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The Times visited Tito’s Tacos on Monday, July 15, and found, as always, customers lined up outside.
(Mariah Tauger / Los Angeles Times)
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Beef tacos sizzle in the fryer.
(Mariah Tauger / Los Angeles Times)
Jonathan Gold remembered in (mostly) his own words.
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Employees prepare tacos by the truckload in an effort to keep up with customer demand and ensure the line moves quickly and smoothly.
(Mariah Tauger / Los Angeles Times)
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It’s not just tacos. It’s burritos...
(Mariah Tauger / Los Angeles Times)
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... and beef tamales.
(Mariah Tauger / Los Angeles Times)
Though my mom’s dog likes Apple Pan Hickoryburgers, Patio Chicago Dogs, Gelson’s rare roast beef, Oat Thins, kosher salami and basically anything from Jerry’s Deli that isn’t cole slaw, what the dog likes best is a hard-shell taco from Tito’s Tacos in Culver City, stripped of salsa and the mantle of shredded lettuce.
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Endless avocados ...
(Mariah Tauger / Los Angeles Times)
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...for vats of guacamole.
(Mariah Tauger / Los Angeles Times)
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Longtime Tito’s “chipsero” Jose L. Recendez prepares tortilla chips. Recendez has worked at Tito’s for 29 years!
(Mariah Tauger / Los Angeles Times)
Though he was most famous for his writing and his eating, Jonathan Gold was more than just the belly of Los Angeles.
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Layla Fizz, granddaughter of the owners, adds salsa to a bean and cheese burrito.
(Mariah Tauger / Los Angeles Times)
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But for many, the star of the menu is the crispy taco.
(Mariah Tauger / Los Angeles Times)
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Young Jazlynn Munoz and Emily Pena enjoy lunch.
(Mariah Tauger / Los Angeles Times)
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Passing the time while waiting for those tacos...
(Mariah Tauger / Los Angeles Times)
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As the day begins to wind down...
(Mariah Tauger / Los Angeles Times)
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...hard-working employees begin to clean up after a busy day.
(Mariah Tauger / Los Angeles Times)
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Fin.
(Mariah Tauger / Los Angeles Times)
