For your taco, you can choose lean leg meat, rib, tripe, brains or head ($3.25), but you can also opt for non-lamb fillings such as pressed pork belly or blood sausage. Aqui es Texcoco specializes in the traditional Texcoco-style barbacoa, which involves slow-roasting lamb covered with maguey leaves for more than seven hours. If you don’t love lamb, the tacos here will convert you. RECOMMENDED: The best Mexican restaurants in Los AngelesĪ post shared by Kangrejo you love lamb, the tacos at this Commerce sit-down restaurant are positively dreamlike. (In our eyes, a "best" taco only the most dedicated, patient fans can get after waiting several hours isn't really a best taco at all.) Whether you’re a visitor or a local, read on for an excellent guide for anyone hoping to become a well-rounded taco connossieur. Our non-exhaustive best tacos list serves as a carefully curated selection of what we think are the city's finest tacos (some of which have even landed on our best restaurants list), along with a few more practical considerations like more regular operating hours and consistency in quality and service. Los Guachos tacos were voted ‘Best in the Midwest’ by Rachel Ray Magazine and the Serious Eats team.In Los Angeles, there seem to be as many good-to-great taco spots as there are stars in the sky, but how can one even begin to decide where to start? After all, you can easily find chef-driven tacos in the $10 to $20 range made with the finest ingredients-though we'll have little to none of that on this list-as you can find $2 street tacos, ready to be popped straight into your mouth while you're standing on the sidewalk. Juan, the pastorero, made it look easy but he’s the only one on the team who can do it. Finally a pineapple is placed on top and the trompo is ready to feed Los Guachos’ hoardes of hungry customers. There is a lot of skill (and knife sharpening!) involved in securely stacking and shaping the trompo. The trompo must be shaped smoothly so that it cooks evenly, and any resulting trimmings are saved for cooking on the grill. Once in position at the gas-fired roasting station, searing and trimming is done. Hard as it may be to believe, this is a relatively small one – the largest they’ve made has tipped the scales at 370lbs. At this point, any pieces that are trimmed off are sandwiched between the layers.Īll told, this trompo took about an hour to build and required two men to carry and lift it into position at the grill. Every so often he takes a pause from layering to trim and shape the trompo. The ‘ pastorero‘ (yes, there’s a Spanish title for the person assembling the spit) chooses his pieces carefully, skewering the smaller cuts of meat on the spit first and then adding larger pieces as he works his way upward. First, though, a section of pineapple is slid on to keep the pork from sliding off the bottom of the stake. The chopping board has a specially cut hole in it to hold the spit steady and vertical as the meat is piled on. Prior to building the spit, the pork shoulder cuts (in this instance, about 100lbs in total) have been marinated for a couple of hours in a mix of achiote (annatto) and cider vinegar. Here are some behind the scenes photos (with explanation) illustrating how pork, pineapple, and marinade are turned into the glorious mound of meat that is the trompo. Since we had wanted to watch the process first hand, we went to Los Guachos to observe as they went about the daily task of assembling it from scratch. It’s not overly complicated, but it can be a bit difficult to verbally explain in a way that is easily understood. Unsurprisingly, we get a lot of questions about how the trompo is made. ‘ Trompo’ is the name for the vertical rotating spit of al pastor meat from which Los Guachos shaves glistening ribbons of pork off into their tacos. One of our favorite moments, out of all of our tours, is seeing people’s faces when they first spot the trompo at Los Guachos. It’s not hard to see why it catches the eye, or how it would pique people’s interest.
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