On June 23, the Hollywood Palladium, an iconic live music venue that dates to 1940, played host to Tacolandia, a first-time event from LA Weekly. Street Gourmet LA founder Bill Esparza curated the taco vendors, which descended on Hollywood from as far away as Ensenada. More than 1000 people enjoyed tacos, and we sure get the sense there may very well be more Tacolandias. Here are some of the event’s highlights.

The Hollywood Palladium parking lot hosted LA Weekly’s inaugural Tacolandia event.

Adriana Michelle Davalos, Miss Los Angeles Latina, joined Tacolandia curator Bill Esparza.

La Guerrerense founder Sabina Bandera and family are fresh off an appearance at the World Streetfood Congress and drove up from Ensenada to deliver Sea Urchin & Clam Tostadas and Yellowtail Pate Tostadas with a flurry of flavorful salsas.

La Monarca Bakery founder Ricardo Cervantes joined Mexikosher chef-owner Katsuji Tanabe between bites.

Guerrilla Tacos chef-owner Wesley Avila crafted a crudo tostada with silky Copper River salmon and bursting cherry tomatoes, keeping in season as always.

George’s at the Cove was a surprising entry from La Jolla. Trey Foshee prepared an achiote cured snapper taco with crispy fish skin, cilantro and crunchy purple cabbage.

Foshee has been cooking at multi-faceted George’s at the Cove for over a decade.

Coni’seafood made smoked marlin tacos with Monterey Jack, avocado and habanero salsa.

Tacos Leo brought their signature trompo to prepare al pastor (pictured above).

Bizarra Capital contributed house-made chorizo tacos with a black bean puree base.

Bizarra Capital chef-owner Ricardo Diaz recruited The Bottle Room chef-owner Tony Alcazar (second from left) as his Tacolandia sous chef.

SOL Cocina traveled from Newport Beach to serve goat cheese tostadas with piloncillo salsa.

Mexikosher is, you guessed it, a Mexican Kosher restaurant. That means no pork or dairy. However, you will find matzo albondigas with chipotle sauce, Serrano aioli, chopped egg, and turmeric rice.

Ricardo Zarate & Stephane Bombet of Mo-chica, Picca and Paiche prepared tacu tacu tacos with carnitas, riffing on a classic Peruvian dish.

Spirit House Bar chef Johnny Lee served cha siu pork tacos, bringing classic Chinese roast pork flavor. After all, they are located in a Chinese-American stronghold, Monterey Park.

Soho Taco prepared a limited supply of deluxe lobster tacos with chipotle crema, pico de gallo, cotija and shredded cabbage on blue corn tortillas.

Tacos Arabes de Puebla truck parks on the corner of Olympic Boulevard & Esperanza in Boyle Heights. They made classic Pueblan tacos of marinated pork in folded over flour tortillas.

Javier Plascencia didn’t make the trek from Tijuana, but his Mision 19 team delivered a terrific taco of fideo flecked with beef tripe and cow udder.