Review of Sonoratown
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Review of Sonoratown

Sonoratown co-owner Jennifer Feltham sometimes drives five hours to pick up the Sonoran flour used in the restaurant’s tortillas.

 (Silvia Razgova / For the Times)
Review of Sonoratown

Customers dig in during lunch on a Friday.

 (Silvia Razgova / For the Times)
Review of Sonoratown

Sonoratown’s Lorenza is the only menu item that uses a corn tortilla instead of flour. It comes topped with Monterey Jack cheese, avocado, cabbage, pinto beans and a grilled poblano pepper.

 (Silvia Razgova / For the Times)
Review of Sonoratown

A grilled steak taco and a chorizo taco at Sonoratown, a small taqueria in downtown Los Angeles.

 (Silvia Razgova / For the Times )
Review of Sonoratown

Parrillero (grill master) Isaac Aparicio cooks short ribs and beef tripe during a recent lunch rush at Sonoratown. 

 (Silvia Razgova / For the Times)
Review of Sonoratown

Chef Francisco Grijalua works the grill at Sonoratown.

 (Kirk McKoy / Los Angeles Times)
Review of Sonoratown

Flour tortillas and grilled meats are the focus at Sonoratown.

 (Kirk McKoy / Los Angeles Times)
Review of Sonoratown

A patron shows off her burrito at Sonoratown.

 (Silvia Razgova / For the Times)
Review of Sonoratown

Julia Guerrero presses and cooks fresh tortillas daily.

 (Kirk McKoy / Los Angeles Times)
Review of Sonoratown

Sonoratown’s tortillas are made with Harina Bonfil flour, produced in co-owner Teodoro Diaz-Rodriguez’s hometown of San Luis Río Colorado, Mexico.

 (Silvia Razgova / For the Times)
Review of Sonoratown

A burrito at Sonoratown.

 (Silvia Razgova / For the Times)
Review of Sonoratown

Sonoratown features bright colors, homages to co-owner Teodoro Diaz-Rodriguez’s hometown and the sounds of Mexican pop hits.

 (Silvia Razgova / For the Times / Silvia Razgova / For the Times)
Review of Sonoratown

A variety of Sonoratown dishes.

 (Silvia Razgova / For the Times)
Review of Sonoratown

A selection of tacos at Sonoratown. 

 (Kirk McKoy / Los Angeles Times)
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