Ditroit – A Fast Casual Taqueria from Enrique Olvera

LA has become the hottest place to set up a kitchen, and many established chefs flock here. Examples of this include James Beard award winner Dave Beran who relocated from Chicago to open Pasjoi. Michelin starred chef Curtis Stone made a move from London and opened Maude. One of the more recent chefs is Enrique Olvera, owner, and chef of Pujol, one of the World’s 50 Best Restaurants.

Chef Olvera opened Damian in the Arts District across the street on 7th Place from Bestia. It became an instant smash, and reservations have to be secured months in advance. Olvera recently opened Ditroit, a modern taqueria behind Damian (in fact, they may share the kitchen). Ditroit is a way for the average Joe to experience his food.

Ditroit is invisible from the street. I used GPS to get me there. I parked in front of a no-parking sign and looked around. I didn’t see any signage. Steps away from my car, I looked down and noticed this used tire.

“So this is their sign,” I thought, and I walked into the property hoping that I wasn’t trespassing. Soon after, I noticed this letter on the side of the building. 

I observed the letter “D” painted on the side of the building as I approached. After walking closer to the sign, I realized that I was in the right place. Upbeat Latin music got me in the mood as I walked up to the window to pick up my take-out order.

They packed everything nicely for the trip home, and I greatly appreciated that each item was labeled. Labeling makes it easy to distribute the food once you arrive home. There is no “oops, I’m sorry, I bit into what I think is your burrito” moment. In COVID times, this is sometimes an awkward experience. 

Each day they grind heirloom corn and produce the masa for their handmade tortillas, tostadas, and tamales. The aroma and the taste of the tortillas quickly set the tone for the experience. Of the three tacos, carnitas ($8), shrimp ($9), and cauliflower ($7), my wife and I thought the carnitas was our hands-down favorite. The carnitas had a delicious flavor and was crisp on the outside.

I enjoy tamales, and the masa was delicate in texture and exceptionally moist. While I liked both the masa and the tomato and basil tamal ($7) separately, I felt that the masa to tomato basil filling ratio included too much masa. 

Customers swoon after their churros. They are made fresh and have a cruller-like appearance, with a generous amount of cinnamon sugar coating the exterior. Biting into them, they have a cake donut consistency. A Mexican chocolate dipping sauce accompanies them. 

While I ordered my food to go, you can enjoy your meal in their shaded outdoor patio with upbeat music. If you like tacos, give them a try. Be sure to order the churro for dessert! 

Ditroit, 2117 Violet St, Los Angeles, CA 90021; ditroitdtla.com