This was so flavorful and filling! We brought about half of this home and had a nice lunch with it the following day. This had the perfect combination of sweet, savory, spicy, and crunchy. My favorite dish was the Hot Honey Chicken N’ Toast. This tasted excellent and it was gigantic! We had them split it onto two plates and this would’ve easily been enough of a meal for me. Maison Pickle specializes in French Dip and we picked the Deluxe sandwich with sirloin, fried onions, horseradish aioli, caramelized onions, and gruyere fondu on homemade French bread. Oh my word were we stuffed after this meal! We definitely didn’t earn the clean plate award. We shared two entrees and the online reviews saying the portions are huge weren’t exaggerating. Love when that happens! They also have a butter, honey and butter, and feta and olive oil pull-apart bread that sound delicious too. Wow! This tasted even better than it looked and exceeded the high expectations I had. It would be a crime not to order the pull-apart bread and we chose the garlic and parmesan one. Both cocktails tasted delicious and refreshing! We started with celebratory drinks and I ordered The Sundress (Wheatley Vodka, Chinola Passion Fruit Liqueur, Allspice Dram, Lemon, Prosecco, Angostura) and Jon chose the Black Pearl (Sagamore Rye, Eldorado 12yr, Cio Ciaro Amaro, Laphroig 10yr, Antica Carpano, Orange Bitters). Securing a reservation at Maison Pickle requires some advance planning due to its popularity, but Jon and I snagged a reservation to celebrate our six-month anniversary. This restaurant has been on my radar for quite some time because I always see their famous 24-layer cake and mouthwatering garlic bread all over my Instagram feed. First on the list, and one of my top three favorite restaurants of 2021, Maison Pickle. “There’s something special about being in the street serving food, and I think I’ll keep that going for a long time.Hi friends, welcome back! I alluded to quite a few future restaurant posts in my Foodie Friday posts, and now that the holidays are over, I’m finally getting back to them.
“I really love the feel of the truck, being out in different locations and having people come out,” he said. If you want to try the flautas, you’ll have to track them down on Instagram Torres isn’t planning to open a bricks-and-mortar anytime soon, if ever. And Torres says he uses just enough of his secret red salsa to add a punch of heat. It’s tart and vibrant, tinged with tomatillos and chile peppers. The green salsa has a guacamole base, giving it a thicker consistency that clings to the flautas. The flautas are fried to order, and each one gets a stripe of both salsa de verde guacamole and crema, a zigzag of red salsa and a sprinkle of cotija cheese. They’re crisp and flaky but don’t fall apart, and they have a deep corn flavor that works to accentuate all the fillings. Torres isn’t sharing any details about their composition but he did say that his tortillas are lower in moisture, which cuts down on oil absorption. The meat is succulent, fatty and fortifying and almost melts into the crisp shell. It’s steamed and roasted, which Torres says helps eliminate any gaminess. The lamb barbacoa is made using a family recipe that Torres’ father-in-law learned to make in his hometown of Texcoco, Mexico. The flautas come two to an order ($6), each plump with filling and as long as your forearm. And he’s been making the same four flautas since the beginning: chicken, lamb barbacoa, chorizo and potato. Torres, who started frying flautas at a makeshift stand under a tent, eventually upgraded to a small truck and now has a large trailer.
If there is a taco that needs to be consumed in the Los Angeles area, it’s been written about, and most likely discovered, by L.A. If you haven’t checked the site out yet, I recommend you do as soon as possible. I first heard about the Los Dorados flautas from the Los Angeles-based food and news website L.A. “We took their spot, and that was it,” he said.
Torres, who was bartending at the time, got his chance in the summer of 2019, when a taquero didn’t show up in front of the Holiday Bar in Boyle Heights.
“He was making these flautas in a big charola and I said, ‘Oh, my God, we have to get these out.’” After tasting his father-in-law’s tacos dorados at a family party, he knew he wanted to make them himself. For Steven Orozco Torres, owner of Los Dorados L.A., it was love at first bite.
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