If These Tortillas Were Any More Lard-y, They Would Oink and Run Away | Bon Appétit
"For three generations, the Estudillo family has been serving a distinctly So-Cal brand of Mexican food in San Diego’s Barrio Logan neighborhood. Their menu is short—nothing but the California border classics (rolled tacos served under a riot of shredded iceberg and cotija, crispy tacos stuffed with juicy shredded pork, steamy, custardy tamales)—and there’s almost always a line down the block to get in. Everything there is amazing, but the star of the show is the house-made flour tortilla, which serves as the wrapper for stripped-down pork-and-cheese burritos, or the vehicle of choice for a bowl of beans and rice or huevos con chorizo." - ByAmiel Stanek
