Tito’s Tacos
Mexican restaurant · Clarkdale ·
Crispy tacos, burritos, and a mild, tomato-based salsa
Crispy tacos, burritos, and a mild, tomato-based salsa
"A no-frills, stripped down taco stand, it cranks any hour its open (which is most of them). The energy is buzzing, and it's truly the intersection of LA. Look, this may not be the most authentic Mexican street food, but these hard shelled tacos and bean and cheese burritos are certainly the most authentic So-Cal interpretation of a taco—almost as iconic as a double-double from In-N-Out. Taste one and you'll see why; this is comfort food at its best. Staff are on rapid fire, so know your order by the time you get to the front of the line or prepare for some 'tude, and rightfully so. You definitely don't want to mess up the well-choreographed flow it takes to keep Tito's going. This is the ideal pre- or post-airport meal." - Celeste Moure
"Culver City has a problem when it comes to restaurant turnover, but Tito’s is an exception—they’ve been around for more than 50 years, with a hardcore following to prove it. We wouldn't claim Tito's has the best tacos in town, but one of their classic cheese-covered, crispy-shelled tacos scratches a nostalgic itch in a way few other foods can. This walk-up spot on Washington has a constant line of people waiting to order their tacos by the box, but it’s worth knowing that the beef and bean combo burritos are just as good." - nikko duren, brant cox
"For such an old-school spot, Tito’s and its signature crispy tacos continue to be pretty polarizing. For those who love it, there’s nothing like it, and it satisfies a craving that nothing else does. Naysayers may disagree, but it’s a legend for a reason. The crispy-shelled tacos are essential in any order, but don’t neglect the beef and bean burrito, or just a classic bean and cheese. The not-so-secret strategy for achieving the ideal Tito’s meal is to slather on the salsa, which just adds another level of flavor. The food here is best enjoyed on-site to prevent the crispy shell from going soft." - Rebecca Roland
"An old-school spot famous for its signature crispy tacos that continue to divide opinion: “for those who love it, there’s nothing like it, and it satisfies a craving that nothing else does,” while “naysayers may disagree, but it’s a legend for a reason.” The recommended approach is practical and sensory: “slather on the salsa, which just adds another level of flavor.” Don’t limit yourself to tacos—“at least one burrito should be included in each trip.” Note that the food is best enjoyed on-site to prevent the crispy shell from going soft. — Rebecca Roland, associate editor" - Eater Staff
"I read that Tito’s Tacos in Culver City is highlighted in the New York Times’ account of Los Angeles hardshell tacos as an enduring regional example of the specialty." - Matthew Kang