How Tito's Tacos makes its famous hard-shell tacos

An exclusive behind-the-scenes look at Tito's Tacos' crunchy tacos, from the tortilla factory to the commissary kitchen to the actual restaurant.
Jenn Harris • Los Angeles Times • September 15, 2022
You can count on nothing in life, but death, taxes and a line at Tito’s Tacos. Whatever the time of day, people wait for the hard-shell tacos, the goopy enchiladas, the freshly fried chips and cups of horchata. “We closed for 2 ½ months during the...
The full article can be read on the Los Angeles Times website.

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