Los originales Tacos Arabes De Puebla
Mexican restaurant · Boyle Heights ·
Pueblan-style Arabic tacos, cemitas, molotes, and quesadillas
Pueblan-style Arabic tacos, cemitas, molotes, and quesadillas
"Tacos árabes aren’t possible without the special tortillas, called pan árabe, that are made exclusively in Puebla. Most vendors will place the roasted pork — cooked on a vertical spit just like al pastor but with a different marinade — on a corn tortilla, which is called tacos orientales in Puebla. The Villegas family brings in traditional products from Puebla and prepares its tacos with tender pork and a tangy chipotle salsa." - Bill Esparza
"Plain and simple, this family-run food truck serves tacos that are unlike anything else in the city. Made with marinated roast pork and smoky chipotle salsa wrapped in a thick, soft flour tortilla that almost resembles a pita, the signature tacos arabes here can be traced back to the Mexican city of Puebla, where 19th-century Arab immigrants intertwined kebabs and shawarma with central Mexican cuisine. Our favorite order here is the Especiale, which is a traditional taco arabe upgraded with stringy quesillo and buttery slices of avocado. Once you see the heft of these babies, you’ll realize you might only need one. OK, maybe two. Tacos Arabes is open Wednesday through Sunday, and usually parks in Mid-City during the daytime and in Boyle Heights at night, though we recommend confirming their hours/location on Instagram." - sylvio martins, garrett snyder, brant cox
"Much like James Holzhauer’s run on Jeopardy and Harrison Ford’s handsome face, unfortunately, all good things must come to an end. So before you leave LA, head to Los Originales Tacos Arabes de Puebla, a one-of-a-kind taco truck in East LA. Grab a few of their unique half-Mexican, half-Middle Eastern tacos, and try not to think about how much you’re going to miss this place." - kat hong
"Most people come to this Boyles Heights truck for the excellent tacos árabes, but the cemitas are just as good. These Puebla-style tortas come on crusty sesame buns, with our favorite being the cemita de cecina—a huge beef sandwich that is 70% steak and 30% bread. The grilled meat juts out like a pool diving board, and there’s a pile of quesillo in the sandwich that gently melts. There’s onion, cilantro, and avocado to lighten things up, plus citrusy papalo that cuts through the steak." - sylvio martins
"This eatery is known for tacos árabes, a variety of tacos de trompo that uses a thick flour tortilla called pan árabe and does not include adobo. It is a notable regional recipe from Puebla." - Bill Esparza
