King Taco

Name: King Taco
Address: 2400 E Cesar Chavez Ave, Los Angeles, CA, 90033, US
Telephone: 323-264-3940
Price range: $

Mexican$

Call Directions Website

Mon–Thu 8:30am–12am, Fri–Sat 8:30am–3am, Sun 8:30am–12am

2400 E Cesar Chavez Ave, Los Angeles, CA 90033
323-264-3940
Last verified: September 2026

Tacos

Al Pastor Taco$1.64
Two warm corn tortillas with your choice of meat, garnished with chopped cilantro, onions and King Taco's famous fresh salsa
Carne Asada Taco$1.64
Carnitas Taco$1.64
Cabeza Taco$1.64
Lengua Taco$1.64
Suadero Taco$1.64
Buche Taco$1.64
Chicharron Taco$1.64
Chicken Taco$1.64

Burritos

Beans & Cheese Burrito$3.95
Al Pastor Burrito$6.05
Flour tortilla with your choice of meat, seasoned Mexican rice, whole pinto beans, cilantro, onion and famous salsa
Carne Asada Burrito$6.05
Carnitas Burrito$6.05
Cabeza Burrito$6.05
Lengua Burrito$6.05
Suadero Burrito$6.05
Buche Burrito$6.05
Chicharron Burrito$6.05
Chicken Burrito$6.05

Sopes

Al Pastor Sope$3.20
A crispy thick cornmeal shell topped with refried beans, your choice of meat, shredded cabbage, cotija cheese and famous salsa
Carnitas Sope$3.20
Cabeza Sope$3.20
Lengua Sope$3.20
Suadero Sope$3.20
Buche Sope$3.20
Chicharron Sope$3.20
Chicken Sope$3.20

Quesadillas

Cheese Quesadilla$3.99
Traditional flour tortilla with melted Monterey Jack cheese, served with guacamole and famous salsa
Quesadilla with Meat$4.99
Choice of al pastor, carne asada, carnitas, cabeza, lengua, suadero, buche, chicharron or chicken

Nachos

Nachos$5.25
Crispy corn tortilla chips smothered in hot nacho cheese and jalapeños
Nachos with Meat$6.25
Choice of al pastor, cabeza, buche, chicharron, suadero, lengua, carnitas or chicken

Tamales

Pork Tamale$2.05
Steamed in a corn husk with cornmeal dough and savory filling
Chicken Tamale$2.05
Cheese with Jalapeños Tamale$2.05
Sweet Tamale$2.05

Rotisserie Chicken

Half Rotisserie Chicken
Available Friday–Sunday; served with rice, beans, tortillas, chips and salsa
Whole Rotisserie Chicken
Available Friday–Sunday; served with rice, beans, tortillas, chips and salsa

Sides

Rice$1.49
Beans$1.49
Guacamole$1.55
Chips$1.65
Tortillas$1.45
Cheese$0.99
Salsa$0.75
Jalapeños$0.35

Beverages

Champurrado$2.05
Agua Fresca (Tamarindo, Piña, Jamaica)$2.05
Fountain Drink (Pepsi, Diet Pepsi, Manzanita Sol)$2.05
Aquafina$2.05
Coffee$0.99

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos · Beans & Cheese Burrito · Al Pastor Burrito.
Sopes: Thick rounds of masa cooked on a griddle, with the edges pinched upward to form a shallow rim. Common toppings include beans, meat, lettuce or cabbage, crema, cheese and salsa. Names and preparations vary regionally, and related dishes may appear as picaditas or under other local names. On this menu as: Sopes · Al Pastor Sope · Carnitas Sope.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Cabeza Taco · Suadero Taco · Buche Taco.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamales · Pork Tamale · Chicken Tamale.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadillas · Cheese Quesadilla · Quesadilla with Meat.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos · Nachos with Meat.