The Illinois Fried Chicken Trail

Eating like a local:
Regional food specialties
- Where to get the best fried chicken in Illinois

Illinois has a rich fried chicken culture. Huh? It might not sound right but it's true. In fact this post is/was without a doubt my longest running project. You could say it started back around when this blog first got going and I was exploring the Midwest region through food. One thing I've learned since then is you're never far from some good fried chicken when you're out enjoying Illinois. To prove so I'm going to feature 15 places I've tried over the last decade or so that are known for their fried chicken. Some of them are better than others but they all have a long history in their respective communities and I'll touch on how and why within each places description. I'd thought about including Chicago in this list but decided against it just bc the states largest city has a 'Fried Chicken Trail' all it's own and I've covered most of it over the years. Whether it's the mild drenched chicken at Harold's that's so popular on the South Side or the Saucy Fried Chicken from Uncle Remus that they love on the West Side I've explored most of the city's best fried chicken shops. But I'll remind everyone that on the Southeast side of the city they like their fried chicken served with a neon orange sauce. Then there's the marketing brilliant styles that are butter chicken from Mini Hut and Broaster Chicken from places like Chicken Inn. Is the city's best fried chicken a recipe by way of the Dominican Republic? Maybe. Heck even the local Jewels make some pretty great fried chicken. But today we focus in on some long time spots outside of the city. The type of places you might catch Guy Fieri rolling into.  

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Pics from The Illinois Fried Chicken Trail 
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Crandall's Restaurant (Hebron, IL)

If you're eating fried chicken anywhere near the Illinois and Wisconsin border it's likely broasted chicken. Broaster Chicken is a food equipment and manufacturing company. They make pressure fryers, and sell / license the equipment and recipes to restaurants across the country. The company is headquartered in Beloit which is why it's so big around the Northern Illinois and Wisconsin areas. Crandall’s in Hebron won the Broaster Company's Golden Chicken Award for Operator Excellence. It's been a popular spot for residents on both sides of the IL/WI state line since 1969. All you can eat broasted chicken served family style and homemade pies are the big draw. A trip to Crandall's is very Northwoods-esque with it's old time dimly lit dining rooms and a bar with large animal heads greeting you from above. If either of these things or the thought of eating 10+ pieces of fried chicken isn't your thing you can also take chicken dinners to go which is what I did. Diners get a 1/2 chicken served with standard frozen food service fries or house mashed red potatoes with homemade chicken gravy which is the better choice. The fried chicken is clearly cooked in batches (for AYCE purposes) so it's not as crisp as I like it but it's also pretty good as is the case with most fried chicken. 

Fried Chicken Dinner at Crandall's Restaurant 
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Chick-N-Dip (Hampshire, IL)

I highly recommend taking a summer trip to the Chik ‘n Dip in Hampshire which is about 56 miles west of Chicago. They’ve been serving broasted chicken and ice cream since 1960. The former of which is made using the previously mentioned Broaster Company equipment. The technique of pressure frying was invented by L. A. M. Phelan in the early 1950’s. Today it’s marketed by the Broaster Company out of Beloit. They supply the equipment and supplies needed to make the chicken to over 5000 places most of which are in the Midwest. Because they offer a variety of marinades and seasonings this means each spot using their equipment is producing a slightly different product. I can’t verify that evrry single spot uses something different but I can say that the fried chicken from Chick-N-Dip has the thinnest most brittle skin I’ve ever had when it comes to this style. It’s fried to order so it was also extra crunchy outside and nice and juicy inside. The fries are average but the slaw was above par. 

Fried Chicken Basket at Chick 'n Dip 
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Mulkey's Restaurant (Rock Island, IL) 

This family owned spot in the Quad Cities has been an area favorite since 1955. They too use a pressure fryer which I was surprised to learn doesn't come from the Broaster Company. Mulkey's uses a Henny Penny brand pressure fryer which first debuted in 1957. That same year the founding father of Mulkey's, Bob Mulkey, purchased one of these fryers and then Mulkey's was born. I'm not sure where or when they peaked but I read that there's very few Henny Penny franchise's left with Mulkey's being one of them. These spots still use the secret breading mix that gives this chicken what Mulkey's describes as "an old-school taste". Because these Henny Penny fryers cook chicken the same way as the Broaster company I didn't notice a difference in Mulkey's fried chicken from other spots that use a pressure cooker. It's a lighter breading that's not highly seasoned but also not bland.

