The ageless taquero Max Enriquez runs a stand like no other with homemade cecina (soft beef jerky), pork in adobo, longaniza, tasty lamb barbacoa and quelites (wild greens) stuffed into fresh corn tortillas made to order.

Highlights from the Rogue 99 ~ Tacos Quetzalcoatl

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<p><span class="OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none">Janette Villafana is an award-winning bilingual multimedia journalist. Her heart lies in community-based reporting, and her work is highly centered on showcasing and uplifting community voices, with a significant focus on the Latino community. She developed her beat at L.A. TACO, covering street vending communities in Los Angeles. Past work has been featured on NBC, LAist, Latino Rebels, and more. She is currently featured at the Smithsonian National Museum of American History in Washington in an exhibit titled “¡De última hora! Latinas Report Breaking News.”</span></p>


Janette Villafana

a man and woman hold passports they created outside a food truck

Food

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<p>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.</p>


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Taco Members Only

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Tacos

El Ruso Brings Sonoran Burritos and Tacos to a Studio City Brick-and-Mortar Next Week

<p>Karina Soriano is a Los Angeles-based journalist who covers the crossroads of music, food, art, and social issues. She spotlights the everyday people who really keep L.A. moving. Usually, while stuck in traffic, looking for a good place to eat.</p>


Karina Soriano

L.A. Taco Guides

The Seven Best Tacos in Lynwood, Ranked

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<p dir="ltr">Jake Hook is a local food historian in Los Angeles. They run the Diner Preservation Society, dedicated to highlighting the city&#8217;s traditional food culture. Follow him on Instagram at @<a href="https://www.instagram.com/dinertheory/">DinerTheory</a>.</p>
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Jake Hook

After 34 Years, Hollywood’s Iconic Cactus Taquería #1 Is Being Forced to Close This Sunday

<p>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).</p>


Javier Cabral

Chicharrón de Res OG Taco at Tacos Royale.

I Found the New Best Carne Asada Taco in L.A, And It’s in a Parking Lot In Silver Lake

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Celebrating the Taco Lifestyle in Los Angeles, CA

L.A. TACO

Watts’ Viral Tri-Tip BBQ Smoker Just Wanted to Feed His Sick Dad. Now He Feeds a Community

Aisha Wallace-Palomares

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<p>Amy Torres is a student at the University of Southern California pursuing her Bachelor&#8217;s in Journalism and Master&#8217;s in Studies of Law. Most of her journalism work has revolved around immigration, sports, and politics. As a native New Yorker living in Los Angeles, she thrives to elevate the voices and stories that shape L.A.</p>


Amy Torres

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<p class="p1">An award-winning journalist covering ICE and immigration raids. Host of the Daily Memo. ‘Where Memo Torres Eats’ on Apple Maps. Seen on Netflix, occasionally on KCRW. 3rd-gen landscaper. Proud son of an immigrant. Golden Bear.</p>


Memo Torres

<p>Izzy Ramirez is a Los Angeles-based staff reporter with L.A. TACO, documenting immigration enforcement and state power as it unfolds on the ground. Their work centers real-time alerts and long-term public archiving throughout the Southern California region.</p>


Izzy Ramirez

<p>Odessa Hairapetian is a community-rooted journalist who tells stories of the underrepresented, underground, and unknown. She is passioned by the draw between art and people and empowered by conversation.</p>


Odessa Hairapetian

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<p>Bill Esparza  is a professional musician, writer, and blogger whose travels throughout Latin America have made him a leading expert on Latin American cuisines.</p>


Bill Esparza

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Son Dogo's taco campechano with asada and chorizo