Photos: Review of Sonoratown

Customers dig in during lunch on a Friday.

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.

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

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

Chef Francisco Grijalua works the grill at Sonoratown.

Flour tortillas and grilled meats are the focus at Sonoratown.

A patron shows off her burrito at Sonoratown.

Julia Guerrero presses and cooks fresh tortillas daily.

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

A burrito at Sonoratown.

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

A variety of Sonoratown dishes.

A selection of tacos at Sonoratown.