Tacos Los Cholos serves up smoky, mesquite-grilled Mexican meats in generous portions with a killer salsa bar in a lively, art-filled spot.
"There's enough mesquite charcoal smog inside this Huntington Park taqueria to make Smokey Bear lose his ever-loving mind. But all that smoke is the key to Tacos Los Cholos' meats, which are just as good as (if not better than) America's best BBQ. Asada soaks up woody flavor. Beef rib crackles. Lime-marinated ribeye is soft like butter. Of course, the difference between Los Cholos and your favorite BBQ spot is that every slab of beef, pork, and chicken that comes off the asador is mounded onto a chewy tortilla with bright salsa. All of the above makes Tacos Los Cholos impossible to forget. When out-of-towners insist on trying just one taco when they visit LA, send them here." - sylvio martins, garrett snyder, brant cox, nikko duren
"Anyone with an internet connection has heard about tacos in LA. But there’s eating a slaphappy roadside taco, and then there’s eating smoky asada at Tacos Los Cholos. The meat at this two-story taquería in Huntington Park is just as good (if not better than) America’s best barbecue—they just so happen to use tortillas as the transportation method. Every cut, from the lime-marinated ribeye to the crispy short rib, absorbs the mesquite charcoal’s woody flavor. The next time an out-of-towner asks you to suggest just one taco place, send them to Los Cholos. Between the clouds of smoke, the banda music blaring through the speakers, and the highest standard of asada, this is LA tacos in one fell swoop. " - brant cox, nikko duren, arden shore, sylvio martins
"If you’re having trouble finding Tacos Los Cholos, just take a big whiff—the fragrant plumes from the mesquite grill will lead you right to this order-at-the-counter taqueria. The grilled meats at this Anaheim original (they have equally excellent locations in Fullerton and Huntington Park) can go toe-to-toe with the best barbecue spots in the country, only here tortillas are the transportation method. Every cut, from lime-marinated ribeye to the crispy-charred short rib, absorbs the flavor of mesquite charcoal. Between the clouds of smoke, the banda music blaring through the speakers, an open-air patio with TVs and misters, and the highest standard of asada, this isn’t just the best taco spot in Anaheim, it’s one of the best in Southern California." - Brant Cox
"Most people turn to tacos on a Monday night for a quick meal, but Tacos Los Cholos is way more than that. This Huntington Park taquería makes the best tacos al carbón in LA. Think of it as a barbecue spot that uses tortillas to carry premium cuts of beef, pork, and chicken. Everything sizzles over mesquite charcoal and absorbs the savory smoke. (You can smell it from a block away.) The salsas pack a punch, and there's no such thing as a bad taco on this menu. That means don't rush yourself, even after a long day." - sylvio martins, brant cox, kat hong, nikko duren
"When out-of-towners insist on trying just one taco, we send them to this casual Huntington Park taquería. That's because Tacos Los Cholos makes the best Mexican grilled meats in the city, with big slabs of beef and pork sizzling over mesquite charcoal that infuses its flavor into everything. The (very good) tortillas are vessels for every delicious cut coming off this grill, including lime-marinated rib eye that melts between your teeth, charred beef rib loaded with fatty bits, and salty, crispy asada." - Brant Cox, Sylvio Martins
