Los originales Tacos Arabes De Puebla

"Honestly the tacos are not as good as they used to be the tortilla is not well heated. The meat was cold and the limit the salsa the price is outrageous for just a portion of marinated meat wrapped in a flower tortilla disappointed of how this business does not care about customers anymore"

"The food is pretty damn good! There's no menu, so we had to ask the cashier about the options and he was very patient and detailed in letting us know about our options. We got the chipotle salsa on the side of our Tacos Arabes "Especiales" (they add avocado and quesillo) on our first order but it wasn't that spicy, but very tasty so if you're so inclined feel free to ask for your tacos "con todo". The menu is simple, but don't confuse it with basic. The meat choices are cecina(salted and sun dried beef), asada, árabe (marinated pork) and I believe cabeza. Tacos Arabes come in a hand sized flour tortilla and the other meats come in your choice of flour or small taco sized corn tortillas. We tried the Arabes and cecina and both were delicious. The salsas compliment the tacos very well and the meats went super greasy. The tacos are served with generous portions of meat. They also offer a wide array of bottled sodas but we went with the limonada con chía they had just mixed. Not shabby at all. Stop reading and go try these tacos! Added 2022: don't take plastic, but Zelle and Venmo are welcome, along with cash."

"I think this might be my favorite new place. Tortilla game is next level. Asada and Oaxaca cheese combo was perfect"

"Oh man! This place is absolutely delicious. As a Poblana I have been looking for just a single place here in LA that has tacos arabes as good as the ones back home and it has been incredibly difficult to find any place with tacos as good as the ones from Puebla. This place, however, completely nailed it. Their tacos were absolutely delicious and the staff was very friendly. It's a family business owned by everyone working there and the food is beyond amazing. Not only that but you can also find authentic mexican candy here straight from Puebla. It was a long drive from hollywood to this taco truck but I will continue to visit, it is definitely worth the drive!"

"When does a newly-introduced migrant food become part of a regional cuisine? Culinary miscegenation is common in immigrant-rich melting pots like America and Mexico, with Mexican cuisine itself being a marriage of Spanish and Mesoamerican food traditions. This combined cuisine has continued to change over the past century as new large immigrant groups have contributed. In earlier reviews this summer, I've drooled over battered fish tacos that adapted its tempura-like coating from Asian immigrants to Mexico in the 1950s, and al pastor tacos that originated from middle eastern cooking techniques brought to the Mexican state of Puebla by Arab immigrants in the early 20th century. The food offered by food truck "Los Originales Tacos Arabes De Puebla" in Boyle Heights is the "missing link" between Lebanese shawarma and the meat served in today's modern "al pastor taco" that Mexican shawarma would eventually "evolve" into once it left the state of Puebla. The shawarma-spiced pork carved off of the trompo in this truck is arguably just as awesome as any al pastor pork found around Los Angeles, but it tastes much different. Across the ocean, this type of recipe is traditionally made with lamb, a staple meat of Arabic cuisine, but the Lebanese immigrants adapted to pork, which was a more traditional and affordable meat in Mexico. The Villegas family, the married couple who own and operate this truck, closely guard their secret shawarma marinade recipe from Puebla and refuse to acknowledge even a single ingredient in it. But, near as I can tell, rather than the achiote, citrus, chiles, and pineapple used in a typical al pastor marinade, for their mysterious pork shawarma, the prominent flavors are instead mostly savory and feature a heavy hand of garlic, some kind of allium, and a heap of oregano, with perhaps thyme or a za'atar blend. If you order sensibly, the meat will be piled into a pan árabe rather than a tortilla. A pan árabe looks a little like a pita, but thinner, and more resembles a flour tortilla in taste and texture, aside from the grainy flour on its surface. Since I upgraded my "Taco Árabe" to a "Taco Árabe Especial," it was served with shredded Oaxacan cheese and wedges of fresh avocado in addition to a drizzle of their sweet, smoky, and mildly spicy chipotle salsa that evokes an American barbecue sauce. This is ideal "street food," in that I can't imagine sitting down at a table and eating this taco. To savor something like this, I need to be walking somewhere, anywhere; one mustn't think as much about it as I have, but rather simply enjoy the tasty."