Fried Chicken Dinner at Mulkey's Restaurant 
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Lothson's Karry-Out (Dekalb, IL)

There's very little info online about Lothson's but it's the definition of a mom and pop shop. Ran by a husband and wife team who to my knowledge are the only people that work here. The Karry-Out, as some call it, is a step back into time with it's neon chicken sign and minimal menu featuring fried chicken and perch. A sign outside says they've been open since 1949. The inside of the place certainly feels like not much has changed in more than 60 years. The fried chicken is fried to order so locals tend to call ahead. It wasn't highly seasoned but it was extra juicy due to a fantastic fry job. Some fresh cut fries, cole slaw, and a dinner roll accompanied the chicken when ordered as a dinner. 

Fried Chicken Dinner at Lothson's Karry-Out  
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The Country School (Rochelle, IL)

Here's another stop on the I-88 west trail. If you grew up in Rochelle you learned about fried chicken at the Country School Restaurant. It’s been a town fixture for over 50 years. Fried Bird and Ice Cream being their specialties. While this wasn’t the best I’ve had in Illinois it was still damn good. That’s the thing with fried chicken, the gap between the fast food spots and the places that make the best of the best isn’t that all that far and wide. So whatever your favorite fried chicken joint might be the gap between it and a place like Popeye’s isn’t as wide as other foods like pizza, burgers, or tacos. 

Fried Chicken at The Country School
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BBY Carry Out (Dixon, IL)

Continuing along on the I-88 West route aka Ronald Reagan Memorial Highway brings us into Dixon. The 40th US President spent his youth in Dixon, IL - Home of BBY Chicken. They’ve been serving takeout fried bird since the 80’s. While there’s a few spots to sit inside your best bet is to bring your box of chicken across the street to the public park on the Rock River. The thick crisp bird has that golden hue that lets you know it’s the real deal as soon as you see it. Paired with the scenic backdrop it makes for a great lunch. Also of note is their signature orange dipping sauce. Some sort of honey mustard / thousand island concoction. Not much different than the namesake sauce at Chik-Fil-A.  

Fried Chicken from BBY Carryouts 
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Dell Rhea's Chicken Basket (Willowbrook, IL)

Two of the more historic fried chicken stops in the Chicagoland area can be found in the city's Southwest suburbs. One of them is Dell Rhea's Chicken Basket out in DuPage County. It had been more than a decade in-between visits to this Route 66 institution for me. It began as a simple lunch counter selling sandwiches at a gas station along Route 66 in the 1920’s and then it switched over to fried chicken in 1938 when two local ladies convinced the owner to ditch the gas and add fried chicken. These days it kind of lives off that legacy. If you liked shake n bake type chicken as a kid you’ll love this iconic Illinois stop. Someone told me they fry their chicken at a lower temp than normal but I'm not sure what their thesis is for why. They do have one of the best neons left on old Route 66.

Fried Chicken at Dell Rhea's Chicken Basket 
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White Fence Farm (Romeoville, IL)

White Fence Farm is the other historic South Suburbs fried chicken business. It's original campus like location is in Romeoville but they have carry out shops in Downers Grove, Riverside, Plainfield, and Joliet. They also had a location in Denver, Colorado but it closed for good not too long ago. I called the original location a campus bc it's exactly that. About the size of a small town high school with a dining room that can seat 100's of people as well as a petting farm, museum, and a completely separate building where they do takeout seven days a week, the restaurant is closed Monday and Tuesday. It's location on old Route 66 dates back to the 1920's when a local Coal Company CEO opened a restaurant across from his 450-acre Lemont horse farm, where thoroughbred racehorses were bred, boarded and trained. The story goes that "Jack Peabody often had weekend guests at his horse farm, but there was no restaurant in the area where he could entertain them – so he started one himself". White Fence Farm was enjoyed by the famous 1920's restaurant critic Duncan Hines. I also enjoyed a recent visit since I hadn't been in forever. The chicken here is pressure cooked and refrigerated in bulk before being individually flash-fried to order. I have to say I liked it much more than I thought I would. It's some juicy chicken and I've always loved mashed potatoes served with it. The dinner includes half of a bird, mashed potatoes with chicken gravy, cole slaw and fritters. 

