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Hand-pressed to order tortillas to cradle carne asada & adobada tacos from a no-frills modern shop.
Hours
| Friday | 10 AM–3 AM |
| Saturday | 10 AM–3 AM |
| Sunday | 10 AM–12 AM |
| Monday | 10 AM–12 AM |
| Tuesday | 10 AM–12 AM |
| Wednesday | 10 AM–12 AM |
| Thursday | 10 AM–12 AM |
Address and Contact Information
Address: 609 S Spring St, Los Angeles, CA 90014
Phone: (213) 988-7202
Website: http://www.tacos1986.com/
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Tacos 1986: Home
Hand-made-to-order tortillas, grilled meat over fire, and fresh guacamole. Tacos 1986’s mission is to bring Tijuana style tacos to Los Angeles.
Tacos 1986 (@tacos1986la) • Instagram photos and videos
Most people never find it ✓ Both concepts started in Los Angeles and are now bringing their food to the west side of Las Vegas #lasvegas #summerlin #foodie …
Tacos 1986 (Los Angeles, CA) – kevinEats
Tacos 1986 Downtown 609 S Spring St, Los Angeles, CA 90014 213.988.7202 www.tacos1986.com Sat 03/21/2020, 08:
Reviews
Lux Muse
Most underwhelming tacos I’ve ever had. pastor and chicken had zero flavor. And the salsas??? What is this? Does a white person make these tacos?
It’s bad! I give it a negative 5
Chicken was bland and the cheese on side and avocado on the other side.
No love or care for the presentation.
… moreIt’s bad! I give it a negative 5
Chicken was bland and the cheese on side and avocado on the other side.
No love or care for the presentation.
Kimberly H
First time to this location, parking kind of sucks in this area, be prepared to walk a short distance, lots of homeless as well :/ but amazing authentic food, very fair prices, seating inside available. Very fresh and full of flavor, and as always the friendliest staff around. Highly recommend and will definitely return!
… morePoeticChef
One of my favorite taco spots to eat at in LA! Very fresh and straight to the point. The menu is short and sweet. I always get the Adobado and chicken tacos with the guacamole on it. Straight the lemonade is fire as well! They also have a sauce/dress station for your needs. Check out this location it’s the only one I Goto if I am not mistaken there’s 6 locations? I think!! in Los Angeles. Parking is not so bad it’s literally next to a park and pay as well. TREAT YO SELF! POETIC APPROVED!
… moreSteph Anie
Really good and the meat is cooked perfectly! Perfect flavors too. Recommend the vampiro as well! So delicious!!
The guacamole they put on top of the taco is top notch. I like that the handmade tortillas aren’t thick either.
… moreThe guacamole they put on top of the taco is top notch. I like that the handmade tortillas aren’t thick either.
Shanelle S
Small taco storefront in downtown that’s open late night. Came here after a Wrecks concert at the Regent around midnight and there was a line of about four parties ahead of us. Note that if you check in on Yelp, you get a 10% discount. We had two tacos each, which was good for a late night snack, but if you’re hungry, I think four should do it. We both got the carne asada and adobada – the preferred the adobada. There’s standing room with counter space outside to eat. There’s a salsa bar by where you pick up your food and there’s four different types of salsa in addition to radishes and limes.
Street parking. Dogs were allowed inside. No public restrooms. Credit cards accepted.
… moreStreet parking. Dogs were allowed inside. No public restrooms. Credit cards accepted.
Jeffrey Long
Been on a mission to find the best taco spots in DTLA. Look no further. So far this one is definitely top 2. The pastor is makes me wanna cry it’s so good. 10/10
… moreBetty
I drove from Phoenix Arizona to see what the hype was all about. I ordered a taco de Adobada and a vampiro de Adobada. My favorite hands down was the vampiro. The taco just didn’t taste like a street taco from Tijuana. Which is what I thought they were known for. However, I did appreciate the fact that they do pack those tacos with plenty of everything. I also appreciated the simple side of the menu.
… moreMiguel Hernandez
One of the best street food tacos in downtown LA.
I come all the way from the San Fernando Valley just to try their amazing mushroom marinated tacos, which I was totally surprised and amazed of the quality ingredients and flavor that bursted in my mouth, when I took that first bite. The Adobada, was also delicious. something recommended to try, the only thing that was a downside was that they do not add pineapple to the Adonada taco which traditionally, that’s how it should served, but never the lease it is still delicious. Great experience, will be going back as a regular customer.
