The Ultimate Guide to Mexican Antojitos in Los Angeles | Eater LA
"Importing large tostadas raspadas from Ciudad Guzmán, Fernando Gonzalez Zuniga cures his own pork skin, pig’s feet, and pork loin to top formidable tostadas brushed with refried beans and decked with shredded cabbage, purple onions, tomato slices, and salty dried cheese straight from his hometown; he also offers a simpler, rich white pozole and other regional antojitos." - Bill Esparza
