The 38 Essential Tacos to Try in Los Angeles
"One of the latest contemporary Mexican seafood trucks to draw a crowd comes from Oaxacan chef Francisco Aguilar’s bright blue lonchera, which offers sharp ceviches, refreshing seafood cocktails, and an impressive lineup of modern Mexican seafood tacos. Start with fish al pastor, marinated then grilled, and placed on a corn tortilla with grilled pineapple, fried and grilled onions, and guacamole. A pair of tacos is not a bad start, but follow them up with a crispy soft shell crab taco dotted with smoky chintexle aioli, a stinging, delicious Oaxacan chile paste. Dip into the colorful array of homemade salsas like a blistering hot habanero-garlic salsa called “no mames” (which roughly translates to “you’re fucking kidding”) to spice up Aguilar’s inventive tacos that evoke the multilayered flavors of Oaxaca." - Bill Esparza
