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Ray Garcia Builds the Must-Order Clams & Lardo Tacos at B.S. Taqueria

Expensive yes, but definitely delicious.

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Up this week, chef Ray Garcia shows us how he compiles the clams & lardo taco at B.S. Taqueria in Downtown.

Ray Garcia knew that he wanted to change perceptions about what a taco could be when he debuted B.S. Taqueria in Downtown. While his more complete restaurant Broken Spanish (the B.S. in the taqueria) awaits in the former Rivera space a few blocks away, Garcia is cooking up a taco storm at the old Mo-Chica slot along 7th street. Using heirloom, non-GMO corn masa from Mexico, plus top-grade lardo and fresh manila clams, Garcia's taco plate (which runs $14 at the moment) is likely to land on every menu. Here now, Eater steps into Garcia's kitchen to see how he compiles this must-order item.

B.S. Taqueria

514 7th Street, , CA 90014 (213) 622-3744 Visit Website