A cartoon drawing of a smiling taco with curly hair and a wink, above the text 'TACO LAND' and the subtitle 'ASIAN TACO BISTRO'.

“The [Summer Apple Salad] is an invented salad that deserves to be celebrated, and not just for its weirdness.”

— Robert Sietsema, restaurant critic and journalist for The Village Voice, Eater, Gourmet, and The New York Times

Dan Dan Pork Taco. Minced caramelized pork and sichuan veggie tacos with chopped onions, cilantro, and pickles, served with a lime wedge and a side of red chili sauce.

DAN DAN PORK TACO

The Dan Dan Pork Taco brings together the delicious caramelized minced pork and Sichuan pickles from Noodle Lane’s Dan Dan Noodles, which kicked off our culinary adventure at Smorgasburg over 10 years ago.

A bowl of chicken tostada topped with avocado, red onion, cilantro, and a wedge of lime, accompanied by a cup of chicken soup with vegetables on a beige countertop.

GRILLED CHICKEN W. MUSTARD PICKLE CONSOMMÉ

Our grilled chicken is marinated overnight in a delightful mix of traditional Chinese sauces. The mustard pickle consommé is inspired by the famous Pickle Fish dish at Noodle Lane, made from our homemade mustard pickles and chicken broth. It’s a wonderful combination of sweet, savory, sour, and spicy, and it pairs perfectly with all our tacos.

Three street tacos topped with shredded pork, cilantro, onions, and lime wedge, served with a side of pico de gallo.

SMOKED HONEYCOMB TRIPE W. FRIED PIG EARS

Inspired by the best taco Chef Lane ever tasted in LA, she was reminded of the popular dim sum tripe dish. Our tripe is braised and grilled, which gives it a wonderful gelatinous texture. Topped with fried pigs ears, the taco has a nice contrasting crunch.