Tacos Don Cuco

"Tacos Don Cuco, founded by Filemon Rios and his son Jonathan, is known for its charred carne adobada served on handmade yellow corn tortillas. The taquero slices the pork onto tortillas and another team member adds toppings like salsa de jitomate, chopped onions, cilantro, and guacamole. Their adobos and salsas bring authentic Tijuana flavors, and the team ensures quality control in every aspect." - Bill Esparza

"With poblano roots from Huehuetlan el Grande Puebla and Coatzingo, Puebla — the land where Tijuana taqueros are forged — father-and-son team Don Cuco and Jonathan Rios have crafted one of Los Angeles’s best taco spots. Along with family friend Manuel Mendez, who was on to help out at the 2018 opening, this group has managed to excel at tacos, mulitas, and tostadas topped with tender chunks of well-chopped shoulder clod steaks. Carved from the trompo outside the canopy is a spiral of tangerine-colored adobada — sweet, lightly marinated pork kissed by cinnamon and dried fruit flavors. The tacos come dressed with diced onions, cilantro, mild tomato salsa, and a heaping spoonful of creamy guacamole on a warmed corn tortilla. The family restaurant now has three branches and a pair of street stands (the latter in East LA and Boyle Heights)." - Bill Esparza

"With poblano roots from Huehuetlan el Grande Puebla and Coatzingo, Puebla — the land where Tijuana taqueros are forged — father-and-son team Don Cuco and Jonathan Rios have crafted one of LA’s best taco spots. Along with family friend Manuel Mendez, who was on to help out at the 2018 opening, this group has managed to excel at tacos, mulitas, and tostadas topped with a tender mix of well-chopped chicken and shoulder clod steaks. It all comes dressed with diced onions and cilantro, mild tomato salsa, and a heaping serving spoon of creamy guacamole on a warmed corn tortilla. The family restaurant now counts three branches along with a pair of street stands (East LA and Boyle Heights)." - Bill Esparza