Best Tortilla in L.A.: Sonoratown

Whether it’s been via planes, trains or automobiles, it’s the flour that  Sonoratown’s Jennifer Feltham personally sources on regular pilgrimages to northern Mexico that makes for  the best handmade  tortilla in Los Angeles. Not a friend or family member is allowed to venture into the state of Sonora without bringing back a sack of the ancient heritage wheat product.

Together with partner, Teodoro Diaz-Rodriguez Jr. the wildly popular little taqueria in downtown’s fashion district serves  tacos in the style of Diaz-Rodriguez Jr.’s hometown of  San Luis Río Colorado. Tacos in the region are  known for having the  carne asada cooked over mesquite wood fires and wrapped in  handmade flour tortillas from the unique Sonoran flour, resulting in a thin and translucent charred tortilla.

There’s a grilled steak taco using short rib or “costilla de res” for the carne asada,  beef  and chicken chivichanga burritos, crispy tripe and Sonoran-style chorizo tacos. All of which are served with a signature grilled scallion, juicy crisp radishes, charred salsa made in house, and hand delivered by Feltham, who’s high energy and sunny spirit could light up the entire Sonoran desert. Michele Stueven

208 E. 8th St., downtown; (213) 628-3710,

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N: Best Latin Market (Northgate Gonzalez)

O: Best Oysters (Water Grill)

P: Best Pork Chop (Yours Truly)Best Plant-Based Cuisine (The Butcher’s Daughter)

Q: Best Quesadilla (Tacos 1986)

R: Best Rooftop (Margot)

S: Best Sunday Supper (Lucques)Best Seafood (Michael Cimarusti)

T: Best Tortilla (Sonoratown)

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Z: Best Peruvian Chef (Ricardo Zarate)

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