"No one in LA was making tacos quite like this before 2019 when Los Dorados founder Steven Orozco Torres found one niche that wasn’t saturated: crispy taquitos. These tacos are rolled up and fried until they are splintery crisp. Inside is a deeply smoky, satisfying barbacoa. Whereas a lot of barbacoa is made with beef—especially as the dish made its way to northern Mexico and Texas—the traditional barbacoa served at Los Dorados is made with slow-roasted, maguey-wrapped lamb, a style that’s a bit harder to find." - ByJavier Cabral, as told to Sam Stone
