Los Trompos Taqueria is a relatively new taco stand located at 421 W. Broadway in Downtown Long Beach. As the name suggests, one of their specialties is meat cooked on spits. Beyond al pastor, they offer picanha, arrachera, top sirloin, and ribeye alongside more standard options like asada, pollo, and carnitas.
Pricing is tiered depending on the protein. The standard meats run about $4 per taco, while the picanha, arrachera, and top sirloin are $5. The ribeye is the most expensive option at $6.50. Those are the cash prices since, like many places these days, Los Trompos uses a two-tier pricing system, with credit card prices running about 4% higher.
A friend and I stopped by for lunch and ordered identical plates: one picanha taco, one arrachera taco, and one top sirloin taco each.
The picanha was easily the star of the meal. Anyone who frequents Brazilian steakhouses is probably already familiar with the cut, but I haven't had it all that often. After this taco, I can see why it inspires so much enthusiasm. It had an intensely beefy flavor, great texture, and was just plain delicious.
The arrachera wasn't quite as immediately impressive on the first bite, but its qualities became more apparent as I worked my way through it. I thought it could have used a little more salt, though that's at least partially what the salsa bar is there for.
The top sirloin, meanwhile, was fine but forgettable. In hindsight, I'd either spend the extra $1.50 for the ribeye or save a dollar and go with the asada. I have a hard time imagining the sirloin being enough of an upgrade over the asada.
Overall, this was probably the best taco experience I've had in Long Beach since I started teaching there nearly 20 years ago. The city's Mexican food scene is less impressive than many outsiders assume, but Los Trompos stands out. Based on this visit alone, the picanha taco is absolutely worth coming back for.
