Birria taco from Flor del Rio in Boyle Heights. The restaurant serves just this one dish, and they've been doing so in the same location for over 10 years. Birria translates, literally, to "mess" and it can be made with any meat but this particular dish is made with slow cooked goat.
A Peruvian taco creation from chef Ricardo Zarate at Mo Chica restaurant downtown. This one had roasted pork and potato in Peruvian spices with jalapeno sauce.
This Sunday, more than 30 of Southern California's best taco vendors will set up shop in the parking lot of the Hollywood Palladium for the the First Annual Tacolandia. Hosted by LA Weekly, the food festival has been years in the making.
To preview the event, we sent A Martinez out with event curator, Los Angeles Magazine writer and self-proclaimed "tacorazzo," Bill Esparza, to get a small taste of what's to come on Sunday.
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