Hadn't heard of La Tiendita closing, but it's been a while since I've been there.Agreed on La Tiendita, straight legit. But I think it closed down iirc. The family sold the building or something like that. That being said, Cafe del Sol near the Stressles lot is owned by the same family, I think.
Tortillerias kick ass. When we were kids and made a summer trip to Puebla to see the Gramps (early 70's), we'd go to the tortilleria daily. Fresh corn tortillas can't be beat. Flour tortillas are rare in most Mex households.Birria is made from young goats. Next you clowns will be making authentic Birria de Pargo o otra pendejada.
Corn is the staple. Fresh off the conveyor at the tortillaria with a hunk of chicharrón and salsa verde. If I had to eat packaged store bought tortillas it would be flour.
Me wife worked in a tortillaria when she was in middle school, stacking when they came off the conveyor and selling. A family of five would probably go through 2kg/day.
In the OC, there were tons of good places when I lived there. All over the place really. I don’t know about now but one could start by looking at the list of repeated health code violations.
That, and the places who use them do so because they can overstuff them with beans and rice while being Chichipenas with the meatFlour tortillas have grown to immense sizes, all because of the USA overstuffed burrito. Many times the super large flour tortilla is the highest calorie content item of the whole combination.
@Aruka I had one of the best burritos in my life at this little convenience store/shop in some tiny coastal southern Oregon town while driving through. Guy smoked killer meats, made his hot sauces, etc. May be too far from you, but daaaaamn!!40 minutes? check your privilege ese. i don't think there's a decent taco in this entire godforsaken state.
Pm me the deets homie!
Reminds me El Sitio in Santa Barbara (3 locations), but they do use rice, which is very good.That, and the places who use them do so because they can overstuff them with beans and rice while being Chichipenas with the meat
Making a well balanced burrito is kind of like filling up your plate on thanksgiving day- less is more, because you need to save room for all the components.
On that note, my favorite burritos are between King City and Salinas. Most are smaller and primarily meat with a small spoonful of beans, chopped onions, cilantro and salsa. That's it. No rice, lettuce, guac, sour cream etc. There's also a place on Market St that has a Subway style line where you tell them exactly what you want in it and get them immediately, with homemade tortillas on top of that
True story re Boo's. There's a place in El Segundo that looks good, but I haven't been. Big Mike's? Have not been to Fat Sal's, and that looks OK too.Boos Philly Cheesesteaks on Fountain in Silverlake. Also one on Wilshire in Koreatown and a spot in the Forum if you go to a show there.