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Flour tortillas, not corn, are the whole argument here. This Sonoran taqueria brings the traditions of San Luis Río Colorado to Los Angeles, where the lard-rich, hand-made tortillas get charred on a griddle and wrapped around mesquite-grilled asada or slow-cooked cabeza. The caramelo and the oversized burritos draw regulars who already know their order before they reach the counter. A casual, counter-service spot where eating light is genuinely hard.
The awards strongest first
- Los Angeles Times #26 · The 101 best restaurants in Los Angeles
- Eater The 38 Best Restaurants in Los Angeles
One number, weighted & current 68
How we scoreThe dishes from the writeups
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Burrito 2.0
Eater -
Caramelo
“the caramelo with a flour tortilla folded around pinto beans, cheese, salsas, avocado, and cabbage”
Eater -
Chivichangas
“chivichangas filled with shredded chicken and blistered tomatoes”
Eater -
Lorenza
“vegetarians (and those who are gluten-free) should try the lorenza, a crispy corn tostada topped with Monterey Jack, salsa roja, avocado salsa, cabbage, and a choice of protein, including poblano and pinto beans for those avoiding meat”
Eater
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