"Steven Orozco Torres’s flautas (deep fried tacos) are as colorful as his ice cream truck, splashed in a kaleidoscope of purples and blues. With golden crunchy pipettes filled with smoky chicken tinga, potato and chorizo, or potato, the tacos are dressed in thick avocado sauce, cream, and a thin line of red salsa, coated in finely-crumbled cotija cheese. But the lamb barbacoa is on a whole other level. Opt for the dark, silky salsa, a secret blend of dried chiles that sticks to the flauta like a truck wrap. Antojitos don’t get better than this." - Bill Esparza
