Sonoratown

"Sonoratown is easily one of the top taco spots in town, serving smoky grilled meats atop perfect flour tortillas in this busy Downtown shop. Order the chivichanga with shredded beef and wonder why something so delicious isn’t available in every neighborhood in town. Those in the know order the costillas burrito (chopped grilled beef steak) with extra diced poblano chiles." - Eater Staff

"Carne asada competition is tough in LA, but Sonoratown has managed to take a tiny taqueria space in Downtown and build it into a full-on institution for Sonoran-style tacos. The legendary housemade flour tortillas here melt in your mouth, and the charred steak that gets tucked inside has the exact right degree of saltiness. You can certainly opt for Sonoratown's regular tacos, but our move is the caramelo, which measures roughly double the size and comes topped with pinto beans, jack cheese, salsa roja, avocado, and diced cabbage. There's a second location in Mid-City as well, with much easier parking. " - sylvio martins, garrett snyder, brant cox, nikko duren

"When it comes to Downtown tacos, the field is competitive. But Sonoratown has managed to take a tiny space on Los Angeles St. and turn it into an institution. Their house-made flour tortillas melt in your mouth, and their charred grilled steak is smoky, sweet, and the exact right level of salty. You can certainly order their regular tacos and be happy, but our move is to stick with the caramelo, which is about double the size and comes topped with salsa roja, avocado, and cabbage." - brant cox, sylvio martins

"The parking situation near Sonoratown isn't great, but these legendary housemade flour tortillas are worth walking a few extra blocks. These buttery tortillas melt in your mouth, and the smoky carne asada tucked inside these tacos is tender with the right saltiness. The standard asada tacos always hit the spot, but our move is the caramelo, which is about double the size and comes topped with pinto beans, jack cheese, salsa roja, avocado, and diced cabbage. " - nikko duren, brant cox, sylvio martins

"There’s much to love about Jennifer Feltham and Teodoro Diaz-Rodriguez’s warm storefront taqueria — its menu of regional Sonoran tacos, the lorenza, caramelo, carne asada tucked into Sonoran wheat flour tortillas, and the chivichanga. The proposition of well-seasoned chicken, melted cheese, roasted Anaheim peppers, and tomatoes wrapped in a tasty flour tortilla, which is then lightly fried, is a simple pleasure worth repeating." - Bill Esparza