Our Critics' Picks


My Taco

6300 York Blvd.
Highland Park, CA 90042
Critics' Pick


  • Daily 8am-10pm
  • $$
  • Breakfast, Lunch, Dinner
  • No Alcohol
  • Delivery, Takeout
  • Parking Lot Available
  • Reservations Accepted, Reservations Not Necessary
The specialty of My Taco is barbacoa, a soft, spicy, well-blackened mash of long-stewed lamb sizzled to a crisp on a hot griddle, flanked with chopped onions and cilantro, and served with a Styrofoam cup of sharply clove-scented goat consomme, which actually seems more apt to its task than the lamb consomme served with barbacoa at most of the Guerrero-style restaurants where it is a specialty. You grab a bit of the lamb with a tortilla, fold it into a taco with onions and salsa, and chase it with a shot of the soup. Or you moisten the lamb. Or you scoop up lamb with your spoon and wet it in the soup. It reminds me a little of the Iranian dish dizie, at least as served at the Westwood Iranian sandwich shop Attari, but dizie is never speckled with those delicious crunchy bits, dizie does not leak chile-stained orange grease, and dizie is rarely served with rice and beans. Barbacoa is reason enough to visit My Taco. Recommended dishes: barbacoa, carne asada fries, potato tacos.

Related Stories (4)

  • 10 Best Restaurants in Highland Park
    6 months ago by Amy Scattergood

    Even before York Boulevard morphed into a jumble of trendy boutiques and bars, Highland Park was an eater's paradise. You could eat tacos for days and never even go inside, so good are the taco trucks in this neighborhood. All kinds...

  • Where the Chefs Eat: Providence's Michael Cimarusti
    3 years ago by Besha Rodell

    Where the Chefs Eat will be an ongoing series in which we ask a local chef to give us his or her favorite spots for everyday or cheap dining options. This week, Providence's chef Michael Cimarusti tells us his regular spots. "For Me...

  • Top 10 Dishes of 2007
    7 years ago by Jonathan Gold

    Porchetta In Umbria and southern Tuscany, porchetta is less a foodstuff than a sacrament — entire pigs stuffed with garlic and wild fennel, roasted in special high-heat ovens, and sold on weekends from behind the counters in b...

  • My Taco: Frying High
    7 years ago by Jonathan Gold

    Have you ever seen a plate of carne asada fries? If done properly, the dish is an awesome assemblage, a totem of unspeakable desires — a football-size construction of guacamole, gobs of melted cheese and a mound of French frie...

View All

More Mexican Restaurants in Northeast L.A.

View All

More Mexican Restaurants in Los Angeles