The Ultimate Guide to Mexican Antojitos in Los Angeles - Eater LA

"For a true taste of La Ruana, Michoacán, street vendor Abigail Villanueva buys her chiles guajillos from Mexico and imports artisanal cecina, beef jerky directly from Michoacán. For the last year, Villanueva has garnered an audience for her Tierra Caliente regional plates like morisqueta (rice and beans with salsa), tacos dorados, and enchiladas con cecina. The key to Villanueva’s beloved enchiladas is the savory fruit salsa that’s used for dipping the tortillas and is also poured over the plate. Chile guajillo dipped tortillas are lightly fried in oil, filled with queso seco, folded in half, dressed with shredded cabbage, and then more salsa roja, salsa verde. It’s finished with a flurry of queso seco. Fried potatoes, sliced fresh tomatoes, and thin cuts of fried cecina come on the side, just like back in Villanueva’s hometown of Felipe Carrillo Puerto." - Bill Esparza