Tijuanazo Los Angeles
Taco restaurant · Belvedere ·
Authentic Tijuana-style tacos with handmade tortillas and flavorful meats
Authentic Tijuana-style tacos with handmade tortillas and flavorful meats
"When the cashier at Tijuanazo asks you, “Con todo?” say yes—this East LA taquería knows what it’s doing. A popular chain from Tijuana (and, confusingly enough, the sibling of Cypress Park’s Taqueria Frontera, run by another one of the founder’s children), Tijuanazo stands out in this taco-rich city for its expertise in meat and salsa pairings. That sounds fancy, but it just means there’s no salsa bar—and that you should put trust in your taquero. The counter-service spot, housed in a big saucer-shaped building along Atlantic Avenue, tops its tacos with specific corresponding condiments and, like many Tijuana-style taquerías, wraps each one in paper like a mini bouquet. If you’re cool with relinquishing control and leaning into Tijuanazo’s curated approach, you’ll be rewarded with maximum flavor. photo credit: Jessie Cohen photo credit: Jessie Cohen photo credit: Jessie Cohen photo credit: Jessie Cohen photo credit: Jessie Cohen Pause Unmute One bite of their signature adobada and you’ll see what we mean. The smoky, spicy al pastor is cooled down with a splat of cilantro crema and a sliver of sweet pineapple that slices through the dried chile heat. Crucial details show up elsewhere, too. The jiggly chopped cabeza with salsa verde comes on warm double-layered corn tortillas for support. There’s a noticeable tang to the carne asada’s marinade that pops under its dollop of fresh guacamole. As with most curated experiences, expect to spend a bit more than your average taqueria (tacos cost just under $4). But considering each order at Tijuanazo comes with table service, a dedicated parking lot, and a menu designed by someone with a sixth sense for assembling tacos, it’s a price we’ll happily pay. Food Rundown Asada Taco This asada taco might be missing the charred bits we love (it’s cooked on a plancha rather than a grill), but it still delivers on flavor. The beef is tenderized in lime, and you pick up residual smoke flavor from the hot griddle. This isn’t the most memorable taco at Tijuanazo but you won’t be disappointed, either. photo credit: Jessie Cohen Cabeza Taco We’ve been let down by tacos de cabeza more times than the Clippers in the playoffs, but we’d make a special trip just to eat the ones at Tijuanazo. Tender beef cheeks are finely chopped until the fatty parts melt into the soft meat, then paired with a punchy salsa verde with tons of acid and heat. Note the use of two lightly fried corn tortillas that add needed support and a nice chewy contrast to the salsa-drenched beef. photo credit: Jessie Cohen Taco Azteca with Lengua Tijuanazo’s tender lengua can be ordered as a quesadilla, mulita, vampiro, etc., but we love it as a Taco Azteca: a tortilla-less taco served on a griddled cactus paddle. The two opposing ingredients work like a match made by some all-powerful algorithm. The tender nopal is fresh and a little tart, and the rich slow-cooked tongue is salty and supple. photo credit: Jessie Cohen Birria Quesataco There’s drippy beef birria that gets all over your chin, then there’s dry beef birria that ruins your day. Tijuanazo nails the middle ground. Their braised beef is infused with smoky, spicy consommé and not so oily that it struggles to stick to the griddled cheese. You don’t need to order a side of consommé for dunking, so save yourself a few bucks or spend it on a side of their house frijoles instead. photo credit: Jessie Cohen Adobada Vampiro Cilantro crema, fresh pineapple, and spicy adobada make a fantastic trio, like the Bee Gees or Charlie’s Angels (the 2000s version). The juicy pork tastes spicy, sweet, and a little smoky, and we like how the thin tostada used for the vampiro delivers more meat and less masa in each bite. photo credit: Jessie Cohen" - Sylvio Martins
"Tijuanazo is a popular chain from Tijuana known for its spicy spit-roasted adobada cooled with a splat of cilantro crema (which you can also find at its sibling spot Taqueria Frontera in Cypress Park). Sinus-clearing pork aside, what makes Tijuanazo stand out in taquería-rich East LA is its methodical approach to building every individually-wrapped taco on its massive menu. Cabeza cooked until it’s as soft as warm butter comes on two lightly fried tortillas for extra support. The Taco Azteca arrives wrapped in a grilled nopal filled with jiggly chunks of lime-marinated lengua. Each cut of meat is strategically paired with its complementary salsa. So when the cashier asks you, “con todo?” say yes—Tijuanazo knows what it’s doing." - sylvio martins, garrett snyder, brant cox, nikko duren
"Here’s a lesson in taquería family trees: Tijuanazo, a popular taco chain from Tijuana, just opened an East LA location, run by the original founder’s daughter. The founder’s son is behind Taquería Frontera, a recently opened Cypress Park spot with very good al pastor. As far as we know, everyone gets along. The menu at Tijuanazo is huge, with options such as tacos, mulitas and tortas, corn tortillas that are made in-house, and (as with Frontera) a signature cilantro cream that tops the al pastor. We recently visited Tijuanazo and added it to the Hit List." - sylvio martins
"Tijuanazo might be a newbie in LA, but it’s a known chain in Tijuana, famous for its spicy sinus-clearing adobada cooled with a splat of cilantro crema. It’s also, confusingly, the sibling of Cypress Park’s Taqueria Frontera, run by another of the founder’s kids. What makes Tijuanazo stand out in taco-rich East LA, though, is its methodical approach to building every item on its massive menu. Cabeza cooked until it’s as soft as warm butter comes on two lightly fried tortillas for extra support. The taco azteca arrives wrapped in a grilled nopal filled with jiggly chunks of lime-marinated lengua. When the cashier asks you, “con todo?” Say yes—Tijuanazo knows what it’s doing." - brant cox, sylvio martins, jess basser sanders
"In East LA, I experienced Tijuanazo’s family-style Tijuana tacos as presented by Aria Esquivel: a 40-seat, sit-down dining room (the former Tacos Mexico spot) with a black wall decorated with cowboy boot cutouts and a kitchen staff flown from Tijuana to train the team. The chain—which began as a polished stainless-steel taco cart in Playas de Tijuana and now counts seven Tijuanan locations—serves marinated carne asada (paired with a cooked-tomato-and-raw-serrano salsa), tacos dressed with finely chopped onions, cilantro, and abundant, smooth guacamole, and an adobada that’s cooked on an automated trompo and finished with a distinctive crema de adobada (cilantro, crema mexicana, avocado, and chives) and even a slice of pineapple; Aria suggests enjoying the adobada as a taco or mulita. While the East LA spot uses gas grills and thus lacks the charcoal char of some Tijuana taquerías, the outstanding salsas, umami-rich steak, handmade corn tortillas, paper-wrapped taco construction, vasos de frijol (beans in a cup with cheese, meat, consomé, and extra guacamole), a surtido of grilled onions/cactus/roasted chiles, a comal de acero for fritanga, and a slow-marinated birria de res all show the chain’s attention to detail and its Tijuana DNA." - Bill Esparza
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