(Continued from previous post, sorry hit Max Character count.)
Mariscos Jalisco (Revisit)
And just a few blocks down the street from La Unica is the much hyped Mariscos Jaliscos. Since we were on a journey already, might as well throw them into the mix. We had already sworn off Mariscos Jaliscos, but wanted to give them another try to see if things might’ve changed.
Tacos de Camaron (Shrimp Taco):
Their famous Shrimp Tacos are deep fried, crunchy half moon offerings, doused in spicy, zesty Salsa. And on this latest revisit?
Nope.
We just don’t understand the hype. The crunchiness is good, the filling is a bad briny, mainly salty one note flavor that is only elevated because of the Salsa. 
(One of our friends did enjoy this a lot, but everyone else all agreed that this wasn’t really worth a drive out for.)
(Cash Only)
Mariscos Jalisco
3040 E. Olympic Blvd.
Los Angeles, CA 90023
Tel: (323) 528-6701
Loqui (Downtown)
While in some ways Loqui has been reduced to a one trick pony, what a trick it is! The original Loqui (Culver City) is home to arguably the best Handmade Flour Tortilla (for the Mushroom Taco) in L.A. (I’m still saddened by the Platform forcing them to give up the amazing Mesquite Grilled Carne Asada they had for the Grand Opening).
They recently opened up a 2nd branch in Downtown L.A. in the Arts District. First a quick heads up for everyone:
- Even though Loqui Downtown’s official address is “818 E. 3rd Street”, their actual store entrance is on Traction Avenue (the other side of the building)(!).
They are next door to Wurstkuche on Traction Avenue.
There is some real irony in this day-and-age of carb avoidance and Keto fads, that most hamsters that show up to Loqui (Culver City) and now here at the Downtown location were ordering Protein Plates (No Tortillas), when Loqui’s most outstanding item is their amazing Handmade Flour Tortillas. 
Mushroom Taco (Mushroom, Cheese, Beans, Guacamole, Onion, Cilantro, Salsa) + Flour Tortilla:
Taking a bite:
Incredible!
The soft, pliant, smooth Handmade Flour Tortilla adds an almost creamy mouthfeel to each bite! 
Then you get the stunning Stewed Mushrooms, the Beans, melted Mozzarella Cheese, punch you in the mouth Habanero Salsa, tamed partially by the great Guacamole. Outstanding! 
2nd Visit:
We wanted to revisit to see their consistency.
Mushroom Taco (Mushroom, Cheese, Beans, Guacamole, Onion, Cilantro, Salsa) + Flour Tortilla:
As great as the 1st visit to this new location! It tasted just as good as the Culver City location.
The combination of their excellent Stewed Mushrooms, the whole Beans, toothsome, earthy, the fiery Habanero Salsa, the creamy Guacamole, Onions & Cilantro with the melted Cheese and the amazing Handmade Flour Tortilla?
Best Flour Tortilla in L.A.! And one of the best Tacos as well! (@hanhgry @TheCookie @PorkyBelly @J_L and others.)
Loqui (Downtown)
(Enter on Traction Avenue, next to Wurstkuche)
818 E. 3rd St., #150
Los Angeles, CA 90013
Tel: (213) 265-7558
Also at:
8830 Washington Blvd, Suite 104
Culver City, CA 90232
Tel: (310) 220-7260
Unnamed Carnitas Specialist
A few years ago, we found an Unnamed Carnitas Specialist on Slauson Avenue. I mention it because this new Carnitas specialist that one of our friend’s good friend from Mexico City recommended looks eerily similar (same style of handwritten sign and 11 types of Carnitas as well). And they were frying up Chicharron (Fried Pork Skin) the same way as the other stand. Perhaps they are related?
Costilla Carnitas (Braised Pork Ribs) Taco:
My favorite Carnitas cut, unfortunately it was a bit dried out. Nowhere near as good as Villa Moreliana.
