El Ruso
Mexican restaurant · Greater Echo Park Elysian
2000 Reservoir St, Los Angeles, CA 90026
Highlights
Tijuana-style taqueria with flour tortillas & carne asada
2000 Reservoir St, Los Angeles, CA 90026 Get directions
Tijuana-style taqueria with flour tortillas & carne asada
2000 Reservoir St, Los Angeles, CA 90026 Get directions
"It would be easy for a customer from one of Los Angeles’s Mexican communities to see wayfaring taquero Walter Soto, a Tijuana native with culichi roots who has worked in Sinaloa, Sonora, and LA, and his wife Julia Silva’s truck as curators of LA taco hits, but there’s more than meets the eye. El Ruso is the most meta taquería in town, with a menu of tacos about LA taco and tortilla trends. Here Mazatlán-style chorreadas, Tijuanense birria de res, Sonora-influenced carne asada with Sinaloan condiments, and Sonoran burritos wrapped in sobaqueras — made by Silva from Baja Californian wheat filled with chile colorado — reflect a menu that could only happen in LA." - Bill Esparza
"This Tijuana-style taqueria parks its trailer directly in front of Lassen’s on Sunset and Echo Park Avenue. Owner Walter Soto serves carne asada, chile colorado, chicharrón, and mole in tacos, burritos (called sobaquera here for their wide, paper-thin tortillas), and more. The truck is only parked here Friday through Monday, so look elsewhere for weekday games." - Matthew Kang
"The sobaquera from the El Ruso truck is a beast of a meal. Big, cheesy, and filled with carne asada, stewed meats, or whatever else is available that day, these are massive, shareable affairs." - Rebecca Roland
"El Ruso is known as one of LA’s top tortilla makers, coupling paper-thin flour tortillas with grilled carne asada. While the area El Ruso occupies is mostly industrial, the secret find of Riverfront Park next to the LA River in nearby Maywood is a short drive away." - Matthew Kang
"El Ruso owner Walter Soto hails from Tijuana, and makes his Mexicali/Rosarito-inspired fare shine despite all the competition out in Boyle Heights. Head there for charcoal-kissed carne asada, and lots of guacamole." - Farley Elliott
