“Culver City’s Mexican food fortunes may be changing soon with the addition of Chicas Tacos to the city’s busy main drag…The plan is to offer a wider variety of casual modern Mexican dishes to the core Culver City crowds, while also doing beer and wine all day…It helps, of course, that the BLVD group’s overall food and beverage director is Eduardo Ruiz, a James Beard-nominated local chef known for his critically acclaimed former restaurant Corazon y Miel. The group’s other partners Nicolo Rusconi and Jon and Chris Blanchard are also working on the upcoming Hoxton Hotel and Soho House in the Arts District.”

“Serving tacos for the modern Angeleno—that is to say, with organic, non-GMO, wild-caught ingredients. The beer-battered fish tacos here come buried under Caesar salad, croutons and queso manchego and just one would make for a decent lunch.”

“I joined the team behind LA’s Chicas Tacos on an R&D trip to Mexico and came close to a delicious death by food and booze.”

“If you’ve ever ordered a salad when what you really wanted was tacos, Chicas’ fish taco gets you. For the oversized taco, they wrap a house-made tortilla around light, crispy beer-battered fish, and then toss three handfuls of Caesar salad on top. It’s the best of both worlds. A little morita salsa and manchego cheese finish off the well-rounded, handheld meal.”

“This tiny Downtown taco stop boasts a menu created by chef Eddie Ruiz, and is as inventive as it is delicious. You’ll find everything from straightforward pork tacos to the fried fish option topped with a caesar salad, and all using organic and non-GMO ingredients.”

“The Caesar salad and the fried fish taco are two of the most iconic dishes from Baja California, and the new downtown taqueria, Chica’s Tacos is doubling down on the flavors of the other Cali in one great taco.”

“Each taco is inspired by the Blanchard brothers’ travels to various regions of Mexico. The Baja fish taco, for example, has its genesis in their trips to Ensenada. The fish is beer-battered, fried and topped with Caesar salad, as an ode to the restaurant of the same name in Tijuana where the salad was invented.”

“… everything’s elevated just a bit here. The spot touts the In-N-Out line of “fresh, never frozen,” and there’s an emphasis on locally sourced ingredients for things like the chicken taco with creamy feta, Baja-Med salsa and cilantro; beer-battered fish tacos with smoky morita salsa; and a veggie taco with cauliflower “chorizo,” marinated mushrooms, panela cheese and avocado sauce.”

“What was once a no frills … shack … has been completely transformed into something visually spectacular that is now bright and colorful and adorned by an eye-catching neon sign set atop the diminutive 700 square foot restaurant.”

“There’s another taco player in Downtown as of yesterday, with vibrant newcomer Chicas Tacos emerging from the fray. The tiny shop takes over a standalone 700 square foot space that once housed Mama’s Asian Cuisine. With the recent growth spurt in the area … it was time for new blood, by way of steak, pork, and chicken tacos.”

“If there is something LA will never have enough of, it’s a solid taco spot. Newly opened Chicas Tacos however, not only serves a variety of loaded (and we mean loaded to the point where there’s a flaco option) tacos but the Baja-style joint also brings a vacation element into our mouths.”