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Tacos are all things to all people. They’re hip, they’re arty, they’re cheap and they’re fast. But in L.A., they’re practically on every corner. We cut through the clutter to help you find the best of every kind of taco, from puffy fried shells to Baja-style fish.

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B.S. TAQUERIA: CLAMS AND LARDO
The lardo--a kind of cured hog back fat that's catnip to foodies--is minced along with herbs to make a salsa that's drizzled over a heap of warm clams. ($14 per taco)

B.S. Taqueria, 514 W. Seventh St.; 213-622-3744 or bstaqueria.com

KOMODO: MP3 TACO 
We?re big fans of the MP3, which sounds like this: top sirloin layered with potato tots, garlic aioli, cilantro and a sunny-side-up egg, providing gooey goodness on the first bite. ($3 per taco) 

Komodo Venice, 235 Main St., Venice; 310-255-6742 or komodofood.com

GUERRILLA TACOS: CHICKEN
We?re crazy for this rich and creamy sesame chicken mixed with avocado and sprinkled with sesame seeds and chives. It's a signature of chef Wes Avila, who's turned his haute-cuisine chops to the complex tacos he sells from his DTLA Arts District truck. ($5 per taco)

Guerrilla Tacos, 826 E. Third St.; 818-640-3033 or guerrillatacos.com

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Arturo’s Puffy Taco

ARTURO'S PUFFY TACO: CARNITAS
Arturo’s signature deep-fried puffy tortilla (its crispy outer layers are supported by an interior layer of masa) wraps around carnitas, shredded lettuce and cheese in this Tex-Mex taco. It’s crunchy, crispy, salty fun. ($2.75 per taco)

Arturo’s Puffy Taco, 15693 Leffingwell Rd., Whittier; 562-947-2250

LEO'S TACO TRUCK: AL PASTOR
Al pastor (“shepherd style”) tacos are made with pork sliced thin from a rotating spit, the influence of Lebanese immigrants to Mexico. We love the dried chile and achiote paste flavors in these bites, which are topped with the cook’s signature roasted pineapple. ($1 per taco)

Leo’s Taco Truck, corner of Venice and La Brea blvds.; 323-231-5116 or leostacostruck.com

RICKY'S FISH TACOS: BAJA-STYLE FISH
This food truck on a busy corner of Sunset and Virgil has crispy fried tilapia fillets served piping hot and crunchy, nestled under heaps of shredded cabbage. Ask for the bottles of freshly made pico de gallo or crema to squirt all over it. ($3 per taco)

Ricky's Fish Tacos, 1400 N. Virgil Ave.; @RickysFishTacos

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Ricky’s Fish Tacos

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