<\/p>\n
No frills, no fuss\u2014just one of LA\u2019s most iconic taco trucks.<\/p>\n
Photo by Merrill Shindler<\/p>\n
Boyle Heights\u2014There are an estimated 4000 taco trucks in Los Angeles. But only one is in the Michelin Guide. A Bib Gourmand selection, which means \u201chigh-quality food at great value.\u201d Speak of our taco trucks with a heavy fork, and the conversation will probably begin with that Michelin pick — Mariscos Jalisco<\/a>, which sits on an industrial stretch of Olympic Boulevard in Boyle Heights, surrounded by warehouses that look like the set for a Terminator sequel and auto repair shops surrounded by tall fences topped with sharpened spikes.<\/p>\n
And yet\u2026this is Mariscos Jalisco \u2013 not so much a taco truck, as an LA landmark, with food loved as much as a Dodger Dog on a Sunday afternoon. It\u2019s a taco truck with a website. It\u2019s a taco truck with an adjacent dining room, decorated with framed articles praising not just the food but the experience of being in the presence of Raul Ortega’s cooking, who earned his bones cooking tacos de cabeza in his hometown of San Juan de los Lagos.<\/p>\n Fresh shrimp, lime, and avocado\u2014ceviche that hits sharp and clean.<\/p>\n Photo by Merrill Shindler<\/p>\n His face gazes out from the bottles of Mariscos Jalisco Habanero Salsa (\u201cHot,\u201d says a thermometer on the label), for sale from the truck, and for use in the dining room. His truck is decorated with stickers from a multitude of businesses \u2013 White Valley Tree Services, Garco Concrete Pro, Burning Rope Pharms, Los Angeles Gun Club.<\/p>\n The one everyone comes for: a crispy shrimp taco drenched in salsa.<\/p>\n Photo by Merrill Shindler<\/p>\n What it\u2019s\u00a0not decorated with is a menu with prices. There\u2019s a list of ten dishes, unannotated except for photographs. At Mariscos Jalisco, ordering involves trust, hope, experience and belief that whatever you get, it\u2019s gonna be what you want. And for most true believers, what they want are the tacos dorado de Camaron. All it takes is a single bite \u2013 just a crunch of the tortilla that acts as a stage for the dish \u2013 and you recognize you\u2019re in the presence of food that\u2019s moved from lunch to legend.<\/p>\n A mountain of chopped seafood, lime and avocado\u2014simple, bright, and loaded with flavor.<\/p>\n \u00a0<\/p>\n Photo by Merrill Shindler<\/p>\n It\u2019s on the menu simplified to \u201cTaco de Camaron.\u201d Indeed, all the dishes are just a word or a phrase: \u201cBotana\u201d is a \u201csnack\u201d\u2014a tortilla topped with shrimp, avocado,and lime. \u201cAguachile\u201d transcends the usual spiciness, with a maze of flavors that inflames like a teenage passion. \u201cPeinados\u201d are oysters topped with squid slices and shrimp. \u201cMixta\u201d is just that \u2013 seafood and more seafood with lots of chopped onions.<\/p>\n
Proceed with caution\u2014Mariscos Jalisco\u2019s habanero salsa brings serious heat.<\/p>\n Photo by Merrill Shindler<\/p>\n \u201cCeviche de Pescado\u201d exudes the very essence of lime juice. The \u201cPoseidon\u201d empties the kitchen of seafood, spiced to a degree that would give the King of the Sea reason to lean on his trident for support. The \u201cCampechana\u201d is a seafood cocktail in which the shrimp and octopus are poached, then mixed with tomato sauce and onions. (Ceviche is cooked in lime juice. Campechana is cooked in heat.)<\/p>\n This is upscale cuisine, served in a downscale setting. There\u2019s yellowtail crudo served in opulent settings at excessive prices all over town. Few touch the seafood at Mariscos Jalisco. This is a visit to the roots we can dream of with every bite.<\/p>\n Rating:\u00a0\u2b50\u2b50\u2b50<\/p>\n \u2b50\u2b50\u2b50\u2b50\u00a0Beyond Sublime\u2b50\u2b50\u2b50\u00a0Worth Every Penny\u2b50\u2b50A Good Neighborhood Destination\u2b50\u00a0Might As Well Stay At HomeMariscos Jalisco3040 E. Olympic Blvd., Boyle Heights323-528-6701www.mariscosjalisco.net<\/a>Breakfast, lunch and early dinner, every day.Inexpensive.<\/p>\n Merrill Shindler has spent his life eating for a living in New York, San Francisco and Los Angeles. His passion for food trucks began with the hot dog carts and falafel wagons of New York. But the taco trucks of the Eastside trounce them all! Salsa City!<\/p>\n If you know of a standout but overlooked neighborhood restaurant,\u00a0please submit the details here<\/a>.<\/p>\n Support Eastside Community News \u2014 Now Tax-Deductible<\/p>\n You can now make a tax-deductible contribution to support The Eastsider\u2019s civic and accountability coverage on the Eastside.<\/p>\n Choose what works for you: <\/p>\n \u2022 Become a monthly supporter and help us reach 500 neighbors funding daily reporting<\/p>\n \u2022 Make a single gift to our new Eastside Community News Fund<\/p>\n Strong local news keeps residents informed and leaders accountable.<\/p>\n Thank you for your consideration.<\/p>\n \u2014Jes\u00fas Sanchez, Publisher<\/p>\n
\n Success! An email has been sent to with a link to confirm list signup.
\n <\/p>\n
\n Error! There was an error processing your request.
\n <\/p>\n<\/p>\n
<\/p>\n
<\/p>\n
\n Success! An email has been sent to with a link to confirm list signup.
\n <\/p>\n
\n Error! There was an error processing your request.
\n <\/p>\n<\/p>\n