"Angelenos get really worked up over tacos. But if you ask us where to go eat some great ones on your first trip to town, we’ll point you in the direction of Sonoratown, a Northern Mexican-style taqueria with two locations in LA. What sets this counter-service operation apart are their housemade flour tortillas—they’re chewy, tender, and essentially melt in your mouth. We usually order the carmelo taco, which is loaded with smoky mesquite-grilled asada, pinto beans, and chiltepin salsa. But we also love their perfectly-sized chivichangas—mini burritos filled with braised meat, roasted chile peppers, and lots of molten cheese—all rolled up in those legendary flour tortillas and browned on a grill until glorious char marks show." - Brant Cox, Arden Shore, Nikko Duren, Garrett Snyder, Sylvio Martins
