The search for the genuine TJ taco could end a quarter mile north of the border. It’s a family operation. The owner’s mom, Hilda Vallejo, helped with the recipes, often greets you, and the tacos are down to earth and generous. My favorite among the meat-based tacos is the birria. Shredded beef slow-cooked till it’s tender and still juicy, and so rico. But my favorite has to be the taco de nopal. Cactus made flavorful! The sabor is helped by salsas (choose from three intensities) and tons of guac. Must-have drink to accompany these: Sangria Señorial, the winey Mexican non-alcoholic beverage ($2.75). Hilda’s son Emilio has been busy: after only four years, he has three Revoluciones in South Bay, and is planning a fourth in Hollywood.
|Sunday||10:30 a.m. to 10 p.m.|
|Monday||10 a.m. to 9 p.m.|
|Tuesday||10 a.m. to 9 p.m.|
|Wednesday||10 a.m. to 9 p.m.|
|Thursday||10 a.m. to 9 p.m.|
|Friday||10:30 a.m. to 11 p.m.|
|Saturday||10:30 a.m. to 11 p.m.|