La Azteca' s chile relleno burrito warrants the hype - Review - Los Angeles - The Infatuation
"Dating back 50-plus years, La Azteca Tortilleria in Boyle Heights makes some of the city’s best flour tortillas by hand: soft but flaky, thin yet substantial, and stretchy enough to be wrapped into burritos the size of overgrown guinea pigs. The family-run business recently departed its historic home on Caesar Chavez, but you’ll already find a small line most mornings at their spot a few miles east on Atlantic. Our go-to order—along with most everyone else in line—is their signature chile relleno burrito. Cut one in half and you’ll see a cross-section layered like, with a sweet, roasted poblano oozing white jack cheese, drippy refried beans, and a bit of pico de gallo for freshness. Meat is completely optional, but we sometimes like to add Azteca’s tender, well-seasoned asada into the mix, which complements the river of molten cheese. video credit: Sylvio Martins Food Rundown Chile Relleno Burrito First-timer? Indecisive return customer? Don’t overthink it, get this gooey burrito. You'll get a mouthful of cheese, sweet-smoky chile, and pico de gallo in each bite (ask to add their seared asada if you're feel flush). The star is Azteca’s tender fat-enriched tortillas, which live in the sweet spot between sturdy and nearly translucent. photo credit: Sylvio Martins Chicharron Burrito Much to our surprise, the chicharrón in this burrito is not the soft, salsa-stewed variety, but crunchy, rough-chopped pork cracklings that are swaddled in a tortilla with beans and pico de gallo. La Azteca’s chicharrón is delicious, but unless you drown the whole thing in salsa, it makes for a pretty dry burrito. photo credit: Sylvio Martins" - Sylvio Martins
