Tacos galore at Tacolandia 2013
By Brandon Choe
June 26, 2013 6:59 p.m.
Tacos Kokopelli grilling its octopus and portobello mushroom tacos.
(Brandon Choe/Daily Bruin)
The innards of Mariscos Jalisco’s taco dorado.
(Brandon Choe/Daily Bruin)
A look at Leo’s Taco Truck’s al pastor taco.
(Brandon Choe/Daily Bruin)
La Tiendita Mexicana's booth displays with a variety of treats and sweets.
(Brandon Choe/Daily Bruin)
Loteria Grill's taco at Tacolandia.
(Brandon Choe/Daily Bruin)
Crispy carnitas taco and slice of avocado covered in blistering mango salsa.
(Brandon Choe/Daily Bruin)
Workers from Rocios Mole De Los Dioses in the middle of cooking its rich mole.
(Brandon Choe/Daily Bruin)
Pork belly/chicharron taco from Mo-Chica, Picca and Paiche.
(Brandon Choe/Daily Bruin)
Rocio’s mole and potato taco
(Brandon Choe/Daily Bruin)
Fish taco from Tacos Punta Cabras.
(Brandon Choe/Daily Bruin)
A close up of Kokopelli’s tacos.
(Brandon Choe/Daily Bruin)
Soho Taco dressing its lobster taco on blue tortilla.
(Brandon Choe/Daily Bruin)
SoHo employee concentrating on the final touches of the taco.
(Brandon Choe/Daily Bruin)
SoHo Taco’s carne asada (front) and lobster taco (back)
(Brandon Choe/Daily Bruin)
A couple sway in the tempo of the live mariachi band
(Brandon Choe/Daily Bruin)
SoHo Taco’s salsa bar
(Brandon Choe/Daily Bruin)
Kokopelli’s workers prepping their tacos for service.
(Brandon Choe/Daily Bruin)
Mexicali Taco Co.'s taco de campechana
(Brandon Choe/Daily Bruin)
La Monarcha Bakery serves its guava puff pastries.
(Brandon Choe/Daily Bruin)
La Monarcha Bakery was also serving its “dulce de leche” taco.
(Brandon Choe/Daily Bruin)
A combination of goat cheese, peanuts and cilantro drenched in caramel served over a tostada shell.
(Brandon Choe/Daily Bruin)
(Counterclockwise) Mexican coconut candy, peanut brittle, sweet potato chew and tamarind candy
(Brandon Choe/Daily Bruin)
Grilled shrimp taco with black bean with avocado puree
