Bee Taqueria and Taquero Alex Carrasco in Los Angeles

I fell in love in February 2021. Just as dawn was breaking over the landscape of the Pandemic horror. A writers group I'm in (contains a number of chefs and discerning palettes) kept recommending a taco place. Being the know-it-all Taco Maven that I am, I thought they were saying Bea's Tacos. Of course I know Bea's! Al and Bea's? Is it an offshoot of the best bean and cheese burrito place EVER?

Nope not that Bea's. BEES, as in bumble, buzzing, honey bees. Turns out to be an amazing metaphor for a taquero-chef who has a rad bee tattoo on his calf and a whole hive of bees inhabiting the space he chose for his first L.A. Taco venture. The bees bring the magic, make the honey, pollinate the flowers; and so does Alex.

Alex Carrasco is one of a kind: He's funny, friendly, charming, highly skilled, dedicated, spiritual and tireless. When he was invited to attend an Omakase seminar via Zoom last year with a number of famous chefs including Josiah Citrin of Melisse renown, he was humbled to be included. He had to laugh when his virtual background was a graffitied wall and a tiny kitchen inside what looks like a trailer against the stainless steel, fancy kitchens of many of the other participants.

I was excited to try Bee's, especially when my friend Adam said, "He must be a serious chef, his tacos are just too good to be random." Oh he's serious alright. Alex shared part of his journey with us on my first visit to Bee Taqueria. It was a rainy Wednesday. I didn't care. I was going. A few others were able to hop on to the Bee Train. Once I decide I need to try a taco,  nothing will stop me, even in a Pandemic. Thank God his place is outdoors.

Chef Alex is from Mexico City. He has graced many a venerable L.A. kitchen as a line cook including Osteria Mozza. He was living and working in Vegas when he was offered a chance to helm his own place. What he quickly realized is that he wanted to keep it real, reach the most amount of people at a fair price, and not be in debt up to his ears for the next 5 years. Alex is a guy who follows his heart and his instincts and opening at the end of 2019, before a global crisis struck, made it even smarter that he chose to start small.

He took over an old BBQ joint at the corner of W. Adams and Slauson. It took a bit of work to modernize the kitchen and update the property. Part of that required having a bee whisperer come out to decide what to do about the hive living in a rusted out flagpole, next to the kitchen. Alex decided to ask the bees nicely not to bother his customers and then he planted a bunch of lavender for them and that's how the restaurant got its name! More or less!

Seriously, I know... enough stories and move on to the tacos already! I will! But part of the taco magic comes from the magic of Alex. It really does. The tacos are great. Try them all! Vegan, non-vegan, try every damn thing and go often. Seriously. That's my review. Even the churros are a work of art. Dreamy, delicious, skinny, crispy, and fresh with innovations like a drizzle of green tea creme anglaise,  wrapped in a shisho leaf with a fresh pansy for garnish?! Yeah, Alex is not effing around. His bright  yellow business card says "chingon" on one side and "El Padre de los Tacos" on the other. I'm thinking of framing it. I want to bee a badass like Alex.

In my "taco" opinion, he's right up there with Taco Maria for innovation and flavor.

I was all ready to do my blog post back in late February, but then I learned that Alex does a 7-8? course Taco Omakase dinner (by reservation and cash only) for $95 per person. Insanely underpriced for the amount of food, the quality of the food, and the fun conversations you get to have with him. All this while he's serving you plate after plate of astounding seafood and other inspired taco combinations. It really can't be described... I mean... it could be, but better if you go and have the experience. You get to sit at a rustic wooden table next to the kitchen and BYOB. It's MAGIC, puramente mágico! Like wtf, if I didn't take pictures I would maybe think it never happened. Truly. Unlike Father's Office (no burger modifications for 20+ years) Alex will take a few of your limitations into consideration. Just a few, don't go driving him crazy though with a bunch of "Harry met Sally" nonsense! Do you promise?

Jonathan Gold (RIP) would have loved Alex and his tacos and would have been championing him via his review outlets. Read this great article by L.A. Taco who wrote about Alex in August of 2019. They give a lot more food detail than I do! Honestly, it's all about Alex. Just trust him. Eat what he says, leave a big tip and go often.

Alex also does private parties for the Omakase. So you can have him come to your house and work his magic in your backyard. It does mean that sometimes he has to close the restaurant while away for one of these events, but hopefully with the pandemic lifting he will have more customers, more help and can really find his bee wings and fly high in the sky over L.A. 

