Two tacos with meat, onions, cilantro, and shredded cheese, topped with more cheese being sprinkled from above, on a wooden surface with lime wedges and a halved onion. Background features a toy food truck with a "Eat My Taco" logo.

California-style tacos

Eat My Tacos fired up on a South‑LA sidewalk, where Chef Mookie’s battered cart sold California‑style tacos that stopped traffic. Lime‑bright carne, beach‑fire smoke, and salsa that snaps carried us from curbside nights to festivals and full‑scale catering. When demand outgrew the wheels, we drove the flavor east and planted a permanent shop in ATL—West‑Coast attitude intact. Every tortilla’s still a postcard from South Los Angeles, served hot, fast, and loud.

Assorted tacos on a wooden platter with lime wedges, onions, jalapeño, and herbs.

Hand-picked INGREDIENTS

Each tomato, lime, and jalapeño gets hand‑scouted like it’s joining an all‑star roster—no bulk‑bag benchwarmers. That one‑by‑one hustle drops a sharper crunch, brighter citrus hit, and a fire that plays way above its weight class. Tacos built from the factory line can’t even get past the velvet rope.

fresh

made-to-order

Hand squeezing lime juice over assorted tacos with meat and shrimp, garnished with onions, cilantro, and tomatoes on a wooden platter.

Every taco gets born the moment you say “go,” not a second sooner. That means your taste buds score fresh‑off‑the‑grill glory, while your patience runs a quick warm‑up lap. Stick with us—heat‑lamp shortcuts aren’t in our playbook, and the first bite proves why.

Plate with three tacos filled with beef, guacamole, and salsa, served with rice, black beans, and lime wedges.

sorry for the wait… no fast-food here

bold

flavors

Bold flavors leap from grill to hand before hunger even checks its watch. No shortcuts—just West‑Coast punch, served on the double.

Colorful tacos on a wooden platter with toppings like diced onions, cilantro, and peppers.

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