Cuerito (Braised Pork Skin) Carnitas + Maciza (Braised Pork Shoulder) Carnitas Taco:
This was much better: Fatty, lush bits from the Cuerito (Braised Pork Skin) and some nice leanness from the Maciza (Braised Pork Shoulder). A great combination. 
Chicharron (Fried Pork Skin) + Surtido (Mix) Carnitas Taco:
Similar to the Unnamed Carnitas Specialist on Slauson, you can order their freshly fried Chicharron crumbled on top of a Taco of your choosing! We chose to add this to the Surtido (Mix of Carnitas cuts): The result is a crunchy porky goodness with a nice, tender, mix of Braised Pork (some fatty bits, some lean). Delicious.
(Cash Only)
Unnamed Carnitas Specialist
Alameda St. & E. Vernon Ave.
Vernon, CA 90058
Maquina
We bookmarked Maquina due to an L.A. Times article; it had sounded intriguing, with a variety of unique, more “chef-ified” ingredients and recipes. Walking in, it’s an odd setup: You order at a rather dimly lit counter, and then the next door area is super bright with crazy neon wall graphics.
Watermelon Agua Fresca:
You could taste the Watermelon fruit bits and juice, but it was a touch too sweet.
Looking over the menu, it’s impressive with 22 different Taco selections(!).
Tripparon - Tripas + Chicharron Taco:
The idea sounded incredible: Tripas (Pork Intestine) along with Chicharron (Fried Pork Skin). The actual execution? Decent. The Tripas are griddled, but a bit chewy, not crisp enough. The Chicharron (Fried Pork Skin) could be a touch crunchier.
Mushroom Taco:
Their Mushroom Taco is indicative of our Maquina experience: With 22 different Tacos, it’s like the Chef-Owner has ideas, but lacks the culinary skills to execute. The Mushroom Taco is simply bland. And I love Mushrooms, but these lacked much flavor and seasoning and felt like it was just thrown onto a Tortilla.
Cauliflower Taco:
The Cauliflower Taco suffers the same thing: Bland, barely any seasoning (even though it looks like there is something coating the Cauliflower). Eating both of these Tacos and it’s clear the level of difference in culinary skill between someone like Chef Wes Avila (Guerrilla Tacos) and Maquina. There’s no comparison, as Guerrilla blows this out of the water.
Mole Pork Belly Taco:
Decent, but really basic flavors. The Pork Belly lacked the unctuousness you’d hope for, and the Mole Sauce was OK, but tasted average and mainly sweet.
Oxtail + Lengua Taco:
Another seemingly brilliant idea: Who wouldn’t want to have Oxtail and Lengua (Beef Tongue) together in 1 Taco? Sadly, it was nearly flavorless! 
We were shocked. It was as if they cooked the Oxtail and Lengua in boiling water and just cut some pieces and threw it into a Taco.
Chips & Guacamole:
Excellent. Very fresh-tasting, they made a new batch of Guacamole just for our order (not sure if that’s normal, or if we lucked out). Sadly, this was so much better than the disaster at Onda.
Ultimately, Maquina feels like a place with lots of ideas, but no skills to execute. How you can screw up Mushroom Tacos (normally full of umami flavor), or Oxtail and Beef Tongue is puzzling and unfortunate. Eating here, you gain a new appreciation for the level of execution and great flavors at Guerrilla Tacos, which is doing unique ingredients much better.
Maquina
1274 N. Lake Ave. #1
Pasadena, CA 91104
Tel: (626) 365-1893
El Ruso (Revisit)
We were already disappointed with our initial visits to El Ruso when Eater was hyping them up, but we got fooled into giving them another try after reading yet more empty hype. Big mistake.
Handmade Flour Tortillas:
Carne Asada Taco:
First, the actual Handmade Flour Tortilla is good. Better than Sonoratown, but both of them are not as good as Burritos La Palma or Loqui’s Handmade Flour goodness.
