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Tacos 1986
Tacos 1986 began in November 2018, when founder Victor Delgado and co-founder Jorge "Joy" Alvarez started selling Tijuana-style tacos out of carts in a Hollywood parking lot, after Delgado — unable to find the tacos he'd grown up eating — decided to bring that specific Baja California style to Los Angeles himself. The name commemorates Delgado's birth year rather than any historical date, a personal reference point for a menu built specifically around Tijuana's taco tradition rather than the more common central-Mexican styles found across most of the city. Early word of mouth grew fast enough to draw attention from chefs and food outlets like Eater and LA Taco, but the cart operation ran into real growing pains — friction with landlords and a March 2019 health department shutdown — before the team opened their first storefront in downtown Los Angeles that June. The adobada — marinated, griddle-cooked pork served on a small flour tortilla rather than the corn tortilla most Los Angeles taco spots default to — is the signature order, finished with a red and green salsa combination and shredded cabbage that mark it as distinctly Tijuana-style rather than a generalized "street taco." What began as two founders and a handful of carts has grown into a genuine multi-location presence across Los Angeles and beyond, with storefronts spread from Beverly Grove to Sherman Oaks to Northridge, plus expansion into Las Vegas and New York — rapid growth for a concept that started with a single parking-lot pop-up less than a decade ago. That rapid growth is itself part of the story — Tijuana-style tacos with flour tortillas were an underrepresented format in Los Angeles before Tacos 1986's rise, and the brand's expansion has effectively introduced a wider audience of Angelenos to a taco tradition that, despite Tijuana's proximity to the city, hadn't had a strong dedicated local presence before. A health department shutdown in March 2019 could easily have ended the whole project; instead it pushed two guys with folding carts into their first real storefront three months later.
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Mariscos Jalisco
Mariscos Jalisco is a taco truck parked in Boyle Heights, founded and still run by Raul Ortega, built around Sinaloa- and Jalisco-style seafood rather than the grilled meats most Los Angeles taco trucks specialize in. The truck has spent years building a reputation almost entirely through word of mouth and food-writer attention rather than any deliberate marketing push. The taco dorado de camarón — a whole shrimp folded into a corn tortilla and fried to a crisp golden shell, then topped with avocado, salsa, and a squeeze of lime — is the dish the truck is known for, and it's widely cited as one of the best individual tacos in Los Angeles by critics and taco obsessives alike. It's a genuinely different textural experience than a typical soft taco, closer to eating a fried shrimp wrapped in crisp tortilla than a conventional taco. Ortega's work at Mariscos Jalisco has drawn serious recognition within the professional food world, not just enthusiastic customer word of mouth — LA Weekly named it one of the city's 99 Essential Restaurants, the kind of attention that's rare for a truck operating out of a single Boyle Heights parking lot rather than a standalone restaurant. The truck's reputation has grown enough that it now draws customers driving in from as far as San Diego, well beyond the neighborhood it's parked in. That a single seafood-focused taco truck, run by one family without a brick-and-mortar expansion, has held its reputation as one of the best taco stops in the entire city for years is an outlier in a food scene that usually rewards scale. Ortega never franchised and never opened a second truck; the line still stretches down the block on a Tuesday afternoon anyway.
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