Plug Your Mouth at Tacos Tu Madre

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There’s no shortage of tacos in Los Angeles, except for maybe in Little Armenia, but who am I kidding? There are tacos there too. Tacos are everywhere in Los Angeles. I mean er’rywhere. Yes, tacos and L.A. go together like pizza and New York, chowder and Boston, Outback and Orange County — classic combinations that won’t be going away anytime soon.

The humble taco has seen its stock rise in recent years. Purveyors such as Guisado’s and Kogi and Petty Cash have reminded Angelenos that tacos can be about so much more than ground meat, crappy cheese, and some generic toppings (although, when done right, that can still be so good). Throwing their hat into the elevated taco game is Tacos Tu Madre, a funky little taqueria that serves up flavors both traditional and “fancy.” At a recent media-comped meal, I was able to enjoy some of the concoctions on offer, and I’m happy to report that the taco renaissance continues to blossom. Pics of the fun stuff after the jump…

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ADVENTURES IN DOMESTICITY: Carne Deshebrada Edition

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As I mentioned earlier today, one of my favorite tacos in Los Angeles is the carne deshebrada from Lotería Grill. I have consumed many of these garlicky, beefy concoctions (often in burrito form too) for years now, and all the while, I have wondered how I could recreate the magic in my lil’ home kitchen. To be fair, I did once try my hand at the elusive deshebrada, but it was a middling failure (see pictures of the whole affair from my younger, slimmer days here). Of course, that was 2010, and all I had to guide my naive self was a random Internet recipe from Epicurious. Nowadays, I’m older, wiser, and more importantly, equipped with a subscription to Cook’s Illustrated (thanks, Mom!). Naturally, when I saw that this detail-oriented cooking mag had its very own carne deshebrada recipe, I knew I had to give it a whirl.

Would I strike out a second time? Or would I finally find success? Pictures after the jump…

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