Teddy’s Red Tacos: Breakups, Birria And A Growing Empire
Looking for an in depth take on Teddy’s Red Tacos? Read on, and be sure to check out Teddy’s website and Instagram!
Muscle Beach Hits Protein Goals: Birria on the Boardwalk
There’s something poetic about finding deeply satisfying, protein-packed street food steps away from the sun-bleached chaos of Muscle Beach Venice—a place better known for sculpted physiques than slow-braised stews.
And yet, here we are, dunking crispy, chile-stained tortillas into rich consommé at Teddy’s Red Tacos, arguably the spot that helped put birria tacos on the Los Angeles map.
I recently had the chance to meet the man behind the movement, Teddy Vasquez, at the soft opening of their newest Venice location—and like many great food stories, his begins with heartbreak.
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The Birria King of LA (and the Breakup That Started It All)
Post-breakup, Teddy did what any broken hearted Southern Californian might do: he went to Tijuana…
But what was meant to be an escape turned into an education. He stayed for a year, immersing himself in the art and science (mostly art) of traditional birria-making—learning the nuances of spice, time, and technique that define birria estilo Tijuana.
When he returned home to Los Angeles, he didn’t just bring back recipes—he brought back a vision.
What started as a humble operation has since grown into a full-fledged red taco empire, with locations spanning Downey, East LA, Slauson, Hollywood, LAX, Whittier, Echo Park, and now Venice.
True to its street food DNA, Teddy’s also rolls through the city with a food truck and caters events, spreading the gospel of birria one dripping taco at a time.
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Red Tacos Are Here To Stay—Teddy Proves It
As someone who recently reintroduced meat into my diet after several years in the vegan and vegetarian world, I can say this with full conviction: one of my strongest cravings—borderline obsession—was birria.
And stepping into Teddy’s felt like fate. Because if quesabirria is having a moment in LA (and it absolutely is), Teddy is one of the people responsible for it.
But here’s the thing—this doesn’t feel like a passing trend. Like so many culinary gifts from Mexico, birria has staying power. It’s soulful, it’s adaptable, and it hits that perfect intersection of comfort and indulgence.
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Birria on Everything: Teddy’s Red Tacos Takes Venice
At Teddy’s, the move is clear: order the Deluxe Plate. It’s a greatest hits lineup—taco, quesadilla, mulita, and torta—all generously loaded with that signature stewed meat, each bite richer than the last.
Their motto, “birria on everything,” isn’t just branding—it’s a way of life. And it all comes with a side of consommé so deeply flavorful it could resurrect you after a long night on the Venice Boardwalk.
Then there’s the wildcard: birria ramen. Equal parts comforting and chaotic (in the best way), it’s the kind of dish that feels destined for TikTok virality. But more importantly, it actually delivers.
Add to that a lineup of tortas and burritos—my personal favorite, tightly wrapped and bursting with flavor—and you’ve got a menu that goes far beyond tacos.
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Came For The Tacos, Stayed For The Story
More than anything, though, it’s the story that sticks with you. Teddy didn’t just build a brand—he built it on passion, persistence, and a willingness to start over with nothing but curiosity, appetite and deep respect for tradition.
And now, as a Venice local, I couldn’t be more excited to have Teddy’s Red Tacos in the neighborhood. It feels like the perfect addition to a community that thrives on bold flavors, big personalities, and stories worth telling.
Keep an eye on Teddy—he’s just getting started.
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Have you been to Teddy’s Red Tacos? Did you love it as much as we did? Let us know in the comments or tag @eightyflavors on socials!
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