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Celebrating the Taco Lifestyle in Los Angeles, CA

L.A. TACO

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Professional punk and Editor-In-Chief for James Beard Award-winning L.A. TACO. Associate Producer for JBA-winning Las Crónicas Del Taco. Former restaurant scout for Jonathan Gold. Co-author of &#8220;Oaxaca: Home Cooking From the Heart of Mexico (2019, Abrams) and &#8220;Asada: The Art of Mexican-Style Grilling&#8221; (2023, Abrams).

Javier Cabral

Featured

Who Is This White Man Who Harassed El Ruso Out Of His New Highland Park Location?

Memo Torres is the Director of Engagement and multimedia journalist for the James Beard award-winning L.A. Taco. He is also the host of the Daily Memo and writes for Apple Maps’ ‘Where Memo Torres Eats in L.A.’ You can see him on Netflix&#8217;s Taco Chronicles and Pressure Cooker.  You can hear him on KCRW’s ‘Good Food’ occasionally. He was a finalist for the Ruben Salazar Award for Latino journalists and a former third-generation landscaper.

Memo Torres

Underground Carnitas and Redemption: Hawthorne’s Backyard Carnitas ‘El Artista’ Dreams of Doing His Pop-Up Full Time

One of L.A. TACO&#8217;s co-founders, Hadley Tomicki is a writer and editor on food, travel, and culture whose work has appeared in the Los Angeles Times, New York Magazine, UrbanDaddy, High Times, and many other places.

Hadley Tomicki

Opening a Tokyo Taqueria and Tiki Bar Dreams: Guerrilla Tacos’ Wes Avila Isn’t Done Changing the Taco Game Yet

Update: L.A.’s First Crispy Flauta Specialist Upgrades to a Truck…Meet ‘La Chaparrita’

El Ruso to Bring the Crispiest Tripitas This Side of the L.A. River and Sinaloa-Style Handmade Corn Tortillas to His Second Location in Boyle Heights

Miso Birria and Suadero-Fat Tortillas: How Macheen Is Honoring Sawtelle’s Japanese and Mexican Roots at Bar Hermanito

Meet Chendo of Balam: Lynwood’s Experimental Taqueria That Doubles as a Designer T-Shirt Shop

Harlem and Boyle Heights Unite to Bring L.A.’s Best Carnitas to New York

Pork Belly Al Pastor: Here’s the Secret Adobo Recipe From One of L.A.’s Most Ambitious Taqueros

‘A Comer Frijoles:’ Taquerías in L.A. Are Running Out of Meat