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Rock-and-roll tacos and other vaguely Mexican delights are a trip beyond the ordinary. No doubt about it, this place is meant to be fun; from the Mexican-inspired folk art and craftwork to the low-rider bicycles throughout the restaurant. The flavors are quite good in an inventive Southwestern way, complemented by an array of margaritas, tequilas, beers and specialty drinks. Fresh tortillas are turned out in the exhibition tortilleria just inside the entrance. One of the best ways to try them is via the panuchos, fresh corn tortillas topped with chicken and black beans and accented with pickled onions and avocado. Try the carnitas platter---slow-roasted pork with marinated tomatoes, guacamole, onion and cilantro, accompanied by flour tortillas. We like the sabana de pollo with chimichurri---paper-thin seared chicken breast topped with beans, melted cheese, grilled onions and Serrano chile served with pico de gallo. Douse the flames with flan or fresh berries in vanilla and raspberry sauce.
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Go behind the scenes of Pink Taco restaurant in Los Angeles! Watch our exclusive interview with executive chef Vernon Cardenas.
