From asada to filet mignon, Tacos Los Cholos fires up mesquite-grilled flavor

Fullerton’s street-style taqueria brings tradition, innovation, and long lines to eager taco lovers.

Joe Trujillo, Staff Reporter

March 21, 2025

At Tacos Los Cholos: A plate of tacos from the REGULAR tier lineup, panela (grilled cheese), chorizo (pork sausage), adobada (marinated pork), asada (beef steak), and pollo (chicken). In the center, a blistered jalapeño adds the perfect kick.

At Tacos Los Cholos, customers build their own tacos from a lineup of meats served in regular, premium, and prime tiers, all grilled over mesquite wood and served daily. The menu ranges from classics like asada and adobada to premium cuts of filet mignon and ribeye, along with new creations like tierra y mar, a combination of steak and shrimp. Each taco is made with a bold, smoky flavor that keeps people coming back.

Founded in Anaheim, Tacos Los Cholos expanded to Fullerton, where its second location has won over customers with fresh ingredients, made-to-order tacos and an inviting atmosphere. The TLC attracts people seeking bold flavors and a personalized dining experience, offering a menu that blends tradition and innovation across its growing locations.

Tacos Los Cholos in Fullerton was bustling, with a line that snaked out the door. Despite the crowd, the line moved quickly. After placing an order of tacos and a strawberry agua fresca, a number was given, and it was time to find a table. The atmosphere was lively and energetic, with the aroma of grilled meats in the air. A quick visit to the salsa and condiment bar revealed an impressive array of options, from mild green salsa to fiery habanero. Beside the salsas was a street-style condiment setup featuring all the classics: lime wedges, radish slices, chopped cilantro, onions, and more. After gathering the essentials, it was time to sit down. The food arrived shortly after, delivered by a friendly and courteous employee who added to the welcoming experience.

At Tacos Los Cholos: A plate of TLC’s newest tacos from the PRIME tier lineup, Tierra y mar (filet mignon and shrimp) and camaron (shrimp). With blistered jalapeños. (Joe Trujillo )

I had the chance to enjoy and taste nearly every taco from the regular, premium, and prime tiers, each offering bold, smoky flavor from the mystique grill. The only exception was the beef rib, which was unavailable because the taqueria had run out during my visit. From what was tasted, the recommended taco would be the new kid on the block at Taco Los Cholos, the Tierra y Mar, a standout surf-and-turf creation with filet mignon and shrimp that delivers.

TLC has four locations: Anaheim, Fullerton, Huntington Park, and Huntington Beach. In addition to the tacos, all these restaurants offer other street-style creations, such as burritos, tortas, Mexican pizza, etc. Aguas Frescas, horchata, tamarind, hibiscus, and strawberry. Carbonated drinks and desserts.

About the Contributor

Joe Trujillo, Staff Reporter

Joe Trujillo has been an Editor and Staff Writer for The Hornet newspaper at Fullerton College for five semesters. He has earned multiple degrees from Fullerton College, including an Associate of Arts in Liberal Arts, Journalism, Interdisciplinary Studies: Social Behavior & Self Development, Interdisciplinary Studies: Social Science, and Interdisciplinary Studies: Arts & Human Expression, as well as an Associate in Arts for Transfer in Journalism. He continued his education at California State University, Fullerton, where he earned a Bachelor of Science in Human Services with a minor in Sociology and a second minor in Child and Adolescent Studies.A lifelong learner, Joe is naturally curious about the world and finds great pleasure in expanding his knowledge. He enjoys spending time with family and friends, watching documentaries and comedy films. His ultimate goal in journalism is to teach and help manage a high school newspaper or yearbook program.