The tacos hit the spot, but the real move is the burrito.

There's no King Taco or Tacos El Gordo, but Lennox has a tío, and he's a badass taquero. On a busy night, look past the six jugs of aguas frescas on the counter and you'll see mountains of chopped asada spewing fumes off the plancha as the taquero turns the meat like a volcano being born in the Pacific.

The mark of a good burrito is its frijoles — a tortilla's forgotten sibling that too many taquerías cook with just salt and water. Not here: the beans are refried in oil pulled from their carnitas batches, giving them a classic rancho flavor that oozes in greasy comfort. The burrito is beans, meat, cebolla, cilantro, and chile — no rice, no clutter. Order it mixed with asada and al pastor, add a side of tacos de lengua, and ask for the veggies: a bag of hot pickled carrots, radishes, and jalapeños with a snap and heat so gratifying you almost don't need the salsa.

For true Michoacán-style carnitas, few options in all of Los Angeles match Carnitas El Artista, and Inglewood is lucky to have this champion of Mexican deep-fried pork. Gustavo Chavez is a third-generation carnitas master, and the family operation includes his 15-year-old son Kevin, proudly earning his place as the fourth generation to keep the tradition alive.

For the pre-game, order pounds of these glistening hunks of juicy pork with tortillas and salsa to build tailgate tacos — or stop by after to tame your borrachera. You can never go wrong with some of L.A.'s most exceptional carnitas.

Forty feet of unadulterated taco bliss.

From the tortilla-making station on one end to the self-serve salsas at the other, this stand runs forty feet of pure taco bliss. Ribbons of vibrant al pastor are shaved off the trompo straight onto a tortilla while suadero is pulled from the chorizera, chopped, and finished on the plancha for those beautifully crunchy seared ends.

Grab a quesadilla or mulita and watch the cheese pull as they open a fresh corn tortilla and stuff it with the meat of your choice. The al pastor and suadero shouldn't be underestimated — they compete with any of your favorites. It won't be long before all of Los Angeles knows about Tacos Naomi, mark my words.

The star here is the torta ahogada, made with their own fresh-baked bread. But living in its shadow is a crispy taco de barbacoa — Guadalajara-style with seasoned, marinated beef, served juicy in two corn tortillas and fried on the plancha in its own barbacoa lacquer, not unlike a birria taco dorado.

It comes with a plate of glossy caramelized onions, more onions, and cilantro. Pry open a taco, add the fillings to your liking, pour their housemade Jalisco salsa, and drop a few dabs of lime like you're opening up a whiskey. Enjoy the crunch — and watch the meat juice dripping from the back end.

Under the colossal columns of the 405/105 interchange at La Cienega and Imperial, you'll find one of the best al pastors in the city. Snappy Food and Liquor Mart hosts Tacos Tamix in the evenings, where they prop up a bright red trompo and slice steaming cuts of pastor onto tortilla after tortilla as cars fly overhead.

Tamix is better recognized in their bright yellow trucks with hot-rod flames painted on the side; here it's a taco stand running the regular menu. The mart also has a little deli with inexpensive sandwiches, in case you're stuck with that one person who doesn't like tacos but you inexplicably keep around as a "friend."

The man many consider a pioneer in popularizing birria in Los Angeles went from selling out of the trunk of his car to running birria shops all over the city, including one at Imperial and Hawthorne. Teddy's Tijuana-style birria de res tacos stand apart for their red hue and balanced, rich flavor.

The deluxe plate is the most popular — a taco, mulita, vampiro, quesadilla, and consomé.

Another great birria de res option sits on La Cienega, parked at the eastern end of the LAX runways. With airplanes screeching overhead and the 405 rumbling behind, this orange trailer serves a mean taco dorado de birria — the tortilla plancha-fried to an almost Doritos-like crunch. Give it an Instagram dunk into the consomé before that first alluring bite.

One of the cleanest, most reliable taco trucks near SoFi. Find them parked outside "Old Town Lennox," a cluster of old houses that look like a Kansas tornado blew them in. Kike's has great tortillas, meats, and salsas — plus a rare side most taqueros skip: a small, freshly made tostada smeared with frijoles.

Save the tostadita. Pile it with all the meat that fell from your tacos, add caramelized onions, and enjoy one last crunch to end the night.

Each taco is a heavyweight — literally a pound.

Down the street from SoFi, Perro 110 keeps it to a three-option menu that punches hard: the Perro Taco, the Keto Taco, and a Veggie Taco. Hungry? Go for the combo with chips and a drink. Each taco weighs in at a pound, built on flour tortillas imported weekly from Tijuana, grilled with melted mozzarella and stuffed with tender flap steak, Peruvian beans, and fresh guacamole.

The menu is small, but the flavors are something you have to experience. Wash it down with fresh lemonade or horchata — and don't skip the fresh-baked cookie made daily by the owner's son.

At El Gallazo, the scent of carne asada hits you the moment you reach the parking lot. As you order, the meat goes onto the charcoal grill, giving it the nostalgic, smoky flavor of a weekend cookout at the park. The asada, al pastor, and pollo are the standards, but a surprise hit is the tinga-style pollo.

Beyond the tacos, the sopes and burritos are big sellers. The condiment bar runs salsa roja, salsa verde, guacamole salsa, pickled carrots, cilantro, and onions — but the real prize is the pile of grilled onions you get to load up on. Before or after a game or show, this is a must-stop.

Not tacos — but the pambazo is the undisputed star.

Near the Intuit Dome (or the strip club afterward), El Capitalino Mx is steps away, bringing Mexico City flavors and specializing in deep-fried classics: flautas, quesadilla fritas, and pambazos. The flautas come stuffed with chicken or potato and chorizo; the quesadilla frita comes with asada, rajas, or mushrooms — less a standard quesadilla and more a loaded, lightly crispy tortilla with melted cheese, your choice of meat, lettuce, cotija, crema, and salsa.

But the pambazo steals the show: dipped in vibrant guajillo sauce and lightly fried, filled with chorizo and potatoes, shredded lettuce, cotija, and crema. Come for the flautas, the quesadilla, or the pambazo — some of the best in the area, tacos aside.