“Our concept is very basic and simple,” said Jaime De Anda, partner at popular Orange County taco chain Taqueria De Anda. “Onion, cilantro and salsa.”
But soon the demand for tacos led Don Rafa to quit his day job at a cement factory to pursue the restaurant business full time. After less than a year, the family bought a brick-and-mortar location near where they parked their truck. It was a small 600-square-foot space with just enough room for four tables.
Today, Taqueria De Anda’s sleek corporate office stands where the original location once stood, overlooking its flagship Fullerton location across the street.Los Angeles is blessed with an array of exemplary Mexican food. These 21 restaurants are proof. Though Jaime admitted it isn’t always easy. “We are constantly trying to evolve but also maintain the same quality,” he said. “We want to make it better, but we also don’t want to make it too different.”Taqueria De Anda’s menu offers a variety of tacos, burritos, rice and beans created with a traditional lineup of meat options like al pastor, carnitas, carne asada, buche, pollo and lengua. All tacos are topped with the same three simple ingredients — cilantro, onion and salsa.
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