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The TacoWire: East L.A. BBQ Co. Is Out at Xelas, Barbacoa Estilo Taxco Guerrero Goes Brick & Mortar, Tacos Drama at HLAY on Weekends

1:31 PM PDT on July 17, 2019

    Photo by Gary Alvarez.

    [dropcap size=big]I[/dropcap]t’s humpday, but let’s not let that stop us from looking forward to a weekend full of new tacos and memories. Here is what is going on around our tortilla-fueled city. 

    East L.A. BBQ Co. is out at Xelas

    It looks like we will all have to get our fill of the city’s most notable taco de lengua sometime in the next two weeks. The “Chicano BBQ” specialist that pioneered BBQ tacos in Los Angeles posted a statement on Instagram yesterday, citing that “in the end, our health and family come first.” This marks the end of their ten-month stint as a brick and mortar restaurant. So far, neither East L.A. BBQ Company or Xelas have announced their next venture. Find both of their official statements below. Their last day of service will be Sunday, July 28th. 

    "We are deeply saddened by the residency end of East LA BBQ at Xelas. We are extremely grateful for the opportunity to have worked alongside East LA BBQ; Dave & Carla are great people. Our partnership with them during our first 10 months couldn't have been more amazing. We completely understand the importance of health and family, therefore, we wish them the very best. Our commitment remains the same, to provide the Boyle Heights community with the very best in Cerveza, Comida y Cultura. We recognize that East LA BBQ set very high standards in quality of food and that we will have some big shoes to fill in their absence. They will definitely be missed. We promise the community that we have a big surprise coming to Xelas soon. Stay tuned!" - Xelas

    Photo by César Hernández.
    Barbacoa Estilo Taxco.

    Barbacoa Estilo Taxco Guerrero gets a Brick and Mortar after 12 years of being a puesto

    Our Southeast L.A. taco correspondent César Hernández has tipped off the Taco of a sign posted by barbacoa specialists Barbacoa Estilo Taxco that they have officially transitioned to a full-service brick and mortar restaurant at 5427 S. Central Avenue. Owner and Master Barbacoyero Julio Morales confirms, “Después de 12 años vendiendo nuestra barbacoa estilo Taxco en un puesto, abrimos un restaurante.” (“After 12 years of selling our barbacoa in the style of Taxco as a street food stand, we are opening a restaurant.”). The puesto will no longer be in operation.

    Unlike its much more popular Hidalgo-style counterpart that is traditionally only seasoned with salt, Taxco-style barbacoa is rubbed with an adobo, which adds another layer of flavor to the lamb. Morales also confirms that they will still continue to make their barbacoa in an underground oven. The restaurant is also known for its goat-based birria. The restaurant is now open every day from 8 AM to 3 PM. No beer, for now, just aguas frescas and soft drinks, so plan accordingly if you are crudo

    5427 S. Central Ave. Los Angeles, California 90011

    Photo courtesy of Rebecca Aranda
    Photo by Rebecca Aranda

    Tacos Drama now popping up at Here’s Looking at You on Friday and Saturday Nights 

    OG L.A. foodblogger and longtime friend of L.A. Taco Tony “Sinosoul” Chen has informed us that Tacos Drama is now sticking to a consistent schedule at Koreatown’s dinner and cocktail spot, Here’s Looking at You. Chen fills us in with more details about the taco pop up: “Tacos Drama was started by HLAY’s former Chef de Cuisine James “Drama” Martinez. It’s good to see him back cooking after his career-altering knee surgery. The campechanos with longaniza, chicharrón, ribeye steak, and queso oaxaqueño may be the new piece de resistance of K-town’s late-night scene.” L.A. Taco’s co-founder Hadley Tomicki also confirmed the news earlier in his food news roundup for L.A. Times. Find the official statement from Lien Ta, HLAY’s Co-Owner, below. 

    “I love Drama like a brother, and since recovering from his knee surgery last August, he's been back at HLAY helping us out during brunch service. (His knee can handle part-time chef's work.) As a tester, James made me my first-ever campechano, and for that, I owe him a lifelong debt (that [taco is that] good). As a small offering, we're giving him our piece of Oxford Avenue a couple of nights a week. And his tacos happen to go great with our cocktails.“

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