Los Dorados LA
Restaurant · El Sereno
5373 Alhambra Ave, Los Angeles, CA 90032
Highlights
Crispy, extra-long flautas with flavorful fillings and delicious sauces.
Crispy, extra-long flautas with flavorful fillings and delicious sauces.
"Estiven Orozco Torres’s flautas (deep-fried tacos) are as colorful as his ice cream truck, splashed in a kaleidoscope of purples and blues, that are now served from his first brick and mortar. 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. 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. Los Dorados is open Monday, Wednesday, and Thursday from 11 a.m. to 8 p.m., Friday and Saturday from 11 a.m. to 11 p.m., and Sunday from 11 a.m. to 5 p.m." - Bill Esparza
"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
"Since 2019, this food truck has specialized in crispy, rolled tacos (taquitos) filled with smoky barbacoa made in a traditional style—slow-roasted lamb wrapped in maguey—so the exterior becomes splintery crisp while the interior stays tender. Each taco dorado is finished with a charred, complex salsa borracha (made with beer) and Cotija cheese, creating a balance of deep smoke, subtle boozy char, and salty tang." - 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
