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Loreto 's is a Compton Take-out spot specializing in fried turkey and served turkey dinner. The operation is in a small, modest room with charm, owned and operated by Truthahn-Prodigy Joe Loreto since 2003. Whatever is the category of the place that is Loreto 's, that is the authentic No-B.S. version of it; I know authentic when I see it, and I know B.S. when I smell it. I looked at some turkeys, both monster birds with glittering copper skin, which brought me to skip the rest of the summer and bring Thanksgiving. Unfortunately, I don't have time machine, and I'm not one who needs a whole turkey in June. Luckily, Loreto 's also offers her delightful Cajun-baked fried turkey on a plate carved as turkey dinner, cut and gathered in sandwiches, or chopped into tortillas as tacos. Mr. Loreto is a friendly and avuncular operator who wears his chef 's whites (including a Tonque Blanche) while he's in his store. He will speak transparently about his cooking processes and ingredients, not that you will ever be able to replicate it yourself: Joe knows more about Brattruthühner than I knew in my life. He fries birds as small as 12 pounds and as large as 25 pounds, and always in peanut oil. While Mr. Loreto is chicano, his wife is black, and the recipes used here are a combination of his and her, confuse the soul food of the old Compton with the Mexican appetites and develop culinary sensibilities of the new Compton. Turkey Taco here is excellent. Where other turkey tacos are made in Compton and South L.A. with ground turkey that could be just as lightly ground beef, Loreto 's uses some of the best cut turkeys you have 'll: luscious, savory, with a juicy texture and mouthfeel from a combination of white meat, dark meat and skin. This taco has a warm, grilled tortilla with salad and chopped tomatoes in it as most black tacos do in this microregion. Even better than Loreto's turkey taco is her Turkey taco with soul. The tortilla and turkey are the same as used in turkey taco, but without the salad and tomatoes and with the addition of a well seasoned poultry engraving mixed with onions, garlic and peppers with a hot sauce. This is the best turkey taco I had to date, the best of the black tacos I had to date, and one of the food highlights of my summer. Eat tacos. Eat turkey.