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LA’s Evil Cooks Has Introduced A Flan Taco And The Internet Definitely Has Some Feelings About It

The taco is such a beloved culinary treasure because of its versatility. The formula is pretty simple and straight-forward: tortilla, meat and toppings. You can eat it at any time of day; morning, noon and late night. And you can stuff anything in there. You have your fish tacos, your breakfast tacos, savory tacos and vegan tacos. Now without further ado, we present you with the dessert taco you didn’t know you needed, the sweet taco.

Yeah, yeah, the idea of a sweet version of the Mexican classic might make you cringe a little, but hear us out—this one’s worth it.

It doesn’t matter whether you’re into carnitas, birria, suadero, or pastor, we promise you, if you love tacos and you love flan, this bad boy is all you need for dessert. 

The flan taco comes to you courtesy of Balam Kitchen a taco haven in Lynwood, and  Evil Cooks, an LA Chicano kitchen pop up duo by Alex Garcia aka Pobre Diablo and Elvia Huerta, La Bruja. Needless to say that the collaboration brought the big guns to Taco Madness—LA’s longest running Taco Festival—with their unconventional creation this year.

Taco lovers waited in long lines to try the best of all nine taquerías featured at the festival.

But all we keep hearing about, months after the debut of this creative invention in May, is the ‘flan taco’ and how obsessed everyone is with it.

Garcia, former chef at Pomona’s Mexican restaurant, Dia De Los Puercos, wanted to create a sweet taco, and what better Mexican dessert to use for his invention than the classic custard and caramel delight that everyone loves: flan. Sticking to the original recipe for the flan, he decided to use ‘tuile’ for the tortilla. Tuile is a baked wafer similar to that used for Chinese fortune cookies. He added corn masa to make it pliable like any good tortilla should be, and voila! The result was a sweet tortilla, similar to a pancake or a crepe. 

The classic milk-based flan was infused with citrus and coconut, and it sits atop the innovative fortune cookie-style tortilla. What about the toppings, you might ask? Nothing short of an explosion of flavor: mint, a twist of orange and, drumroll please, crushed Polvorones. Yes that’s right, the classic orange-flavored cookies abuelos all over Mexico have been dunking in their coffees since time immemorial. 

La Bruja’, the name they gave to their flan taco, embodies Huerta and Garcia’s rich yet opposing personalities.

Both sweet and savory, unexpected and provocative. Garcia was born into a family of bakers in Queretaro, Mexico. He moved to the US when he was 14 and has since held several jobs in the food industry, from dish washer to Chef. Huerta is originally from El Sereno and enrolled in culinary school at a young age. She has been a cook at UCLA for over a decade, where she’s gotten used to cooking with massive quantities. 

Despite their vastly different backgrounds and experiences with food, they agree that what they create at Evil Cooks is “the food of their childhoods”.

“We want people to taste our food and be reminded of home,” says Garcia. The sweet concoction had taco-lovers so impressed that Zach Brooks, general manager of Smorgasburg LA, called it “a plated dessert you’d find at the best Mexican restaurant in the city”, next thing you know, he offered Balam Taco x Evil Cooks, an eight week residency at the Smorg’s Ice Cream Alley. 

Keep up with the nomadic pop-up to try the flan taco and some of their other unique creations. Evil Cooks’ itinerant menu changes fairly often, and always includes innovative takes on Mexican classics, like a chilaquiles breakfast burrito, fideo taco (complete with queso fresco and crema), shell crab tacos and more, tortas, gorditas, and more.

Don’t miss Balam Kitchen’s chicano food in Lynwood. Evil Cooks pops up weekly at various spots in LA. Find them at Sara’s Market, El Café by Primera Taza and Smorgasburg. They also cater private events and gigs.

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