LA Tacos

About

This family-run taquería brings the regional diversity of Mexican coastal and interior cooking to suburban Arizona, where cooks prepare mole from scratch, char meats over open flame, and source seafood for ceviches and aguachiles that reflect Veracruz and Baja traditions. The operation prioritizes recipes passed through generations rather than shortcuts, evident in slow-cooked barbacoa, hand-pressed tortillas, and a mezcal selection that goes beyond the obvious bottles. You'll find the kitchen uninterested in Americanized presentations—expect straightforward, ingredient-forward plates that reward regulars who venture beyond the tacos.

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