… moreI come all the way from the San Fernando Valley just to try their amazing mushroom marinated tacos, which I was totally surprised and amazed of the quality ingredients and flavor that bursted in my mouth, when I took that first bite. The Adobada, was also delicious. something recommended to try, the only thing that was a downside was that they do not add pineapple to the Adonada taco which traditionally, that’s how it should served, but never the lease it is still delicious. Great experience, will be going back as a regular customer.
Jordyn Avila
Coming back 6 years later and the food is still so excellent. Angel and Victor took care of me and my friends. Truly one of the best tacos you can get!
… moreJay Keyes
Tacos 1986 is best known currently for its Tacos de Adobada, essentially marinated pork shaved off of a spinning trompo into corn tortillas. Rather than being sweetened with pineapple as Al Pastor pork typically is, the sweetness in Taco 1986’s recipe supposedly comes from strawberries, which is unusual on this side of the border, even for Tacos de Adobada. Also, Tijuana-style Tacos de Adobada are typically served in a parchment paper used to pinch the taco closed.
I enjoyed the texture of the adobada meat at Tacos 1986: some pieces crispy and charred like sturdy bacon, other pieces tender and sticky. I also enjoyed the white corn tortilla used in this taco, griddled until it started to brown — another unusual twist for a Los Angeles taco purveyor. I ordered my taco “con todo” and it was topped with guacamole, chopped onions, and cilantro. Any application of salsas is DIY, and I recommend you add the incendiary salsa macha.
Taco 1986’s “Taco de Adobada” would perhaps be in the same top tier as the “Al Pastor” offerings from Leo’s, El Flamin’, and Ave 26 Taco Stand if the adobo glaze on the meat itself didn’t have as grassy of a finish. I like achiote laying on my tastebuds when I eat adobada pork, but Taco 1986 takes it just a touch too far, and the strawberries don’t provide enough sweetness to balance the bitterness.
A better option to order is the “Carne Asada Vampiro.” A “Vampiro” is a taco made using tortilla shells that have been griddled for a while over low-heat until they are dry and crunchy; the tortillas contract and ruffle a bit during this process, often resembling a “vampire bat wing,” hence the name. Some taquerias serve their vampiros as one tortilla topped with melted white cheese and the toppings, while other places, including Tacos 1986, use two corn tortillas to make a “sandwich,” similar to a mulita, stuffed with the toppings and melted cheese.
The “Carne Asada Vampiro” here lacks for nothing. Besides being stuffed with one of the most deliciously-seasoned renditions of carne asada I’ve had in Los Angeles, the supporting guacamole and melted white cheese are also top notch and issued in a perfectly harmonious ratio with the smoky beef. Vampiro “shells” elsewhere can often end up with a stale texture due to lazy cooking, but here they are perfectly crispy.
… moreI enjoyed the texture of the adobada meat at Tacos 1986: some pieces crispy and charred like sturdy bacon, other pieces tender and sticky. I also enjoyed the white corn tortilla used in this taco, griddled until it started to brown — another unusual twist for a Los Angeles taco purveyor. I ordered my taco “con todo” and it was topped with guacamole, chopped onions, and cilantro. Any application of salsas is DIY, and I recommend you add the incendiary salsa macha.
Taco 1986’s “Taco de Adobada” would perhaps be in the same top tier as the “Al Pastor” offerings from Leo’s, El Flamin’, and Ave 26 Taco Stand if the adobo glaze on the meat itself didn’t have as grassy of a finish. I like achiote laying on my tastebuds when I eat adobada pork, but Taco 1986 takes it just a touch too far, and the strawberries don’t provide enough sweetness to balance the bitterness.
A better option to order is the “Carne Asada Vampiro.” A “Vampiro” is a taco made using tortilla shells that have been griddled for a while over low-heat until they are dry and crunchy; the tortillas contract and ruffle a bit during this process, often resembling a “vampire bat wing,” hence the name. Some taquerias serve their vampiros as one tortilla topped with melted white cheese and the toppings, while other places, including Tacos 1986, use two corn tortillas to make a “sandwich,” similar to a mulita, stuffed with the toppings and melted cheese.
The “Carne Asada Vampiro” here lacks for nothing. Besides being stuffed with one of the most deliciously-seasoned renditions of carne asada I’ve had in Los Angeles, the supporting guacamole and melted white cheese are also top notch and issued in a perfectly harmonious ratio with the smoky beef. Vampiro “shells” elsewhere can often end up with a stale texture due to lazy cooking, but here they are perfectly crispy.