Nestled in El Sereno, Los Dorados serves up crunchy, flavor-packed flautas in a laid-back atmosphere, with a menu that boasts vibrant fillings like chicken, chorizo, and lamb barbacoa, all drizzled with house-made salsas.
"Los Dorados is a tiny food trailer that only makes one thing: taco dorados. And, as you might expect from a place that sells just one item, they do crispy, deep-fried rolled tacos really, really well. Doused in housemade salsa roja, spicy mole sauce, or avocado salsa verde, then finished with a heavy sprinkle of cotija cheese—there’s nothing subtle about these crunchy, extra-long beauties. That’s exactly why we love them. There are usually four different fillings to choose from (lamb barbacoa, chicken, chorizo-potato, and bean and cheese), and while the lamb is our favorite, don’t fool yourself—you’re getting one of each. Los Dorados generally pops up around the Eastside on Thursday through Saturday, and at Smorgasburg on Sunday, so keep an eye on their Instagram and plan accordingly. " - sylvio martins, garrett snyder, brant cox, nikko duren
"Steven Orozco Torres’s flautas (deep fried tacos) are as colorful as his ice cream truck, splashed in a kaleidoscope of purples and blues. With golden crunchy pipettes filled with smoky chicken tinga, potato and chorizo, or potato, the tacos are dressed in thick avocado sauce, cream, and a thin line of red salsa, coated in finely-crumbled cotija cheese. But the lamb barbacoa is on a whole other level. Opt for the dark, silky salsa, a secret blend of dried chiles that sticks to the flauta like a truck wrap. Antojitos don’t get better than this." - Bill Esparza
"No one in LA was making tacos quite like this before 2019 when Los Dorados founder Steven Orozco Torres found one niche that wasn’t saturated: crispy taquitos. These tacos are rolled up and fried until they are splintery crisp. Inside is a deeply smoky, satisfying barbacoa. Whereas a lot of barbacoa is made with beef—especially as the dish made its way to northern Mexico and Texas—the traditional barbacoa served at Los Dorados is made with slow-roasted, maguey-wrapped lamb, a style that’s a bit harder to find." - ByJavier Cabral, as told to Sam Stone
"Steven Orozco Torres’s flautas (deep fried tacos) are as colorful as his ice cream truck, splashed in kaleidoscope of purples and blues. The flautas are colorful too, with golden crunchy pipettes filled with smoky chicken tinga, potato and chorizo, or potato. The tacos are dressed in thick avocado sauce, cream, and a thin line of red salsa, coated in finely-crumbled cotija cheese. But the lamb barbacoa is on a whole other level. Opt for their dark, silky salsa, that’s a secret blend of dried chiles, that sticks to the flauta like a truck wrap, and the perfect amount of sour from Mexican cream. Antojitos don’t get better than this." - Bill Esparza
"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
