San Diego-Based Puesto “Mexican Street Food” Restaurant Coming To Irvine

At Máquina Taco, the tacos are rarely adorned with more than chopped cilantro and white onions, and the occasional flourish of salsa or shredded purple cabbage. “I don’t believe in overdoing, over-stacking, over-flavoring or over-saucing a taco,”...

Santa Ana boasts better taquerias than many towns in Mexico. Carne asada? Pork al pastor? Birria, barbacoa, al vapor? You don’t have to look very far to find what you’re looking for here. Just a wild guess, but if someone were to actually do the...

José R. Ralat made headlines last fall when Texas Monthly, the “national magazine of Texas,” appointed him the publication’s first-ever taco editor. The role requires him to travel the state for about two weeks every month to report on the state’s...

At street stands that sell Tijuana-style tacos de adobada, the eye-catching centerpiece is usually a trompo — a vertical rotisserie stacked with marinated pork. In the case of 2-month-old Tacos 1986, the object of attention is the person manning...

In the high desert city of Hesperia, 80 miles northeast of Los Angeles, it was so cold on a recent night that the salsas outside the Tacos La Madrina food truck stiffened with frost. The weather didn’t stop customers from lining up for tacos in...