Fried Chicken Dinner at White Fence Farm 
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Sip-n-Snack (Mendota, IL)

The fried chicken found in and around the Lasalle County area is largely regarded as the best in the state. You'd be hard pressed to find another region in the Land of Lincoln who likes fried chicken as much as those that come from here. Almost every restaurant in the area serves it and everyone has a favorite spot they like to get fried chicken from. About an hour and 45 minutes west of Chicago is the town of Mendota. Home of Sip-N-Snack. The fried chicken served from here is very similar to that at Rip’s (read on). I don’t know if there’s a connection between the two but I would not be surprised if that was the case. The atmosphere here is pretty festive but their hours are somewhat limited. The chicken has that crisp batter that’s become synonymous with Rips. A contender for the best in-state. 

Fried Chicken at Sip-n-Snack 
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Rip's Tavern (Ladd, IL)

Anyone that’s been down to Starved Rock knows it’s a beautiful state park. That said I use trips there as an excuse to come to here. Rip’s is my pick for best fried chicken in the world. I know it’s a bold claim but I love crunch and you can’t get it crunchier than this. It’s battered but I call it shattered bc the crust does just that when pressure is applied. Unknown to many Lasalle County and the Illinois River Valley area is one of the great fried chicken regions in the nation. Everyone from down here has a favorite spot and Rip’s is the most popular. They’ve been at it since 1936 and show no signs of slowing down. More times than not there’s a line to dine but they have a system that makes it so that your chicken is arrives shortly after you sit down. Each meal at Rip’s starts with an amuse bouche of slurry and pickles. Slurry being the crispy little bits of batter that fall off the chicken when frying. They’re a treat paired with sliced pickles. The fries are also fantastic but they're an afterthought as that chicken is worth the ride alone. Why is fried chicken so big in these parts? My best educated guess is it came with miners who moved to the area from places like Kentucky and West Virginia looking for work at the turn of the century. The 1909 Cherry Mine disaster occurred one town over. 

Fried Chicken at Rip's Tavern 
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Veruchhi's Ristorante (Spring Valley, IL)

I recently decided it was time to finally try this 106 year old Spring Valley institution. It’s pronounced Ver-u-key’s and anyone that’s from the area has celebrated something or another here. It’s one of those rare old school Italian spots where there’s no pizza on the menu. Instead it’s all about fried chicken which is the name of the game down here. You can make a serious case that this little pocket of the state along the Illinois River is one of the best places in the country to eat fried chicken. As previously mentioned there’s a connection to the old Italian mining community some of whom probably came from West Virginia and Kentucky. So one of the most common sides served with fried chicken in these parts is tortellini that’s regionally referred to as 'ravs'. These are almost always served with a meat sauce marinara and sometimes served alongside spaghetti. The four piece dinner at Veruchhi's nets you some really well fried chicken with zero traces of grease and plenty of crunch. It can compete with the popular spot one town over (Rip's Tavern). What Rip's doesn’t have though are the aforementioned ravs and some really good homemade hash browns. I'll be back for all three. 

