Photo courtesy of Google Maps.
๐ฒ๐ฝ MรXICO
EDITOR'S NOTE: An updated version of this article (06 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
EDITOR'S NOTE: An updated version of this article (06 December 2023) is available as part of the Historical section of our Substack page. Check that out here:
Now with seven locations with varying open hours and locations, the original spot on La Brea and Venice is still the most exciting and probably most popular. It all started here in 2010 and as we all know, Leo's is now a Los Angeles dynasty. These taqueros are some of the best, trained in some of the best shops of Mexico City, but all from Oaxaca originally.
Wait times are severely down now that the whole operation has been streamlined and runs like a finely tuned watch. Approach the register, pay, get a number, and step back. The two massive dual rotating trompos are constantly in motion as most orders here still consist of any number of taquitos al pastor ($1.25 each, below).
A separated cart has been set up with multiple vats of each salsa and vegetable garnish, ready to be slathered on your taquitos or pre-packaged for to go orders.
Because of the Oaxacan connection, or just for fun, when you are still craving more after you finish the tacos get an alambre, a protein-heavy meat "salad" with grilled vegetables that gets covered with Oaxacan cheese, perfect for those avoiding carbs.
One other thing, because of Leo's, I drove by and met Tacos Tamix one day long ago...
Wait times are severely down now that the whole operation has been streamlined and runs like a finely tuned watch. Approach the register, pay, get a number, and step back. The two massive dual rotating trompos are constantly in motion as most orders here still consist of any number of taquitos al pastor ($1.25 each, below).
A separated cart has been set up with multiple vats of each salsa and vegetable garnish, ready to be slathered on your taquitos or pre-packaged for to go orders.
Because of the Oaxacan connection, or just for fun, when you are still craving more after you finish the tacos get an alambre, a protein-heavy meat "salad" with grilled vegetables that gets covered with Oaxacan cheese, perfect for those avoiding carbs.
One other thing, because of Leo's, I drove by and met Tacos Tamix one day long ago...
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