Tacos Culiacáncito

The inspiration

Tacos Culiacáncito takes its name from a small pueblo just outside the city of Culiacán, in the Mexican state of Sinaloa¹ . The restaurant opened just a couple of weeks before the March 2020 lockdowns and, in the words of Eat the World Los Angeles, came out the other side with a very strong following¹ .

What to order

• Chorreada: made here on the same charred tortilla base, with a slick of asiento de puerco, a layer of pork lard the region's cooks prize .¹
• Taco pariente: carne asada with melted cheese in a puffy homemade flour tortilla, with the asiento worked into the meat .¹
• Machaca con huevo: shredded beef with or without egg, served with frijoles puercos, queso fresco and thin buttery flour tortillas .¹

Why you should try it

This is a chance to taste inland Sinaloa's carne asada estilo Culiacán and its charred-tortilla antojitos without leaving southeast LA County¹ . If you're staying nearby, sit down for the handmade flour tortillas, frijoles puercos and a loaded papa, and see why the neighborhood shows up for it¹ .