9/14/2023 0 Comments Tropical cuties deli and sara![]() Carne asada - short ribs grilled over mesquite and blitzed with a cleaver - is the meat of choice, though you can also opt for chorizo, chicken, tripe or chile poblano. The elastic, almost creamy tortillas are made from Sonoran flour and pork lard. The Burrito 2.0 is both a delivery godsend and a superb encapsulation of what makes Jennifer Feltham and Teodoro Diaz-Rodriguez’s downtown taqueria so special. Check El Momo’s Instagram account for details. Carnitas by the pound, ordered for pickup in Boyle Heights, come with tortillas, salsa, limes and garnishes. It’s a specialty of the Acosta family its carnitas rate as a civic treasure. If ever there were a food named appropriately for the times, it’s the “Aporkalypse,” a massive carnitas taco filled with a mix of maciza (chopped pork shoulder), cuerito (squiggly slivers of pork skin) and buche (delicate, wishbone-shaped slices of pork stomach). Eating these directly from the box alone in your car doesn’t in any way diminish their grandeur. ![]() Carne asada, beef birria and a wondrous, chin-staining chile colorado typically comprise the fillings: get all three. Soto grills the meats and composes the tacos. Silva is a tortilla artist Sonoran-style flour discs are her pliant canvases. Walter Soto and Julia Silva make some of the most spectacular tacos in Los Angeles.
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