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. These publications praised the restaurant for having a small but well-executed menu, friendly staff and a community-oriented focus.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). Lines quickly generated more buzz and longer lines-and the tiny taco counter was featured in the first three months by Eater, Los Angeles Times, and Los Angeles Magazine.
#Sonora town full#
Office buildings full of people were tired of the same scant lunch options. To their surprise, the people of the Fashion District neighborhood took to the idea immediately. Opening a new restaurant isn't easy, especially in the hyper-saturated market of DTLA and so Jen and Teo kept their expectations low and opened the doors, knowing full-well failure was a distinct possibility. The restaurant idea was simple: serve tacos in the style of San Luis Río Colorado, Sonora-a part of Northern Mexico known for having the most delicious carne asada-cooked over mesquite wood fire -and also for truly excellent handmade flour tortillas. The project would be named "Sonoratown" which was the name of a small community of Mexican immigrants who settled in the area we now know as Chinatown, after the Gold Rush in 1850. In 2016, they decided to open a restaurant that would pay homage to the small border town in Mexico where Teo grew up and also their beloved neighborhood of Downtown Los Angeles. Downtown had been home for six years at that point, and it was time to help define what the revitalization of the neighborhood would look like. and Jennifer Feltham-two veterans of the service industry with 27 years of combined experience.
Sonoratown is the brainchild of Teodoro Diaz-Rodriguez, Jr.
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