The best Mexican restaurants in L.A.

Since its 2020 debut, Enrique Olvera’s Damian has become one of the best upscale Mexican restaurants in the city, as well as one of the best restaurants in Los Angeles, period. Damian’s understatedly stylish ambience and unforgettable seafood-centric small plates, grilled meats and playful vegetable mains easily put it in the same league as its always-popular parking lot neighbor, Bestia, but the restaurant defies any simple comparison. When every bite reflects Damian’s commitment to traditional Mexican cooking techniques and ingredient sourcing, there’s no one singularly great dish to order, but you’d be remiss not to order the unforgettable pollito al pastor and art-like hibiscus meringue. Groups of four or more should order the duck carnitas, a pricey but decadent dish best piled onto Damian’s amazing tortillas for maximal enjoyment.

Housed inside food hall Mercado La Paloma, Gilberto Cetina Jr.’s Michelin-starred Yucatecan-style mariscos counter is a profound revelation for those who enjoy spice, citrus and smoke. The approachable deep-fried fish tacos and well-made coctel mixto, of course, bring in the daytime crowds, but more upmarket dishes like the smoked kanpachi tostadas and freshly shucked oysters more than hold their ground against other seafood heavyweights. For a special occasion (even if that’s just a random Thursday night), Holbox’s experimental eight-course tasting menu is the most delicious, inexpensive way to enjoy the best of the Pacific. In the near future, look out for the opening of Komal, a sibling concept that will focus on different interpretations of masa and pre-Hispanic indigenous cuisine writ large.

Those who appreciate the nuances of Oaxacan cuisine already know and love Sabores Oaxaqueños. The Koreatown restaurant operates in the original Guelaguetza space and is run by former employees Germán and Valentín Granja, plus excellent head chef Dominga Rodriguez. (A second, newer strip mall location in East Hollywood offers easy parking right out front.) While Sabores Oaxaqueños lacks the festive atmosphere of Guelaguetza, the extensive menu of regional cooking is honestly far better executed here—from delicate moles to always-satisfying tlayudas and memelas. For an introductory family-style spread, look to the reasonably priced tour de Oaxaca, which features excellent enchiladas; quesadillas; chapulines (grasshoppers) with runny guacamole; molotes (meat-stuffed corn pastries); the classic Oaxacan meat-and-cheese combination of tasajo, cecina, chorizo and quesillo; and, last but not least, a vinegary pork leg escabeche. Vegetarians can feast on a selection of meat-free entrées like quesadillas and taquitos stuffed with Oaxaca’s famous cheese.

Guelaguetza has served as a culinary institution in L.A. since the Lopez family opened the restaurant in 1994. Named after an Oaxacan dance, the popular Koreatown spot is known for its unparalleled moles, which are paired with plates of hearty tacos, rice, meat and vegetables. Lively music usually accompanies your meal—whether it's breakfast, lunch or dinner—and it’s not unusual to see diners get up and dance. Want to try and replicate your dish at home? An attached store sells jars of Guelaguetza’s moles—red, black and coloradito—along with ingredients to make their fantastic micheladas.

Named after the ancient Mayan site, this stall inside Mercado La Paloma comes from Holbox’s Gilberto Cetina Jr. and also specializes in affordable Yucatecan cuisine. Unlike Holbox, the focus here is meat—specifically cochinita pibil, a saucy slow-roasted marinated pork dish served with juicy pickled onions. Other highlights include sikil pak, which combines pepitas, tomatoes and habaneros for a complex, nutty dip that’s guacamole-like in texture. There are also tortas, tacos and tamales and even a handful of breakfast items, but we’re most sold on the cochinita pibil and antojitos, which include panuchos (black bean-stuffed crispy corn tortillas); salbutes (fluffy corn tortillas topped with shredded turkey); and kibis (essentially, a Yucatecan version of the Middle Eastern kibbeh brought over by Lebanese immigrants).

Anything east of LAX doesn’t exactly scream seafood, but Coni’Seafood’s Cossio family turned Inglewood into an oceanic dining destination before expanding the operation to Marina Del Rey—where it’s still holding its own, even right by the water. The lean menu of Nayarit-cuisine hits includes popular smoked marlin tacos, more than a dozen shrimp dishes, from raw to deep-fried, and more elaborate specialties such as the beloved (and so-photogenic) pescado zarandeado—butterflied snook fish that’s marinated in soy sauce and grilled to savory perfection over charcoal.

Oaxaca natives David Padilla and Maria Ramos’s Mid-City restaurant is where Angelenos and their families pay respects to all things spiced and barbecued. Barbacoa dishes draw large crowds chowing down on goat meat enchiladas in a tomato broth with crunchy cabbage and cilantro, or bone-in lamb served with salty queso-sprinkled refried beans. Adventurous eaters opt for the lamb: pancita (stomach) cooked with iron-rich blood, onion and spice seals the deal. The house trinity of salsas reside in bins under a shiny painting of the Virgin Mary: tangy tomatillo with avocado and cilantro, roasted tomato and spicy jalapeño. Of course, no Oaxacan eatery would be complete without mole. Gish Bac’s mole negro is particularly good, with chicken leg and thigh blanketed in a well-balanced sauce of smokiness and spice.

