My Taco

6300 York Blvd.
Highland Park, CA 90042
323-256-2698
Critics' Pick
My Taco

Amy Scattergood My Taco

Details

  • Sun.-Thu. 8 a.m.-9 p.m.; Fri.-Sat. 8 a.m.-10 p.m.
  • $$
  • Breakfast, Lunch, Dinner
  • No Alcohol
  • Delivery, Takeout
  • Parking Lot Available
  • Reservations Accepted, Reservations Not Necessary
Yet again, the L.A. culinary maxim that some of the best restaurants are found in grungy mini-malls holds true. Not only is the 20-year-old taqueria My Taco in such a location but it has one of those innocuous names that makes it possible for you to drive by this part of York many times without remembering to go in — unless, of course, you know how good the food is inside. Walk through the doors and you'll find not only unexpectedly cheery decor (bright colors, festive stuff on the walls) but unexpectedly remarkable dishes. The lamb barbacoa is glorious, as is the goat birria, and the plates of carne asada fries are among the best in the city. It should come as no great surprise that Michael Cimarusti (Providence, Connie & Ted's) spends so much time here. - Amy Scattergood, Besha Rodell

Related Stories (4)

  • 10 Best Restaurants in Highland Park
    Thursday, October 9, 2014 at 6 a.m. 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
    Thursday, August 9, 2012 at 1 p.m. 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
    Wednesday, December 26, 2007 at 11 a.m. 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
    Wednesday, November 21, 2007 at 9:03 a.m. 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...

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