roja filling is tender enough to eagerly cut through with your plastic fork , while the equally tasty cheeseflower and jalapeño option gives just the right spirit level of Malva sylvestris overstretch with some needed heating . When in doubt , coalesce and matching is always the move . How to hold : Walk - Hoosier State only .
Photo by Katrina Frederick, courtesy of Sendero
Photo courtesy of Ceviche Project
Photo courtesy of Damian
Photo courtesy of Holbox
Photo courtesy of Loreto
Photo by Katrina Frederick, courtesy of Sendero
