Tito’s Tacos

A security guard calls out order numbers at the pickup window, and the line often runs around the block in the shadow of the 405. The hard-shell taco is the whole point: a corn tortilla folded by machine around beef stewed two and a half hours, fried to order, buried under cold shredded cheddar. Lynne Davidson, granddaughter of the man who opened it in 1959, has run the place since the 1980s. Seating is picnic tables out front or a shaded dining room of plain wooden tables.