Bee Taqueria

5754 W. Adams Los Angeles 90016
Instagram: @beetaqueria

323 452 9575

Holbox Tacos at Mercado La Paloma Downtown, Los Angeles

These fine folks have been working hard since around 2016 I believe, making incredible fish tacos, cocteles and ceviche. I'm not sure how I missed them! (Insert finger wagging here). Maybe because the name doesn't have taco in it? Maybe because I'd just moved back from Mexico and was busy eating tacos in Pasadena? There's no excuse really.

I was waiting to try to coordinate with friends but last night the moment was nigh and I ordered over the phone and drove 8 miles or so down Jefferson Blvd. to Grand (from Culver City) to have my experience.

I had never heard of the MERCADO LA PALOMA either. A very cool neighborhood revitalization project that houses CHICHEN ITZA along with a Vegan Ethiopian restaurant and other tacos; 9 Restaurants total plus a few shops. I recommend getting on their mailing list, which you can do on their website.

HOW WERE THE TACOS? Muy excelente! The scallop taco was my favorite. The scallops were seared and juicy, really fresh and flavorful. I was given several salsas and crema, 4 in total for my array of tacos but I gotta say, the scallop taco needed nothing. It was friggin' perfect. It did have some mild chiles included. Seriously? PERFECT.

A word about their corn tortillas. Nutty, chewy yet thin enough that they don't dominate the taco in a way where you feel carbed out, if you get the kernel of what I'm sayin'. Not soggy either, no breakage. A nice bend but so thin I didn't feel overly stuffed after eating 3 tacos in total. The Taco Maven is 5'.1" and on a wee bit of a diet (lost 10+ lbs on Noom since January). It's hard being an aging Taco Maven but staying slim. Holbox tacos, especially the ones that aren't fried, are very friendly in this arena.

I tried both the battered shrimp and fish tacos. They were a little oily because THEY'RE FRIED. I knew that. The batter was light. Somewhere between tempura and a heavier wheat-based batter. Lots of flavor, light golden brown, artful. Not down and dirty or extra dark and crispy but still good! I would probably stick with non-fried items on subsequent visits and get my fried taco fix at Marisco Jalisco or the Ricky's Fish Taco Truck.

But for top notch seafood, sophisticated yet classic, fresh and flavorful modern fare, support these Taco Artisans and get your booty down to Grand Ave. for some HOLBOX. The dove will set you free.

P.S. Why is it called that? Perhaps named for the island in Mexico off of the Yucatan Peninsula where the fish must be very fresh and delicious. It also means "black hole" perhaps your stomach when you're hungry or their tiny square setup. It's pronounced Hole-bosh in Mayan.

Holbox at Mercado La Paloma 

3655 S. Grand Ave (Figueroa Corridor)

Space #C9

11:30AM - 8PM (Closed MONDAY)

www.holboxla.com

Ricky's Fish Tacos. A Genius Taquero in Hollywood, CA

Ricky is a delightful retired florist who is bringing an authentic and delicious Baja style fish taco to the Hollywood area on a daily basis. He is followed on Twitter by 2500 people and he has one of the highest scores on Yelp with nearly a 90%+ approval rating.

My adventure to Ricky's Fish Taco Paradise was on one of the hottest November days of all time. Yet still, by 12:05 PM, there were at least a dozen people crowding around to buy a fish taco. Ricky makes his own special batter and don't misunderstand me when I say it's as complex, rich and flavorful as Kentucky Fried Chicken! Addictive even.

There is a lot going on in there. It has that extra savory burst of flavor that makes you smack your lips and want to order more. The only thing Ricky would tell me was that he uses oregano and no beer. As the batter is yellowish I thought maybe he had some achiote in there, but he said no. So maybe it was cumin or curry and a handful of other secretos.

Once they have been dunked in the thick, secret batter, Ricky fries up fish and shrimp to golden brown perfection. You can purchase a fish taco for $2.50, a shrimp taco for $3.00 or a combo 'Ricky's Special' taco with fish and shrimp.

He dresses the tacos with cabbage and pico de gallo, and you can do the rest with crema, salsa verde, salsa roja and a smokey dark salsa. There is plenty of shade to eat under and he always seems to have an agua fresca available (yesterday it was jamaica).

His parents live in Ensenada but his mother was born in San Jose del Cabo which is a charming place near Cabo San Lucas at the tip of the Baja Peninsula. She visits a few times a year and has been known to tweak his batter recipe with her expertise.

Ricky's father is from Tijuana. He has a sticker on his deep fryer that says Hussong's, Ensenada. I did a little Googling and learned it is the oldest restaurant in Baja, started by Germans and dating back to 1892.  You can at least check it out virtually at http://www.cantinahussongs.com/

Thank you Ricky, for your warm spirit and cooking expertise! Viva el taco de pescado!

More PRESS for Ricky.

And More!

As of 2021 Ricky is still on Riverside Drive in Silverlake.

Ricky's Fish Taco Truck