With the rise of street vending, Los Angeles has become known as one of the best places in the country for tacos. While classic, authentic Mexican-style tacos remain extremely popular, Los Angeles is known for having an amazingly diverse array of tacos, including Korean, Japanese, Kosher, and Halal influences. Street vending has become such a significant part of the culture that it’s almost impossible to walk down any street without passing a taco stand or food truck.
One standout taco stand is Pobres Tacos at 5985 West Pico Blvd. It is one of the many taco stands that surround LACES. Primarily known for their classic Birria tacos, they also attract a wide audience for their shrimp, fish, and potato tacos. I got three classic Birria tacos, a cup of consomme – the broth in which the birria is cooked, and a drink for all for $10. While $10 might seem like a little much for three tacos and a drink, trust me, the quality of the ingredients, along with the love and care put into the food, makes it worth it.
At Pobres Tacos, everything is made right in front of you on a giant griddle. The process starts when they dunk a corn tortilla into the consomme, before throwing it down on the steaming grill. Next, they place a handful of the most glistening Birria beef, full of juice and flavor, right on top. After a minute or so, your tacos are put on a plate and you’re left to customize it however you please. Next to their griddles, they have a vibrant array of toppings from homemade salsas, fresh limes, onions, cabbage, and even a grilled pineapple salad.
To make my perfect taco, I add a homemade tomatillo salsa, cilantro, onions, and lime. It makes for an extremely flavorful and even refreshing experience. Once your taco is assembled, you can dip it into the consomme to add even more flavor to your bite. When I finally sat down to eat, my stomach was growling in anticipation and excitement. I put the taco to my mouth and instantly was met with instant gratification. The flavor of the guajillo chilies, mixed with the juiciness of the meat, and the acidity from the lime and onions brought me to a place I didn’t know existed: a taco heaven.
