[dropcap size=big]A[/dropcap] popular taquería chain from Mexico City has landed in East Hollywood and is introducing a new menu of tacos a la plancha like never before seen in Los Angeles’ already impressive repertoire of tacos and adding an inclusive menu of items for both vegan and fideo lovers alike.
Tacos Don Manolito’s Mexican ingenuity is seen throughout the menu. While seasoned and balanced in flavor, their taco al pastor might be their most basic taco when you compare it to a Torito made with cecina, cheese, and nopalitos mixed on la plancha before being placed on a tortilla.
Their signature taco, El Campechano, feels like a mixtape of their best meats, all cured and seasoned in-house. It’s a DF-style taco a la plancha prepared with longaniza, cecina, and topped with crunchy chicharrón. It’s a family recipe prepared by the taquería owner's grandfather, Manuel Palacio, which inspired the taquería chain's humble beginnings as a puesto in the city of Mexico. “My grandfather used to make large batches of this for my birthday parties. It was always a special occasion,” tells us, Eduardo Palacio. Since those humble beginnings, they now have 25 locations across Mexico, Spain, Honduras, and now Hollywood, as first reported by Eater.
Order the Costeña-Campechano. It’s the same taco described above, except doused in their signature house salsa morita while it's seared over la plancha, then served steaming hot on a corn tortilla. Its heat, it’s crunchy, and it’s all DF flavor and texture in every bite.
If you want a smoother, more comforting taco, ask for the Maja taco. Diced cecina is laid in the middle of chicharrón de queso, cheese as it’s bubbling on la plancha. The ends of the melted cheese are folded over like a San Marcos blanket swaddling you into taco heaven. It’s served on a flour tortilla with a side of Carne Lizard onions (caramelized onions for those of you not in on the L.A. TACO inside joke), and their house salsas on the side.
Their ingenuity continues with their vegan selection that includes vegan rajas con crema and a tinga made with coconut. The vegan rajas stand up to any taco on the menu, while the snappy coconut bits in the vegan tinga might take some getting used to as you chew through its savory and spicy flavors.
Moving on from the tacos, their Fideo Seco is a creamy and cheesy fideo served with bits of cecina and guacamole salsa. It’s the perfect little bowl of memories for every Latinx child who grew up with sopita de fideo and occasional mac and cheese. Here the essence of those simple kitchen moments comes alive in the same bowl.
Of all the things taquerías in L.A. overlook, having a tasty pot of frijoles de la olla is number one. That’s why this may be the first time I’ll rave about beans on any menu. Their Frijoles Charros, full of flavor, slightly ranchero, and so fulfilling, deserve a vaqueros kiss of approval if only there were one to be found on Sunset Boulevard. A bowl of these beans, a side of fideo, and an order of tacos to make your D.F. tacos a la plancha experience almost complete.
I say almost complete because you have to try their dessert, Plátano Con Cajeta. Mexican cajeta, chunks of banana stuffed with Maria’s cookies and topped with whipped cream and pecans. You might come back just for this if the tacos weren’t so good and hard to ignore.
Tacos Don Manolito is having their official Grand Opening tomorrow, November 20th. All are welcome. They are at 5553 W. Sunset Blvd, Los Angeles, CA 90028.
