The cemitas (a kind of Mexican sandwich) at a certain truck that parks in front of a Smart & Final in West LA one-up the rest, being made with Mexican-style cream cheese instead of panela, says Dommy. (She probably means Angelica Cemitas Poblana.) The sturdier panela goes better with tortas, a heftier kind of sandwich. Cemitas can have a variety of fillings–milanesa (thin, breaded and pan-fried beef) is popular, and this truck does carnitas and milanesa de pollo really well.
The mariscos truck on Figueroa (the blue one, not the white) is more like a gourmet seafood restaurant on wheels, says socal–only super-fresh shrimp, scallops; and fish. The tostada mixta features all of those, piled on a hard tortilla with avocado, lemon and hot sauce. It’s friggin’ great.
The best taco trucks aren’t trucks at all, Dommy points out–they’re taco tables. These more stationary setups usually feature something that looks like a hubcap, which actually gives the ingredients out-of-this-world flavor. As meats cook on the raised middle part, onions, jalapenos, and other meats cook in the juices that collect in the sunken center. Check out the one on Vermont, near Venice.
Blue Mexican seafood truck [Highland Park]
North Figueroa Blvd & Avenue 49, Los Angeles
Taco stall [Koreatown]
Vermont and Venice, Los Angeles
(in the driveway of a business on the west side of Vermont, south of Venice.)
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