The building actually did start out as a little house, long before it was a restaurant. This place is a SoCal institution. Tacos, enchiladas, burritos and tostadas, all very authentic tasting.
Combo plates rule.
They've been serving plenty of real Mexican food here since 1964, and the family business has been in operation in Los Angeles since 1927. One of the best reasons to dine here is the famous El Cholo sweet corn tamale, made with green corn and ortega chilis and positively dripping cheddar cheese. It's even been mentioned in novels set in Southern California. The green corn tamale season runs from May to October to coincide with the availability of fresh corn. When a restaurant cares enough to give you broccoli, beets, green beans and jicama in a tostada entre, you know you're in the right place.