Taqueria Frontera

The Best Affordable Restaurants in Los Angeles

"It’s impossible to miss Taqueria Frontera’s presence in Cypress Park. Look for the stunning Selena mural and smoke billowing from this Tijuana-style corner stand. Owner Juan Carlos “JC” Guerra prepares burritos, queso tacos, and some of Northeast LA’s smokiest carne asada. The open window seating provides a direct view of Frontera’s production space churning out dishes that can fill any belly for less than $12." - Rebecca Roland, Eater Staff

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"Carlos “J.C.” Guerra has a hold on Northeast Los Angeles. Taqueria Frontera, Guerra’s compact and mighty spot, has everything one needs for any type of visit, whether to-go, or sitting down at the open air counter to witness the house specialty: a massive trompo looking like a Christmas tree with a pineapple star stationed right on top. The al pastor is the star at Taqueria Frontera and packs a bit of heat and smokiness. When they ask if you want everything, just get it and don’t eat it too quickly. There are layers of this taco, burrito, torta, mulita (however you want it) that must be appreciated and savored. Though only open since August, it’s not uncommon to see Guerra wave at a neighbor passing through, or people just hanging out because they want to while eating from the simple menu. Frontera’s prices are reasonable, so one can eat a feast for under $12 and walk away with a complete meal. Plus, there’s one more element that makes a visit to Frontera worth it: freshly made tortillas." - Eater Staff

LA’s New Restaurant Openings

"There’s a new trompo on the block in Cypress Park, and you’ll find it at Taquería Frontera, the first U.S. location of a popular Tijuana taco stand. This taquería sets up a few stools on an outdoor counter, where you can watch them carve their adobo-stained spit of al pastor and roast chiles on the grill. The corn tortillas look particularly plump and there are tortas, vampiros, and burritos on the menu, too. We recently visited Taquería Frontera. Read our thoughts here. " - sylvio martins

Taquería Frontera Review - Cypress Park - Los Angeles - The Infatuation

"Taquería Frontera is the American cousin of a Tijuana taco chain known for its al pastor—and the delicious marinated pork tacos are what you should prioritize here. This street corner taquería is hard to miss with its bright yellow signage and sidewalk stools that look onto the sizzling grills. That’s where you get a front-row view of the spinning trompo seasoned with lots of smoky dried chiles and shaved to order onto fresh corn tortillas. It’s the spiciest al pastor we’ve had recently, but the sliced pineapple they fling on top adds a nice pop of sweetness. Order your al pastor “con todo,” and they’ll drizzle on a cilantro crema that cools things down a few notches. The rest of the Frontera’s meats don’t reach the heights of the al pastor, but the braised lengua, chopped chorizo, and asada are all solid. Skip the dry-ish birria, though, which could use an injection of consommé. Taquería Frontera has all of the requirements of a very good neighborhood taquería: fast, convenient, and perfect for spontaneously pulling over for tacos on the ride home. Food Rundown Al Pastor Taco This is Frontera’s signature item, and we’d be happy with just a plateful of them as our order. The marinated pork glistens with juices as it’s shaved from the rotating spit. The meat’s brick-red spice rub tastes like sticking your nose in a sack of dried chilies, and the cool cilantro crema and sweet pineapple dolloped on top bring it all together. Chorizo Taco Similar to the al pastor, the finely chopped chorizo is deliciously spicy, especially when paired with Frontera’s red and green salsa, both of which pack the same roasted chile burn (if your spice limit stops at deli mustard, ask for them on the side). Asada Taco The grilled skirt steak here is well-seasoned and tender, but it’s missing the char and smokiness you’d want from a great asada street taco. We’re not made about the generous dollop of rich guacamole, though. Lengua Taco Frontera’s stewed lengua ticks all of the boxes: the soft, juicy cubes of meat melt away in two chomps. And it's even better in burrito form (their's are the compact, homestyle kind lined with molten cheese and beans). Go with this meat over the asada. Frijoles Sencillos These translate to “simple beans,” which is accurate. The side of stewed pintos is warm and comforting, we just wish there was a bit more seasoning going on." - Sylvio Martins

New taqueria endorsed by Willy