One of L.A.’s ultimate obsessions -- the taquito, or little taco -- began in 1934 when a humble stand opened in the heart of El Pueblo de Los Angeles on Olvera Street, the first street in L.A. According to Gustavo Arelleno, author of “Taco USA: How Mexican Food Conquered America,” Cielito Lindo’s founder, Aurora Guerrero, and her daughter, Ana Natalia, (who also opened Las Anitas in the same plaza) brought their taquitos to Olvera Street and spread their tasty recipe across Los Angeles. This downtown legend is credited with inventing the taquito-the rolled crunchy taco beloved around the world. El Indio in San Diego is credited with naming it. Cielito Lindo’s taquitos are simple. Lightly seasoned beef is rolled in a fresh corn tortilla and fried until crispy before a generous pour of their famous green avocado sauce is ladled on top. Mildly piquant, the sauce is a balance of heat, saltiness, a touch of avocado and some fat that leaks off the taco. No wonder fans still line up for their taquitos more than 80 years later.