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Essential T: Tostilocos at the Mercado de Los Angeles

Dig in to this (unusual) bag of tortilla chips topped with pickled pork skin, peanuts, cucumber, lime, and a zesty sauce called chamoy.

Essential T: Mexican-Style Grasshopper Tacos at Guelaguetza

Grasshoppers have long been enjoyed for their flavor (and high protein) in Oaxaca. Here in L.A., Guelaguetza serves them up right.

Essential T: Tacos Arabes at Los Originales Tacos Arabes de Puebla

There's only one place in L.A. to nosh Puebla's traditional "Arab-style" tacos.

Essential T: Carne Asada Nachos from Mexicali Taco & Co.

Nachos are derived from the northern Mexican dish "totopos", and this recipe for carne asada nachos from Mexicali Taco & Co. will be a surefire crowd pleaser.

Essential T: Tacos La Güera’s Brisket Tacos Make the Cut in Walnut Park

This taco stand serves up the best brisket in town, fried to perfection. The connective tissue breaks down, but the meat stays delightfully juicy.

Essential T: Chef Marcela Valladolid Reimagines Tequila Hacienda de la Flor

While the Hacienda de la Flor brand has been around for some time, Food Network chef Marcela Valladolid breathes new life, and much better agave, into it.

Essential T: Border Grill Truck’s Avocado Taco

Whole slices of fresh avocado are fried with a savory crust of quinoa, poppy seeds, and sesame seeds, then dressed with a smoky chipotle salsa, pickled onions, and a sweet relish made from grilled corn.

Essential T: Tacos Cuernavaca’s Taco de Alambre Burns the Midnight Oil in East L.A.

Late-night street food from Mexico City finds a home in East L.A., the perfect cure for a head full of cocktails and a stomach hungry for meat.

Essential T: The Enigmatic Crunchy “Tostado” at Henry’s Tacos

Bill Esparza reflects on Henry's Taco's decidedly Mexican-American "tostado" as the 51-year-old North Hollywood restaurant may close its doors forever.

Essential T: Tlacoyos (aka the Mother of all Antojitos) at the Mercado Olympic

Our favorite place for tlacoyos—delicious oval-shaped tortillas stuffed with refried beans, fava beans, and requesón, topped with nopales (cactus), cheese, and salsa.