"Sonoratown roots itself in the flour-based traditions of the Northern Mexico town of San Luis Río Colorado, Sonora, with lard-laden flour tortillas at its core."
"The menu spans pinto bean-filled burritos, caramelos folded around melted cheese, and salsa-topped tacos, all built around the chewy tortillas that define the restaurant."
"For the Burrito 2.0, a chewy flour tortilla gets filled with pinto beans, guacamole, melted Monterey Jack cheese, spicy chiltepin salsa, and a choice of protein cooked over mesquite."
"Tripa tacos would likely convert even the offal-averse, as crispy pieces of beef intestine nestle in a flour tortilla below a tangle of cabbage, salsa roja, and avocado salsa."
Sonoratown, rooted in the traditions of San Luis Río Colorado, Sonora, focuses on flour tortillas at its three locations in Los Angeles. The menu features burritos, caramelos, and tacos, all highlighting the chewy tortillas. Proteins like asada, chorizo, and pollo are grilled over mesquite, while the balance of ingredients, including chiltepin salsa and guacamole, enhances the dishes. The Burrito 2.0 combines pinto beans, guacamole, cheese, and a choice of protein, while tripa tacos offer a unique take on offal, transforming it into a flavorful experience.
Read at Eater LA
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