Tacos Royale, a taco stand operating out of a Silver Lake parking lot, burst onto Los Angeles’s carne asada scene in the summer of 2026 with flame-kissed meat piled into tortillas rich with tallow. Opened by Saúl Pérez García — a veteran of Atla, Ceviche
Project, and food truck La Hija del Marondo — and his cousin, chef Eloy Aluri, the stand specializes in Hermosillo-style tacos. Even in a crowded taco market, Tacos Royale stands out with its attention to detail, from the dialed-in sear on the very generous serving of asada to the salsas made to complement, not overwhelm. The simplicity of the stand’s menu — limited to just two types of tacos, a burrito, and chips and guacamole — lets the team focus on each ingredient. The party beans are just cheesy enough; the beef cracklings that crown the OG taco are deliciously smoky. Just a few months old, Tacos Royale is already becoming an essential stop in any Los Angeles carne asada education.
What to order
- The asada taco — three ounces of charcoal-grilled meat piled into a flour tortilla with cheese-infused beans — is the heart of Tacos Royale. Pérez and Aluri use diezmillo (chuck roll) for the tacos, cooking it over a low flame before slicing it into cubes. Simply seasoned with salt, the asada has nothing to hide behind, and it doesn’t need to. The chuck roll is tender and flavorful without becoming too fatty, and each piece picks up notes of charcoal. At the expansive salsa bar, crown the tacos to taste with verdant guacamole, smoky tatemada, cabbage threads, and pico de gallo.
- The OG taco slathers Tacos Royale’s orange-hued party beans onto a flour tortilla. Always add the optional beef cracklings, made from trimmed pieces of asada. The taco tastes like a nostalgic bean and cheese burrito; its blend of melted Monterey Jack and cheddar cheese has terrific stretch.
- Tacos Royale’s burrito gets loaded to the brim with five ounces of asada, melted Monterrey jack, party beans, and crisp cabbage. It’s a solid burrito, but among the options, it would be more prudent to opt for more tacos instead. The ratio of meat to beans to salsa in the tacos lets each flavor shine on its own; it’s more difficult to appreciate each component in the burrito.
To drink
Pair Tacos Royale’s asada with an ice-cold Mexican Coke, jasmine tea, or creamy coconut horchata, which chill in an ice bath adjacent to the salsa station.
Insider tip
Tacos Royale uses tortillas from Sonorancali, a brand Pérez founded using his own recipe. The beef tallow-infused tortillas are available for purchase at the stand, along with other merchandise like hats and T-shirts.
The takeaway
Los Angeles is having a carne asada moment, from established favorites like Sonoratown, El Ruso, and Tacos La Carreta to newcomers including Asadero and Tacos Royale. The growing scene is a win for the city as a whole; each restaurant added to the mix is another opportunity to explore regional asada techniques from Sonora, Sinaloa, and more. If you haven’t made it to Tacos Royale yet, this is the time to go. Since opening, service has become smoother; there are plenty of times to visit with little (or even no) line, and hours have expanded into the daytime on certain days.
