Mariscos Jalisco

Every July since 2019, I go for a solo lunch at Mariscos Jalisco, where Raul Ortega has been parking his white lonchera along Olympic Boulevard in Boyle Heights for more than 20 years. The meal is a ritual. It kicks off for me the task of creating

smirk as I exclaimed over these twin quarter-moons and their perfection of contrasts. They really are an ideal introductory taste of Los Angeles. I now bring visitors (and uninitiated Angelenos) to Mariscos Jalisco often. Tacos dorados de camarones at

, (310) 559-4732, madrerestaurants.com Mariscos Jalisco It has long been popular for food writers to suggest that Raul Ortega’s shrimp tacos, blazing from the fryer with a cooling overlay of avocado and salsa, might be the first or most essential dish for

Broken Spanish    Burritos La Palma    Cacao Mexicatessen    Carnitas El Momo    Coni'Seafood    Gish Bac    Guelaguetza    Guerrilla Tacos    Madre    Mariscos Jalisco    Mi Ranchito Veracruz    Mole de los Reyes    Poncho's Tlayudas    El Ruso    Sonoratown    Tacos 1986    Tacos Ensenada    Teddy's Red Tacos    Tortas Ahogadas El Rey    Zacatecas Restaurant   

Angeles Times) Mariscos Jalisco (61) For nearly 20 years Raul Ortega has sold tacos, aguachiles and ceviches out of his Boyle Heights mariscos truck on Olympic Boulevard. Anyone moving to Los Angeles and looking for a defining lunch on their first day

/mariscosjalisco Shrimp tacos from Mariscos Jalisco. (Mariah Tauger / Los Angeles Times) Carnitas El Momo (65) Anyone who lives in Los Angeles and partakes of pig should know the splendor of El Momo’s carnitas mixta taco at least once. The Acosta family sometimes

Sonoratown    Burritos La Palma    Grand Central Market    Porridge + Puffs    Chichen Itza    Holbox    Northern Thai Food Club    Kobee Factory    Konbi    Mariscos Jalisco    Carnitas El Momo    Langer's    Guisados    Chong Qing Special Noodles    Tsujita    El Coraloense    Howlin' Ray's    X'Tiosu Kitchen    Joy    Dai Ho    Hasiba    Apey Kade    Kogi BBQ   

week,” he said. Yes. We all have places we take people to say, “This is the Los Angeles I love.” A few of mine include Mariscos Jalisco for tacos dorados de camarón, République for pastries and Ototo for sake and fried snacks. A tlayuda con tres carnes

, many of the city’s popular taco vendors are fighting for their livelihoods. The crowds have vanished at Mariscos Jalisco as seen Monday. (Mariah Tauger / Los Angeles Times) Raul Ortega, who operates Boyle Heights’ Mariscos Jalisco food truck with

eating for locals and visitors. “We have a unique product and customers that support us,” he said. Mariscos Jalisco’s popular tacos dorados de camaron. (Mariah Tauger / Los Angeles Times) On the night that the “Safer at Home” mandate was announced, Ortega

three surf and turf nights inspired by Esparza's recent northern Mexican taco crawl. Mariscos Jalisco will make shrimp tacos while Tacos El Ruso will make carne asada. The third week in the series will feature chef Priscilla Curiel of San Ysidro's

their senses one by one. Smell and taste go first, which causes significant issues for Michael (McGregor), a Glasgow chef. Understand why we are recommending this now? $12.99 | 👉 Purchase here Mariscos Jalisco caps Mariscos Jalisco is one of the city’s

Media Luna, stuffed with chopped shrimp and scallops, conjures the iconic taco de camaron from Mariscos Jalisco. Late hours—it’s open till 2 a.m. Friday and Saturday nights—and ample outdoor seating add to the fun. Delicious Pizza Mike Ross—cofounder of

crunch, half suppleness, with tender, creamy middles. Don’t leave without trying shrimp-stuffed empanadas, crispy-edged with a hot molten center. When I hear any mention of Olympic Boulevard, my mind immediately leaps to the Mariscos Jalisco food truck

. Somehow the shrimp are impossibly springy, creamier than you remember, and the crisp shell dampened by rough-chopped tomatoes, onions and slivers of ripe avocado. There is more to Mariscos Jalisco than crunchy shrimp tacos, of course — the aguachile is

hot molten center. When I hear any mention of Olympic Boulevard, my mind immediately leaps to the Mariscos Jalisco food truck, the all-white lonchera that has been parked more or less in the same spot on an industrial strip for a decade, and whose

, onions and slivers of ripe avocado. There is more to Mariscos Jalisco than crunchy shrimp tacos, of course — the aguachile is bracingly fresh and spicy, and the Poseidon, an ultra-spicy conflagration of octopus, ceviche and shrimp aguachile, is equally