Jonathan Gold reviews Tacos & Mezcal
Tacos chileajo, Oaxaca-style pork shoulder with potatoes and chile guajillo at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Street corn, roasted corn, sour cream, lime and house chile powder at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times )Alambre, pan seared skirt steak, chorizo, bacon and bell peppers with melted mozzarella at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Vegan tacos, sweet and roasted corn with chipotle creama and Parmesan cheese at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Chileago, pork shoulder soft-stewed Oaxaca style with chile guajillo and potatoes served with hand-made gluten-free tortillas at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Cochinita pibil, slow oven-cooked pork shoulder with achiote and finished with house pickled red onion at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Mezcal Joya Azul at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Oaxaca Old Fashioned, Casamigos Reposado Tequila, Joya Mezcal, agave and Angostura Bitters at Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)Rocio Camacho, owner and chef of Tacos & Mezcal in Bell.
(Gary Coronado / Los Angeles Times)