A must-visit in downtown LA, this vibrant spot serves Northern Mexican-style tacos and burritos with fresh ingredients and amazing flavors, perfect for a casual meal.
"Sonoratown is easily one of the top taco spots in town, serving smoky grilled meats atop perfect flour tortillas in this busy Downtown shop. Order the chivichanga with shredded beef and wonder why something so delicious isn’t available in every neighborhood in town. Those in the know order the costillas burrito (chopped grilled beef steak) with extra diced poblano chiles. If there’s only one taco place you can get to in Los Angeles, make it Sonoratown." - Matthew Kang
"Famous for its tacos, frequented by Hadley Tomicki and Rebecca Roland." - Eater Staff
"My usual Sonoratown order consists of a burrito or caramelo, but I’m hard-pressed to leave without adding in a tripe taco. The pliant flour tortilla makes for the perfect backdrop against the crispy, golden-brown pieces of tripe. Sometimes tripe can taste a bit gamey, but Sonoratown’s preparation of the oft-underappreciated meat distills the flavor to a pleasant saltiness and umami. A cabbage slaw and gently spicy salsa round out the flavors. Although there are a lot of great tacos in town, I don’t think this will ever be bumped out of my top few." - Eater Staff
"Carne asada competition is tough in LA, but Sonoratown has managed to take a tiny taqueria space in Downtown and build it into a full-on institution for Sonoran-style tacos. The legendary housemade flour tortillas here melt in your mouth, and the charred steak that gets tucked inside has the exact right degree of saltiness. You can certainly opt for Sonoratown's regular tacos, but our move is the caramelo, which measures roughly double the size and comes topped with pinto beans, jack cheese, salsa roja, avocado, and diced cabbage. There's a second location in Mid-City as well, with much easier parking. " - sylvio martins, garrett snyder, brant cox, nikko duren
"When it comes to Downtown tacos, the field is competitive. But Sonoratown has managed to take a tiny space on Los Angeles St. and turn it into an institution. Their house-made flour tortillas melt in your mouth, and their charred grilled steak is smoky, sweet, and the exact right level of salty. You can certainly order their regular tacos and be happy, but our move is to stick with the caramelo, which is about double the size and comes topped with salsa roja, avocado, and cabbage." - brant cox, sylvio martins