Second, that was the highlight. The Carne Asada (Steak) is salty, full of gristle and one-note, with barely any smokiness. It’s just mediocre. Tire Shop Taqueria, Tacos Poblanos and Tacos La Carreta are simply on another level. Avoid the hype. (@JeetKuneBao @A5KOBE and others.)
Chile Colorado Taco:
Much better than their Carne Asada. The Chile Colorado was tender, good layering of savory, a touch of sweet, and with their Flour Tortilla, it was their best offering.
(Cash Only)
El Ruso
1401 Mirasol St.
Los Angeles, CA 90023
Tel: (323) 246-6819
Tacos Estilo Guadalajara
Specializing in Steamed Tacos, Tacos Estilo Guadalajara had a steady stream of customers throughout our meal.
Lengua (Beef Tongue) Taco:
Super tender, lightly seasoned, their Lengua Steamed Taco was tasty, but could’ve used a bit more of a punch in seasoning (even after the Salsa). Still, not bad at all for $1.45.
Carne Asada Taco:
Not mesquite grilled, their Carne Asada Steamed Taco was seared on a flattop. This was OK, but after enjoying smoky excellence at places like Tire Shop Taqueria, it makes it hard to enjoy these.
Cachete (Beef Cheek) Taco:
Even more tender than their Lengua (Beef Tongue), this was a bit funkier.
Cabeza (Beef Head) Taco:
Their Cabeza (Beef Head) Taco was probably the most satisfying of the offerings: It had the beefiest flavor, had tender, fatty and lean bits.
For a nice alternative for Steamed Tacos focusing on various Beef cuts, Tacos Estilo Guadalajara might be worth a visit if you’re in the area. Their Lengua (Beef Tongue), Cachete (Beef Cheeks) and Cabeza (Beef Head) Tacos were above average, tender, lightly beefy and at $1.45 + tax (Lengua is $1.99) it makes for an economical lunch.
Tacos Estilo Guadalajara
10733 Long Beach Blvd.
Lynwood, CA 90262
Tel: (323) 569-0141
Taqueria San Miguel (Tire Shop Taqueria!) (Revisit)
It finally happened: The ever popular Tire Shop Taqueria (named as such because it started in the parking lot of a tire shop) finally got a real name: “Taqueria San Miguel”! (@J_L @PorkyBelly @Ns1 @A5KOBE @JeetKuneBao and others.)
It was the exact same menu, and we recognized the Taquero and a couple of the people making their Tortillas. When we asked the friendly staff member at the end of the tent, she confirmed that yes, indeed this was still Tire Shop Taqueria, but they decided to start branding themselves with a real name (not just a given one from everyone visiting them).
Chorizo Taco:
As great as before: Their Chorizo Sausage blend is spicy, complex, with more zestiness than most Chorizo offerings around town. Delicious!
Carne Asada (Steak) Tacos:
Excellent smokiness, nice beefy, tender, perfectly seasoned (not overly salty). The creaminess of the Avocado Salsa, the noticeable heat from their Salsa all complemented the Carne Asada. So good! Completely blew away El Ruso’s overhyped mess. Everyone in our group agreed they’d go to Tire Sho… er, sorry Taqueria San Miguel over El Ruso easily.
Don’t forget to get some Free Grilled Onions and excellent Frijoles (Beans):
(Cash Only)
Taqueria San Miguel (formerly Tire Shop Taqueria)
4077 S. Avalon Blvd.
Los Angeles, CA 90011
Villa Moreliana (Revisit)
Walking into Grand Central Market to return to Villa Moreliana, we’re greeted by a beautiful tribute to Kobe Bryant. 
Approaching Villa Moreliana there are 2 lines of 20+ people each already. And with good reason: This Michoacan Carnitas specialist offers 12 types of Carnitas and makes arguably the best Carnitas in the city.
Remember, you can ask for 2 different types of Carnitas per Taco if you want, which is a great way for you to sample multiple cuts at once.
