The Ultimate Guide to Mexican Antojitos in Los Angeles | Eater LA
"Estiven Torres elevates the flauta into long, slender, crispy rolled corn tortillas lacquered with cream and salsas and finished with precise sprinkles of dry cheese; offerings include lamb barbacoa with a dark nutty salsa and varieties filled with potato, shredded chicken, or potato and chorizo coated in guacamole sauce and a mild red salsa stripe." - Bill Esparza
