Even though I downed a dozen plus tacos this past Sunday at Tacolandia, most of which can be traced back to La Guerrerense‘s booth, I’m still swooning over the carnitas that Bill Esparza introduced me to a few weekends back.
Unlike the gal who I overheard saying towards the tail end of the event, ”I’ll never eat another taco again!” I could most definitely go for a few more tacos this minute, preferably ones from the weekends-only carnitas stand on a dusty stretch of Florence-Firestone.
Carnitas, a collection of piggy parts simmered in their own fat, is the specialty at this roadside stand near South Central and Slauson. The small operation gets underway every Saturday and Sunday from 8 AM to 5 PM.
There’s maciza (shoulder), costilla (ribs), trompa (snout), lengua (tongue), buche (stomach), cuertitos (skin), and tripas (tripe) on offer. All parts are sold by the pound or for around $1.25 as a taco.
Complementing the panoply of pork are splendid made-on-the-spot tortillas that are griddled to perfection, as well as salsas, limes, cilantro, and onions.
We live in Tacolandia.
South Central Avenue & Slauson Avenue
One year ago: Sprinkles Cupcake ATM – Los Angeles (Beverly Hills)
Two years ago: Thịt Nướng – Vietnamese Grilled Pork
Three years ago: Chocolatería San Ginés – Madrid
Four years ago: Providence – Los Angeles
Five years ago: Bon Bon Bakery – Ho Chi Minh City
Six years ago: Gino’s East – Chicago