Fried Chicken Dinner at Veruchhi's
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Mona's Italian Foods (Toluca, IL)

Nildo “Mona” Arthur Bernardi founded Mona’s Italian Restaurant as a bustling beer parlor in Toluca (31 miles North of Peoria) in 1933. He and many other Italians had immigrated to Toluca to work the coal mines that were prevalent in Central Illinois at the time. It's possible that the regions love for tortellini pasta aka "ravs" comes from Mona's which has featured this pasta since it's beer hall days. In fact there's a factory in Toluca where they make frozen tortellini and the family that started that company now owns Mona's (they sold the company to Keebler originally and it's now owned by Windsor Foods). Mona's small little bar has morphed into a full fledged restaurant / banquet hall that today can sit more than 200 people. The family that owns Mona's also owns another Italian restaurant down the block it used to compete with called Capponi's which opened in 1934. Both spots sport some top notch neon signs and are popular dinner options for fried chicken and spaghetti / ravs. 

Fried Chicken and Ravs at Mona's Italian Foods
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Midway Duck Inn (Low Point, IL)

Up and down the Illinois River you'll find spots like the Midway Duck Inn. It's a real road house type place that attracts bikers and families with it's popular pan fried chicken. If it's warm outside they have a really nice patio with their location on the river and all. This chicken tasted like it had honey so I asked the cook who said no but that they brine with brown sugar. It comes served with fresh cut fries and a warm fresh fried corn fritter. Delicious. We caught a sick sunset along the river post dinner too.

Fried Chicken Dinner at Midway Duck Inn
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Gil's Supper Club (Hanna City, IL)

Next stop up! Gil’s Supper Club here in the tiny town of Hanna City, IL about 20 minutes west of Peoria. Gil's Supper Club is said by many to serve the best fried chicken in Central Illinois and it's certainly some of the better in state. I thought the breading was similar to Popeyes original (it wasn’t spicy). The Sunday special ($9.50) gets you two pieces of fried chicken a half order of spaghetti. Also included was a house salad and some terrific corn fritters. Gil's claims that "to get a better piece of fried chicken, you have to be a rooster" and there's many from the Peoria area that would agree. They've been dishing out their famous fried chicken in an old supper club setting since 1962. Only about 1,200 people live in Hanna City but Gil's goes through about 1,500 lbs of chicken a week. 

Sunday Special Fried Chicken Dinner at Gil's Supper Club
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Mick & Mary's (Thayer, IL)

Nestled in a very quiet area of a very small town (pop. 706) is one of Sangamon County's oldest watering holes. The drive here feels like you may have missed a turn and maybe that's bc it's an old prohibition bar. It's located just off the old Route 66 and in 1926 when it opened it was called Maggie's, named after the bootleg owners wife. The business was remodeled into a restaurant in the late 1930's but a fire claimed the original building in the 40's or 50's. The current building was built shortly after that and the business changed names with new owners in 1957. The original menu at Maggie's consisted of fried chicken, homemade bread, house canned peppers, and spaghetti. The new owners later added steaks and their now popular pork chops but the fried chicken remains their biggest draw. It comes served with some fresh cut fries, spaghetti with an extra meaty sauce, and a scoop of corn that was likely from the can (our visit was in the winter). We loved the food and setting. 

Fried Chicken Dinner at Mick & Mary's
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Map of the Illinois Fried Chicken Trail 

See ya next time @chibbqking 
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Los Angeles Taco Tour

Eating like a local:
Regional food specialties
- Indulging in LA's Taco Scene

There can't be too many people who have more bucket-list food trips than myself. That's bc basically anywhere with this or that is game. But some spots hover near the top. As an example using US destinations alone I have more than ten left and that's not bc I haven't been anywhere. Over the years I've been fortunate to knock many out. But plenty remain. One I can count as accomplished is a deep dive into LA's taco scene. I had the chance to take the plunge this past May and I recently went back for a day. So in that time I was able to scope out quite a few of the spots most commonly mentioned when discussing LA's most iconic taco joints. It would take much more than five days to experience all of the amazing tacos that LA has to offer and guys like Javier Cabral, Gustavo Arrellano, Memo Torres, and Bill Esparza are living proof. All three Los Angeles based journalists (and the entire LAtaco team past and present) have contributed majorly to showing myself and the rest of the country how deep the Mexican culture is embedded into the city. They all do a wonderful job informing readers on not just the food but also the people, and the history behind it. Thanks to all of them for giving visitors like me easy access to the good stuff. There isnt a city in these States with a better taco culture. Let's roll.

