The Book of Taste is a blog & online store curated by Darrin banks. Based in Los Angeles, he offers design services & his posts explore art, entertainment, food, fitness, and fashion.

It's Lunch Time: Loqui

It's Lunch Time: Loqui

TBOT Loqui 1

One of the perks of living in Southern California is having no shortage of high quality, authentic Latin American cuisine to choose from. Just about everyone I know has a favorite taco stand or burrito joint that they swear makes the best Mexican comfort food in the city. My little spot happens to be located at the Platform in Culver City.  Every other week, you’ll find me and everyone else in the area queuing up for primos and molcajetes at Loqui

“Founded in 2014, Loqui began as a weekly popup out of the back of Tartine Bakery in San Francisco, CA. The quality of the tortilla is the foundation of our menu and the first thing we think of when creating menu items. We serve honest handmade Mexican food in a casual environment,” (Loqui).  

TBOT Loqui 2

I typically get a chicken and pork taco. The marinated grilled chicken taco comes with cheese and guacamole while the shredded pork has lettuce and Mexican cotija cheese on it. Both tacos are topped off with onion, cilantro and salsa. Sometimes I mix it up and get one of the molcajete bowls. With a choice of chicken, beef, pork, or mushroom the bowl comes with rice, beans, guacamole, Mexican cotija cheese, onion, cilantro, lettuce and a side of corn or flour tortillas. In addition to being light, greaseless, and packed with tons of flavor, the food is surprisingly filling and ridiculously affordable. I wash it all down with some of the best brewed Jamaica (hibiscus) tea in Los Angeles—often mixing it with their freshly squeezed lemonade as a twist on a classic Arnold Palmer. 

Ordinarily, I would never recommend flour tortillas over corn. There’s something so gringo and sacrilegious about eating a mouthwatering taco encased in a flour tortilla. That is until you have a handmade flour tortilla from Loqui. With just the right amount of chew, the warm and crispy tortilla folds and pulls apart with ease—ideal for those creating little burrito-bites from the contents of their molcajete bowls. Us taco lovers are as happy as an energetic Mariachi band as we make our savory meat and flour treats disappear from our plates. I challenge anyone to find a better example of a flour tortilla in this city. I’d wager that it can’t be done—they are that exceptional. 

TBOT Loqui 3

Dining there is also an aesthetic feast. Leafy fig trees, hefty cacti and dried chili peppers clipped on wire lines are just a few of the interior decorating features that give Loqui a modernly, festive atmosphere. In the back of the restaurant there is outdoor seating and more greenery hanging on the walls as a complement to a contemporary mural. 

Although it’s a popular lunch spot with lines out the door, the restaurant is open for dinner and serves a limited selection of wine and beer. They ‘keep it simple, stupid’ by only offering tacos and bowls, but really that’s all they need because they do it so well. If you go and fall in love with their flour tortillas you can also buy a bag of them to take home with you.

Check it out, you’ll most likely see me there ordering my usual. 


TBOT Loqui 4






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