![]() ![]() The marriage of stewed meat and cheese-and there was a lot of cheese-was just spot on, and utterly comforting, with a touch of heat to boot. Here was a gently-fried burrito of sorts, one of that was like a more finessed version of the frozen supermarket chimichangas from my childhood. Machaca (Beef) Chivichanga | Small Burrito Filled with a Guisado of Monterrey Jack, Mild Cheddar, Blistered Tomato, & Smoky Anaheim Chile One of my dining companions was actually reminded of drinking vinegar. Taste-wise, I found the beer bright and perky, with citrus and more stone fruit joined by yeasty notes and oak in the background. Beautiful bouquet featuring juicy stone fruit, flowers, and a funky, acetic underpinning. Next to drink was the 2015 Hill Farmstead Civil Disobedience #14, a blend of ales aged in wine barrels for 16 to 30 months. The chicken arrived well-textured, and was, not surprisingly, the least aggressive meat of the bunch, but still effectively conveyed the mesquite-fueled smoke of Diaz's grill. Pollo Taco | Small Flour Tortilla, Salsa Roja, Avocado and Cabbage The crumbly, moist-but-not-greasy sausage showed off a palpable, pervasive heat, but also one that never got in the way. Humberto Raygoza of San Pedro), and did not disappoint. Even better with a squirt of lime.Ĭhorizo Estilo Sonora Taco | Small Flour Tortilla, Salsa Roja, Avocado and CabbageĬhorizo was provided by The Chori-Man (i.e. The tripas were as crispy as advertised, while flavors were earthy, offal-y, and once again, delightfully smoky. Its palate was thick, smooth, and showed off more juicy tropical fruit evened out by a tart, acidic backbone.Ĭrispy Tripa Taco | Small Flour Tortilla, Salsa Roja, Avocado and Cabbage The beer smelled lovely, with appealing aromas of sweet-tart fruit commingled with a trace of vanilla. To go with our tacos, we opted for a can of the 2018 Bruery Terreux Bruesicle: DFG, a blend of foeder- and barrel-aged sour blonde ales with dragon fruit, white guava, vanilla, and lactose added. The tortilla is worth mentioning too, since it's far more finessed that your usual flour example, coming out thin-almost translucent actually-with a pleasant, stretchy chew to it. Texturally, the beef was tender, with just a smidge of crispy caramelization that I definitely appreciated. What struck me the most was its smokiness, which was robust and omnipresent, but never domineering, and well-matched with the dish's various accompaniments. It's made from short rib, cut small and seasoned only with salt, then grilled over mesquite. We had to begin with Sonoratown's signature asada. Click for a larger version.Ĭarne Asada Taco | Small Flour Tortilla, Salsa Roja, Avocado and Cabbage Just pick your protein and pick your format, basically. Sonora is known for its mesquite-grilled meat and flour tortillas, and that's exactly what the menu reflects. Named after a former LA neighborhood that was home to numerous Sonoran immigrants in the mid-1800s, the place specializes in tacos in the style of the Chef's hometown: San Luis Río Colorado in the state of Sonora. It's the work of Chef Teodoro "Teo" Rodriguez-Diaz and his girlfriend Jennifer Feltham, two longtime Downtown denizens who apparently met while working at Bäco Mercat. The spot opened at the start of June 2016, set in the former Fashion District home of Mexican eatery Toto's and froyo/sandwich/sushi purveyor Freli before that. We decided upon Sonoratown, one of the more lauded taquerias to debut in recent times. I recently had a friend visiting from Korea, and one of the first things she requested food-wise was a good taco (which is hard to find over there). ![]()
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