The Ultimate Guide to Mexican Antojitos in Los Angeles | Eater LA
"At this well-worn fonda painted rosewater with burnt orange panels, the San Juan de los Lagos–style taquitos dorados arrive as the ultimate deli-tray of rolled deep-fried snacks: the thin, unfilled taquitos act as crunchy chasers to a bountiful plate of cured pork loin and foot, pickled pig’s feet, pickled jalapeños, shredded lettuce, tomatoes, and a delicate layer of Mexican cream." - Bill Esparza
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