More From the Los Angeles Times
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Sept. 20, 2024
Most Read in Food
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Chicken tacos with cilantro, onions and avocado from Carlos’s Tijuana Tacos, a new taco vendor in Whittier.
(Maria Alejandra Cardona / Los Angeles Times)Chorizo tacos have their own spice to them with an assortment of onions, cilantro and avocado from Carlos’s Tijuana Tacos.
(Maria Alejandra Cardona / Los Angeles Times)Carlos De la Rosa Marquez, left, and his son Carlos Jr. are the duo who created Carlos’s Tijuana Tacos, a new taco vendor in Whittier.
(Maria Alejandra Cardona / Los Angeles Times)
Carlos’s Tijuana Tacos, a new taco vendor in Whittier, uses a mesquite grill to cook its meat.
(Maria Alejandra Cardona / Los Angeles Times)Carlos’s Tijuana Tacos uses a mesquite grill to cook the variety of protein offered: chicken, carne asada and chorizo.
(Maria Alejandra Cardona / Los Angeles Times)Salsa verde is poured on tacos at Carlos’s Tijuana Tacos.
(Maria Alejandra Cardona / Los Angeles Times)The salsa roja is the spiciest salsa at Carlos’s Tijuana Tacos.
(Maria Alejandra Cardona / Los Angeles Times)Sept. 20, 2024
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