Alternative taco finds from Jonathan Gold

Petty Cash Taqueria offers the basics, such as al pastor or a taco with roasted crickets.   (Ricardo DeAratanha / Los Angeles Times)

The bar is lively and inventive at Petty Cash Taqueria.  (Ricardo DeAratanha / Los Angeles Times)

Aguachiles en Molcajetes can be custom-made with your own selection of live seafood.   (Ricardo DeAratanha / Los Angeles Times)

Ceviche Negro, left, and kampachi ceviche served with tortilla chips.   (Ricardo DeAratanha / Los Angeles Times)

A plate of huazontle, a zesty vegetable also known as goosefoot, is sauced. It’s dipped in egg batter and fried in hot oil, then drenched in roasted guajillo salsa and a shaving of queso cincho.  (Brian van der Brug / Los Angeles Times)

Ricardo Diaz, right, chats with guests at his new restaurant Bizarra Capital.  (Brian van der Brug / Los Angeles Times)

A dish of mole fries with mole poblano gravy, melted cheese, grilled onions and fries at Ricardo Diaz’s new restaurant Bizarra Capital.  (Brian van der Brug / Los Angeles Times)

A house-made sangria comes loaded with fresh fruit.   (Brian van der Brug / Los Angeles Times)

A chef’s special is battered squash blossoms stuffed with goat cheese and served with corn salsa.  (Brian van der Brug / Los Angeles Times)

Inside La Carreta where they charge a few cents more per tacos de tripas than they do for all other meats, including the pork-shoulder chorizo made in the back, and they are set off in larger type on the menu board.   (Bob Chamberlin / Los Angeles Times)