Ditroit — the semi-hidden taco window tucked behind Enrique Olvera’s landmark Mexican destination Damián — was born in part out of necessity when pandemic-era policies shuttered outdoor dining at the end of 2020. Amid the Sisyphean cycle of closing and reopening, Olvera and Damián’s chef de cuisine, Chuy Cervantes, began doling out tender suadero tacos and fried fish flautas rooted in traditional cooking approaches. Today, Ditroit endures as a fully fledged concept in its own right, operating out of the lush back alleyway of Damián during daytime hours. The taquería embodies the same respect for regional Mexican foodways as Damián while leaving its own tangible mark on each dish; its menu takes influence from classic antojitos interpreted through the lens of the city of Los Angeles around it. While Damian remains a special occasion restaurant, Ditroit can and should be an everyday affair — a neighborhood taquería brought to life by the chef behind two-Michelin-starred Pujol.
Vegetarians have a handful of solid options at Ditroit, including a vegetarian taco of the day, an epazote quesadilla, and potato flautas. Don’t leave without whichever agua fresca has been churning for the day.
Bringing friends from out of town (*cough the East Coast cough*) for a crash course on outstanding tacos, mid-day meals in the Arts District away from a desk, and repeated visits for easy weekend lunches.
