Sonoratown : restaurant mexicain à Los Angeles
Fondé en 2014 par des passionnés de cuisine mexicaine, Sonoratown est rapidement devenu une référence pour les amateurs de food authentique à Los Angeles. Situé au 208 E 8th St dans le quartier du centre-ville, ce restaurant mexicain se distingue par sa volonté de proposer une cuisine du nord du Mexique, notamment des tacos au carne asada et des burritos préparés avec des tortillas faites maison. La qualité des ingrédients, notamment la viande importée directement du Mexique, et la cuisson sur un grill à bois de mesquite, confèrent à chaque plat une saveur unique et authentique, appréciée par une clientèle fidèle et des critiques élogieuses, comme le classement dans le top 12 des meilleurs restaurants de LA en 2023.
Sonoratown se spécialise dans les tacos au bœuf, la carne asada, les quesadillas, et les chivichangas, tous réalisés avec des tortillas de farine fraîches, importées du Mexique, et cuites chaque jour sur place. La décoration du lieu reflète une ambiance chaleureuse et authentique, avec un décor simple mais convivial, qui invite à la détente et à la découverte des saveurs mexicaines du nord. La réputation du restaurant repose aussi sur son ambiance décontractée, son service amical, et ses plats savoureux, qui font de chaque visite une expérience culinaire mémorable dans un cadre typiquement mexicain à Los Angeles.
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LOS ANGELES / CALIFORNIE DU SUD
@petitfute
"Un restaurant mexicain de plus ? Détrompez-vous ! Dans cette petite échoppe on sert une cuisine du nord du Mexique, bien différente du reste du pays. La tortilla est faite à base de farine (et non de maïs) et présentée très fine, on y trouve d'ailleurs une certaine ressemblance avec les crêpes françaises. Les chefs de la région de Sonora sont également connus pour cuisiner la meilleure viande asada du pays. On peut dire que la réputation est respectée avec une viande cuite au feu de bois délicieuse. Pour une première on vous conseille le très appétissant Bean & Cheese Burrito. Une superbe adresse pour un déjeuner rapide dans une ambiance familiale."
101 Best restaurants of Los Angeles
@latimes
"#5 Sonoratown is Jennifer Feltham and Teodoro Diaz-Rodriguez’s culinary love letter to San Luis Río Colorado, the Arizona-Sonora border town where Diaz-Rodriguez was weaned on the basic dyad of modern norteño cooking: wheat flour tortillas and mesquite-grilled beef. The menu is basic, economical and utterly satisfying, revolving around carne asada, quesadillas in various configurations and guisados-filled chivichangas. For its carne asada, the kitchen uses mesquite-grilled short ribs, seasoned sparingly and chopped to smithereens. The beef is draped in salsa roja and guacamole and then folded into a handmade flour tortilla. The tortillas — marvelously stretchy and buttery — are at the heart of the Sonoratown enterprise. They have single-handedly raised the tortilla batting average for the entire city of Los Angeles. The kitchen sources ingredients with impressive fastidiousness: Feltham has been known to drive several hours by car to pick up bags of the soft Sonoran flour available only on the Mexican side of the border. Sonoratown’s achievement goes beyond excellent carne asada and flour tortillas, though — the restaurant is helping restore the historic primacy of northern Mexican cooking in Los Angeles. No alcohol. Street parking. Credit cards accepted."
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"Un burrito bon mais pas incroyable au poulet avec beaucoup de black beans. La tortilla était beaucoup trop molle et ça manquait de saveur. "
@elise.barreau3
"Solid Mexican spot (burrito 2.0 / quesadilla de asada, chimichangas)"
@theswagabonds
"High quality Mexican with homemade tortilla 🙏"
@a.siegel92
"Leurs taco et burrito sont trop bon ! "
@egayot94
"Dopo un turno di pranzo impegnativo ordiniamo sempre da Sonoratown: i piatti che preferiamo sono il Tripa Taco e il Tripa Lorenza."
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"mexicain Des tacos très bien fait et pas cher dans une bonne ambiance"
@paris.by.agathe
"Tacos bons et bonne ambiance "
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"Ne pas se fier aux photos et fonce ! Prendre des tacos et un guacamole à partagé "
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"burritos - bean & cheese / chivichanga / In house made flour tortillas / carne asada meat from Mexico Also has new location on San Vicente. "
@rachellavieri
"#12 Best Restaurant by LA Time in 2023"
@nchavotier
"Tacos Ask for Carmelo taco or chivichangas"
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"Carmelo taco, chivichangas "
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"BA, costilla asada taco, coconut horchata"
@emishay
"Silverman reco « good burritos »"
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"makes their flavorful flour tortillas from scratch for tacos and chivichangas."
