Tacos are a Los Angeles staple food and, with the large percentage of Hispanics, they are a dime a dozen. Finding “The Best” is a futile effort so it’s better to focus on the recommendations of friends and/or, in large part, Mexicans—even that can be difficult. When I said to a couple of Mexicans I met while running around LA over the weekend, “I want to eat where the Mexicans eat”, they said, “We go to Olive Garden.” I laughed hysterically. They then graciously offered up a few of their neighborhood favorites, one of which being Guisado—just east of downtown.
I arrive and meet Armando, the owner, who insists that he wants to impress me after the first round of tacos didn’t seem to faze me much. But they had. I was just so focused on the photos that I didn’t really take a moment to reflect on how amazing they all tasted. I was stunned purely by the color and texture. They were absolutely outstanding. I just didn’t vocalize this. So he brought me another round of four. My favorite was Chicken Tinga—delightfully spicy and tender. After photographing all of the tacos he says he wants to take me next door, to his brother’s place, where they make the tortillas. I was astonished at the vat of corn soaking in water and lime juice that would soon be turned into masa for the corn tortilla. I was so glad that he took me over there and incredibly impressed that corn tortillas are simply made from ground corn, nothing else.
Guisados
Los Angeles, CA. 90033
323.264.7201
Armando De La Torre, owner of Guisados
The corn to be used for masa
