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Nestled in the heart of Los Angeles, lies our family-owned food truck that has become an integral part of the city foodie culture. With its delectable menu and warm Latino charm, it has earned a special place in the hearts of locals and visitors alike. From delicious tacos to mouth-watering quesadillas, this food truck is a hub for Latino families seeking authentic and flavorful cuisine. It was even featured in David Chang’s Netflix special, “Ugly Delicious”. Founded by a woman entrepreneur, we specialize in Tacos Arabes de Puebla.
Hours
| Friday | 3–11 PM |
| Saturday | 3–11 PM |
| Sunday | 3–10 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 3–10 PM |
| Thursday | 3–10 PM |
Address and Contact Information
Address: 3600 E Olympic Blvd, Los Angeles, CA 90023
Phone: (213) 453-0193
Website: https://losoriginalestacosarabes.square.site/
Order and Reservations
Order: Order online
losoriginalestacosarabes.square.site
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Los Originales Tacos Arabes: Home
Nestled in the heart of Los Angeles, lies our family-owned food truck that has become an integral part of the city foodie culture. With its delectable menu …
Los Originales Tacos Árabes De Puebla (@tacosarabes) – Instagram
11K Followers, 623 Following, 171 Posts – Los Originales Tacos Árabes De Puebla (@tacosarabes) on Instagram: “Serving Puebla’s street food favorites!!!”
Los Originales Tacos Arabes De Puebla | Los Angeles CA – Facebook
Ya estamos abiertos para servirles en este 2021!!. Horario: Miércoles – Jueves: 5PM – 10PM Viernes – Sabado : 5PM – 11 PM Domingo: 4-10 PM 3600 E Olympic Blvd, …
Reviews
FullTime X2
Saw several food trucks along the road and had to stop at one! This one had the most people so we turned around.
Taco was really really good! Can’t remember the name of it but was similar to a el pastor but more of a thinner meat chunk.
Salsas were good as well!
Gotta love L.A.!
… moreTaco was really really good! Can’t remember the name of it but was similar to a el pastor but more of a thinner meat chunk.
Salsas were good as well!
Gotta love L.A.!
Andrea Covarrubias
The tacos arabes were simple but delicious! The molote de requeson was good, and the semita (torta) de milanesa was delicious! Would definitely come back when we’re in LA. They do not open at the time announced here tho. We drove by a few times and called to confirm if they were going to show up.
… moreTaylor Girouard
The food is so fresh and good. Really unique and stands out in LA. Arebes Originale with all the extras is where it’s at.
… moreNoémie D-L
I drove from Tucson for the Cemita Milanese and it was worth every hours, minutes and seconds of it. I am in awe and ecstasy. I feel grateful.
… moreAndres Leon
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.
… moreWe 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.
Jay Keyes
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.
… moreCulinary 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.
D Tang
One of the busier trucks on the street. Also featured on Ugly Delicious with David Chang. Make sure you get your mexican soda to go along with your order. Can be a bit of a wait if there are large orders ahead of you, otherwise the food comes out at a brisk pace.
… moreJared Cohee
MÉXICO
Eat the World LA review:
A few weeks ago I had the opportunity to be at one of the last evenings this beloved Olympic Blvd institution still used their old trailer, a nightly event for the past seven years. A couple evenings later they would party with a mariachi band and inaugurate their brand new and beautiful truck, which is now home to their nocturnal operation. It was nice to show up on one of these final nights and focus on los originales, the simple tacos that made this truck a destination.
Tacos árabes ($3.50 each) are some original fusion cuisine, born in the city of Puebla but spread throughout the country and to cities like Los Angeles with large diaspora. Even the Christian Lebanese immigrants to México in the 1920’s and 1930’s were eating mostly lamb, cooked on a vertical spit like has been common for shawarma for centuries. Eventually this meat made its way onto flour tortillas that somewhat replicated a thin pita bread (pan árabe). The children of these immigrants would start cooking pork in a similar fashion and the obsession has continued to this day.
Here at the trailer (now the truck!), a few tables and chairs are spread out for immediate dining. It takes a bit for your order to come through as it seems the family is always putting together a few massive takeout orders as well, but the atmosphere here is communal and enjoyable to be a part of while waiting.
… moreEat the World LA review:
A few weeks ago I had the opportunity to be at one of the last evenings this beloved Olympic Blvd institution still used their old trailer, a nightly event for the past seven years. A couple evenings later they would party with a mariachi band and inaugurate their brand new and beautiful truck, which is now home to their nocturnal operation. It was nice to show up on one of these final nights and focus on los originales, the simple tacos that made this truck a destination.
Tacos árabes ($3.50 each) are some original fusion cuisine, born in the city of Puebla but spread throughout the country and to cities like Los Angeles with large diaspora. Even the Christian Lebanese immigrants to México in the 1920’s and 1930’s were eating mostly lamb, cooked on a vertical spit like has been common for shawarma for centuries. Eventually this meat made its way onto flour tortillas that somewhat replicated a thin pita bread (pan árabe). The children of these immigrants would start cooking pork in a similar fashion and the obsession has continued to this day.
Here at the trailer (now the truck!), a few tables and chairs are spread out for immediate dining. It takes a bit for your order to come through as it seems the family is always putting together a few massive takeout orders as well, but the atmosphere here is communal and enjoyable to be a part of while waiting.
William Roper
The tacos were good, but not my cup of meat. The discovery was the herb Papalo, which they offered as an accompaniment. Beware of the posted opening time – it is a truck and life doesn’t begin until it rolls up.
… moreRobert Kim
Checked this place out after seeing on the Netflix show “Ugly Delicious”. It was a little different from your regular taco. It was pretty good but nothing really to die for….Will I ever come back? Most definitely.
… more