Tacos Los Cholos

Walking into Tacos Los Cholos in Huntington Park feels like stepping into a smoke-filled dream. Before you even register the two-story space with its graffiti murals and rows of TVs, you’re hit by a wall of mesquite charcoal aroma that clings to everything—including you, for the next 24 hours. This Orange County transplant has built a massive following for good reason: they’ve turned taco-making into an art form centered entirely around fire and smoke.

The menu categorizes meats into regular, premium, and prime tiers, but these labels are about price points rather than quality rankings. The real star is the ribeye taco, which runs about seven dollars but delivers an experience worth every penny. The kitchen marinates thick-cut beef in lime until it becomes impossibly tender, then chars it over mesquite until the edges caramelize. The beef rib (costilla de res) offers another approach—finely minced with crackling bits that pop with each bite. Even the standard asada here transcends expectations, with a woody depth and crispy texture that sets it apart from typical street tacos.

This spot operates more like a barbecue joint that happens to serve tacos than a traditional taqueria. The emphasis on smoke and char makes every protein special, whether you’re ordering chicken or splurging on premium cuts. The panela cheese deserves a mention too—grilled until it develops serious char marks while remaining sturdy enough to handle generous salsa applications.

For anyone searching for that quintessential LA taco experience, Tacos Los Cholos delivers exactly that. It’s casual, it’s smoky, and it’ll leave you wondering why every taqueria doesn’t commit this hard to the grill. Come hungry, leave smelling like you’ve been camping, and understand why this place has become essential eating in the greater Los Angeles area.