Just like Taquería Frontera in Cypress Park, the first U.S. site of the Tijuanazo franchise was opened in East Los Angeles by the family-led owners of Tijuanazo.
There is already a lot to be enthusiastic about at this recently relocated taquería. Its careful preparation of each taco makes it stand out on Atlantic Boulevard, even among the many taco stalls that encircle East Los Angeles.
The ninth Tijuanazo is set to launch in San Diego this month, and this is the eighth one. Aria Esquivel, the 26-year-old daughter of Antonio Esquivel—the man who started and runs all of Tijuanzo’s spots in Tijuana—is at the helm of the East L.A. location. There are subtle parallels and noticeable distinctions between Aria’s hit Cypress Park site and the one her older half-brother opened, Frontera.
An East Los Angeles suadero taco from Tijuanazo. Shot for L.A. Taco by Memo Torres.
This place serves tacos that are far from basic. You won’t find the usual cilantro, cebolla, and green or red salsa on them, unlike most of the ones you’ll get in Los Angeles.
Every tortilla and salsa at Tijuanazo has its designated time and place. Tostadas come in a variety of forms at this establishment; some are produced from scratch, while others are pre-made. Flour is also available upon request.
As Antonio had chosen, each taco on the menu comes with its own salsa. And there’s a whole arsenal to choose from. Have faith in your taquero; they are the experts on these matters, and you can get what you want in the end.
The asada at Tijuanazo is grilled over an open flame, and it is served atop guacamole-layered homemade tortillas. The adobada is sliced from the rotating trompo and placed on a pre-made tortilla for a crunchier bite and more resistance to the marinade drippings. Grilled pineapple slices and Tijuanazo’s cilantro cream are the finishing touches.
Traditional preparation calls for sturdy pre-made tortillas, lean beef, onions, cebolla, and a special salsa to balance the fatty juiciness of the tripas, buche, and suadero that emerge out of the choricera pan. You can also get lengua, birria de res, and cabeza.
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If the tacos at Tijuanazo weren’t unusual enough, they have other interesting alternatives as well. Instead of a tortilla, the taco Azteca features a thin layer of grilled nopal, which is juicy and topped with asada and guacamole. Try one of their “fantasmas” plates if you’re not a fan of nopal or tortillas; it comes with grilled cheese, beans, and toasted tortillas, and you can choose the meat to go on top.
One “fantasma” has grilled melted cheese, tostadas, and guacamole. Shot for L.A. Taco by Memo Torres.
The handcrafted sopes are grilled with a dollop of butter, giving them a buttery feel. Then, your choice of meat, salsa, and garnish are added. Burritos topped with guacamole, meat, onions, cilantro, salsa, and beans are available, catering to those who want their tacos without rice. Vasos de frijoles, a dish that features beans, cheese, and meat, is hearty and flavorful.
For almost two years, Aria Esquivel has been trying to get Tijuanazo to the West Coast. She feels the most at home in East Los Angeles’s Latinidad and its bustling taco scene.
At the age of fifteen, she made the decision to remain in Los Angeles with her grandma after having spent her childhood on both sides of the border. While she is supervising the new taquería, she relies on her boyfriend Ray Loeza for assistance with managing deliveries from El Rancho Meat Market in Lincoln Heights, where they get all the high-quality meat.
The taqueria is still getting off the ground thanks to Antonio Esquivel’s active involvement; he and his daughter mainly communicate via FaceTime, and he sends his employees on six-month visas.
His utmost focus guarantees that Antonio’s exacting procedures and stringent quality control standards are preserved. Since the Tijuanazo family emphasizes meticulous attention to detail in each taco, they also import tortillas from El Grano de Oro in Tijuana.
