(Above, the shrimp taco at Taco Maria in Costa Mesa)
Part of what makes a great taco is a great tortilla. So on the occasion of the Los Angeles Magazine Taco Issue, we asked Bill Esparza to share his favorite tortillas in the Southland. Esparza writes the Essential T column for Los Angeles Magazine and is the first ever taco correspondent for Good Food.
THE BEST RESTAURANT TORTILLA
The tortillas are Taco Maria in Costa Mesa are no less than “remarkable” says Esparza. Handmade from non-gmo blue heirloom corn, chef Carlos Salgado is making the best tortillas in the Southland, but you have to go to the restaurant and order a taco to get one.
THE BEST FLOUR TORTILLA
Burritos La Palma is the first Stateside outpost of the popular chainlet based in Jerez, Zacatecas. Their burritos are filled with guisados and wrapped in fresh homemade flour tortillas. After you house one at their El Monte burrito stand you can purchase a bag of tortillas to take home (and drown in butter.)
THE BEST MACHINE-CUT CORN TORTILLA
La Princesita is a workhorse brand that is always reliable. It’s machine cut, but don’t expect a dry crumbly tortilla. These are pliable discs can be left at room temperature all day without drying out. No wonder Wes Avila uses them on his Guerrilla Taco truck.
THE BEST EAST LA STYLE TORTILLA