 Taco Stand on the Streets of LA

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Teddy's Red Tacos

First stop up is one of LA's hottest taco trucks. Teddy's sits out in a very industrial part of town. It's truck sits on a new defunct train track. You could easily mistake yourself for being down in Tijuana where the tacos from Teddy's are from. They do TJ style birria de res which means shredded beef sitting in a deep red broth full of both stains and spice. Teddy's wasn't the first taco truck to become a social media sensation but that they are. I don't know the exact story but Teddy's has a large following over on Instagram and has gotten so big they've spawned imitators who use the Teddy's name but have no association with the actual Teddy's Red Tacos. On my visit to the abandoned tracks I was able to squeeze into an illegal space like so many of the other cars parked around the truck. I got the sampler which is a QuesoTaco dipped in the red gravy and stuffed with shredded beef and cheese then cooked to a crisp on a flattop. I also got a cup of beef consomme and a taco. Fire.

Birria Platter at Teddy's Red Tacos

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Mariscos Jalisco

One of my first orders of biz was a spot I’d had on my radar since Bill Esparza's blogging days. I don’t know how long it’s been since Mariscos Jalisco shot onto LA people’s radar but I’ve been anticipating a trip here since whenever that was. Crispy shrimp tacos being what caught my eye. Well I finally made it and am happy to say it was worth the wait. These delicious crispy tacos are a descendant of empanadas which I learned from LATaco editor Javiar Cabral. Makes plenty of sense when you think about it. The filling is shrimp and potatoes as well as some other stuff that helps keep them filled and also low in price. These are a great example of the depth of which LA's taco game goes. Some would say these tacos are as Los Angeles as tacos can get. An OG in LA's taco scene.

Signature Tacos at Mariscos Jalisco

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L.A Birria

Here's another spot that's hot on social media. When I saw a pic of the spider taco at L.A Birria I put them on my must hit list. Birria de Res is their specialty and of course the straight up tacos are popular. But they also have some more unique items and the spider taco is one of them. They have a small griddle setup and on that griddle goes a corn tortilla stuffed with beef birria and enough cheese to where it's coming out of the open end of the tortilla. That cheese gets crisped up and lattice like giving this taco all sorts of flavor / texture. I recently saw they started making Birria Ramen!

Spider Taco at L.A Birria

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Tacos Y Birria La Unica

The Tacos Y Birria La Unica truck in Boyle Heights is one of LA's fastest rising stars. I recently read they opened a second location. The husband and wife team behind this truck spent a long time working on other taco trucks. When they became fully comfortable with the business they decided to open their own truck. Part of the fame is due to an instagram post from Chrissy Teigen who named the goat birria Quesotaco from here her favorite in Los Angeles. I just had to see for myself. Tender goat meat is thrown into a red chile dipped house made tortilla that's crisped up a little on the flattop allowing the cheese inside to meld into the meat. It's definitely a treat. I ate two and wanted another.

Quesotaco de Chivo at Tacos Y Birria La Unica

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Ricky's Fish Tacos

How about another stop on the Baja taco trail through LA? It's a tour within the tour. No taco is more associated with Baja than the fish taco. Born in Ensenada and now found all over everywhere from Cabo San Lucas up to Southern California. The fish tacos tale is one that is said to have some Japanese background as there's a diaspora of Japanese people that live(d) in Ensenada. It's pretty obvious in the tempura like batter used to fry the fish filets. Nowadays fish tacos are found all over even in the most obscure parts of the States. But there might be no one doing a better version of the Ensenada Fish Taco than Ricky's Fish Tacos. It brought me back to Baja for sure. Another contender.

