Tacos Los Guichos - Los Angeles - Taco Tour #12

Chasing taco trucks has been a new obsession, and today's journey is one a little less well known. 

Say hello to Tacos Los Guichos, a Florence food truck that sits in the corner of an auto shop parking lot. No convenient places to park, a lot of trouble to get to, easy to miss. My kind of place. 

These are street tacos, exactly what you'd expect from a truck. Warm tortillas, generously loaded, everything hot and assembled on order. Their Pastor is on the drier, more crispy side, finely chopped rather than cross-sectioned off a spit. 

Birria is a newer offering, juicy shredded beef with a consommé that is a bit salty. Not bad, but they can't beat Tacos el Goloso. 

Lengua is lengua, those pillowy little cubes. 

This particular truck came highly recommended by a friend, and what's not to like? Good tacos, affordably priced, grab them to go for a quick lunch or nighttime nosh. That said, there's a reason they're not a legend. Good stuff but just another good taco truck, a good player that can’t quite stand out in a very deep field. 

Leo’s Tacos Truck - Los Angeles - Taco Tour #10

There's a truck in a parking lot off La Cienega flanked by folding tables and stools to sit on. The awning is festive and the picture-menu has plenty of picks with a long list of meats. 

My first taste of Suadero is here, and there's nothing not to like about the tender white cuts framed with a crispy sear. The flavor is more delicate and very simply seasoned.

Cabeza is all those soft, gooey cheek-bits. Impossibly tender, melts in your mouth. 

If you didn't get the Pastor, did you even come to Leo's? They're gorgeous and they're generous, a cross-section of layers stacked in every slice. The meat is smoky and spicy with a hint of sweet to finish, and the pineapple juices make the spice rub come alive. 

The red salsa is smoky, the green has a kick and a sweet but manageable burn. The avocado salsa has a creamier tang, and the combination of three is best. Be liberal with the lime and sprinkle some chopped onions and cilantro for sass. 

Forget the fine dining, LA's real food scene comes straight from the spit. Taco tycoons like Leo's are what gives us our claim to the best ethnic food in the country. After a taste of these tacos, your new hobby will be chasing trucks. 

Taco Tour #7 - Mariscos Jalisco - Los Angeles

To try this location of the Mariscos Jalisco truck, you have to really want to try this location of the Mariscos Jalisco truck. Parked along a madhouse major street running through a neighborhood of nothing good, you risk getting rear-ended by pulling behind the truck or risk getting run over by a lingering-left or over-eager-right turner as you cross at an uncomfortably wide intersection.  

But I think LA cuisine was built from the stuff of the streets, and these iconic Shrimp Tacos are worth any risk. I love the crunch of this hard shell that vibrates inside my skull, and I love the experience of eating it next to a total stranger with my plate perched on the ledge that runs along the outside of the truck. It’s a balancing act between the backless stool and uneven sidewalk, but it’s all part of this most delightful experience. The tortilla is fried hard and strong, so strong you lose the more delicate bread-and-shrimp stuffing inside. There's a rich contrast of textures with gooey avocado on top and a watery tomato sauce all around. It adds up to an unforgettable experience, and although it's far from perfect, my mouth will never forget those 15 minutes. 

The Fish Ceviche is a cold contrast to the intensity of those tacos, a balanced mix of fish and tomato. The fish is a little bit fishy, but it's still good overall. 

Mariscos Jalisco took LA by storm with its crispy shrimp, and there is something indescribably beautiful about it. It’s perfectly imperfect, and those tacos are a reminder of how great that can be. The fish could have been fresher, the balance could have been better, but everything together was better than good, and sometimes that’s the best. There are better taco places, including several along my taco tour so far, but Mariscos Jalisco was by far the most fun. 

Rollin’ Fresh - Portland, OR

Curiosity was killing me - I just had to try a sushi burrito.

Decided on the Spidey Sense, and it had a soft shelled crab that was to die for. But here’s the thing; I didn’t care for or care about anything else. The rice wasn’t seasoned like sushi rice, and some bites were bland because the burrito was thick and didn’t distribute the ingredients evenly. The Fresca slaw was weird and the salsa didn’t go with the theme. 

Spam Musubi was a pleasant surprise. A simple slab of spam on rice and wrapped in nori. They fried every surface crispy, just the right contrast of texture and taste. 

I liked Rollin’ Fresh in general, but I won’t be rollin’ up again. I didn’t mind it, but I also didn’t need it and certainly don’t need it again. Great idea and a fun concept but not the best in execution. 

Bing Mi - Portland, OR

Bing Mi brings me to Knob Hill for the food cart collection. 

