Only two restaurants outside of Mexico made it into Taco Chronicles . One of them is Sonoratown, located in downtown L.A.'s fashion district. You’ll find it in episode 4, “Asada.”
“It really is the best carne asada in L.A.,” Cabral says.
Owned by Jennifer Feltham and Teodoro Diaz-Rodriguez, Sonoratown recreates the food from Diaz-Rodriguez’s hometown of San Luis Río Colorado in the northern Mexican state of Sonora.
“Meat is king,” Feltham says. “So we really pride ourselves in using a fine quality cut of beef for our carne asada. We use short rib or costilla .”
The Sonoran desert is filled with mesquite and everything at Sonoratown, from the beef to the charred green onions, is infused with its perfume as it passes over the wood flame grill.
Then there are the tortillas. They’re wheat and to achieve the perfect thin, airy and chewy texture, Fletham and Diaz-Rodriguez drive to Sonora twice per month to buy sacks of Sonoran flour.
Cabral points out that the resulting creation has all the elements of a “proper” carne asada plate: a piece of paper under the tacos to keep the dish clean, grilled green onions, limes, thinly sliced radishes and, of course, the tacos themselves.