Fish Tacos at Ricky's Fish Tacos

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Carnitas El Momo

Ask an LA taco vet about the best carnitas in town and you're likely to be sent here. Quite a few of my friends that live in LA and have been to all these spots consider El Momo a must stop on the LA taco circuit. I missed it that first trip so it became a priority for me when I returned. Located on a residential street with a few tables outside on the sidewalk and a small storage room inside you place your order at the truck where the guys inside are chopping up all the different fried pig parts. Your best bet is to order a few tacos with a little bit of everything. This will get you maximum flavor and texture. I read somewhere that the owner eats them with just pickled carrots and lime which is the preferred way back in his hometown. I've had carnitas in Mexico and the Chicagoland area is full of quality spots but these were as memorable as any I've had the pleasure of eating. They're never bad but I don't recall them ever being this good. I probably wont ever go back to LA and not stop here.

Carnitas Tacos at Carnitas El Momo

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Sonoratown

Of course I had to take a trip to what’s possibly the hottest taco shop in town, and this was before it's appearance on Netflix's 'The Taco Chronicles'. Located in DTLA is this ode to Sonoran cooking via San Luis Rio Colorado. This means char grilled meats stuffed into lard laced flour tortillas with spicy chiltepin salsa and grilled green onions. The signature flavors of Northern Mexico here in Southern California. Like so many others I loved this spot but thought the steak itself was just ok albeit very much like that in Mexico. Make sure to try the chorizo which is made by a local who supplies his family chorizo recipes to different restaurants around town. The chorizo is grilled and then chopped.

Sonoran Tacos at Sonoratown 

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Tacos 1986

On my first visit back in May the folks at Tacos 1986 were looking for a new spot. By the time I returned they had one downtown. It's a bright standing room space like one might find somewhere in Mexico City's Roma neighborhood. You're greeted by a big spit of spinning adobado - the Tijuana term for tacos al pastor. Though aside from the fact tacos adobada dont have pineapple there's not a huge difference. LA loves it's food fads and Tijuana style tacos are one of them right now. Though nothing in LA involving tacos is really a fad as that would require them to eventually go away. Nope they're here to stay. TJ style tacos can best be defined as grilled meats like carne asada and spit roasted meat like adobada served on thick corn tortillas with a big dollop of Avocado Salsa. Love me some Tijuana.

Tacos at Tacos 1986

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Chichen Itza

Merida is at the top of my Mexico hit list. I've had the chance to see the Yucatan from it's amazing little beach towns (and also Cancun). But to truly experience the culinary delights I'd like to get into the center of it all. In the meantime the folks at Chichen Itza have been providing LA with those flavors since Jonathan Gold's golden years. Both the Yucatecan food and the setup of the market where Chichen Itza resides were favorites of the legendary Los Angeles writer. You might be mistaken for being somewhere in Merida when visiting their food stall inside a local market that doubles as a neighborhood hub for both food and culture. There's not many Yucatan restaurants where cochinita pibil isn't the focal point and Chichen Itza puts theirs front and center in a variety of ways. As far as the tacos go they were a contender for my favorite of the trip(s). Perfectly spiced pork was torn up just right and as always pairs perfectly with the Yucatan pickled onions. Served nice and spicy.

Cochinita Pibil Tacos at Chichen Itza

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Mexicali Taco & Co.

Here's a success story from LA's taco truck culture. Mexicali Taco & Co. is a former late night truck turned brick and mortar. You can find them now over around Chinatown. What makes Mexicali tempting to many are their simple tacos and tostadas. Topped with Northern Mexico style grilled meats and such this is a pretty straight forward spot that lets the food do the talking. Perhaps their biggest strength is in the salsa bar which has just enough reliable options as far as pickled vegetables and salsa goes. I got a carne asada on flour and a chorizo tostada. Make sure to get the Gueros (Cantonese-Baja style peppers). Mexicali being a haven for Chinese people in Mexico.

Taco, Tostada, Gueros at Mexicali Taco & Co.

