Tacos Tumbras a Tomas is in the Grand Central Market in LA. For the most part, I hate LA but I might move there for this market. This is definitely the best carnitas I’ve ever had. My lady claims the same and so do many Yelpers. One guy even states “By far the best Carnitas I have had in my life, US or Mexico.”
So what you see above is a huge carnitas taco. It defies all other carnitas I’ve had. It’s not greasy but it is tender. It’s delicious and flavorful but not heavy. It doesn’t even need garnish. There seems to be some magical mixture of cilantro, onions, and spices in the meat. This is first taco I’ve eaten to get 5 sombreros! I think that calls for a margarita…
What you see below is an absurdly huge asada burrito with about 75 lbs of meat.
The Market
Tacos Tumbras a Tomas
Beautiful meat selection
Another vendor, selling tons of peppers and spices
Where do you think flavor comes from?
Told you!! so happy you experienced it for yourself.
My awed expression over the display case of mixed meats sums it up! These carnitas took my obsession with pork to another level considering we gladly ate this enormous taco at 10am without trouble. My two loves finally met and for only $2.50 – thanks LA!
the best tacos ever! Im from northern california and nothing compares!!
I’m in NorCal too and I AGREE! Went down to LA for a business trip and a coworker took me here for tacos. ABSOLUTELY BLEW ME AWAY! I’ve been scouring my town (Sacramento) but nothing come close to this amazing spot. I’m in love!
Jeff, did you get a concussion retecnly? Those are insane deals for dowtown. Plus, I love your ono burritos. I’d be shocked if this place is not slammed on Tuesdays, especially during Farmers Market times.
table would be nice .re fried beans How about mini quesadillas a cinlatro corn salad is light and refreshing also and would go nice. I have enclosed a recipe for it. I can see why you are stuck:)Good luck and congrats!!!This serves about 6-8 peeps 10 ears fresh corn, husked 2 pounds plum tomatoes, cut into 1/2-inch cubes 3/4 cup finely chopped red onion 1/2 cup chopped fresh cinlatro 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegarCook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (I don’t make mine more then 12-24 hours in advance)