This vibrant Oaxacan restaurant keeps the party going all day and night with one of the most impressive mezcal collections in L.A.—and California—and with food that’s just as awe-inspiring. With locations in Torrance, West Hollywood, Palms and Santa Clarita, Madre has made finding some of the most flavorful tlayudas, moles, antojitos, tacos and tamales a breeze to find all over L.A. County. House-made tortillas, long-simmered braises, perfectly charred grilled meats, and some achingly fresh seafood demonstrate just how much care owner Ivan Vasquez pours into each location.

The goods at Guerrilla Tacos are seasonal and well-crafted, and this former food truck, now restaurant, is one of the stars of the California taco style: where chefs combine Mexican traditions with California cuisine and culture. The small menu here features local ingredients and changes regularly, which is part of the fun since you can try something different each time, though you can almost always find the now-iconic sweet potato tacos and a tostada or two. Past creations have included everything from foie gras and oxtail tacos to Puerto Vallarta-style crab tacos. If you’re an early riser, stop by the sibling coffee shop, Guerrilla Cafecito, for some of our favorite breakfast burritos.

This destination-worthy Frogtown eatery comes from the team behind LA Cha Cha Chá. While the industrial-chic dining room is already home to a see-and-be-seen locals’ crowd, the elevated mariscos here by chef Paco Moran definitely would merit a crosstown visit, at least for seafood lovers. With fresh catches almost exclusively sourced from Baja and ingredients pulled from the global pantry, the Japanese-influenced ceviches and tostadas more than justify the sizable price bump relative to your garden-variety lonchera. Marvel in the decadence of the tostada a la Joaquin (made with fatty tuna, avocado and a creamy sauce) or opt for Loreto’s stripped-down, ultra-fiery red shrimp aguachile. In truth, there’s more than one way to cut a fine meal here: The large-format zarandeados, the array of nuanced botanas (bar snacks) and the various raw seafood configurations all ensure you’ll find your own path to postprandial bliss.

Jalisco natives and chefs Jaime Martin del Campo and Ramiro Arvizu opened their restaurant in Bell in 1999, and have since become TV personalities—famously defeating Bobby Flay in a chile relleno throwdown. Try the duo’s meat-filled version: chile en nogada—roasted poblano peppers packed with ground beef, dried fruits, walnuts and candied cactus, then topped with pecan cream sauce and pomegranate seeds—a colorful ode to the Mexican flag. House-made corn tortillas are similarly patriotic with red (guajillo chile), green (nopales) and white (corn), the perfect accompaniment to a plate of tres moles, which features three types: traditional poblano and two types of pipián, creamy pumpkin-seen based versions of the sauce.

This dreamy Los Feliz hideaway serves a modern interpretation of Mexican cuisine with the kind of punchy, flavorful dishes that’ll keep you coming back for more. The menu pulls from Baja-born head chef Josh Gil and L.A. native chef de cuisine Ronnie Muñoz’s culinary backgrounds. Gil’s flavorful signatures inclued a zesty, jet black aguachile tatemado, fried chicken tacos and a dazzling deep-fried whole fish coated in your choice of fermented chintextle (dried shrimp and pasilla chili) or cascabel chili salsa. Muñoz leaves his touch on the excellent brunch-only French toast dipped in bay leaf horchata and Wagyu smashburger reflects his Mexican American upbringing in L.A. Wash everything down with bar director Max Reis’s award-winning cocktails, which recently netted Mírate a spot on North America’s 50 Best Bars.

This masa-centric stall inside South L.A.’s Mercado La Paloma comes from former Holbox employees Fátima Juárez and Conrado Rivera. While the couple have plans to eventually debut a tasting menu focusing on pre-Hispanic cuisine, Komal’s current offerings consist of tasty quesadillas, a selection of homestyle antojitos (literally, “little cravings”) and dessert. Standouts include the tlacoyos (bean-stuffed thick tortillas) topped with cactus, queso fresco and salsa verde and the taco Sonia, named for Juarez’s favorite childhood taquera in Mexico City. The size of a salad plate, the hefty handheld consists of seared beef shoulder, housemade pork sausage and your choice of mashed potatoes or cactus. None of the menu items are over $11—and while I eagerly await Komal’s tasting menu, the affordable lunch items are worth a visit all on their own.

At this new-school cevicheria in Silver Lake, Peruvian scallop shooters and piled-high Mayan october and shrimp tostadas abound—unlike more traditional-leaning seafood restaurants around town, Ceviche Project’s best (and only) dishes are its one-of-a-kind Mexican raw offerings. Diners can choose from more than a half dozen seafood varieties from their raw bar, including chile de árbol-soaked crab claws and caviar service. On the night I visited, the kanpachi topped with ponzu, salsa macha and melon blew my mind when paired with the ultra-tasty corn tostadas. For a lighter, more upscale take on mariscos, this cozy spot on Hyperion Avenue is perfect, at least for those living in Central L.A. 