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Tacos Los Poblanos #1 Estilo Tijuana

I got a chance to check out a few favorites of a fellow taco fiend I know from Chicago. He's from LA originally and living back there now so it was cool getting to do a little tour through his city after meeting for tacos a few times in mine. We met up in the evening and thus hit up a few popular nighttime stands. The first of which was Tacos Los Poblanos #1 Estilo Tijuana. Yes the term authentic is overplayed but this was the winner for setup most like that you'd find in Mexico. They have a well oiled machine in that it was packed the night we went but everything moved fast. Some flame grilled carne asada on thick tortillas made to order are what most people are ordering here. They're made in the traditional TJ style. The sleeper item is the chorizo vulcan which is kind of like a tostada sandwich. When in line you'll notice big logs of chorizo sitting among the flames from the grill. They chop it down to order and it's full of smokey goodness. One of my favorite stops on tour.

Street Food in LA

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Tacos Los Guichos

Chicago has some really nice spots for tacos al pastor, but the options in LA seem to dwarf those in Chicago by a mile. Most of them are trucks that come out at night and show off a glowing spit of spinning red meat to cars passing by. The taco truck culture in LA is heavily fueled by a handful of tacos al pastor specialists. I'd say a majority of those I talked to named Los Guichos as their favorite tacos al pastor in LA. Note: None of them named Leo's which is well known but also may have outgrown what it takes to make notch tacos al pastor. Los Guichos got their name in the mentions with their DF style carnitas but their tacos al pastor attract tons of loyal Angelenos. They have a Mexico City setup in their large trompo with a flame so powerful it cooks the meat in mere seconds. The experienced taquero slices it up so thin that four to five layers of meat stay in one piece. It's the sign of perfection in al pastor and to many as important as the seasoning which here is naturally colored and maximized in terms of flavor from the wonderful char each slice of al pastor is given.

Tacos al Pastor from Tacos Los Guichos

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Los Originales Tacos Árabes de Puebla

One of my most anticipated spots was this food truck always found in the same spot in Boyle Heights most nights. The story of Tacos Árabes aka Arab Tacos is one of my favorites as far as fusion foods created from the combination of two cultures living amongst each other goes. Tacos Árabes can be traced back to Puebla and a spot called La Oriental. It was founded by Lebanese immigrants who came to Mexico in search of a better life. The Lebanese like shawarma so of course they made that while in Puebla. But eventually they started catering to the locals and basically created tacos arabes in doing so. Tacos al Pastor came soon after. There's a few differences in the two the first of which is the seasoning used. Tacos Árabes have a lighter taste. The pork meat is typically seasoned with garlic, oregano, onion, thyme, and cumin depending on the recipe. The other difference is tacos arabe are served in pan árabe which is basically a thick pita. The preferred salsa is a spicy chipotle that pairs perfectly with the seasoned pork and pita. Another contender for favorite taco of the tour. I really wanted to go back and bring my wife with me but that didn't happen.

Taco Árabe at Los Originales Tacos Árabes de Puebla

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Tacos Cuernavaca

Not far from the last stop is Tacos Cuernavaca. I asked for some of the more unique tacos in town and this truck came recommended. You're not going find any dollar tacos here and that's bc they have a much more ambitious menu than the usual dollar taco setup. The ingredients here are a step above that you'd find in most of the other trucks. One of the most interesting tacos on the menu are the Tacos de Camaron con Tocino y Queso. Those are shrimp tacos stuffed with cheese and wrapped in bacon. Holy smokes were these things something else. The size of them alone was more like they were extra large stuffed jalapenos or something to the likes. One bite in and they explode with melted cheese and bold flavors from the bacon and special sauce they top each piece with. Phenomenal.

Tacos de Camaron con Tocino y Queso at Tacos Cuernavaca

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Tacos Tamix

Here's another truck that will get mentions when LA's best tacos al pastor are being talked about. Tacos Tamix runs a fleet of trucks as they're veterans of LA's taco truck scene. The owner is from Oaxaca and he employs a powerful marinade that punches with flavor. I think we had intended to each get two but we ended up ordering more. I read that the alambres with Queso Oaxaca were also a popular menu item. Seeing as how that's one of my favorites I probably should've got a plate.