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"Home made Sonora style tortillas with great Sonoran food. Rated as one of the best taco places in LA"
@jonhennon
"Super tacos à LA selon l’épisode sur les tacos de asada de la série Histoires de Tacos sur Netflix"
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"Tacos pas cher bonne ambiance "
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"Spécialités : tacos au bœuf "
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"restaurant traditionnel mexicain "
@alex_kbs
"Adrian rec: beef chivichanga "
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"Burrito 2.0 and chicken chimichanga are vibes. Red sauce is right level of spicy. Cheap. Delicious. "
@sarahrchow
"Tacos (pinto poblano), grilled veggies"
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"Try quesadilla and chivichanga"
@rooxhye
"Tacos, Quesadillas, Chicis"
@mexbezozu
"They make the most amazing flour tortillas. They drive to Mexico at least twice a month to get special flour to make them. Joe: They also cook the carne asada over a mesquite grill. Which is actually pretty unique for Los Angeles. Jennifer Feltham: We serve tacos estilo Sonora, which is to say from northern Mexico rather than central or south. It's a little different style. We do tortillas de harina, made by hand fresh every day with flour that we bring from his hometown in Mexico, in San Luis Río Colorado. And we grill over a fire, a mesquite wood fire. We use charcoal, and that adds the sort of, like, signature flavor to all of our food. Bill: Sonoratown is a game-changing restaurant because they really introduced northern-style tacos. Carne asada, the verb, "asar," means to roast, and you don't roast meat on a flattop. What Sonoratown did, by investing and putting a grill and a hood inside their restaurant, made it possible for them to cook the way people do in the north. Jennifer: We use short ribs, instead of, just, sort of, like, a cheaper cut, because Sonora reps really hard with their carne asada and we have to do it right. It's a very expensive choice to make, but it's worth it when you taste the flavor. When you cook over a fire, too, you end up with crispy fat, instead of sort of, like, gummy or chewy fat, which is beautiful in a taco. We're slicing the short rib up and putting the steaks onto the grill. And we're waiting to see a little bit of bubbling in the fat, and we're cooking it all the way through 'cause it is a true carne asada. And then we're dicing it up very fine so that every bite that you have has a little bit of fat and then a little bit of meat, a little chew to it. We're dressing it with a spicy chile de árbol salsa and an avocado puree and cabbage, and then we dress it with grilled green cebollitas on the side and rábanos. Twice per month, I travel five hours to Sonora to cross the border and bring over as many sacks of flour as I can. Sonoran wheat is known to be a little softer, and it makes a more delicate, airy tortilla."
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"Ajouté par 99 utilisateurs"
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"It’s hard to think of a more popular burrito spot right now than Sonoratown, which works a menu of flour tortilla specialities in Downtown LA. The tacos are great, but it’s the stewed-meat chivichangas and evening burritos that really steal the show"
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"Tacos de asada dans Histoire de Tacos"
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"Taqueria on TACOS show netflix, meat comes from mexico! best tacos L.A.!"
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"Excellent BBQed steak tacos"
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"Best Tacos from Worth It! Bean and cheese burrito and chimvanga"
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"Add this place to your own map if you want to try it or if your already love it ! 😉"
@ayexsabrina
"#5 Sonoratown is Jennifer Feltham and Teodoro Diaz-Rodriguez’s culinary love letter to San Luis Río Colorado, the Arizona-Sonora border town where Diaz-Rodriguez was weaned on the basic dyad of modern norteño cooking: wheat flour tortillas and mesquite-grilled beef. The menu is basic, economical and utterly satisfying, revolving around carne asada, quesadillas in various configurations and guisados-filled chivichangas. For its carne asada, the kitchen uses mesquite-grilled short ribs, seasoned sparingly and chopped to smithereens. The beef is draped in salsa roja and guacamole and then folded into a handmade flour tortilla. The tortillas — marvelously stretchy and buttery — are at the heart of the Sonoratown enterprise. They have single-handedly raised the tortilla batting average for the entire city of Los Angeles. The kitchen sources ingredients with impressive fastidiousness: Feltham has been known to drive several hours by car to pick up bags of the soft Sonoran flour available only on the Mexican side of the border. Sonoratown’s achievement goes beyond excellent carne asada and flour tortillas, though — the restaurant is helping restore the historic primacy of northern Mexican cooking in Los Angeles. No alcohol. Street parking. Credit cards accepted."