With one owner hailing from Nayarit and the other from Sinaloa, the influence of both coastal regions mingles at this small eatery resulting in an extensive seafood menu. The fresh tacos are varied and fun, thanks partly to two of the owners’ culinary-schooled kids who bring their own twist on the family trade, including the taco revolcado (fish that has been seasoned like pork tacos al pastor) and the taco a la diabla (terrific battered shrimp on a bed of cheese with cream sauce and fresh slaw). Also known for their ceviches, lobster nachos and soups, mariscos fans are sure to be pleased. 

If you’re itching for a taste of Mexico City, head to this stunning palm- and cacti-lined patio in the Arts District, where chef Paco Moran’s luscious, seafood-oriented share plates and addicting housemade tortillas chips add up to a transportative meal any day of the week. The same precision and seasonality extends to the upscale restaurant’s cocktails and desserts, including a gorgeous, crystal-clear strawberry milk punch and arroz con leche topped with puffed rice and mango passionfruit gel. For an equally transportative experience, post up at the bar all evening and pound spicy margaritas and palomas served in a traditional clay pot or try Cha Cha Chá’s cachaça, rhum and mandarin Jarritos-based painkiller.

For nearly three decades, El Huarache Azteca has been drawing crowds of hungry fans for their excellent Mexico City-style huaraches. Don’t be fooled by their stylish makeover—switching red walls to black and expanded the seating options—because they’ve maintained the magic. For the uninitiated, huaraches are a flat, oval of masa that resembles a sandal (where the dish gets its name) that is topped with beans, meat or vegetables, crema, crumbled cotija cheese and cilantro. Topped with fillings and salsas, it can be a beautiful, delicious mess. Besides the signature huaraches, we also recommend the quesadillas (particularly those filled with huitlacoche, an earthy corn fungus) and the barbacoa. Cool off with a refreshing agua fresca.

When you’re craving cozy Mexican American food with (literal) flaming margaritas, El Compadre (Hollywood and Echo Park) is ready to serve you every iteration of cheese, tortilla, rice, beans, salsa and a dash of sour cream and guacamole under the sun. Endless chips and salsa also mean that you’ll never leave hungry from this old school spot, which dates back to the '70s and has the look and feel of a Mexican hacienda, complete with clay roof tiles, wrought iron lanterns and stained glass chandeliers. El Compadre’s fun, unfussy atmosphere and solid food mean that it’s a party almost any day of the week—so make a reservation if you can. 

Inside the Tommie Hollywood, steps away from notable newer openings like Bar Lis and Mother Wolf, Ka’teen channels sceney Tulum resorts with a reed tunnel entrance, a lush outdoor dining room and an expansive, Yucatan-inspired menu by Wes Avila, who also runs Chinatown’s Angry Egret Dinette. Here, Guerrilla Tacos’ former head chef offers plenty of crowd-pleasing small plates, though larger format dishes like lamb neck barbacoa and pescado zarandeado (grilled whole fish) easily steal the spotlight at Ka’Teen. For those who can snag a reservation, the beautifully designed space is perfect for a dressy girls’ night, a stylish date night and, well, any night for the typical area crowd.

Border Grill’s Susan Feniger and Mary Sue Milliken have returned to the city where it all began with Socalo, a casual spot serving the seasonal, California-inspired Mexican cuisine that put their original concept on the map over two decades ago. While times have certainly changed—L.A. diners now usually gravitate towards Mexican restaurants led by Mexican chefs—the citrusy, rainbow-colored tacos, crudos and entrées still make for a solid Mexican lunch or dinner option on the Westside. On our visit, we enjoyed the pescado zarandeado, marinated in adobo sauce, as well as the cheesy, decadent vampiro steak and shrimp tacos. Always-trusty potato flautas get an upgrade with zippy green aguachile, and you can’t go wrong with Socalo’s chicken tacos dorados, which come with creamy guacamole and some excellent housemade salsas.

​​This family-run SFV institution has served families, groups, the after-work crowd and date-night couples since 1956. The dimly lit space spans a main front bar and two separate dining rooms. Spread out on red leather banquettes and dig into fairly solid Tex-Mex favorites such as sizzling fajitas, queso fundido and Mexican pizza. The vast menu also boasts lobster enchiladas to enchilada and tamale combination plates, and even a burger. To tipple, there's an extensive margarita selection of the spiked house specialty from blood orange-blended to toasted coconut-rimmed. Open until 2am, the eatery also guarantees a good time for any late-night Valley revelers.

Having opened in 1923, El Cholo is Los Angeles’ oldest continuously operated Mexican restaurant, and it hasn’t been at the cutting edge of cuisine for some time. Still, the Mexican comfort food is fantastic and the atmosphere is historic in a way very few other L.A. eateries can manage. Must-have options include guacamole (made tableside), green corn tamales and the margaritas, by which all others are judged.