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B.S. Taqueria

Campechana verde with squid, scallop, snapper, cucumber, shrimp, octopus, tomatillo and tostadas, $15.

Campechana verde with squid, scallop, snapper, cucumber, shrimp, octopus, tomatillo and tostadas, $15.

  (Jay L. Clendenin / Los Angeles Times)

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B.S. Taqueria

The beef torta at B.S. Taqueria; beef Milanese, pickled beet, escabeche and iceberg lettuce, $11.

More great L.A.-area restaurants: Jonathan Gold’s 101

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

The exterior of chef Ray Garcia’s B.S. Taqueria on West 7th Street in downtown Los Angeles. The restaurant offers a modern take on traditional Mexican food. Tacos are a specialty.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

Lemon-pepper chicken chicharrones with chicken skins, chicken oysters, lemon and shishito, $6.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

Cauliflower al pastor with pineapple, cippolinis and tortillas, $10.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

A clam-and-lard taco at B.S. Taqueria.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

Churros with chile de arbol-chocolate, $7.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

A look at the full bar inside B.S. Taqueria.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

The dining area at B.S. Taqueria is reminiscent of a backyard patio.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

Diners lounge at a window seat at B.S. Taqueria.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

B.S. Taqueria’s ceiling decorations.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

A customer contemplates the campechana verde.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

Chef Ray Garcia, left, working in the kitchen of his B.S. Taqueria.

  (Jay L. Clendenin / Los Angeles Times)

B.S. Taqueria

Chef Ray Garcia at B.S. Taqueria. More great L.A.-area restaurants: Jonathan Gold’s 101

  (Jay L. Clendenin / Los Angeles Times)

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