Taco al Pastor at Tacos Tamix

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HomeState

If there's one state that can rival the taco culture of California it's got to be Texas. I've been saying for a couple years now that Texas is the new California. That's for a variety of reasons including the wonderful taco cultures that both states share. HomeState is an ode to the modern Texas style taqueria. This means breakfast tacos and queso are on the menu. With my wife being a Texan we made sure to check the HomeState out. We stopped in for an early brunch and enjoyed both the tacos and chips with queso. It's owned by a girl from Texas and they make the flour tortillas on site.

Breakfast Tacos with Chips and Queso from HomeState

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 Amacita

Speaking of which here's another ode to life in the Lone Star State. Amacita is Chef Josef Centeno's toast to his native land. The San Antonio born chef now has two Tex-Mex type spots in LA with Bar Ama downtown having come first. Amacita sits on a busy strip in Culver City. We sat outside on the deck and enjoyed happy hour food and drink on what was the hottest day of the year in LA. I've still never had puffy tacos in their San Antonio birthplace but the version served at Amacita got me excited for that day. Puffy tacos are made by frying fresh masa for a short period until they puff up.

Puffy Taco at Amacita

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Tito's Tacos

While LA has pretty much every style of regional Mexican tacos, some can't imagine it without their beloved Tito's Tacos. The longtime Culver City favorite has been dishing up American style hard shell tacos and burritos since 1959. They do the classic LA walk up window service (you can dine inside after you get your food) and it's busy throughout the day. I stopped in for one before picking my wife up from LAX airport so this is a good option for those flying in or out of LAX and want to experience a Los Angeles classic. It's not cheap as one taco is like $5-$6 but they do come with chips and salsa. What did I think? I will always have an appreciation for a classic crispy taco and Tito's is exactly that.

Crispy Taco at Tito's Tacos

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Cielito Lindo

In my upcoming 'Eating BIG in Los Angeles' report I visit a handful of iconic LA restaurants. The spots that have generations of fans and feel like they've been around forever. One of those is Cielito Lindo on historic Olvera street. They've been serving their signature flautas since 1934. Yes flautas are tacos too. They just so happen to be rolled up and often times topped with stuff like the warm avocado salsa used here. These beef taquitos are a classic LA dish in that they've been an LA resident longer than most everyone that lives in the city of four million people. In fact Cielito Lindo can be credited with starting the tacos trend towards dominance in the United States goes. This little stand was selling taquitos long before any of the others featured on here (or anywhere) got going.

Beef Taquitos at Cielito Lindo

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Al & Bea's

Here's another iconic LA establishment. The type that makes me love this city. The setup at Al & Bea's is a classic as far as the old school Mexican restaurant in a warm town goes. It's kind of inside where you walk up to a window to place your order. You can eat at one of the few tables inside or at one of the few tables outside. It seemed like lots of locals take them to go. Them being their classic bean and cheese burritos with your choice of sauce. They've been serving these since 1966 and I didn't have to have more than one bite to understand why. This is everything people love about Taco Bell except it's actually made with quality and care. It's comfort food for sure and in the case of Al & Bea's it's comfort food for Angelenos who crave creamy refried beans paired with melted cheese inside warm and toasty flour tortillas. Yes people minimalist burritos can be tacos too. Great stop.

Bean and Cheese Burrito at Al & Bea's

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Bonus Stop!

Mitla Cafe (San Bernardino)

My Roadfood bucketlist is down one after a pitstop on the way to Palm Springs (report coming). As a big time crispy taco connoisseur Mitla Cafe on Route 66 in San Bernardino is somewhat of a Mecca. One of America’s oldest Mexican restaurants (Desde 1937) they served as the inspiration for Glen Bell of Taco Bell fame. Of course the imitator can never match the original as these are made from freshly fried shells and in the case of the ground beef it’s one big log like a kafta kebab or cevapi. That I wasn't expecting as it was different but still delicious. You can check out this cool article featuring @gustavo_arellano - the man who put Mitla on my radar. Follow him for all the details on the rich history of Mexican food in Southern California and the rest of America. Long live the Mitla Cafe.

Crispy Tacos at Mitla Cafe

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See ya next time @chibbqking