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, sonoratown.com.