Have you noticed how fast time seems to move?
A year ago, I posted about one of my favorite food festivals: Tacolandia.
For those of you who didn’t read the review of last year’s event, Tacolandia is the creation of Bill Esparza, a renowned blogger (he won a James Beard Award this year), food entrepreneur and world’s first “tacorazzo.”
Since he is considered an authority on the taco department, he gathers the best vendors of Los Angeles, San Diego, Orange County and Baja California Norte. This year the event included 150 vendors from all over the counties (tell me that number doesn’t blow your mind). In addition, he brought a vendor from Phoenix (Barrio Café) and another from London (Breddos Tacos). How great is that!
I have to be honest. The event has grown a lot. Several Instagram account estimated 8,000 people attended the event. There is no doubt Los Angeles is crazy about tacos. But, the thing is that certain magic has been lost. The lines were long and there was not a lot of opportunity to interact with the vendors.
On the other hand, the food was delicious and abundant. Tons of vendors provided samples for the entire four hours. I have to say I was a happy camper after all was said and done. It is hard to comprehend the many varieties I got to try.
But, I am not going to continue writing. I will let you judge the event by the photos.
Hope you gotta learn a little bit more about Mexican and the city which is considered the taco capital of the USA.
Warning! Mouthwatering photos ahead!
Taquitos drenched in green sauce
Grilled octopus taco with Mexican pesto
Tacos al pastor – al pastor style means pork marinated in chiles, spices and pineapple and cooked and cooked in a giant spit, shawarma style (we call the spit “trompo”)
Barbacoa Hidalgo style – barbacoa is lamb meat cooked for a long time (12 hours in this case) underground in maguey leaves. Hidalgo is the state from where the restaurant owners originate.
Mariscos El Guero
Fish ceviche, shrimp ceviche and shrimp aguachile – for aguachile, the shrimp are butterflied and submerged in chili peppers, lime juice, salt, spices and slices of onion.
Pink Taquiza Gourmet
They were serving a more “modern” take on tostadas and tacos. They had ground meat and hard boiled eggs on them. The avocado and chile de arbol sauces were delicious.
Oaxaca on Wheels
Taquitos covered in black bean sauce, avocado sauce and chile de arbol sauce. They served steak tacos too.
Taqueria Vista Hermosa
Tacos al pastor. Gotta recognize this vendor because of making their own tortillas on site.
Dia de los Puercos
Fried pork belly tacos
Hot dog taco – this is a big thing in Guatemala
RBTA X Monkey Bar
Salmon tostada and pork belly taco
Amor y Tacos
Stewed pork in chile sauce taco. Everything was topped with crispy chicharron.
Shrimp, pineapple and peppers taco. The tortilla is made of a thin slice of jicama.
Shredded pork taco and guacamole topped with pomegranate seeds.
Las 7 Regiones de Oaxaca
Mole negro and chicken taco
Balam Mexican Kitchen
Sopork – citrus marinated carnitas, caramelized onions and basil jicama coleslaw
Kuxxum – Huitlacoche (corn fungus) and Portobello with dry cheese and chipotle dressing
Caribbean taco bomb – beer batter coconut shrimp, mango, pico de gallo and pepitas (roasted pumpkin seeds) in a hibiscus infused jicama tortilla
Tacos Punta Cabras
Lamb Mex samosa
Lemongrass al pastor
Which taco would you like to try?