This roving trailer serves perfect flautas

The flautas that pass through the window from the trailer of Los Dorados L.A. come two to an order. Long, thin and fried to shattering, they are filled with your choice of four fillings: lamb barbacoa, chicken tinga, seasoned potato or homemade chorizo.

Owner Steven Orozco Torres completes the flautas with a sheer blanket of crema, green salsa, precise drizzles of intense red salsa and a final sprinkling of cotija.

“Usually when you see flautas — some people call them tacos dorados, or rolled tacos — it’s usually a thicker tortilla that absorbs a lot of oil,” Torres told Times columnist Jenn Harris. “The tortillas we make in-house are special tortillas for frying.”

Potato flautas from Los Dorados L.A.

(Mariah Tauger / Los Angeles Times)

Jenn swoons over the flautas, which she learned about from local authority L.A. Taco, for this week’s edition of our What We’re Into video series. Find the day’s location of Los Dorados L.A. via Instagram.

Other highlights from the Food team this week:

— Rebekah Peppler digs deep into the art of the cocktail garnish: citrus and other fruits, herbs, spices and, with candied ginger on a skewer as one example, the cocktail garnish as snack. She has a recipe for a Pimm’s Cup given a California winter makeover.

— Ben Mims writes about Peppler’s new cookbook, “À Table,” which guides readers into a relaxed style of French entertaining. It’s ideal for a moment when dinner parties may soon safely resume.

Cocktail garnishes suggested by Rebekah Peppler.

(Mariah Tauger / Los Angeles Times)

L.A. Times Dinner Series event with superstar chef Enrique Olvera

The next L.A. Times Dinner Series event is a four-course meal for diners in Los Angeles and in New York on April 24. Chef Enrique Olvera is the force behind Mexico City’s Pujol, Manhattan’s Cosme and the recently opened Damian in L.A.’s Arts District. In a conversation themed around awards season and hosted by L.A. Times arts columnist Carolina A. Miranda, Olvera talks with filmmaker, screenwriter and award-winning director Fernando Frias de la Parra.

The L.A. meal from Damian (picked up by diners before the event) features costillas enmoladas: pork ribs and belly, kimchi, mole negro (nuts, allium); in New York the meal from Cosme centers around the restaurant’s famed duck carnitas.

Tickets are $105 per person, with a minimum of two tickets per household. The charity partner for the event is Project Angel Food.