Mariscos Jalisco truck is the quintessential street food of Los Angeles: a folded-over fried taco that is filled with a filling of veggies and chopped shrimp (think of a crispy potato taco but with shrimp) smothered in a zesty tomato salsa aromatic with oregano, and then a sliver of ripe avocado.
The man behind Mariscos Jalisco’s truck is no other than Raul Ortega, a native from San Juan de Los Lagos in Jalisco. Raul is not only an expert at Mariscos, he started his taco career selling tacos de cabeza in San Juan de los Lagos’ Plaza de Armas, he eventually moved to Boyle Heights in 1983, which led him to open Mariscos Jalisco in 2002.
Raul’s Tacos de Camarón are simple joy, but a joy that warrants many high-profile Los Angeles chefs and people from out of town to make the trek to Boyle Heights just to devour an entire plate of these tacos. The truck also does seafood cocktails overflowing with plump, freshly shucked oysters and tender sliced octopus in a chilled tomato-seafood broth. But don’t take the chefs’ word for just how good the stuff is, take the locals’ word, who frequent the place every minute, even at the 9 a.m. opening.