"Estiven Torres has elevated the humble flauta, an antojito standard throughout Mexico, into long, slender, crispy pipes of rolled and fried corn tortillas, delicately lacquered with cream and salsas, then dressed in precise sprinklings of dry cheese that sticks to its savory, colorful layers. Lamb barbacoa comes with a dark, nutty salsa, while potato, shredded chicken, and potato and chorizo are coated in guacamole sauce, with a line of mild red salsa down the middle." - Bill Esparza