Known for their Jianbing, a floppy Chinese pancake smeared with egg, spread with hoisin-like “bing sauce”, and stuffed with crispy sheets of fried wonton wrappers, this corner-cart creates irresistibly easy-to-eat lunchtime fare. 

Plain is great, duck is even better, and if you’re really looking for something substantial, I can only imagine the loaded version, with an extra egg, would be amazing. 

Drinks are optional, but the Guava Lemonade Iced Tea is refreshing and well-balanced. 

Love the jianbing, adore this truck. Would come back and request extra wonton and try a loaded bing. 

The Block - Portland, OR

Three sandwiches to choose from; simple, straightforward…and spectacular. 

Their Turkey & Brie is a perfect sandwich, with thick slices of roasted breast topped with slabs of gooey brie, a shower of sweet-as-honey mustard, and an aliquot of arugula. 

The Philly Cheesesteak is better than anything I ever ate in Philly. It’s a very generous serving for what they call a “small”. Chopped steak stays soft on the griddle, and sautéed mushrooms, onions, and peppers pile into a fluffy hoagie. 

Now THIS is what a sandwich should be. Small menu, big impression. 

NorCal Road Trip - Castroville - The Choke Coach

It’s a picturesque drive through Big Sur, and the complete lack of cell service, however unsettling, forces you to focus on the view. 

Your concern is for naught as it’s impossible to deviate from the PCH so the only way to go is north. 

The bridges are beautiful, and there are peaceful little glamping hotels and rustic restaurants along the way. 

No stops this time as a toddler will only sit in a car so long, but no regrets when we get to Pezzini Farms.

There are artichokes as far as the eye can see, and The Choke Coach is everything I've ever wanted. 

Artichokes like this, artichokes like that. Artichokes every way you can think of, plus a couple more. 

Fried Artichoke is a must. A thick batter with a satisfying crunch gives way to a juicy sweet center. 

Artichoke Tacos are creamy and fresh, but they could do with less lettuce as the main event is overpowered. A shame, really, the artichoke is perfectly cooked.

The Artichoke Po'boy looks like a hot mess, and it is in the best way possible. The sauce is smooth and slathered all over, and what's not to like about more fried artichoke?

I'd skip the sandwich and keep it simple. Just get me a good Grilled Artichoke, though this one is a bit overcooked. 

Order anything you like, but don't skip Artichoke Soup. They make a creamy cup of comfort with a soul of artichoke that warms you to the soul. It's that perfect balance between creamy but light, sippable but hearty, veggie-ful but sweet.

They also make some sandwich staples like a burger and Tri Tip Sandwich for those who don't want all artichoke...people I don't understand. The tri tip is legit, though; tender meat, smoky and soft. 

A food truck full of artichoke, within walking distance, on an artichoke farm. If I had a heaven, it might look something like this. 

Cousins Maine Lobster - Los Angeles

Is there anything better than a toasted bun full of warm, fresh lobster in buttah? 

Yes. A FREE toasted bun full of warm, fresh lobster in buttah as a thank you for fighting Covid from the frontlines. It's all juicy claw meat, and it's the freshest claw meat there is.

We don't get a lot of freebies in my line of work because down with big pharma and whatever, but we do get Doctor's Day, and the Cousins truck made this one of the best. I don't know where they usually park, but I will very soon because their Connecticut Roll has made me a truck chaser!

Okamoto Kitchen UPDATE - Los Angeles

It’s a uniquely difficult time for restaurants, but Okamoto Kitchen continues to thrive. Their food is already on wheels, and they dispense and deliver with a level of mobility and flexibility that the brick-and-mortars will never know. 

Social distancing isn’t a problem if all you have to do is pick it up, and as an added bonus they deliver. They park and spread far beyond the borders of Los Angeles, availing their awesomeness all across the South Bay. 

There’s no wrong item to order, and you can start strong with the JFC. Okamoto style is great, with a soy/teriyaki-esque house glaze, and I’m curious about the spicy sauce, which will have to wait for next time.

A stand-alone side of Fries is so much more when they’re seasoned. The Japanese BBQ is like a sweet seasoned salt with an Asian flare and a mild fish finish in ample katsuo-togarashi.

Soy Garlic Butter is an equivalent choice, sweet and delightfully sticky.

Eat all the sandwiches. The Nom Bomb is a must, with a tender and savory naban style fried chicken, sweetened by teriyaki, cooled by cabbage, with peppers the add the heat. All sandwiches are served on a buttery brioche, a noteworthy addition in and of itself.

A crispier fried chicken oozes with a rich curry, with melty cheese to add to the goo. The Nom Bomb is my favorite, but the Katsu Curry deserves a try.

