Today in the Southland, in a bizarre twist of events, a taco place opened that’s not — we repeat, not — in a truck.

Tinga, a new stationary taqueria near American Rag, comes courtesy of Jerry and Chris Baker, the caterers behind The Food Matters.

Inside (because there is an interior), Woolly Pockets full of plants are mounted on yellow walls and ceiling lights hang from an octopus of cords. For lunch and dinner service, there are seats (see how this works?) for about 40 people, perhaps a few more if you can squeeze at the communal table.

The ingredients are fresh and the menu modest, with options such as grilled, fresh-off-the-cob corn with crema, poblano puree, lime, and salt; and signature chicken tinga with tomato chipotle, lettuce, crema, and pickled onion on a tostada. Nearly all components are made from scratch, like fifteen types of salsa, hand-pressed tortillas, and roasted espresso. You’ll most likely have to be wheeled out.

Tinga, 142 South La Brea Avenue, between West First and Second Streets, La Brea Corridor (323-954-9566 or tingabueno.com).

Photo: Courtesy of Tinga

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