"Enrique Olvera’s semi-camouflaged back alley taco stand began its story in Los Angeles at the end of 2020. Since those uncertain first months, Damian and Ditroit have become finely embedded into Los Angeles’s Mexican, and specifically Chilango, oeuvre, shaped by a chef who changed the dining landscape in Mexico City before bringing his specific lens to Los Angeles. Ditroit’s lineup of tacos, flautas, and quesadillas have reshaped Angelenos’ conception of what Mexican street food can be: think cornflower-tinged quesadillas filled with melty quesillo and epazote; tacos with smoky suadero, crispy-edged carnitas under seedy salsa roja, or lightly battered eggplant; and the fish flauta, which packs machaca-style fish, cabbage, crema, and salsa verde into a fried corn tortilla. Visitors can’t go wrong washing it all down with a Mexican coke, or punctuating the experience with its soft serve of the moment, especially during hotter summer months. — Nicole Adlman, cities manager" - Eater Staff