Maciza Carnitas (Braised Pork Shoulder) + Cueritos Carnitas (Braised Pork Skin) Taco:
Also known as the “@A5Kobe Special”, a perfect blend of tender, lean Maciza Carnitas with luscious, fatty Cueritos Carnitas! Combined, it makes for an incredible bite of porcine goodness!
Orejas Carnitas (Braised Pork Ears) + Buche (Braised Pork Stomach) Taco:
There’s a beautiful slight crunch from the cartilage in the Orejas (Braised Pork Ears), and it’s balanced by the more pillowy soft Buche (Braised Pork Stomach).
Trompa Carnitas (Braised Pork Snout) + Maciza Carnitas (Braised Pork Shoulder):
I love finding a good Carnitas specialist that does Trompa (Braised Pork Snout), which is gelatinous and luscious, but not as decadent as Cueritos (Braised Pork Skin). Villa Moreliana’s Trompa Carnitas are perfect: Savory, luscious, fatty-gelatinous and then you combine it with some tender lean Braised Pork Shoulder and it’s a great ratio of lean and fatty decadence!
Villa Moreliana
(inside Grand Central Market)
317 S. Broadway St.
Los Angeles, CA 90013
Tel: (213) 725-0848
Chicharroland
We thought we were done with this journey but then saw a great post from @Dommy @Jase about a new Chicharron (Fried Pig Skin) and Carnitas specialist, Chicharroland.
(Complimentary) Chicharrones & Salsa:
Instead of Chips & Salsa, Chicharroland presents every table with free Chicharrones (Fried Pig Skin) and Salsa! 
While our Chicharrones weren’t hot like @Dommy’s, it was still fresh, and crunchy, and awesome.
Horchata:
Chicharroland has a very good Horchata: The Rice-based drink is not overly sweet, is vegan, and there’s even some nice Cinnamon & Rice grounds at the bottom of every cup.
One limitation of Chicharroland is that they only serve 4 types of Carnitas.
Carnitas Plate (Maciza (Braised Pork Shoulder), Cueritos (Braised Pork Skin), Buche (Braised Pork Stomach)):
Their Buche (Braised Pork Stomach) and Cueritos (Braised Pork Skin) are as @Dommy mentioned: Fantastic! Fresh-tasting, luscious, nicely seasoned. We definitely love it more than Zamora Bros. version.
Their Maciza (Braised Pork Shoulder) was unfortunately really dried out and slightly chewy. When mixed with the Cueritos and Buche, it was much better, but by itself, it was the weak link of the 4 types.
The Nopales (Cactus) Salad was very good, and a nice contrast to the richness of the meat.
The Rice was terrible, though, really gummy and wet. The Refried Beans were decent.
Their Handmade Corn Tortillas however, were very good!
Costillas Carnitas (Braised Pork Ribs) Plate:
Costillas (Pork Ribs) are my favorite cut for Carnitas, and on this visit, they were outstanding! Truly succulent, mouth-watering, tender, fall off the bone, with nice bits of soft-crunchy cartilage as well! It truly rivaled Villa Moreliana, and we’d be glad to have these Costilla Carnitas again.
2nd Visit:
We wanted to make sure it was consistent, so we stopped by for a 2nd visit on a weekday.
(Complimentary) Chicharrones & Salsa:
Crunchy, fresh-tasting. My favorite of the 3 Housemade Salsas would have to be the Jalapeno-based one. Just the right amount of light heat and a great pairing with the Carnitas.
Carnitas Plate (Maciza (Braised Pork Shoulder), Cueritos (Braised Pork Skin), Buche (Braised Pork Stomach), Costillas (Pork Ribs)):
Maciza Carnitas (Braised Pork Shoulder):
On this 2nd visit, their Maciza (Pork Shoulder) was unfortunately consistent with our 1st visit: Dried out, chewy.
