FoodieHub

"Mildly piquant, the sauce is a balance of heat, saltiness, a touch of avocado and some fat that leaks off the taco. No wonder fans still line up for their taquitos more than 80 years later."

Gustavo Arellano

"The recipe, which came from Zacatecas, hasn't changed since 1934, and is as delicious now as it was then: barbacoa, a corn tortilla made in the family's Lincoln Heights tortillería to ensure freshness, then fried in front of you and doused in their legendary avocado salsa."

Time Out Los Angeles

"Follow the smell of taquitos muy auténticos at this LA institution on historic Olvera Street. The tiny stand has been serving freshly stuffed, rolled and fried taquitos since 1934, enough to earn its street cred title of "world famous"."

Alexsandro Gaul

"Serving 'em up fresh, hot, and perfectly crispy at the edges."

Carolina Miranda

"Since the 1930s, this tiny stand — located in the heart of historic L.A. — has been famous for its rolled, fried taquitos, covered in avocado sauce."

Alden Butier

"The taquitos were served on a lake of green sauce, which made them more difficult to eat, but also more delicious. Initially crunchy, the taquitos absorbed the sauce like sponges, adding a mild spice to the greasy rolled omelet."