The Ultimate Guide to Mexican Antojitos in Los Angeles - Eater LA
"If you’ve been fortunate to have stopped by Ciudad Guzmán, nicknamed the “Athens of Jalisco” after its many native-born intellectuals, for an evening stroll, many would be easily persuaded by your rhetoric on the virtue of tostadas de pata, cueritos, and pork loin. Fernando Gonzalez Zuniga imports large tostadas raspadas from Ciudad Guzmán and cures his own pork skin, pig’s feet, and pork loin to top his formidable tostadas brushed with refried beans. The tostada is then decked with finely shredded cabbage, purple onions, tomato slices, and a light sprinkle of salty dried cheese straight from Ciudad Guzmán." - Bill Esparza
