I am surprised there aren’t more places like Taco Love in LA.
I agree they are a decent approximation, but they kind of fail on the carne asada for whatever reason, still best in LA probably.
I’d be happy if there were good carne asada fries… there is simply nothing as flavorful with as great of fries as La Puerta or Lolita’s in LA for some reason. Baffles me.
Yeah, they are trying to attract more of a sit down crowd Which makes sense because the West Adams crowd has really embraced them (as they have Revolutionario) . They even recently hosted a party of 20 and everyone left quite happy.
I did not have a good experience at Anaya the other day. Part of it was that the incredibly slow kitchen put me in a bad mood - it took them fully 45 minutes after I ordered for them to bring me four tacos (there were people there but I wouldn’t say it was busy) - but I just wasn’t impressed with the food or the QPR.
I went with tacos so that I could try several meats and salsas, and because of the housemade tortillas. Those tortillas, it turned out, were good, but they were by far the best part of the meal - I found most of the meats unimpressive, and the salsas were disappointing too. The carne asada was the exception, smoky and great. Nothing was notably bad, but I sat there for upwards of an hour and paid $12 for mediocre tacos, and then I went home and made myself a sandwich. Not great.
(I also did not receive chips or salsa, and had to ask for a bottle with my tacos)
have you tried the carne asada fries at My Taco in Highland Park? I haven’t personally had them, but they’re a J Gold favorite and I do really like the barbacoa there.
That’s shocking. I’ve been there two dozen times and never encountered a wait, yesterday was around 7 minutes from order to food. Something was up in the kitchen that day I guess.
Most restaurants use premade sopes which are tough and chewy. Making a Sope fresh is not easy. It has to be substantial enough to hold all the topping, but tender enough to take a bit from and yet not mushy so that it to falls apart.
It also needs to have a little crispness on the outside and a nice tender inside. One of the best sopes in so cal right now is at Chef Javier Plascencia’s Bracero in San Diego (sorry off topic). Their Surf & Turf Shrimp and Bone Marrow sopes are outrageously good. Perhaps one of the best things I have had in the last year or so. Maybe not so pretty to look at, but F’n delectable.