The Yanki Burger awaits those who don’t want chicken. A fried egg adds weight to a juicy patty drizzled with garlic teriyaki, a combination to combat the heaviest of hangovers.

This stuff doesn’t travel well. It’s meant to be eaten hot and steamy by the lights of a bustling food truck on a busy sidewalk on Saturday night. But as much as the fried bits may lose their crisp in transit, the flavors never fade, and the freshness barely falters. I know it could be better but it’s already so good I’ll just keep getting it delivered. 

Day 4 - Trucking Delicious - Hanalei, Kauai, HI

How can we NOT visit a food truck named Trucking Delicious? 

The menu varies by the day, and they make a diverse range of island fare. Try all the classics on the Hawaiian Plate. There's a decent kalua pork over shredded cabbage, and this fresh wasabi ahi poke is an indulgence. I can't find much salmon in the lomi lomi, but the tomatoes are still refreshing.  

Have a few slices of kimchee or a sip of Dragonfruit Lemonade between bites. The acid cuts through all the meat.

I liked the staples sampler, but my fingers were feeling too clean at the end. Try their Kauai Garlic Shrimp, the best kind of hot mess. Jumbo local shrimp in a serious secret sauce, oil with lemon and so much smushed garlic. You'll burn your fingers if you peel too soon, and the spines will stab them through if you're not careful, but it's worth every wound. Stack your shells separately - you'll want to save the sauce to pour over your rice. Take a break from peeling and get some bites of a spicy taro salad. It's like potato salad but earthier and with more substance, one of the best things I’ve eaten this trip. 

This truck speaks the truth - it is undoubtedly  delicious, and it makes the first of many portable eateries I experienced on the Garden Isle. I love the laid-back climate they create, this come-what-may, we-live-in-freaking-paradise attitude of the island. Trucking Delicious is one of the better parts of the island experience. Go there between the bouts of rain and get a couple boxes to go - it makes one heck of a picnic lunch!

BatterFish Food Truck - Los Angeles

I don't always see eye to eye with the famed Food Network, and we'll have to agree to disagree about several aspects of BatterFish.

First of all, why was it even featured on Diners, Drive-Ins, and Dives?!?! It is none of those things, and it is absolutely ridiculous to consider their now-legendary Lobster Roll to be not high-end. 

But here is where our disagreement ends. Guy is right on the money; "If you can make a living off a fish and chips truck in a town like Los Angeles, you must be doing it right." The lobster is so impossibly succulent, so tear-jerking tender, and the shrimp, which I initially dismissed as a profit-margin filler, is as perfect as the lobster, if not better. I've truly never had such perfect shrimp; they touched my tongue and melted away like the sweetest seafood whisper. 

I don't regret a penny of the first 12 dollars I spent, but I do feel that 16 is a bit steep for a lobster roll that isn't all lobster. Then again, that kind of quality can't come cheap, and my wallet and I have no regrets. I would do this again. And again and again.

Alibi Room - Los Angeles

It's about time Roy Choi put up his wheels and put down some roots. Translate a food truck into bar bites, get a liquor license, and house it all in a chic lounge? Genius.

The Pacman Bowl? Not genius. A bowl full of every kind of protein sounds like a carnivore's paradise, but the meat just tastes like salt, stifled by three saltier salsas, topped with a pound of very dry shredded cheese that gives it the texture of sawdust. What a mess!

Kogi Chilaquiles? They're okay. Not genius, but definitely okay. Mole coats the chicken n' egg so you can't tell which comes first. There's more of that dreaded cheese topping tortillas with a strong salsa verde.

Not bad for bar food, not bad at all. Just stick to the tacos.

First Friday - Venice - The Pudding Truck

The churros with ice cream truck had a half-mile line so I "settled" for some pudding. The Vanilla Bean is more like a rich, creamy, eggy custard, and that IPA chocolate sauce is a winner with soft brownie bites. I got the party size and it stays great for days!

First Friday - Venice - Seoul Sausage Truck

I skipped ramen. On Sawtelle. For this place. No regrets. And the food truck is AWESOME.

Finally got to try the Galbi Poutine. And it is EVERYTHING. Slow-cooked short rib melts into the fries, and they absorb every little bit of cheese and meat-juice. Avocado lime crema pulls it all together for drippy, goopy, fork-fulls. You won't stop shoveling until the whole thing is gone.

What's a sausage without a Flaming Ball on the side? The Korean take on arancini is filled with kimchi fried rice dotted with spicy pork. Dip it in the spicy mayo on the side, and it will rock you to the depths of your Seoul.