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"Though often overshadowed by tortas chilangas and tapatias here in LA, our own local Sinaloa-style torta chain has its own tradition of sandwiches made with wide, puffy rolls grilled on the outside. Combinations of fire-roasted carne asada, thin, rumpled milanesa, or pierna (pork leg) with sliced avocado are just like typical of sandwich shops in Culiacan, and special tortas tailored to the diaspora like the Fontana, made with carne asada, refried beans, panela cheese, and avocado. It’s the perfect meal while you sit in traffic on the 10 East." - Bill Esparza