{"id":952483,"date":"2026-07-22T19:46:13","date_gmt":"2026-07-22T19:46:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/952483\/"},"modified":"2026-07-22T19:46:13","modified_gmt":"2026-07-22T19:46:13","slug":"flour-tortilla-hero-el-ruso-opens-a-permanent-taqueria-in-studio-city","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/952483\/","title":{"rendered":"Flour Tortilla Hero El Ruso Opens a Permanent Taquer\u00eda in Studio City"},"content":{"rendered":"<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph u67w0ti va4xi81 va4xi80 e8cira1\">El Ruso, a former street cart\u2013turned\u2013truck known for its flour tortilla\u2013wrapped tacos and burritos, will open its first permanent restaurant in Studio City in the former Roadside Taco. <a href=\"https:\/\/lataco.com\/el-ruso-studio-city\" rel=\"nofollow noopener\" target=\"_blank\">L.A. Taco first reported the opening<\/a>, which owner Walter Soto tells Eater has been a dream for more than a decade.<\/p>\n<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph u67w0ti va4xi81 va4xi80 e8cira1\">El Ruso Taquer\u00eda opens at 5 p.m. on Wednesday, July 22, with a menu of tacos and burritos served with Sonoran flour tortillas made by Julia Silva, along with margaritas, beer, and horchata. Proteins span asada, chile Colorado, al pastor, rib-eye, shrimp, and more. For now, the El Ruso truck will pause operations as Soto focuses on the taquer\u00eda. Soto tells Eater that the opening is a \u201cnew opportunity to be able to give [guests] pure quality.\u201d<\/p>\n<p>The Cinerama Dome lives again<\/p>\n<p>A new dinner menu at M\u00edrate<\/p>\n<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph u67w0ti va4xi81 va4xi80 e8cira1\">Chef Alan Sanz has reworked the dinner menu at <a href=\"https:\/\/la.eater.com\/venue\/91433\/mirate\" rel=\"nofollow noopener\" target=\"_blank\">Los Feliz\u2019s M\u00edrate<\/a>, drawing on Mexico City and the Yucat\u00e1n Peninsula for inspiration. On the new menu, find dishes including enmoladas de pato with duck carnitas and blackberry mole, kanpachi crudo, and pan de pulque with caramelized onion-miso butter.<\/p>\n<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph u67w0ti va4xi81 va4xi80 e8cira1\">For L.A. Material, Anna Holmes writes about Los Angeles bars and restaurants <a href=\"https:\/\/lamaterial.com\/p\/luxury-ice-imported-japan-la\" rel=\"nofollow noopener\" target=\"_blank\">importing bespoke ice cubes from Japan<\/a>. The cubes can be found at bars like <a href=\"https:\/\/la.eater.com\/dining-report\/298185\/vandell-los-feliz-review\" rel=\"nofollow noopener\" target=\"_blank\">Vandell in Los Feliz<\/a>, where co-owner Shawn Lickliter explains that the water makeup of ice cubes can react negatively with certain spirits.<\/p>\n","protected":false},"excerpt":{"rendered":"El Ruso, a former street cart\u2013turned\u2013truck known for its flour tortilla\u2013wrapped tacos and burritos, will open its first&hellip;\n","protected":false},"author":3,"featured_media":952484,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5123],"tags":[1582,276,4991,2961,14730,224,5337],"class_list":["post-952483","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-ca","tag-california","tag-intel","tag-la","tag-la-restaurant-openings","tag-los-angeles","tag-losangeles"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/952483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=952483"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/952483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/952484"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=952483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=952483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=952483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}