@kelseyrose19
"#5 Sonoratown is Jennifer Feltham and Teodoro Diaz-Rodriguez’s culinary love letter to San Luis Río Colorado, the Arizona-Sonora border town where Diaz-Rodriguez was weaned on the basic dyad of modern norteño cooking: wheat flour tortillas and mesquite-grilled beef. The menu is basic, economical and utterly satisfying, revolving around carne asada, quesadillas in various configurations and guisados-filled chivichangas. For its carne asada, the kitchen uses mesquite-grilled short ribs, seasoned sparingly and chopped to smithereens. The beef is draped in salsa roja and guacamole and then folded into a handmade flour tortilla. The tortillas — marvelously stretchy and buttery — are at the heart of the Sonoratown enterprise. They have single-handedly raised the tortilla batting average for the entire city of Los Angeles. The kitchen sources ingredients with impressive fastidiousness: Feltham has been known to drive several hours by car to pick up bags of the soft Sonoran flour available only on the Mexican side of the border. Sonoratown’s achievement goes beyond excellent carne asada and flour tortillas, though — the restaurant is helping restore the historic primacy of northern Mexican cooking in Los Angeles. No alcohol. Street parking. Credit cards accepted."
@chairmanvmao
"#5 Sonoratown is Jennifer Feltham and Teodoro Diaz-Rodriguez’s culinary love letter to San Luis Río Colorado, the Arizona-Sonora border town where Diaz-Rodriguez was weaned on the basic dyad of modern norteño cooking: wheat flour tortillas and mesquite-grilled beef. The menu is basic, economical and utterly satisfying, revolving around carne asada, quesadillas in various configurations and guisados-filled chivichangas. For its carne asada, the kitchen uses mesquite-grilled short ribs, seasoned sparingly and chopped to smithereens. The beef is draped in salsa roja and guacamole and then folded into a handmade flour tortilla. The tortillas — marvelously stretchy and buttery — are at the heart of the Sonoratown enterprise. They have single-handedly raised the tortilla batting average for the entire city of Los Angeles. The kitchen sources ingredients with impressive fastidiousness: Feltham has been known to drive several hours by car to pick up bags of the soft Sonoran flour available only on the Mexican side of the border. Sonoratown’s achievement goes beyond excellent carne asada and flour tortillas, though — the restaurant is helping restore the historic primacy of northern Mexican cooking in Los Angeles. No alcohol. Street parking. Credit cards accepted."
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"Add this place to your own map if you want to try it or if your already love it ! 😉"
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"rEcommended by sushi Zo chef"
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"modern norteno cooking / flour tortillas with soft Sonoran flour"
@tomsupero
"taquéria 🌟🌟 (emblematic dish: steak taco) "
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"Must order beef Chivichanga"
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"Featured on Worth It episode about burritos "
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"Un restaurant mexicain de plus ? Détrompez-vous ! Dans cette petite échoppe on sert une cuisine du nord du Mexique, bien différente du reste du pays. La tortilla est faite à base de farine (et non de maïs) et présentée très fine, on y trouve d'ailleurs une certaine ressemblance avec les crêpes françaises. Les chefs de la région de Sonora sont également connus pour cuisiner la meilleure viande asada du pays. On peut dire que la réputation est respectée avec une viande cuite au feu de bois délicieuse. Pour une première on vous conseille le très appétissant Bean & Cheese Burrito. Une superbe adresse pour un déjeuner rapide dans une ambiance familiale."
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"recommended by the LA Times "
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"sonora-style tacos with a bean/cheese veggie option."
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"Tiny taqueria with amazing tortillas (per the NYT). "
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"Eater 2019's best There’s much to love about Jennifer Feltham and Teodoro Diaz-Rodriguez’s warm storefront taqueria — its menu of regional S"
@kg656
"Really cheap tacos $2.50/taco Pretty average, nothing extraordinary "
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" Eater Essential Tacos 2017"
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