A behind-the-scenes look at how Tito’s Tacos makes its famous hard-shell tacos
2 years, 3 months ago

A behind-the-scenes look at how Tito’s Tacos makes its famous hard-shell tacos

LA Times  

You can count on nothing in life, but death, taxes and a line at Tito’s Tacos. “The reason Tito’s food is so special to our followers, our customers, is because we make the food fresh every day,” says co-owner Lynne Davidson. “This is chile con carne; it’s meat for the burritos,” says Severiano Gonzalez, morning lead cook at Tito’s Tacos, as he stirs a huge pot of stewed meat inside the on-site kitchen at the restaurant. “We do between 26 and 28 tacos per basket” for frying, says Tito’s general manager Mario Presa as the previously assembled tacos are slid into a fry basket. Look, when the taco looks sexy like this, they’re good!” 11 a.m. — Open for business Customers stand in the order windows of Tito’s Tacos.

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Celebrities, chefs and athletes share their favorite tacos in L.A.
5 months ago

Celebrities, chefs and athletes share their favorite tacos in L.A.

LA Times  

Everyone in Los Angeles has a go-to taqueria. Read the guide Memo Torres, L.A. Taco journalist, landscaper: “There’s so many different styles of tacos: If you want a Sonora-style taco, Sonoratown; Sinaloa-style, La Carreta; you want a good street taco, Brothers Cousins Tacos; a good shrimp taco, Mariscos Jalisco; something innovative, I’ll go Evil Cooks, Macheen … My favorite taco …

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