Ditroit Taqueria
Mexican restaurant · Downtown Los Angeles ·
Inventive tacos, fish flautas, and creative paletas.
Inventive tacos, fish flautas, and creative paletas.
"Full disclosure: you won’t casually stumble upon this Arts District taco window because it’s concealed by a parking lot, foreboding gates, and dusty industrial lots. But when you do find Ditroit, you’ll get a quick, standout lunch of high-end (albeit pricey) taqueria staples. There are crispy “daily catch” fish flautas, cochinita pibil tacos that ooze with citrusy juice, and a palo santo-cucumber-yuzu agua fresca that you’ll want to sip poolside." - brant cox, sylvio martins, cathy park
"A Damian-adjacent taquería presented at the annual natural wine festival Good Boy and Friends that continues to serve some of the most delightful and inventive modern tacos in Los Angeles, highlighted by the award-winning suadero. The belly meat is slow-cooked for a carnitas-like texture, topped with a creamy salsa verde, cilantro, onion, and pork cracklings for texture. Typically, artisanal tacos like this don’t use two tortillas, but given how nicely thin these blue corn ones were, the dual setup helped contain the moist, tender meat. The flauta was also stellar, crispy despite the drizzle of crema and filled with shredded fish. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Eater Staff
"Enrique Olvera’s semi-camouflaged back alley taco stand began its story in Los Angeles at the end of 2020. Ditroit’s lineup of tacos, flautas, and quesadillas has reshaped Angelenos’ conception of what Mexican street food can be: think cornflower-tinged quesadillas filled with melty quesillo and epazote; tacos with smoky suadero, crispy-edged carnitas under seedy salsa roja, or lightly battered eggplant; and the fish flauta, which packs machaca-style fish, cabbage, crema, and salsa verde into a fried corn tortilla. Visitors can’t go wrong washing it all down with a Mexican Coke, or punctuating the experience with its soft serve of the moment, especially during hotter summer months. Plus, the patio seating setup makes it easy to grab a solo table and dig in. — Nicole Adlman, cities manager" - Rebecca Roland
"That first bite into Ditroit’s fish flauta fresh out of the fryer makes a good case for why this semi-hidden Arts District spot is a destination lunch. The fish-filled cigar is piping hot, never greasy, and stuffed with plenty of fish. It’s crucial that you design each bite with care. Squeeze a little lime down the hatch, proportion out the finely shaved onion and cabbage, drizzle a drop of crema, take a chomp, and repeat. Ditroit is Damian’s daytime alleyway taco window, and Damian is one of the Best Mexican Restaurants in LA because they’re masa and fish savants. So you know this is no ordinary flauta." - sylvio martins, arden shore, garrett snyder
"Chef Enrique Olvera’s industrial-hip back patio taquería operates under the direction of chef de cuisine Chuy Cervantes. The destination taquería serves a concise menu of upscale traditional tacos on phenomenal handmade corn tortillas. The star attraction is the in-house nixtamal program that makes corn tortillas for Ditroit and Damian, using corn sourced from Masienda. Grab a margarita or michelada and order as many tacos as you can eat. A thin-cut taco de suadero (beef cut from the belly) comes with a chunky salsa roja and guacachile (a spicy avocado salsa). Tender carnitas are topped with crumbled chicharrón. The vegetarian taco of the day could be a papas al pastor with chunks of pineapple, or beer-battered tempura eggplant covered in fine-shredded cabbage, cream, and salsa verde. Whatever the case, every taco here comes on thin, pliable, delicious corn tortillas that are among the best in town." - Bill Esparza