Ray Garcia didn’t want to just open Broken Spanish Downtown as a way of playing to his Mexican-Angeleno roots, so he started off with B.S. Taqueria, a closely-modeled casual taco alternative. If anything it’s as popular as the also-bustling Broken Spanish, thanks to the use of high-quality tortillas and inventive ingredients like the near-iconic clams and lardo taco.

There has been no stopping La Palma lately. The Tacolandia winner keeps expanding from their El Monte location into Smorgasburg, Orange County, and beyond, proving that their brand of rolled birria burritos (yes, they count as tacos) are an essential part of the diverse Mexican landscape in Los Angeles.

Eagle Rock’s Cacao Mexicatessen did much to further the modern taco movement, working with quality ingredients influenced from the larger Baja region of Mexico. The Eagle Rock stalwart remains as strong as ever, particularly when it comes to seafood.

Wes Avila is doing something special with Guerrilla Tacos, his cart turned truck turned citywide sensation. Despite being in increasingly high demand, Avila’s focus on market-fresh ingredients and top quality, out of the box preparations makes his daily menus shine. His upcoming physical location in the Arts District should only increase demand.

Guisados remains on many favorite taco lists for one reason: vision. After all these years and multiple new locations (including one in Burbank now), the Guisados team still shows off the same drive and talent as before, offering stewed and braised meats on top of pliant, handmade tortillas that will change the way you think about the tortillas you’ve been buying at the grocery store.

This Korean-Mexican fusion might have launched a thousand other food trucks, but its style and consistency make it worthy of inclusion. Roy Choi masterfully blends Korean meats with delicious salsas onto tacos, burritos, and quesadillas. Though the initial popularity has waned a bit, the roving trucks still draw modest crowds when they show up on street corners.

L.A.’s Pico-Union is a hotbed of great Mexican food, perhaps none more prominent than La Flor de Yucatan. A combined bakery, restaurant, and catering service, this smallish shop pushes out plates of pre-Hispanic Mayan delicacies that are still relevant today, like regional favorites cochinita pibil and panuchos.

Ricky is back on the street these days, having moved his mobile dining operation from its semi-permanent space in a parking lot off Virgil Avenue. He's still in the neighborhood though, parking around the Vons there most days of the week.

With more than two decades under its belt, Sky’s Gourmet Tacos on Pico is more than an institution: it helped found the soul food taco movement you’ll find all over the city these days. Delightfully inauthentic, these big, colorful options come with everything from filet mignon to lobster to crawfish, plus that infamous “sassy sauce.”

Downtown favorite Sonoratown is spare on space but big on charm, with owners Teo and Jennifer working the room (and the grill) daily. The Fashion District storefront is also huge on flavor, doing a northern Mexico-style taco that is a revelation in this city.

Who doesn’t secretly (or not-so-secretly) love a hard shelled taco? They’re a staple of Americana and a must for Southern California travelers looking to experience a bit of nostalgia. Taco Lita is among the best, an Arcadia mainstay since 1967.

The al-pastor creations at this bustling Mid-City taco truck might one some of the most celebrated tacos in LA, and for good reason. Sliced from either an outdoor or indoor spit, the textures and seasoning are unparalleled, and for a mere $1, probably the best cheap taco in the city. Weekends tend to draw lines, but that massive trompo (spit) beckons everyone in. The accessibility to the Westside and Mid-City also makes this a great choice for taco newbies.

This Eastside specialist also makes tortillas to order, though they're a bit larger and slightly thicker. They're all meant to contain things like cecina (salt-cured thinly sliced beef), barbacoa, and even vegetables, which the taquero called "Omega." The salsa bar is also fantastic, deeply flavored and perfectly complementary to the tacos.