Cueritos Carnitas (Braised Pork Skin):
Their Cueritos was thankfully as excellent as before: Still gelatinous, nicely seasoned (not too salty), delicious and a great pairing with their Buche as well.
Costilla Carnitas (Braised Pork Ribs):
Unfortunately on this 2nd visit, their amazing Costillas (Pork Ribs) were dry-ish (removing the silver skin on top). It tasted like it was reheated.
This was a weekday, and there was only 1 customer besides our group during lunch, so perhaps the low turnover / slower business was the culprit?
At this point, Chicharroland, with its 4 types of Carnitas is a great place to stop by for fantastic Cueritos (Braised Pork Skin) and Buche (Braised Pork Stomach) Carnitas. Their Maciza is not good, but their Costillas Carnitas (Braised Pork Ribs) remains the big question mark. If it’s as good as our 1st visit (on a weekend), then this is a must visit spot for us. If it’s more like our 2nd visit (on a weekday), where it was dried out, tasting reheated, then there are consistency issues. We’re hoping the 2nd visit was just a fluke, because we could always use another great Carnitas specialist.
Chicharroland
4714 S. Main St.
Los Angeles, CA 90037
Tel: (323) 232-8850
Villa Moreliana (Revisit x 2)
We wanted to make sure how the Carnitas compared so we did a final back-to-back comparison between Chicharroland and Villa Moreliana.
Tripas Carnitas (Braised Pork Intestine) + Maciza Carnitas (Braised Pork Shoulder):
One of the best things about Villa Moreliana in our ~17 times visiting is their seasoning: Not overly salty, not bland either, the Tripas (Pork Intestines) on this visit had a nice light chew, while still having a good tenderness, and a bit of fattiness. The pairing with Maciza (Pork Shoulder), which was lean, but still moist and tender, was great.
Oreja Carnitas (Braised Pork Ear) Taco:
Gelatinous, light cartilage crunch, add a bit of Onions and Cilantro and their Green Salsa and it’s perfect!
(OFF MENU) Costillas Carnitas (Braised Pork Ribs) Taco:
As noted before, Villa Moreliana’s Costillas Carnitas (Braised Pork Ribs) are so popular, they don’t even list it on the menu anymore: Our order taker says all of the regulars know to ask for it, and it always sells out first, oftentimes before Lunch(!).
Notice how moist and juicy the Pork Ribs look (above)! They were ridiculous!
Meltingly tender morsels of these Braised Pork Ribs, plenty of soft-tender-crunchy cartilage as well, it still remains our favorite Costillas Carnitas in the city!
Villa Moreliana is still executing on great Carnitas, offering 12 different types, and allowing you to mix and match if you choose. If you’re unsure of what to get on your first visit, ask for the Surtido Carnitas (Mix) and they’ll chop up bits of lean Braised Pork Shoulder with other cuts and give you a nice balance of textures and flavors.
Otherwise, be sure to try the winning combo of Maciza (Braised Pork Shoulder) + Cueritos (Braised Pork Skin), Costillas (Braised Pork Ribs) by itself(!), or with some Orejas (Braised Pork Ear), or their wonderful unctuous Trompa (Braised Pork Snout) with Buche (Braised Pork Stomach).
Villa Moreliana
(inside Grand Central Market)
317 S. Broadway St.
Los Angeles, CA 90013
Tel: (213) 725-0848
And so another great Taco Journey has come to a close. Our key takeaways:
- Leo’s Tacos is in major downhill alert. Avoid.
- Tacos La Guera (Pico) is serving up our favorite Al Pastor Tacos in the city right now.
- Loqui (Downtown) is making outstanding Flour Tortilla Mushroom Tacos. Do not miss!
- The Chori-Man still rocks for the best Housemade Chorizo Tacos around.
- Tire Shop Taqueria has a real name! Taqueria San Miguel.
- Villa Moreliana’s Carnitas (12 types) are still are favorite.
Thanks everyone for their recommendations!