Skip to Content

Taco Tastes: Carlos’s Tijuana Style Tacos Arrives in Whittier

4:18 PM PDT on October 18, 2018

[dropcap size=big]C[/dropcap]arlos’s Tijuana Tacos held its soft opening a few weeks ago in an unincorporated area of South Whittier, where it attracted so many customers it had to close down early. Carlos just ran out of his Tijuana-style tacos.

The pop-up, essentially a tent with some tables and BBQ grills near Five Points Intersection, used its IG account and some shoutouts from local food influencers @hungryinwhittier and @foodiemobb to market the event. It was a simple enough strategy that paid off majorly. And its hours have been from 7 pm to "Sold Out" every night since then. Lucky for me, I just so happened to pass by the location early Sunday evening while making my way to the market. This was my chance to try it out!

All photos by Erwin Recinos.

All the meat is cooked on a BBQ grill using mesquite charcoal for a bold, smoky flavor. Asada, chorizo, and chicken were on the menu. They also had adobada, pork marinated in a red chile sauce. As I got closer to the cooking tent, I could see the flames from the grill firing from both ends as the melting fat hit the wood coals.

RELATED: Support Stories Like This & Become a Member of L.A. Taco Today!

After I passed the BBQ grill, I got to the second cooking station. It's a flat grill where the chopped meat is cooked for a second time. It's also were you find two ladies making handmade tortillas. The señoras spend the night grabbing masa from a large bowl, hand-rolling it in to ping-pong sized balls, and pressing them into tortilla goodness.

Two tortillas presses are on hand. One to make the regular order of tacos. The second is used to make larger tortillas for mulitas and quesadillas. Hot off the grill, the tortillas are thick, yet light in flavor. And you don't have to worry about it breaking and spilling from under your hand.

RELATED: ‘Food Will Be Sold on the Street Regardless’ ~ Roy Choi Checks Back in With L.A. Taco

As for my order, I decided to try out all their meat options. Four tacos with all the fixins. That's the protein with onions, cilantro, guacamole, and chile verde. Tijuana style, fully prepared to eat.

There was a table with even more salsas, radishes, and frijoles. But I kept it simple with no extras. I enjoyed all four options and I would recommend you try all of them out. The chicken and adobado, I highly recommend. The flavors were delicious.

Carlos's Tijuana Tacos is open Thursday to Sunday from 7 pm 'til the tacos are gone.

More Taco Tastes

A’s BBQ: Smoked Meats With Mexican Flavors and the Soul of East L.A. ~ Taco Tastes

The Classic Sweet Potato Taco by Chef Wes Avila ~ Guerrilla Tacos

Birria in The Trunk ~ The Improbable Rise of Teddy’s Red Tacos

Portable BBQ: Ray's Texas BBQ in Huntington Park has a Two Pound Burrito That's a Game Changer

Already a user?Log in

Thanks for reading!

Register to continue

Become a Member

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

Spot Check: Colombian Desgranados In Echo Park, Mexican Wine Festival At Mírate, and Perverted Waffles in DTLA

Plus, a party highlighting pan-African cuisine, a new Taiwanese cookbook by an awarded local from the San Gabriel Valley, and a Little Saigon food festival that starts tonight! Welcome back to Spot Check!

September 22, 2023

This 24-Year-Old Latina Mortician Beautifies the Dead and Influences the Living

Growing up in Arleta with a first-generation family from El Salvador, Berrios admits that her family only embraced her career choice two years ago, after she started to win awards like “Young Funeral Director of the Year.” The 24-year-old works as the licenced funeral director and embalmer at Hollywood Forever cemetery. As a young person born in peak Generation Z, she's documented her deathcare journey on TikTok and has accrued more than 43K followers on the platform. 

September 21, 2023

Meet ‘Carnitas Rogelio,’ The Family-Run Stand With The Best Michoacán-Style Carnitas O.C. Has to Offer

Michoacán-raised Rogelio Gonzalez slices the cuerito (the pig skin) in a checkered pattern to ensure a light crunch in each bite and utilizes every part of the pig, from the feet to the liver and intestines, which he binds together in a braid. 

September 20, 2023

‘The Office’ Star Rainn Wilson Brought Jerk Chicken Tacos to the Picket Lines Outside of Paramount Studios

In three hours, D's Tipsy Tacos and her team passed out “roughly 100 plates” of tacos, burritos, rice, beans, nachos, and quesadillas to striking screenwriters and actors.

September 19, 2023

Five Common Plants to Avoid When Creating Your Green Spaces in L.A.

Almost every time I visit a property with landscaping issues, the problem starts with bad design: the wrong plants in the wrong place. Here's advice from a third-generation L.A. landscaper and noted taco expert.

September 19, 2023
See all posts