La Carreta Taqueria

José Morales brought his father’s technique for wood-grilled carne asada from a Long Beach food truck to this permanent spot in Vernon, turning a mobile operation into a neighborhood fixture. The space itself is modest – a straightforward storefront in a strip mall where the focus stays entirely on the kitchen. It is the kind of room that fills up quickly, with seating spilling out from the simple indoor tables to the sidewalk. The menu runs deep on Sinaloan specialties that go beyond standard street tacos. The kitchen produces handmade corn tortillas that serve as the base for vampiros – crunchy disks topped with melted cheese and meat – and chorreadas, a heavier, lard-laden regional favorite. The mulitas are substantial, often cited as the item that built the business’s initial following, stacking meat and cheese between two sturdy tortillas. While al pastor, carnitas, and lengua are available, the chopped steak remains the primary draw. Eating here typically involves a trip to the self-serve bar, which is stocked with more than just the standard salsas. You load up on fresh radishes, cucumbers, onions, and cilantro, and there is a pot of fresh beans available to round out the plate.