Ditroit Taqueria — Restaurant in Los Angeles

They used to be better, I still go almost every weekend but it’s disappointing for me to say that for the past months they have been declining, the quality of the food is good, but the service decline they used to have different staff that were more efficient and made the atmosphere better now’s just different but definitely changed but for the worse. Then the authenticity of the food is vanishing just to please people that can afford to pay but have no clue of what they’re eating nor respect for the culinary traditions and standards of authentic Mexican food, example of this the salsa are a joke now, tasteless zero spicy and I mean zero. When they started they put more love into what they were doing now that people with no culture come and pay just because it’s a cool trendy place they have lost the love, therefore the staff got in a comfort zone were they just do it without enthusiasm and you can tell. This is a great concept and very exited to have something like this in LA but its traditional and cultural aspect is diminishing. I really hope that the Chef brings back the love and respect for...

Hmm how can I describe my experience here. They share the same kitchen with Damian - the newish, beautifully designed space, Mexican fusion cuisine that shares the same alley with Bestia. Ditroit is like the speakeasy bar but really just a hidden small bar much like a tapas place in Spain Tiny but welcoming.

If you didn’t or couldn’t get a reservation for Damian but want to get a taste of the unique favors for a fraction of the price then head over here.

You order at the window. So make your partner snag a spot under the paradise birds.

I’ve only been able to stuff myself with churros after a few dinners at Damian so I can’t say much about their tacos or flautas as BUT if they’re using the same meats... I have to say you better come before they blow up. (It’s a hidden secret and there’s literally no signs- has the ask the hostess how to get here... just follow the stamps on the ground 😂)

They’ve got drinks, alcoholic and non. So stop by if you’re waiting for your reservation at either...

Food: Sudadero tacos, broccolini and carnitas tacos Drink: Cucumber Yuzu agua fresca, Topo Chico

Large size portion compared to street tacos (obvi) and the price reflects it. Meat was tender and flavorful. Could tell it was quality ingredients. Broccolini was crispy and peanut mix was a fun crunch. Two “hot” sauces available; green and red. Neither of which were particularly spicy. Fresh made tortillas were excellent.

Tacos were more oily than expected. Agua Fresca was refreshing and would get it again.

Location is hidden away in an alley. I had to ask a nearby business where the taqueria was located.

Not sure what people are complaining about regarding service. You order at a window and they bring out food. That’s should be the extent of your service experience.

Realized after visiting that apparently this place is by way of chef Enrique Olvera, best known for Mexico City’s Pujol and New York’s Cosme. Makes sense for pricing. I found it via random google search for a...