The 38 Best Tacos in Los Angeles | Eater LA
"Sinaloa-style tacos de cabeza de res have long been an underground weekend breakfast, but the competition for succulent plates of assorted beef head cuts is on the rise. In October 2024, traditional cook Berenice Suffo (La Sinaloense) and her husband, Juan Atondo, opened La Sinaloense in their Pomona backyard garnering a fast following for their rich beef cuts of tongue, cheek, head, and brains served in tacos. Regulars order bowls swarming with chunks of delicate beef in a swirl of crystal clear consomé to dress with chopped onions and cilantro, and crumbled chile chiltepín. As in so many Mexican breakfast traditions that call for indulgence, an order of corn tortillas spread with asiento (unrefined lard) and melted cheese to wrap your beef cuts is reason alone to rise early on a Sunday morning. The spot operates Thursday through Monday from 8 a.m. to 2 p.m." - Bill Esparza
